Pan seared shrimp
Pan Seared Shrimp¶
magazine: Cook's Illustrated
edition: 67
date: 2004
page: 12
location: /media/vault10T-01/_videos_books_or_audio/_cooking/Cook's Illustrated Magazine 2004-2011
filename: Cook's Illustrated 067 (Mar-Apr 2004).pdf
Ingredients¶
- 2 tablespoons vegetable oil
- 1½ pounds 21/25 shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon sugar
Directions¶
- Toss shrimp in salt, pepper, and sugar
- Add shrimp to oiled pain
Garlic-Lemon Butter¶
- 1 Garlic clove
- 1 teaspoon lemon juice
- 2 tablespoons chopped parsley
- ⅛ teaspoon salt until combined
Mix with seared shrimp
Buying Shrimp¶
Look for bags of frozen shrimp that list “shrimp” as the only ingredient. Also avoid peeled shrimp, as they must first be thawed deveined then re-frozen.
