Perfect Sauteed Shrimp Really Food

SAUTéED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
• Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

PERFECT SAUTEED SHRIMP (REALLY!)

Steps:

• Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
• In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
• Spritz with juice of the lemon wedges and serve immediately.

SAUTEED SHRIMP

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

BEST UNSTEAMED SHRIMP

Steps:

• Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
• Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
• Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

SAUTEED SHRIMP

Steps:

• Melt butter in a 10-inch skillet over high heat.
• Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes.
• Add sherry and parsley.
• Serve while hot.

SAUTéED SHRIMP

Steps:

• Peel the shrimp, leaving the tail intact if you like picking them up and sucking the meat out of the tail end. Remove any black digestive tracts. Heat the oil in a wok or a heavy sauté pan, scatter in the garlic, and toss the slices in the hot oil for about 1 minute without browning them; then add the shrimp, season with salt and pepper, and stir-fry for about 2 minutes, until the flesh has turned opaque and rosy. Splash in the wine, cook down slightly, scatter parsley and/or other herbs on top, and they're ready to go.
• To make a more substantial dish, scatter in several mushrooms (halved if big), and stir-fry with the garlic for 2 or 3 minutes. When you add the shrimp, toss in about 1/4 cup frozen peas or a small handful of pea pods or sugar snaps and a couple of scallions, sliced lengthwise. Chunks of asparagus are good, too, when in season.
• A nice shrimp salad is always good. You can also reheat the shrimp and add either fresh ripe chopped tomatoes or a canned tomato squeezed with a little of its juice, to make a sauce for pasta. Recently I had a small treasure trove of cooked shrimp, and I cooked some thin-sliced fennel in a bit of olive oil and water until tender, then added about six shrimp, and had this over some fast-cooking polenta for a very quick supper.