Directions: |
Directions:Buy yourself a 12" cast iron skillet.
1. Heat 1 tbsp oil in skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tbsp of oil and the remaining shrimp. After the second batch has stood off the heat, return the first batch to the skillet and toss to combine. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately. NO MORE RUBBERY SHRIMP EVER! Here are a few sauces to serve the shrimp with.
2. Garlic-lemon butter. Beat 3 tbsp softened unsalted butter with fork in small bowl until fluffy. Stir in 1 medium garlic clove, minced or pressed through garlic press, 1 tbsp fresh lemon juice, 2 tbsp chopped parsley and 1/8 tsp salt. Combine. Add flavoured butter to skillet when returning first batch of shrimp to the skillet.
3. Ginger-Hoisin Glaze. Stir 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 1/2 tsp soy sauce, 2 tsp minced or grated fresh ginger, 2 tsp water, and 2 scallions, sliced thin, together in small bowl. You can substitute an equal amount of red pepper flakes for the black pepper in the shrimp part of the recipe if you are making this sauce. Add this glaze to the skillet when returning first batch of shrimp to the skillet. |
This recipe for Pan-Seared Shrimp is from