Best 3 Garlic And Rosemary Shrimp Recipes

**Garlic and Rosemary Shrimp: A Mediterranean Delight**

Indulge in the tantalizing flavors of the Mediterranean with our delectable Garlic and Rosemary Shrimp recipes! This culinary journey takes you on a sensory adventure with three distinct yet equally enticing variations. Savor the classic pairing of garlic and rosemary in our first recipe, where succulent shrimp are sautéed in a luscious butter sauce infused with these aromatic herbs. Enhance your taste buds with our second recipe, featuring succulent shrimp marinated in a zesty lemon-herb mixture before being grilled to perfection. And for a touch of exotic indulgence, try our third recipe, where shrimp are marinated in a blend of fragrant spices and yogurt, then grilled until beautifully charred and tender. Whether you prefer a simple and elegant preparation, a vibrant and refreshing twist, or an explosion of flavors, our Garlic and Rosemary Shrimp recipes have something for every palate.

Let's cook with our recipes!

SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY

Spicy Shrimp with Garlic, Basil, and Rosemary image

"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 16

Ingredients

Salt and pepper
1 pound penne pasta
1 tablespoon plus 1/4 cup extra-virgin olive oil
8 garlic cloves, cut into matchsticks, plus 1 more for pressing
1 tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno chiles, seeded and finely diced
1/2 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
1 tablespoon tamari sauce
2 teaspoons Worcestershire sauce
2 tablespoons medium sherry
2 teaspoons sugar
1/3 cup pitted and halved black olives

Steps:

Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC

Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic image

Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.

Provided by JackieOhNo

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 lbs jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15 ounce) can cannellini beans, rinsed and drained
4 teaspoons olive oil
1 thinly sliced garlic clove
1/8 teaspoon salt
4 slices ciabatta (1/2-inch thick)

Steps:

Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

GARLIC AND ROSEMARY SHRIMP

GARLIC AND ROSEMARY SHRIMP image

Categories Shellfish Appetizer Sauté Quick & Easy

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 pound peeled, deveined medium-size fresh shrimp
2 tablespoons butter
2 tbs extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

Steps:

Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated and garlic is softened. At this point you can turn off the heat and wait to continue until just ready to serve. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Garnish, if desired. Note: If serving over pasta, remove bay leaves. Yield 4 servings with pasta as main dish, about 6 as appetizer

Tips:

Fresh is best: Use fresh shrimp for the best flavor and texture.
Properly devein the shrimp: Deveining the shrimp removes the digestive tract, resulting in a cleaner taste and better texture.
Don't overcrowd the pan: Avoid overcrowding the pan with shrimp, as this will prevent them from cooking evenly.
Cook the shrimp in batches: If you have a lot of shrimp to cook, cook them in batches to prevent overcrowding.
Don't overcook the shrimp: Overcooked shrimp become tough and rubbery. Cook them just until they turn opaque and pink.
Use high-quality ingredients: The better the quality of your ingredients, the better your shrimp will taste. Use fresh garlic and rosemary, and a good quality olive oil.
Season to taste: Don't be afraid to adjust the seasonings to your own taste. Add more garlic, rosemary, or red pepper flakes if you like.

Conclusion:

This Garlic and Rosemary Shrimp recipe is a quick, easy, and delicious way to enjoy shrimp. The combination of garlic, rosemary, and red pepper flakes creates a flavorful and aromatic dish that is perfect for any occasion. Serve the shrimp over rice, pasta, or salad, or simply enjoy them as an appetizer. No matter how you choose to serve them, these shrimp are sure to be a hit.