10+ Best Recipes Most Wanted For Dessert, Lunch and Dinner Easy and Healthy

Garlic Shrimp Recipe


  • 2 pounds shrimp, peeled lead
  • 2 cloves garlic, minced
  • Salt, to taste
  • Dash of Worcestershire sauce
  • 1 to 2 tablespoons chives (optional)
  • 1/2 cup butter
  • 3 lemons, juiced
  • Pepper, to taste
  • 1/2 cup parsley, minced

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Grilled Garlic Shrimp


  • 2 pounds large, tail-on shrimp
  • 6-inch bamboo skewers, soaked in water
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh basil
  • Salt and pepper to taste


Peel shrimp, leaving the tail on. Thread 4 shrimp onto each skewer; set aside. Melt butter in a small saucepan. Add garlic and red pepper. Simmer for 1 minute and stir in basil. Brush each skewer lightly with garlic butter, then season both sides with salt and pepper. Place on coals over medium heat and cook for 4 to 5 minutes per side or until very pink. Remove from grill and brush with remaining garlic butter. Makes 5 servings.

Nutrition Per Serving: 280 calories, 37 g protein, 3 g carbohydrate, 1 g fiber, 12 g fat, 300 mg cholesterol, 365 mg sodium

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Iron Springs Cafe Garlic Shrimp Tamales


Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona

  • 4 green corn tamales, prepared and heated in corn husks
  • 24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
  • 4 ounces unsalted butter, softened
  • 4 fresh garlic cloves, minced
  • 2 tablespoons parsley, minced
  • 1/2 cup corn, roasted
  • 1/2 cup pico de gallo
  • Salt and pepper to taste
  • 4 cups cooked rice

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Shells Shrimp and Garlic Pasta 


Source: Miami Herald Cook's Corner

  • 8 ounces linguine
  • 2 tablespoons butter
  • 1 pound shrimp, cleaned and halved
  • 1/2 cup olive oil
  • 1/2 cup dry White Wine
  • 8 cloves garlic, crushed
  • 2 dashes soy sauce (DO NOT OVERDO, BUT IMPORTANT)
  • 2 cups heavy cream
  • Salt and pepper


Cook the butter and the linguine in salted boiling water until almost al dente. Drain and set aside. Combine olive oil, wine, garlic, salt and pepper, soy sauce, and heavy cream in a large saucepan. Add the shrimp, stir and add the linguine. Stirring gently, cook over medium-high heat for almost 10 minutes, or until shrimp is done and linguine is perfectly done.

Serve at once. It will initially seem a little runny but will set up and become a wonderful sauce. DO NOT USE HALF-AND-HALF! Don't cook it for the full 10 minutes if it doesn't need it. Thank's For Reading shells shrimp and garlic pasta Easy Recipes

Garlic Butter Shrimp 


  • 1/2 cup butter
  • 8 ounces cream cheese
  • 3 tablespoons mayonnaise
  • 2 cups cooked shrimp
  • 1 tablespoon lemon juice
  • 3 tablespoons onion, grated
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons Tabasco sauce
  • 1/2 teaspoon red pepper (optional)
  • 1 teaspoon Worcestershire sauce


Mince shrimp or run through the food processor. Blend butter, cream cheese, and mayonnaise together until fluffy. Add shrimp, lemon juice, onion, garlic powder, parsley, Tabasco sauce, red pepper (if desired), and Worcestershire sauce; mix well. Shape into a ball. Refrigerate until firm. Thank's For Reading ralph and kazoo's shrimp butter Easy Recipes 

Paneer Cheese 


This cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread.

  • 12 cups whole milk
  • 2 teaspoons salt
  • 1/4 teaspoon cumin seed, crushed
  • 1/3 cup lemon juice


In a 5-quart Dutch oven bring milk, salt, and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand for 15 minutes. Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds In a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.

Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.

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