Something's fishy

2.9K views · 1.6K reactions | 🍤This is such a delicious take on your classic shrimp cocktail. Have you guys ever had it this way before?? . You can bake them the day before and serve them chilled or hot. Either way, the cocktail sauce is👌🏼. . 💬Comment “recipe” and I’ll send you the link! . 🛒Ingredients: ▢ 2 lbs uncooked shrimp, peeled, deveined & tails on ▢ 2-3 large garlic cloves, sliced thinly ▢ 1 tablespoon fresh parsley, minced ▢ 3 tablespoons olive oil ▢ ½ teaspoon red pepper flakes ▢ ½ teaspoon kosher salt ▢ ½ teaspoon freshly ground black pepper . 🛒Cocktail Sauce: ▢ ½ cup ketchup ▢ 2-3 tablespoons prepared horseradish ▢ 1 tablespoon freshly squeezed lemon juice ▢ ¾ teaspoon Worcestershire sauce ▢ ¼-½ teaspoon hot sauce or chili crisp . ✨Instructions: 1. Preheat your oven to 400°F. 2. Prepare the shrimp by peeling and deveining them. I highly recommend leaving the tails on for easy handling and a nice presentation. 3. Arrange the cleaned shrimp on a baking sheet, drizzle with olive oil, and add garlic, red pepper flakes, parsley, salt and pepper. 4. Spread them out in a single layer and roast for 7–9 minutes, until they turn pink, firm, and perfectly cooked. 5. Let the shrimp cool while you whip up the sauce by mixing ketchup, horseradish, lemon juice, 6. Worcestershire sauce, and hot sauce or chili crisp. Chill until ready to use. 7. Serve the shrimp alongside the cocktail sauce and enjoy! . @inagarten #inagartenrecipe #entertainingathome . https://alekasgettogether.com/roasted-shrimp-cocktail/ | Recipes and tips for entertaining at home!

26M views · 84K reactions | I learned this in Maine! | I learned this in Maine! Danny N shares his favorite recipe from his trip to Maine. He uses shrimp, garlic, butter and lemon. | By Danny N’s Kitchen | Now, I'm coming in with some butter. I have a whole stick of butter and 12 slices and one slice is just going to go right on top of each shrimp delight. Now, I did put two shrimp per container here. You can do whatever you want. One shrimp or if you want to get a larger shrimp, you can but this butter is just going to zip right into all these delicious shrimp flavors and this is just going to make the dish that much better. Look at how perfect that is. Now, I'm coming with some garlic or their lack of garlic and I'm going to take a spoon and I'm just essentially going to put one little spoonful right on top of that butter and it almost makes a little garlic butter. Now, this garlic's super potent. So, make sure that you just put a gallop, just a tiny little bit of garlic right on top of that butter and that butter is going to melt right inside, right with that garlic into those shrimp. Oh, now this aroma is outrage just. This is such an easy light snack. It's perfect for when you're trying to throw a party but you know shrimp kind of takes forever because it's frozen. Now if you cook them individually like this y'all they're going to be so delicious. But I do have a secret little surprise for you right after this. It's going to be amazing. Look at this. Perfect. We got every last bit there. Now on top of that that secret ingredient I was talking about. Parmesan cheese. This is the organic Parmesan cheese. Absolutely delicious. I'm going to use that same garlic spoon because who cares? And I'm going to put it right on top of that butter. And this essentially is going to make like a nice little cheesy garlic butter that is going to melt right on top of that lovely shrimp. Now the shrimp is peeled and devaint. But I'm going to put a decent amount of cheese right on top. I'm going to make this so fast for you. Look how fast I'm going. And it is a quick and easy recipe. Doesn't take too much time in the oven either. So I'm going to just put this right on top just like so. Now I'm going to combine all those flavors together with some chopped parsley, chopped parsley will just marry all of those ingredients. And I'm going to put a decent amount right on top of each one. This this specific parsley is a little dried out. Because it's going to we're going to have a lot of liquid. So it's kind of like an air dried type of parsley. It just adds a nice light crunch to it. But a lot of great flavor. And for the final ingredient You guessed it. 12 lemon slices. And I'm just going to put these right on top. That way we can put them just like so. Look at that. And this is just going to completely encase all of those flavors. And I'm going to put this on top of each one. And this is it. Ready for the oven. And my oven set at 350 and it's only going to be in there for like 20 minutes. Oh my goodness. Look at how beautiful these look. Now I'm going to show you a cool little technique. I'm going to put this over. Ready? Three, two, one. Boom. They're beautiful. And there you have it. They smell amazing. Alright so now I'm going to come in with some toothpicks. You can have these on the side already out. And then you just grab one of these. Boom. Look they're attached. You see that? A two fur. I hope you enjoy. They're moist. They're nice and steamy. Nice and citrus. Let's go.

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20M views · 83K reactions | An Italian family taught me. I don't cook salmon any other way! | An Italian family taught me. I don't cook salmon any other way! Ingredients: salmon: 2 kg (4 lb) soft butter: 100 g (3.5 oz) garlic: 20 g (0.7 oz) black... | By Appetizing.tv | Italians taught me, I don't cook salmon any other way. Score the salmon fillet diagonally. Cut the salmon into pieces. Mix the softened butter. With crushed garlic, black pepper and salt. Grease the salmon fillet with butter. Fry for three minutes on both sides. Cut the onion into thin slices. Fry the onion. With sliced mushrooms. And finely chopped garlic. Add cherry tomatoes cut in halves. I Sun dried tomatoes and spinach. Pour in the liquid cream. Season with black pepper and salt. Add grated parmesan and mix the sauce. Melt the butter. With vegetable oil. Pour in the rice and mix well. Add lemon zest. Pour in the vegetable broth. Add garlic. Season with salt. And black pepper. Pour in the liquid cream. Add the turmeric. Add a few slices of lemon to the pan. Place the fish in the pan. Simmer for 10 minutes.

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Chili-Lime Cod Fillets Recipe – Easy & Flavorful Weeknight Dinner

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373K views · 20K reactions | If you’re ever stuck for ideas on how to serve fish for a quick and easy dinner, this recipe is a no-brainer. Hope you love it! Chris xx GARLIC BUTTER COD | Serves 4 INGREDIENTS ➡️COD: 4x 120-150g/4-5oz boneless skinless Cod Fillets 35g / 1/4 cup Plain Flour 1 tsp EACH: Salt, Garlic Powder 1/2 tsp Black Pepper 1 tbsp Olive Oil
1 tbsp / 15g Unsalted Butter ➡️SAUCE: 2 cloves of Garlic, finely diced 120ml / 1/2 cup Vegetable Stock 5 tbsp / 75g Unsalted Butter, diced into chunks 1 tbsp finely diced Fresh Parsley 1 Lemon, divided into 4 to serve (don’t skip this!) METHOD 1️⃣In a large shallow dish combine the flour, salt & pepper. Use kitchen roll to gently pat the cod dry & remove excess moisture. Take a piece of cod, coat it in the seasoned flour then give a shake/pat then place to one side. Repeat with the remaining fillets.
2️⃣Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place in the cod and fry for 2-3 mins each side, or until light golden on the outside & just about opaque through the centre.* Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
3️⃣Remove the cod & place it on a plate to one side, then lower the heat to medium. Add the garlic & fry for 30 secs or so (careful it doesn’t burn) then pour in the stock. Swiftly stir in the butter until it melts and turns the stock cloudy, then add the parsley. 4️⃣Simmer & stir fairly frequently for a few minutes until the sauce begins to thicken. Season to taste then stir in the resting juices from the cod. Turn the heat to low, add the cod & baste in the sauce to warm it through and finish cooking it through if needed. The excess flour from the cod will slightly thicken the sauce further. Serve with a squeeze of lemon juice and enjoy! *It’s best to time it with your eyes. You’ll want it very slightly underdone because it’ll carry on cooking slightly as it rests and when it’s added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant. | Chris Collins

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