Pan-Seared Shrimp

By cserumga

Ingredients

• 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

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

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 and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

For Garlic-Lemon Butter Sauce:
Beat 3 tablespoons unsalted butter with a fork in a small bowl until light and fluffy. Stir in 1 medium garlic clove, minced or pressed through a garlci press., 1 tablespoon juice from 1 lemon, 2 tablespoons chopped fresh parsley leaves, and 1/8 teaspoon salt until combined. Follow the recipe, adding the flavored butter when returning the first batch of shrimp to the skillet. Serve with lemon wedges, if desired.

For Ginger-Hoisin Glaze:
Stir 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 1/2 teaspoons soy sauce, 2 tesapoons water, and 2 scallions, sliced thin, together in a small bowl. Follow the recipe, substituting an equal amount of red pepper flakes for the black pepper and adding the hoisin mixture when returning the first batch of shrimp to the skillet.