Light, clean, healthy and refreshing, this salad was inspired by one of my favorite cocktails. 1/2 lb medium shrimp, peeled and deveined zest and juice of 1 lime 1 tbs butter 2 cloves garlic, minced salt and pepper handful of fresh mint large bowl of […]
Recently, James and I went to a Vietnamese restaurant for lunch and I ordered the sweet and sour soup. While I enjoyed their version, I was itching to get home and try it out for myself. If you’re familiar with Vietnamese cuisine at all then you’ve probably […]
James doesn’t eat shrimp, both because he can’t stand them and because he’s allergic. However, in spite of this great culinary handicap, sauteed shrimp continues to be one of his signature dishes. The combination of heat, garlic, butter, shrimp and lemon combine in this dish to create a perfect pan sauce that coats the shrimp and delivers a mouthful of flavor that far exceeds the sum of its parts.
The key to this recipe is proper temperature and proper timing. Read it in advance, do all your prep ahead of time to have your ingredients ready and follow the instructions closely – you’ll be in for a treat.
- 10 41/50 medium sized shrimp (a little over 1/4 lbs) peeled and devained.
- 2 medium sized cloves of fresh garlic, roughly chopped
- 1/2 lemon.
- 1 tbs butter
- salt and pepper
- a bit of fresh flat leaf parsely for garnish (optional)
- Heat a medium sized pan over medium high heat. (On an electric oven, this would be a 6-7 on a one to ten scale.) Add 1 tbs. butter.
- Let the butter melt almost completely and add the chopped garlic. Keep the butter and garlic moving so they don’t brown.
- After NO MORE then 30 seconds of sautéing the garlic in the butter, add all the shrimp. Keep the shrimp moving almost constantly to coat with the butter and garlic. (You don’t want anything sitting on the bottom of the pan for any extended period of time or it will burn!)
- Keep tossing the ingredients of the pan around until the shrimp curl into themselves. Turn frequently so that there are no grey bits left. When the shrimp just start to brown on their edges, salt and pepper the shrimp, then toss to coat.
- At this point, if you’ve done everything right, you’re going to see some bits beginning to form on the bottom of the pan. Immediately squeeze in 1/2 of a fresh lemon, making sure to keep the seeds out of the pan. Using a wooden spoon, toss all the ingredients together for a few moments to form your pan sauce, then immediately pour into your serving dish.
- Serve and enjoy.
- Shrimp are sold commercially using a method to describe how many shrimp form a pound. In our case, 41/50 shrimp will average about 41 to 50 individual shrimp in each pound. You’re probably safe just asking your fishmonger for medium sized shrimp.
- Fresh garlic works best in this recipe, but feel free to substitute about 2 tsp of pre-chopped garlic from a jar.
- Keeping the pan moving is the key to this recipe. If you leave the pan over the heat for the entire cooking time, you’re likely to wind up with some bitter butter and burned garlic. Keep the pan moving, keep the shrimp swirling about and don’t walk away. Total cooking time shouldn’t be any more then 4 minutes.