PERFECT SAUTEED SHRIMP (REALLY!)
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
Nutrition Facts : Calories 221 calories, Sugar 0 g, Sodium 436 mg, Fat 9.5 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 34.3 g, Cholesterol 296.6 mg
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
SAUTéED SHRIMP WITH GARLIC, LEMON, AND HERBS
This Sautéed Shrimp recipe cooks with chopped fresh garlic, lemon, and herbs then is smothered in a thick lemon juice and white wine sauce!
Provided by Elizabeth Lindemann
Categories Seafood
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
- Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
- Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
- Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.
Nutrition Facts : ServingSize 6 shrimp, Calories 194 kcal, Carbohydrate 2 g, Protein 23 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1032 mg, Fiber 1 g, Sugar 1 g
WHITE WINE GARLIC SHRIMP LINGUINE
A delicious but simple entrée is enhanced with a touch of white wine.
Provided by Land O'Lakes
Categories Shellfish Garlic Shrimp Shrimp Savory Cooking Keeping It Simple Pasta and noodles Main Course Seafood Meat, poultry, and seafood Vegetable Seafood Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; keep warm. Set aside.
- Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 2-3 minutes or until shrimp are pink.
- Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 175 milligrams, Sodium 900 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Sugar grams, Protein 26 grams
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
ALASKAN SCALLOPS AND STRIPED SHRIMP IN SAVIGNON BLANC AND TARRAGON
Steps:
- For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside.
- Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Sauvignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
COQ AU VIN BLANC
Make and share this Coq Au Vin Blanc recipe from Food.com.
Provided by BLUE ROSE
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Set aside.
- Preheat oven to 350°F
- To drippings that remain in skillet, add onions,.carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned.
- Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
- Increase heat to high and bring the carrot mixture to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish with lid or aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
- Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
- RED WINE VARIATION: To make a more classic version of this chicken dish,.
- substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti,.
- for the white wine. Add 1/21b tiny white mushrooms to the skillet when.
- the carrots are added and stir 1/2 tablespoon tomato paste into the.
- carrot mixture just before the chicken goes into the oven.
Nutrition Facts : Calories 1100.2, Fat 65.9, SaturatedFat 20.8, Cholesterol 312.9, Sodium 952.3, Carbohydrate 18.9, Fiber 4.8, Sugar 7.7, Protein 77.9
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