Portuguese Garlic Dip - Kitchen Cat
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★ Kitchen Cat ★ Portuguese Garlic Dip Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 pk : 8 Oz. Cream Cheese
Salt and Pepper; to Taste
8 lg : Cloves Fresh Garlic, Minced
3/4 c : Real Mayonnaise
1 ts : Worcestershire Sauce
Portuguese Shrimp with Garlic Sauce and Creamy Spinach
Enjoy and send me a pic with your recreation!!
Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Simple, Fast, and Delicious Portuguese Garlic Shrimp | Leo Cooks Things
Hey gang, I'm back from Lisbon where I had this amazing dish. It's simple and delicious, and I wanted to show you how to make it.
Here's what you'll need:
-Dozen Shrimps, peeled and deveined
-2 cloves garlic
-2-3 tbsps of good olive oil
-Chopped flat leaf parsley for garnish
-Salt, pepper, gochugaru to taste
-Portuguese bread
-Butter
Start by chopping up your garlic. Toss that along with your olive oil in a medium high heat pan. Mix until fragrant, then toss in your shrimps. Season with salt and pepper and gochugaru, then serve with toasted, buttered, Portuguese bread. Garnish with the parsley.
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You must try these Chili & Garlic Shrimp with smoked paprika
Traditionally, Gambas al Ajillo or Spanish garlic prawns or shrimp are so simple to make. Made with only three ingredients, shrimps, garlic, and olive oil. This recipe is inspired from that, and brought to a higher level, with the addition of smoked paprika, chili, wine and butter for that richness and smoothness.
Try and buy the best ingredients you can, fresh shrimp is always best, but frozen works well too. When deveining them, cut all the way from the tail to the top so they open nicely while cooking. Make sure you use high heat for that beautiful caramelisation. But don’t over cook them, keep them translucent inside, they will finish cooking when you throw them back in the sauce. So many recipes over cook the shrimp as they don’t set them aside first. This is such an important step, so don’t miss it.
Buy the authentic Spanish smoked paprika if you can, the fragrance is so much nicer than regular ones and of course, use high quality extra virgin olive oil.
When cooking the garlic, only let it brown slightly, otherwise it will burn. You want that roasted garlic flavour so brown it just a little.
When adding the butter to the sauce, do it fast over very low heat, it will emulsify into a glossy incredible sauce. Avoid too much heat as it can break and become oily. Serve it with crusty bread or saffron rice.
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Portuguese Garlic Shrimp (Gambas au Alho)
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1/2 pound prawns
2 TBSP chopped parsley
1/2 tsp piri-piri (hot sauce)
1 tsp chopped garlic
1 TBSP extra virgin olive oil
salt to taste
1. Salt the shrimp
2. Chop the garlic, and parsley
3. In a hot pan add some olive oil, then add the shrimp. Cook about half way (about 2 minutes)
4. Add the chopped garlic. Cook an additional 2-3 minutes.
5. Add the parsley and hot sauce.
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