How To make Sauteed Shrimp with Corn In Spicy Wine Sauce
1 lb Large shrimp, peeled and
-deveined, shells Reserved 2 tb Vodka
1 ea Lalrge egg white, lightly
-beaten 3 tb Corn oil
5 ea Garlic oils, minced
1 tb Soaked, minced dried shrimp
-(optional) 1/4 c Sake
3 lg Plum tomatoes, peeled and
-finely chopped 1 1/2 c Chicken or shrimp stock
1 t Coarse or kosher salt
1/2 ts Freshly ground white pepper
1 t Cornstarch, mixed with 1 T.
-water 1/2 c Fresh corn kernels,
-preferably white (or use Thawed frozen corn) 1/4 c Finely chopped red bell
-pepper 1 lg Jalapeno chili, minced
1 tb Peeled, grated fresh ginger
-root 3 ea Scallions, finely chopped
Combine the shrimp, vodka -and egg white in
a medium bowl.Mix well and refrigerate for 30 min. Heat 1 T. of the oil in a small saucepan. Add the garlic and dried shrimp, if using, and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake, and
half of the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 min. Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 min., or until the liquid is reduced by half. Strain through a fine sieve; set aside. Heat the remaining 2 T. oil in a large skillet until hot but not smoking. Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 min. Remove the shrimp with a slotted spoon; set aside. Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet. Cook, stirring occasionally, for 2 min. Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 min. Add chopped scallions, toss and serve immediately. SAUTEED SHRIMP WITH CORN IN SPICY WINE
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
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How to Make Ina's Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network
Ina's roasted shrimp makes a quick and easy summer dinner that'll make your guests go WILD.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Garlic & Herb Roasted Shrimp
Recipe courtesy of Ina Garten
Total: 40 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted
Directions
Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
Make it Ahead by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved
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How to Make Ina's Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network
White Wine Garlic Shrimp Via Facebook Live
White Wine Garlic Shrimp Demo over toasted baguette! Recipe here
Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipe
Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipes
If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.
Ingredient!
30-35 large shrimp
1 teaspoon lemon pepper
1/2 teaspoon creole seasoning
1/2 teaspoon paprika
1/2 teaspoon old bay
1 stick unsalted butter
1/4 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon fresh parsley
4 tablespoons cornstarch
1/2 lemon juice
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