This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.
Serves 4 to 6
2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
3 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through garlic press
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne
Salt and ground black pepper
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.
4 ounces Serrano ham, thinly sliced
8 pork cutlets, pounded thin in rectangles
3 tablespoons minced garlic
3 tablespoons minced parsley
2 large eggs
1 tablespoon water
1 cup fine dried bread crumbs
Olive oil, for frying
1 tablespoon Creole Seasoning, recipe follows
Finely grated Manchego cheese, garnish
Whiskey Butter Sauce, recipe follows
Lay the ham on top of the pounded cutlets.
In a small bowl, combine the garlic and parsley. In a shallow bowl, combine the eggs and water, beating to make an egg wash. In another shallow bowl, combine the bread crumbs and Creole Seasoning.
In a large saute pan, heat enough oil to come ½-inch up the sides of the pan.
Sprinkle the cutlets with the garlic-parsley mixture and roll each one up tightly. Secure with a toothpick. One at a time, dip the cutlets in the egg wash, then in the crumbs to coat.
Add in batches to the hot oil and cook, turning, until golden brown on all sides.
Remove and drain on paper towels. Lightly season with Creole Seasoning and sprinkle with cheese. Serve immediately with Whiskey Butter Sauce.
Whiskey Butter Sauce
1 teaspoon minced garlic
2 teaspoons finely chopped shallots
1 cup whiskey
1 cup cold butter, cut into pieces
In a sauce pan, add garlic, shallots, and whiskey. Carefully place over the flame and cook until reduced by ¾. Allow the flames to die down.
Remove the pan from the heat, and start whisking in the butter, piece by piece. Return the pan to the heat every so often to heat the mixture slightly. Continue until all of the butter is added and the mixture is emulsified.
3 leeks, thinly sliced (1 cup)
1 tablespoon olive oil
1 cup snipped parsley
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
¼ cup grated Parmesan or Romano cheese
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil or cooking oil
¼ cup chopped walnuts
2 12-ounce pork tenderloins
1 medium head garlic
2 teaspoons olive oil
½ cup light mayonnaise or salad dressing
Milk (optional)
In a medium skillet cook leeks in the 1 tablespoon olive oil until tender; remove from heat.
In a blender container or food processor bowl combine parsley, thyme, Parmesan or Romano cheese, salt, and pepper. Cover and blend or process with several on-off turns until finely chopped. With the machine running, gradually add the 3 tablespoons oil; blend or process to the consistency of soft butter. Add leeks and nuts; process with several off-on turns until coarsely chopped. Set aside.
Remove fat and paper-thin membrane from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. Using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin.
Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 325ºF oven for 45 to 60 minutes or until thermometer registers 160ºF. Cool about 30 minutes at room temperature. Remove string; cut into slices about 1/2 inch thick. Cover and chill.
Meanwhile, for Roasted-Garlic Mayonnaise, peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 teaspoons olive oil. Cover and bake in a 325ºF oven for 45 to 60 minutes or until cloves are very soft. Cool slightly. Press to remove garlic “paste” from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and mayonnaise or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill in refrigerator at least 3 hours. Serve with Pork Slices.
Makes about 32 slices.
40-Clove Garlic Chicken
Garlic has a bad reputation for its dominant flavor and odor. Surely you know people who refuse to eat it for those reasons. But here’s a dish that’ll make those with the most garlic-sensitive palates think twice.
Chicken and garlic are slowly simmered with fresh herbs to create a mildly flavored, but rich-tasting main course. The secret to its mellow flavor is whole cloves — not crushed or minced. This prevents the compounds from combining to create those strong garlic traits.
But what’s so cool is that the cooked cloves can be spread onto a toasted baguette like butter, then served with the tender chicken.
Makes 6 Chicken Thighs with Sauce
•1/3 cup all-purpose flour
•2 T. paprika
•1 T. kosher salt
•1 T. black pepper
•3 T. Olive Oil
•6 chicken thighs, dusted in flour mixture
•40 cloves garlic, peeled
•3 ribs celery, diced
•1 medium yellow onion, sliced
•1 cup dry white wine
•1 cup chicken broth
•2 sprigs fresh rosemary
•2 sprigs fresh thyme
•2 bay leaves
•Browned chicken thighs
Preheat oven to 375° with rack in the center.
Combine flour, paprika, salt, and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour.
Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer. Cover the pan; transfer to the oven and braise 45 minutes.
Serve with rice pilaf and toasted baguette slices.
[b]1 clove garlic, sliced thin
2 tablespoons olive oil
4 zucchini, sliced
1 teaspoon fresh rosemary or 1/2 teaspoon
dried whole rosemary
Salt and pepper to taste
Saute the garlic in the oil, and add the zucchini. Shake the pan to coat the squash with the oil. Add the rosemary, salt and pepper. Cover, and simmer gently until barely tender, about 6 minutes
Serves 4 to 6[/b][/list]
ORIGINALLY POSTED ON THE RECIPE EXCHANGE BY jslate6228
Chicken Wings in Garlic Sauce
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
1/2 cup water
10 oz baby spinach (12 cups)
1/2 cup heavy cream
2 garlic cloves, minced
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper
Using a 2-quart heavy saucepan over high heat, bring water to a boil
Add spinach and toss, cooking until wilted, about 2 to 3 minutes
Transfer spinach to a colander or sieve
Remove excess liquid by pressing on spinach with the back of a wooden spoon
Combine cream, garlic, nutmeg, salt, and pepper in saucepan over high heat
Bring to a boil, reduce to medium high and continue cooking until reduced by one half
Add spinach to cream mixture, toss until coated and heated through
1 pound spaghetti
6 tablespoons extra-virgin olive oil
10 large cloves garlic, minced, about 1/4 cup
1 teaspoon crushed red pepper flakes
1/4 cup fresh parsley leaves, chopped
1 tablespoon fresh lemon juice
Grated Parmesan cheese, for serving
Coarse salt and freshly ground black pepper
Bring 4 quarts water to boil in large pot
Add 1 tablespoon salt and pasta to boiling water, stirring to separate noodles
Cook until al dente, reserve 1/3 cup pasta cooking water and drain pasta
Transfer drained pasta to pot, add 3 tablespoons olive oil and remaining reserved cooking water, toss to coat
Using a heavy-bottomed nonstick medium skillet over low heat, add remaining olive oil and 3 tablespoons garlic
Cook, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes
Remove from heat, add remaining garlic, red pepper flakes, parsley and lemon juice, stirring well
Add garlic mixture to pasta, toss well to combine
Season with salt and pepper
10.Serve immediately with Parmesan cheese
Garlic Mashed Potatoes
pounds Idaho potatoes, peeled
1/4 cup roasted garlic paste
1/4 to 1/2 cup hot half and half
1/2 cup (1 stick) butter
Coarse salt and pepper to taste
Boil the potatoes until they start to become soft
Drain of the water
Place them back in the pot and onto the stove over a low fire
Let the potatoes stay on the stove for 3 to 5 minutes. This is to take out the excess water
Put the potatoes in a mouli and rice them
Add garlic paste, half and half and butter; fold in
Bite-size appetizers come easy with crescent dough and a mini muffin pan.
2 tablespoons butter
1 (8-oz.) pkg. fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 garlic cloves, minced
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 (8-oz.) Crescent Dinner Rolls
2 tablespoons chopped fresh parsley
Heat oven to 350°F. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.
Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. Spoon 1 heaping teaspoon mushroom mixture into each cup.
Bake at 350°F. for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.
Garlic and Rosemary Marinated Olives
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon grated lemon peel
4 garlic cloves, thinly sliced
4 sprigs fresh rosemary, cut up
1/2 cup coarsely chopped red onion
1/2 cup pitted green olives
1 (6-oz.) can pitted ripe olives, drained
1 (6-oz.) jar pitted kalamata olives, drained
In medium nonmetal bowl or resealable food storage plastic bag, combine oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.
To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail fork
Shrimp and Peas In Garlic Sauce
Treat the family to ginger-scented shrimp with mushrooms and sweet peas, all ladled over hot rice.
1 cup uncooked regular long-grain white rice
2 cups water
1 (10-oz.) pkg. frozen baby sweet peas & butter sauce
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon ginger
2 teaspoons oil
1/2 lb. shelled deveined uncooked medium shrimp, tails removed
1 small onion, sliced
3 large garlic cloves, minced
1 (4.5-oz.) jar Sliced Mushrooms, drained
Cook rice in water as directed on package.
Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.
1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional)
Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours.
Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.
In a bowl, combine garlic, basil, salt, olive oil and lemon juice and set aside.
Starting at the neck, on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go, work towards the tail end. Once your entire hand is under the skin, feel the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast.
Rub garlic-basil mixture under skin directly onto meat. Cover and refrigerate for 4 hours.
Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325°F – (180°) placing the drip pan in the center.
Place the chicken onto the spit according to the rotisserie manufacture direction.
Cook until the skin of the chicken is generously browned and the flesh is cooked through. Every 20 minutes or so, baste the chicken with juices that accumulate on the drip pan.
When cooked, the chicken’s internal temperature will be 180°F – (90°C). Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carving. Serve and enjoy! YIELD: 5
Take as many nice large (Idaho or Russet) potatoes that you will want to serve. Scrub the skins and then take the rounded end of a vegetable peeler and scoop out of end of the potato enough so that a clove of garlic can be inserted into each end. Next take about a half of a slice of bacon and wrap it around each potato.
Wrap each potato in foil and place in a 400 degree oven for about 45 minutes or until done. Unwrap and and if the bacon doesn’t look done enough return to oven to make sure that the bacon is cooked. These are delicious and smell wonderful when baking!
1 - 8 oz. pkg. cream cheese softened
1 sm. can chopped black olives
1 tsp. chopped garlic
2 tsp. milk
Mix all ingredients together in mixing bowl. I use 1 tsp. chopped garlic, however you can use as much or as little according to your own taste. Serve with chips, crackers or whatever you please.
This is a great marinade for rib, New York, sirloin,
t-bone, and rib-eye steak. The lemon juice tenderizes and the
garlic-oyster sauce adds the flavour. Low sodium oyster sauce is
recommended, if you can find it. Prep Time: approx. 5 Minutes. Cook
Time: approx. 10 Minutes. Ready in: approx. 15 Minutes.
Makes 4 steaks (4 servings).
1 (12 fluid ounce) can or bottle beer
3 cloves garlic, minced
1 teaspoon black pepper
1 cup oyster sauce
1 lemon, juiced
4 beef steaks
steak seasoning to taste
1 In a shallow glass dish, combine the beer, garlic,
pepper, oyster sauce and lemon juice. Mix well. Rub steaks on
both sides with steak seasoning, and place in the marinade.
Be sure to coat the steaks well. Cover and refrigerate
for at least 2 hours. (I usually marinade all day)
2 Preheat grill for high heat, and lightly oil grate.
3 Remove steaks from marinade, and discard marinade.
Grill steaks for about 5 minutes on each side, or to desired doneness
