http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
Anyways, if you love shrimp and garlic this is most definitely the dish
for you. The one down side is that this recipe contains a lot of fat and
therefor adds more calories. My Mom would use butter and it will give
the shrimp a succulent flavor, but I dont really want those extra
calories so instead I use olive oil which has less calories than butter.
It is your choice how you decide to cook it with butter or olive oil,
either way you will be very satisfied.
1 Lb. or 500 grams raw shrimp
3-4 Tbs. Olive oil (butter)
1 whole head garlic, minced
1/2 tsp. pepper flakes (or more)
1/2 tsp. salt
pinch of black pepper
2 limes, 1 juiced and 2nd cut into wedges and served on finished dish OR
juice both for an extra lemony taste
Handful fresh chopped cilantro
The shrimp should be well coated in the oil and there should be a bit
extra oil floating on the bottom, so if needed add a little more oil.
Once the shrimp are ready to serve mix the fresh chopped cilantro and
second juiced lime into the pan and stir to well combine with the
shrimp. Serve with steamed white rice or a simple olive oil coated
pasta. (If choosing not to juice both limes, served the second on on top
of the shrimp.)
http://www.foodnetwork.com/recipes/m...mp-recipe.html
Ingredients
2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice
Read more at:
http://www.foodnetwork.com/recipes/m...ml?oc=linkback
Melt the butter in heavy medium skillet over medium heat. Season the
shrimp with salt and pepper, to taste. Cook for about 4 minutes until
almost fully cooked. Using a slotted spoon, transfer the shrimp to a
plate and tent it with foil. Add the onion and garlic and cook until the
onion is translucent, about 6 minutes. Stir in the wine and bring to
boil, scraping up the brown bits on the bottom of the pan. Boil for 1
minute. Stir in the lime juice and parsley. Return the shrimp to the pan
and toss to coat with sauce and Continue to cook until the shrimp are
fully cooked, about 1 minutes. Season with salt and pepper, to taste.
Transfer the shrimp to a serving platter and serve alone or with white
rice, if desired.
Recipe courtesy of Marcela Valladolid
Read more at:
http://www.foodnetwork.com/recipes/m...ml?oc=linkback