Master Recipe
Sautéed Shrimp
serves four
NOTE: This recipe requires quick work. The shrimp can be dumped
into the pan and spread in a single layer by shaking the skillet.
For even cooking, you must turn each shrimp individually. To make
this as easy as possible, we recommend buying large shrimp and
using a pair of tongs.
1 tablespoon vegetable oil
2 pounds large shrimp (16 to 20 per pound), peeled, deveined if desired, rinsed, and thoroughly dried
Salt and ground black pepper
INSTRUCTIONS:
1. Turn oven to 200 degrees. Place plate in oven to keep shrimp warm while making second batch and sauce.
2. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Add 11/2 teaspoons oil to pan; swirl to coat bottom. Add half the shrimp and sauté until bottoms are just pink, about 45 seconds to 1 minute. Turn shrimp with tongs (see figure 21). Sauté until shrimp are just cooked and pink all over, 1 to 11/2 minutes. Remove pan from heat and transfer shrimp to warm oven while cooking remaining shrimp.
3. Let pan return to temperature over high heat for 10 to 15 seconds. Add remaining 11/2 teaspoons oil, swirl to coat bottom of pan, then add remaining shrimp and cook as directed in step 2. Transfer shrimp to warm oven while making sauce.