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 Author Thread: Garlic Shrimp
 Bre-Anne

Joined: 7/31/2007
Msg: 1
Garlic Shrimp
Posted: 8/6/2007 8:47:36 AM
1 shrimp ring.
1 buttered frying pan
2-3 fresh garlic cloves
parsley
garlic powder

Thaw shrimp prior to cooking.
Butter your pan.
Chop your garlic cloves into little pieces. (or use an electric mini chopper)

Throw your thawed shrimp into the buttery pan. Once butter has melted throw in your garlic. Sprinkle the parsley over the shrimp. Then sprinkle garlic powder (just enough to lightly cover the top layer of shrimp). Let cook until shrimp are well heated and you're good to go.

so good.
 *objectivist*

Joined: 4/2/2007
Msg: 2
Garlic Shrimp
Posted: 8/6/2007 9:02:40 AM
Wouldn't re-heating make the shrimp kinda tough? Those shrimp rings come pre-cooked do they not?
 Bre-Anne

Joined: 7/31/2007
Msg: 3
Garlic Shrimp
Posted: 8/6/2007 9:17:07 AM
they don't get tough, you just don't leave them on for half an hour. It only takes about 10 minutes to make.
 §püngl䧧

Joined: 3/6/2007
Msg: 4
Garlic Shrimp
Posted: 8/6/2007 9:26:20 AM
Another variation that I make are garlic shrimp skewers...

1 bag uncooked med shrimp
2 garlic cloves chopped finely
2 tbsps fresh lemon juice
2 tbsps white wine vinegar
olive oil to coat
1/2 tsp red chili flakes

If shrimp still have shells, remove all but the tail shells. Put all ingredients into a Ziplock style bag, and rub well. Let sit for 15 mins max. (The shrimp will 'cook' in the lemon juice and vinegar if left too long). Thread shrimp onto skewers, and grill until pink.
 That is mommy2

Joined: 5/7/2007
Msg: 5
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Garlic Shrimp
Posted: 8/8/2007 3:51:00 AM
I love garlic shrimp.
last shrimp meal I tried to make my 2 yr old ate 3/4 of the shrimp ring on me.

How does one keep toddlers out of shrimp?
 en garde

Joined: 11/5/2005
Msg: 6
Garlic Shrimp
Posted: 8/8/2007 7:06:53 AM

How does one keep toddlers out of shrimp?


Duct tape?

Courtesy of one of my friends from N'awlins:

Mardi Gras Shrimp

3 cups cooked shrimp
½ cup champagne
¼ cup olive oil
2 tbs. lemon juice
½ tsp. lemon pepper
1 tsp. lemon zest
1 tbs. fresh dill
2-6 drops Louisiana hot sauce (Crystal)

Combine champagne, oil, lemon juice and seasonings; mix well with shrimp. Cover and refrigerate overnight. Drain and sprinkle with fresh herbs to serve.
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