Shrimp With Green Sauce Gambas En Salsa Verde Recipes

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
• When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Steps:

• In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
• Add brandy and swirl it around in the skillet until it evaporates.
• Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
• Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
• Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
• Add green sauce, season with salt and pepper and heat until warmed through.
• Drizzle with additional olive oil or water just to loosen sauce.
• Serve with crusty bread.

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Steps:

• Shell the shrimp. leaving the tail and the shell of the last joint intact. Put the shells in a saucepan. Set the shrimp aside in the refrigerator.
• Make the broth: To the saucepan with the shrimp shells in it, add the remaining broth ingredients. Bring to a boil, then simmer for 20 minutes. Strain and reserve 3/4 cup broth for this recipe.
• For the shrimp: Sprinkle the shrimp with salt and pepper, then dust with flour. Heat 3 tablespoons of the olive oil in a skillet. Quickly fry the shrimp, for 1-2 minutes. Remove the shrimp to a warm platter.
• Put the parsley in the blender or food processor. Add 1/4 teaspoon salt and the garlic cloves. Blend until everything is finely minced. With the motor running, add the 3/4 cup shrimp broth and the wine. Blend until smooth.
• Add the remaining 2 tablespoons of olive oil to the olive oil already in the skillet. Saute the onion until it is transluscent. Stir in the 1 1/2 tablespoons of flour and cook for 1 minute. Gradually stir in the sauce from the blender. Cook until the sauce is smooth and thickened.
• Return the shrimp to the skillet and cook only until they are heated through. Taste and adjust salt/pepper if needed.

Steps:

• Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
• Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.

Steps:

• Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
• Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
• Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.

Steps:

• Blot the fillets dry--really dry--to avoid a watery sauce.
• In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
• In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
• If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
• Bring the sauce to a boil over high heat.
• Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
• Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.