"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pan-Seared Shrimp with Garlic Lemon Butter Recipe

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This recipe for Pan-Seared Shrimp with Garlic Lemon Butter, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teresa Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons unsalted butter, softened
1 medium clove of garlic minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1/8 teaspoon sea salt
2 tablespoons vegetable oil
1 1/2 pounds shrimp, peeled, and deveined
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar

Directions:
Directions:
1. Beat softened unsalted butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside,
2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges are pink, about one minute. Remove pan from heat, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon of oil and shrimp. After second batch has stood off heat, return shrimp to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through 1-2 minutes. Serve immediately alone or tossed with pasta.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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