Lemon Garlic Shrimp With Greens Recipes

Steps:

• Cut the ham into 1/2-inch-thick strips, about 6 inches long.
• Wrap each strip snugly around the center of each shrimp.
• Heat the olive oil in a large non-stick skillet over high heat until very hot.
• Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
• Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
• Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
• Take the pan from the heat and stir in the lemon zest, parsley and paprika.
• Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
• If storing for longer than 30 minutes, cover tightly once chilled.
• For the salad dressing, stir together the shallot, lemon zest and lemon juice.
• Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
• Season to taste with salt and pepper.
• Put the lettuces in a large bowl, drizzle the dressing over, and toss.
• Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
• Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
• Garnish with parsley sprigs and cracked pepper.
• Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
• Cook in batches, if necessary.

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Melt butter in a pan over medium heat.
• Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
• Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
• Serve and enjoy!

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.