ROSEMARY SHRIMP RECIPES

Name: Rosemary Garlic Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1-1/4 cups chicken or vegetable broth; 3 tablespoons chopped ripe olives; 1 small cayenne or other fresh red chili pepper, finely chopped; 2 tablespoons lemon juice; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 4 garlic cloves, minced; 2 teaspoons Worcestershire sauce; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

ROSEMARY GARLIC SHRIMP RECIPE: HOW TO MAKE IT

Rosemary Garlic Shrimp Recipe: How to Make It image

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chili pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Nutrition Facts : Calories 110 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 3 lean meat.

ROASTED SHRIMP WITH ROSEMARY AND LEMON RECIPE - NYT COOKING

Roasted Shrimp With Rosemary and Lemon Recipe - NYT Cooking image

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Total Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

Steps:

Heat the oven to 500.
Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
Drizzle with olive oil and lemon juice.
Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes. Serve with lemon wedges.

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