How To make Spicy Sauteed Shrimp
12 To 18 jumbo shrimp
1/2 c Pumpkin seeds (pepitas in
-Mexican markets) 1 sm Onion, cut into chunks
3 Garlic cloves
1/2 bn Fresh cilantro, leaves only
1 lg Tomato, peeled, cut into
-chunks 3 To 4 dried hot chiles *
1 Red bell pepper, cut into
-chunks 1/2 ts Coriander seeds
4 tb Olive oil
Clam juice, if needed Juice of 1 lemon * such as pequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeno or Serrano, coarsely chopped, with the seeds, if you like your food hot) This is from Narsai David, a cosmopolitan Lebanese restauranteur, food writer and all-around nice guy from the Bay Area. Clean, peel and devein the shrimp. Set aside. To make the sauce, prepare the pumpkin seeds first. If they are unroasted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned. Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth. Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistency. Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and saute over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter. Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately. Serves 6. From "Monday Night At Narsai's" by Narsai M. David and Doris Muscatine. From the San Francisco Chronicle, 6/15/88. Posted by Stephen Ceideberg; November 12 1992.
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Spicy Garlic Shrimp I quick, easy and Tasty Garlic Shrimp recipe
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INGREDIENTS:
* 22 jumbo whole shrimp/prawns deveined & cleaned
* 22 garlic cloves minced
* 3 Fresno chilies chopped (adjust amount to your preference
* 4 scallions (chop white for cooking, and use green for garnish)
* 1 cup cooking oil (use all to fry aromatics, then use only 1 tbsp to cook shrimps. Store rest of infused oil for later use)
* Salt to taste
* 1/2 tsp dry smoked shrimp powder
*** optional 1 cucumber sliced for cooling and crunchy to be enjoyed shrimp, and lemon slices as part of final presentation)
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Spicy Garlic Shrimp
Spicy Garlic Shrimp is scrumptious shrimp dish that is popular in southeast Asia and Philippines. Shrimp is cooked in a sauce made with butter, minced garlic, tomato paste, chilies, lemon soda, paprika and pepper powder. The combination of the creamy butter and tangy garlic highlighted with the intensified with spice all coating your favorite seafood–the shrimp. Truly addicting! This is the sign to make some today. Yum!
INGREDIENTS
500 grams shrimp
1/4 cup butter
5 cloves of garlic
2 tablespoons tomato paste
2 tablespoons oyster sauce
red and green chilies
1 cup lemon soda
1/2 teaspoon paprika powder (optional)
salt and pepper to taste
Spicy Garlic Shrimp in 5 Minutes
Spicy Garlic Shrimp in 5 Minutes
Spicy Garlic Shrimp has long been one of my favorite dinner dishes to create for several reasons. First, it's simple and timely. Second, it's delicious packed with flavors, and third, it's a less expensive difference compared to what you pay at an eating house.
The shrimp area unit plumps and soaks all the lemon seasoning goodness, the chili peppers add such a pleasant hot kick, whereas the basil and parsley balance everything with their freshness and delightful spirited inexperienced color.
To make it even a lot delicious, I take advantage of a French baguette for dipping and soaking all that juicy and tasteful seasoning sauce. It’s simply PERFECT!
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Hot Honey Garlic Shrimp Recipe | Over The Fire Cooking by Derek Wolf
Hot Honey Garlic Shrimp ????????️????????
Crush this simple yet insanely delicious recipe of Hot Honey Garlic Shrimp. Seared shrimp cooked till tender that is coated in a sweet, savory but spicy sauce. Serve this up with scallions and sesame seeds for a killer dish. So fricken delicious! Recipe is on the blog linked in my bio. Cheers ????
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