Seafood Essentials Shrimp In Garlicbutter Sauce Recipes

Steps:

• Heat the butter in a skillet over medium heat until melted. Add the garlic. Cook for a few seconds, and then add the shrimp and cook for 4 minutes. Add the spaghetti and cook until just heated through.
• Lay the lettuce on a plate and top with the spaghetti and shrimp. Squeeze lemon juice over the top and garnish with the remaining wedge.

Steps:

• PREP/PREPARE
• Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
• Gather your Ingredients (mise en place).
• Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
• Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
• When the foaming subsides, add the shrimp to the pan.
• Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
• Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
• Remove the shrimp and reserve.
• Add the garlic to the pan and stir until fragrant, about 60 seconds.
• Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
• Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
• Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
• Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
• Add the remaining butter, one tablespoon at a time.
• Stir until the butter has completely melted into the sauce.
• Return the shrimp to the pan, and combine with the sauce.
• PLATE/PRESENT
• Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size skillet to make this recipe.
• 3. The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
• 4. No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
• 5. Gather your ingredients (mise en place).
• 6. In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
• 7. Add the butter and oil to a large skillet over medium heat.
• 8. When the butter melts and stops foaming, give the pan swirl, and add the seafood.
• 9. Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
• 10. Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 - 10 minutes.
• 11. You might need a bit of extra oil.
• 12. Add the garlic and stir an additional 60 seconds.
• 13. Add the sauce (but not the half & half) and simmer until reduced by about half, 7 - 9 minutes.
• 14. Add the half & half and simmer, while stirring, for an additional 2 - 3 minutes.
• 15. Taste the sauce, and add more salt and pepper, if needed.
• 16. Add the seafood, and allow it to reheat, about 1 minute.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.