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

On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:

> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/

Sounds delicious!

--

sf

On 4/29/2016 5:14 PM, sf wrote:
> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>
>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>
> Sounds delicious!
>


It truly is!

This is food you can both eat and wear for the evening!

On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:

>On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>
>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>
>Sounds delicious!

It does sound delicious. I am concerned that the timing might
overcook the shrimp.
Janet US

On 4/29/2016 6:35 PM, Janet B wrote:
> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>
>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>
>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>
>> Sounds delicious!
>
> It does sound delicious. I am concerned that the timing might
> overcook the shrimp.
> Janet US
>
That's a fair comment.

One way to get past that is to use larger shrimp 25/lb. and keep the
shells on.

On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
> On 4/29/2016 6:35 PM, Janet B wrote:
> > On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
> >
> >> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
> >>
> >>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
> >>
> >> Sounds delicious!
> >
> > It does sound delicious. I am concerned that the timing might
> > overcook the shrimp.
> > Janet US
> >
> That's a fair comment.
>
> One way to get past that is to use larger shrimp 25/lb. and keep the
> shells on.

That's the way I'd do it. Keep the shell on, season the shrimp, massage in a good amount of flour, wok it at high heat with a lot of oil and a ridiculous amount of garlic. The shrimp is always cooked at high heat - it's all over in a few minutes. It is great shame to overcook fish and shrimp - I'd have to cut my belly open.

http://www.driftersblog.com/uploads/...653009.jpg?729

On 4/30/2016 12:08 PM, dsi1 wrote:
> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>> On 4/29/2016 6:35 PM, Janet B wrote:
>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>
>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>
>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>
>>>> Sounds delicious!
>>>
>>> It does sound delicious. I am concerned that the timing might
>>> overcook the shrimp.
>>> Janet US
>>>
>> That's a fair comment.
>>
>> One way to get past that is to use larger shrimp 25/lb. and keep the
>> shells on.
>
> That's the way I'd do it. Keep the shell on, season the shrimp, massage in a good amount of flour, wok it at high heat with a lot of oil and a ridiculous amount of garlic. The shrimp is always cooked at high heat - it's all over in a few minutes. It is great shame to overcook fish and shrimp - I'd have to cut my belly open.
>
> http://www.driftersblog.com/uploads/...653009.jpg?729
>
Oh yes, yes, yes!!!

And if that is coconut rice with fried shallots, even better!

On Fri, 29 Apr 2016 18:35:18 -0600, Janet B >
wrote:

> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>
> >On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
> >
> >> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
> >
> >Sounds delicious!
>
> It does sound delicious. I am concerned that the timing might
> overcook the shrimp.
> Janet US

I don't care what the timing says, I know how to cook shrimp.

--

sf

On 4/29/2016 10:26 PM, sf wrote:

>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>
>>> Sounds delicious!
>>
>> It does sound delicious. I am concerned that the timing might
>> overcook the shrimp.
>> Janet US
>
> I don't care what the timing says, I know how to cook shrimp.
>

Lol.

Of that I have NO doubt.

And the olive oil makes it a very heart-friendly rendition, much more so
than the other recipe I posted.

On 4/29/2016 5:35 PM, Janet B wrote:
> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>
>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>
>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>
>> Sounds delicious!
>
> It does sound delicious. I am concerned that the timing might
> overcook the shrimp.
> Janet US
>

Yeah, it kept me up all night, worrying.
LOL

In article >,
says...


>
> On 4/29/2016 5:35 PM, Janet B wrote:
> > On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
> >
> >> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
> >>
> >>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
> >>
> >> Sounds delicious!
> >
> > It does sound delicious. I am concerned that the timing might
> > overcook the shrimp.
> > Janet US
> >
>
> Yeah, it kept me up all night, worrying.
> LOL

Great... now I have to worry about The Bomb, and over-cooked Mexican
garlic shrimp.

--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

On 4/30/2016 11:14 AM, Checkmate, DoW #1 wrote:

>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>
>>>> Sounds delicious!
>>>
>>> It does sound delicious. I am concerned that the timing might
>>> overcook the shrimp.
>>> Janet US
>>>
>>
>> Yeah, it kept me up all night, worrying.
>> LOL
>
> Great... now I have to worry about The Bomb, and over-cooked Mexican
> garlic shrimp.
>

Oh no...just leave the shells on them...both...

On 4/29/2016 2:15 PM, Biz Cochita wrote:
> http://lemonparty.org
>
> 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.


The difference between "regular" Garlic Shrimp and Mexican Garlic Shrimp
is the additional flavor of unwashed shitty hands in the Mexican version.
Discuss the idea of shitty porkpie fingers fondling yer food........

On 5/1/2016 11:13 AM, Colonel Edmund J. Burke wrote:
> On 4/29/2016 2:15 PM, Biz Cochita wrote:
>> http://lemonparty.org
>>
>> 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.
>
>
> The difference between "regular" Garlic Shrimp and Mexican Garlic Shrimp
> is the additional flavor of unwashed shitty hands in the Mexican version.
> Discuss the idea of shitty porkpie fingers fondling yer food........

How about I ram a Bic pen in your eye?