Time 35m Number Of Ingredients 11 Steps:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring for one minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat. Stir in lemon juice and parsley. Serve the shrimp over the vegetables.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and black pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and black pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
Time 35m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Cut the ham into 1/2-inch-thick strips, about 6 inches long. Wrap each strip snugly around the center of each shrimp. Heat the olive oil in a large non-stick skillet over high heat until very hot. Add the shrimp and cook until pink and opaque on the outside, about 2 minutes. Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice. Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer. Take the pan from the heat and stir in the lemon zest, parsley and paprika. Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes. If storing for longer than 30 minutes, cover tightly once chilled. For the salad dressing, stir together the shallot, lemon zest and lemon juice. Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened). Season to taste with salt and pepper. Put the lettuces in a large bowl, drizzle the dressing over, and toss. Arrange the salad on individual plates and top with the shrimp arranged in a circular fan. Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp. Garnish with parsley sprigs and cracked pepper. Note: The shrimp should not be too crowded in the skillet or they won’t cook as quickly and evenly as they should. Cook in batches, if necessary.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined. Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
