U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 05-01-2018, 06:07 AM
 
Location: Islip,NY
17,470 posts, read 20,815,960 times
Reputation: 18294

Advertisements

https://under500calories.com/recipe/9be6c-garlic-shrimp


Making this tonight. not sure if I am serving it with pasta or rice.
Reply With Quote Quick reply to this message

 
Old 05-10-2018, 09:04 PM
 
Location: 49th parallel
2,534 posts, read 1,329,261 times
Reputation: 5235
Looked yummy. I didn't look to see if they grilled theirs or sauteed them, or what. Anything about shrimp makes my mouth water.

How were they?
Reply With Quote Quick reply to this message
 
Old 05-12-2018, 01:25 PM
 
Location: Islip,NY
17,470 posts, read 20,815,960 times
Reputation: 18294
I saute'd them
Reply With Quote Quick reply to this message
 
Old 05-12-2018, 02:49 PM
 
Location: 49th parallel
2,534 posts, read 1,329,261 times
Reputation: 5235
That's what I would have done, too. Any good?
Reply With Quote Quick reply to this message
 
Old 05-12-2018, 08:47 PM
 
Location: Fort Lauderdale, Florida
9,067 posts, read 8,215,349 times
Reputation: 19643
Honestly I'd sautee them in butter and garlic and right before I take them off the heat, squeeze about a half lemon over them.
Reply With Quote Quick reply to this message
 
Old 05-13-2018, 07:02 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
Reputation: 23970
Quote:
Originally Posted by blueherons View Post
Honestly I'd sautee them in butter and garlic and right before I take them off the heat, squeeze about a half lemon over them.
Then add a sprinkling of fresh parsley. Ironically, that was LAST night's dinner (over a bit of pasta).

Over my objections, DH adds parmesan cheese, which he believes is a requirement when he sees ANY kind of pasta on his plate. I did manage to stop him from adding it to Israeli cous cous.
Reply With Quote Quick reply to this message
 
Old 05-15-2018, 04:13 AM
 
3 posts, read 1,632 times
Reputation: 10
yummy
Reply With Quote Quick reply to this message
 
Old 05-21-2018, 10:00 PM
 
Location: 49th parallel
2,534 posts, read 1,329,261 times
Reputation: 5235
I sauteed them and yummy! But I think I put too much lemon juice on them - I like my shrimp just a little bit sweeter than they turned out.
Reply With Quote Quick reply to this message
 
Old 05-22-2018, 05:30 PM
 
Location: Islip,NY
17,470 posts, read 20,815,960 times
Reputation: 18294
Quote:
Originally Posted by blueherons View Post
Honestly I'd sautee them in butter and garlic and right before I take them off the heat, squeeze about a half lemon over them.
That's what I do.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. | Please obey Forum Rules | Terms of Use and Privacy Policy

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top