Shrimp In Roasted Garlic Sauce Recipes

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GARLIC ROASTED SHRIMP



Garlic Roasted Shrimp image

Provided by Martina McBride

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 20

3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined
8 to 10 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon cracked black pepper
Green Goddess Dressing, recipe follows
3/4 cup plain Greek yogurt
1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper.
  • Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing.
  • Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

SHRIMP IN ROASTED GARLIC SAUCE



Shrimp in Roasted Garlic Sauce image

A beautiful addition to your Autumn table. This roasted shrimp covered in a brightly hued sauce flavored with just the right touch of garlic and lime is brought to you from the La Casa Que Canta Restaurant in Zihuatanejo, Mexico and the You Asked For It section of Gourmet Magazine, November 2007.

Provided by Bev I Am

Categories     Mexican

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup whole garlic clove (from 2 bulbs)
1/4 cup heavy cream
1 cup packed flat leaf parsley
2 tablespoons fresh lime juice
1/4 cup water
8 tablespoons olive oil, divided
2 lbs jumbo shrimp, in shells peeled and deveined, leaving tails in tact (10 to 12 per pound)
salt
pepper
cooked rice

Steps:

  • Preheat oven to 400 degrees F with rack in middle.
  • Put garlic cloves on a small baking sheet and roast in oven, stirring occasionally, until golden in some spots, 20-25 minutes.
  • Remove from oven and increase temperature to 450 degrees F.
  • Puree garlic, cream, parsley, lime juice, water 6 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper in a blender until very smooth.
  • Pat shrimp dry, then toss with remaining 2 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper.
  • Arrange shrimp in 1 layer in a large shallow baking pan and roast until just cooked through, about 10 minutes.
  • Meanwhile, heat sauce in a 12 inch heavy skillet over medium heat, stirring occasionally, until sauce is just heated through (do not boil), about 3 minutes.
  • Add hot shrimp with any juices to skillet and cook, stirring until shrimp and sauce are hot, about 2 minutes.
  • Transfer to serving bowl.
  • Serve with cooked hot rice.

Nutrition Facts : Calories 588.5, Fat 36.7, SaturatedFat 8, Cholesterol 365.4, Sodium 356.8, Carbohydrate 15.3, Fiber 1.2, Sugar 0.6, Protein 49

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