Master RecipePan-Seared Shrimp
NOTE: This recipe delivers shrimp in its simplest and purest form. The variations add some other flavors but are also remarkably simple. To keep burnt bits from ending up in the sauce, rinse and wipe clean the pan after the shrimp has been cooked. Serves four to six.
1 recipe Brined Shrimp
1/2 lemon
INSTRUCTIONS:
1. Heat large nonstick or cast-iron skillet over high heat until very hot. Place single layer of shrimp in pan. Cook until shrimp shells turn spotty brown, 1 to 2 minutes. Turn shrimp as they brown; cook until remaining side turns spotty brown, 1 to 2 minutes longer. As shrimp are done, transfer them to medium bowl. Repeat process with remaining shrimp.
2. Squeeze lemon juice over shrimp and serve warm or at room temperature.
VARIATIONS:
Pan-Seared Shrimp with Shallots and Tarragon
Follow Master Recipe through step 1. Omit lemon. Rinse and wipe out pan with paper towel. Heat 1 tablespoon olive oil in skillet over medium heat. Add 1 large minced shallot and sauté until softened and just beginning to brown, 1 to 11/2 minutes; add to bowl with shrimp. Add 11/2 tablespoons sherry vinegar, 11/2 tablespoons minced fresh tarragon leaves, and salt and ground black pepper to taste to bowl. Toss to combine.
Pan-Seared Shrimp with Southwestern Flavors
Follow Master Recipe through step 1. Omit lemon. Rinse and wipe out pan with paper towel. Heat 1 tablespoon olive oil in skillet over medium heat. Add 1 large minced garlic clove, 2 teaspoons chili powder, and 3/4 teaspoon ground cumin and sauté until garlic is fragrant and lightens in color, 30 to 45 seconds; add to bowl with shrimp. Add 21/2 tablespoons lime juice, 2 tablespoons minced fresh cilantro leaves, and salt and ground black pepper to taste to bowl. Toss to combine.