I really meant to use this shrimp on Friday (Lent), but Chad and I went out to eat instead. I wanted to do something rather simple and I found a really easy, quick and delicious sounding recipe on Cooks Illustrated. The only thing I did different was add a little more garlic, and added some red papper flakes.
It is funny how much my shrimp shrank though. I swear they are 21/25 sized, but in the pictures they look smaller. It didn't matter though, they were so fabulously good, that we ate them in about 5 minutes.
Pan Seared Shrimp
3 tablespoons unsalted butter , softened
1 medium clove garlic , minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1. 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.
2. 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