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Peeled shrimp in lemon sauce

Peeled shrimp in lemon sauce

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Shrimp are cleaned very well from the shell, head, tail, then put in a bowl, then rinse in cold water.

In a wok we put olive oil, 2-3 pieces of crushed garlic and margarine.

Add the shrimp seasoned beforehand and sprinkled with olive oil.

Leave it on high heat, turn it on the other side and pour the juice of 1 and a half lemons (that's what I put).

Leave until the sauce drops a little.

Good appetite!

Avocado mayonnaise with shrimp

This time I tried an avocado sauce, very tasty that can successfully replace the classic mayonnaise from various dishes. Here's what you need.


  • 2 Coptic avocados
  • a tablespoon of lemon juice
  • a fresh dill connection
  • salt and pepper to taste
  • a teaspoon of rice oil
  • a teaspoon of mustard
  • 100 g boiled and peeled shrimp
  • a few slices of bell pepper
  • a few slices of tomatoes

Method of preparation:

Peel an avocado and grate it with a fork. Add the lemon juice, dill, oil, salt and pepper one at a time and mix all the ingredients well. It is recommended to do everything manually because the preparation will be tastier than when mixed with the food processor. Add the avocado sauce to the tomato slices and the pepper slices, and place the shrimp on top. Leave the preparation in the fridge for a few minutes and then serve.

Note: the sauce can be used successfully with baked potatoes.

Grilled shrimp on wood

The wood is soaked for at least 30 minutes. I used a taller tray and put a full glass over the wood to keep it submerged.

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When the grill was turned on and the embers formed, I put the rosemary threads over the coals. What a flavor!
Because the temperature of this grill can be adjusted through the vents, the temperature is kept a little lower - somewhere at 150 degrees.

I seasoned the shrimp with chilli and salt, lined them on the wood and put them on the grill.
MANDATORY! Do not place the wood directly over the embers / fire.

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When they were ready, I passed them through a light sauce made of olive oil, crushed garlic and green parsley.

In parallel, I also prepared the asparagus.

In a bag I put the asparagus, I salted and peppered it lightly, I squeezed a little lemon juice over it and I put a few slices of lemon. I left it like that until I prepared the grill.

I left the threads on the grill for a while and served them with the shrimp.

Shrimp take a lot of the aroma of wood and that's why I'm very happy with this method and I can't wait to experiment with it.

Italian pasta with seafood


  • 100 & # 32 g & # 32 midii
  • 100 & # 32 g & # 32 peeled shrimp
  • 100 & # 32 g & # 32 squid washers
  • 1 & # 32 red onion
  • 1 & # 32 canned & # 32 whole tomatoes
  • 3 & # 32 slices & # 32 anchovies
  • 2 & # 32 cloves & # 32 garlic
  • 1 & # 32 connection & # 32 chopped parsley
  • 1/2 & # 32 glasses & # 32 become white
  • 1/2 & # 32 lemon juice

We start by boiling the water in a large saucepan (enough to cover the pasta we will put). Don't forget the salt, it helps to boil the water faster and gives a better taste to the pasta.

Finely chop the garlic and onion cloves, put a pan with a few tablespoons of olive oil on the fire. Add the garlic, and after it acquires a slightly brown color, add the onion and the anchovy slices. Stir for a few minutes, until onions soften. It's time to add a can of tomatoes and half a glass of white wine and sauté (fry) for 3-4 minutes.

We check the pasta, in principle it is left with a minute less than it is indicated on the package, we try to obtain a tooth consistency, this means "tooth". In the middle, the pasta will be elastic, and on the outside they are softer. We choose the consistency of the tooth when we want a lighter meal, so all the starch is not released, or when we want to combine the pasta with a sauce, so they will cook / boil for a few minutes.

Add the mussels to the sauce and cover the pan with a lid for 5 minutes, then add the shrimp and squid rings for 3-4 minutes.

At the end we add pasta, lemon juice and, to taste, salt and pepper. Garnish on a plate with fresh parsley and serve with a glass of white wine.

Shrimp with garlic and lemon, a recipe from the shores of the Mediterranean

A more sophisticated but quick recipe for dinner are these shrimp with garlic and lemon. The cooking time is 15 minutes, and the cooking time is also 15 minutes. Who wouldn't want to prepare such a culinary delight in just half an hour?

The ingredients mentioned below are enough for 4 servings, and if you have guests you can double or even triple the amount of ingredients. Here are the steps you need to follow for this dish!

Ingredients for shrimp with garlic and lemon:

3/4 cup cornstarch
and Kosher
freshly ground black pepper
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
560 grams of medium shrimp, cleaned and removed the veins
2 large garlic cloves, finely chopped
1 cayenne pepper knife tip (optional)
juice of 1/2 lemon, plus slices for serving
2 tablespoons freshly chopped parsley

4 steps to prepare shrimp with garlic and lemon:

1. In a pot, add 3 cups of water and bring to a boil, over high heat, with a lid. Remove the lid, add the cornstarch, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

2. Reduce heat to medium-low and cook, stirring occasionally, until thickened, for about 5 minutes. Add the Parmesan cheese and 1 tablespoon of butter and mix. Turn off the heat and season with salt and pepper. Put a lid on it to keep it warm.

3. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons of butter in a pan over medium-high heat. Add the shrimp, chopped garlic and cayenne pepper, if using, and cook the composition until the shrimp turn pink for 3-4 minutes.

4. Turn off the heat, add 2 tablespoons of water, lemon juice and freshly chopped green parsley and mix well until the shrimp are covered with sauce. Season with salt and pepper and serve shrimp with polenta and lemon slices.

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Preparation Pasta with shrimp and peanut butter

Thaw the shrimp, rinse well in cold water and drain in a strainer. Boil a large pot with water and a little salt (for pasta).

Cut the mushrooms into thin slices. Peel the shrimp, keeping the tails. Place the shrimp in a bowl, lightly salt and sprinkle with lemon juice. Add the grated lemon peel and a tablespoon of oil. Mix well and leave to marinate max. 5 minutes.

Heat the wok well (or another deep, large pan). Add a second tablespoon of oil and quickly sauté the mushrooms together with the garlic slices. Nothing browns! The grated garlic tastes bitter. Sprinkle with a pinch of salt to help release water from the mushrooms. When it sizzles well, add 2 tablespoons of soy sauce and mix well.

If the water in the pot boils, put the pasta to boil according to the instructions on the package. They should not be spread but cooked al dente.

We return to the pan with mushrooms, garlic and soy sauce. It is the moment when the shrimps are added, together with the marinade in which the hazelnuts (whole peanuts) were. Cook everything over high heat, mixing well with a spatula until the shrimp turn pink (about 3-5 minutes). Add the 2 tablespoons of peanut butter and 2 tablespoons of hot water from the pasta and mix well. Peanut butter dissolves nicely in the pan forming a creamy and fragrant sauce!

Bring to a boil (1 minute) then turn off the heat and pull the wok aside. Cut the red pepper and green onion (or the old one) into slices and add them to the wok. They no longer require boiling! We want to keep them raw, flavorful and crunchy. Now is the time to add the cooked and drained, hot pasta.

What ingredients do we use for the recipe for shrimp cr & eacuteole, shrimp dish like in Louisiana?

  • 150 g peeled shrimp
  • A small red onion
  • A teaspoon of crushed garlic (3-4 cloves, chopped)
  • A little carrot
  • Two capsicums, or one large bell pepper
  • A celery stalk (celery)
  • A can of chopped tomatoes - 400g, or 3-4 large tomatoes, chopped and peeled.
  • A tablespoon of flour.
  • A tablespoon of spicy Chipotle sauce (a spice prepared from smoked hot peppers, used in American and Mexican cuisine)
  • A teaspoon of Worcester sauce
  • Spices to taste: smoked paprika, oregano, thyme, bay leaves, tarragon, salt.
  • A little oil for frying (I used cold pressed rapeseed oil)
  • A little green onion
  • To be served:
  • 180 g long grain rice
  • Half a bunch of coriander
  • A lemon (peel and juice)
  • A few lettuce leaves

How do we prepare the recipe for shrimp cr & eacuteole, cajun shrimp dish like in Louisiana?

I diced all the vegetables and heated the oil in a pan (wok pans have a very good shape for something like this).

I added the ingredients one by one in the hot oil, in this order: first the onion and the garlic, then, when they start to brown, the carrots, then the celery, then the peppers, then the shrimp.

Stirring constantly, I sprinkled flour in the rain over the other ingredients, sizzling nicely in oil, so that they were all easily covered by it.

I poured the canned tomatoes on top, added the Chipotle sauce, Worcester sauce and spices, and let them soak in the flavors over low heat.

In the meantime, I made the rice. It can be boiled or steamed, I have a special dish in which I make it in the microwave. (put water twice the amount of rice and leave at maximum power for 4 minutes after mixing and put again, 3 minutes the bowl uses steam to cook the rice). Before putting it in the microwave, I added a pinch of salt and grated lemon peel.

When the rice was ready, I mixed it with freshly chopped coriander and squeezed a little lemon juice in it.

In two bowls, over the lettuce leaves sprinkled with lemon, I served the shrimp dish, garnished with a little freshly chopped green onion, and rice next to it.

All the best

Put the spaghetti in a saucepan with salted water and boil according to the instructions on the package.
Wash the shrimp, drain and wipe with paper towels. Combine in a large bowl the shrimp with salt, lemon juice and chopped garlic. Mix well and leave to marinate for at least 30 minutes.

Meanwhile, heat 2 tablespoons of coconut oil in a pan and cook the ginger, garlic and paprika until they become soft but not too colored.
Then add the coconut milk and lemon peel, season with salt and pepper and let it boil until the composition is reduced to a third.
Remove the shrimp from the marinade, drain and add to the pan and cook, stirring for about 3 minutes or until pink in color.
Drain the spaghetti from water, place them on a flat plate, and place the shrimp in the middle with coconut sauce.

Garnish with red onion sprouts, cherry tomatoes and chopped green parsley and add a tablespoon of coconut oil to give a glossy appearance to the dish.