Mick Weisberg’s Sauteed Shrimp With Lemon-garlic Butter
|2/3||pound shrimp, preferably shell-on 21-25’s or 36-40’s|
|1||tablespoon olive oil|
|2||cloves fresh garlic, crushed or sliced very thin|
|Juice of ½ lemon OR splash of any light-colored beverage you’re serving with the dish|
Place a 12” skillet or 3 quart sauté pan over medium heat. Add oil, then butter, putting the butter in the middle of the oil. When the butter is melted, but before it begins to brown, add garlic in the middle of the oil/butter mixture and swirl to coat the pan.
When the garlic is just beginning to brown, quickly add the shrimp, one at a time unless they’re small. Use tongs and begin on one side of the pan, working toward the other. Turn each shrimp as soon as its center has lost translucence, about 11/2 to 2 minutes per side, turning the shrimp in roughly the same order they were placed in the pan. The first shrimp will be ready to turn about the time the last shrimp goes into the pan, so find your rhythm with the tongs and stay with it. Do not overcook… it toughens them and kills their sweetness.
When the last center has gone from translucent to milky white, quickly remove the pan from the burner and immediately add the lemon juice or splash of other liquid to arrest the cooking process. Shake the pan to mix and pour them into a serving bowl… or allow to cool, refrigerate in a plastic zipper bag with the pan juices, and serve cold the next day…they’re just as delicious chilled, and you can peel them before serving if you like.
Recipe makes 2 servings.
Category: Fish & Seafood