Stovetop Shrimp

By Wollygator

Ingredients

• 1/2-1 pound medium shrimp, peeled and deveined
• 1 tbsp. extra-virgin olive oil or butter
• Coarse kosher salt
• Freshly ground black pepper

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

1. If frozen, thaw the shrimp. If your shrimp are frozen, place them in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.

2. The shrimp will bend easily when thawed. The shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with paper towels.

3. Heat the oil or butter over medium-high heat. Place the oil or butter in a large frying pan over medium-high heat. Tilt the pan as the oil warms, or butter melts, to coat the bottom of the pan.

4. Add the shrimp to the hot pan. When the butter is melted or the oil moves around the pan easily, add the shrimp. They should sizzle on contact (if not, warm your pan a little longer next time).

5. Sprinkle salt and pepper over the shrimp; be generous. You can also add any other seasonings at this point -- chili spice, curry spice, a bit of harissa or any other seasonings in your cupboard,

6. Sauté the shrimp until pink and opaque. The shrimp will start off looking grey and translucent, but will gradually become pink and opaque as they cook through. The tails will also turn bright red. Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes.

7. Transfer to a serving dish. Serve sautéed shrimp immediately with pasta or over grains. Leftover shrimp is also fantastic in salads or cold preparations.