Thursday, May 10, 2018

How to NOT Overcook Your Garlic Shrimp

How to NOT Overcook Your Garlic Shrimp 
Shrimp are messy. You have to peel them and then you have to devein them😝, but we love to eat them (usually in a restaurant).

That’s because many of us worry about overcooking shrimp. That’s me. Let’s learn How to NOT Overcook Your Garlic Shrimp, so you can get tender, juicy shrimp every time.

For the best results Sauté or sear the shrimp on high heat.

To start, make sure you devein your shrimp which creates a crevice, because it will be easier to tell when they are done, if they are cut to expose more surface area.

Make sure all your shrimp are the same size so you’re not cooking a large one too little or overcooking a medium size one.

Once your pan is hot spread your shrimp evenly so all of them are exposed to the heat surface. Add butter or olive oil and let them sear without touching them. You’ll know when they are done searing because they will no longer stick to the pan. Now turn them over and sear the other side. But are they done? How do you tell if they are done inside? The trick to knowing if they are done is to watch carefully at the thickest part and when the crevice turns from translucent to opaque, they are done. Don’t second guess yourself or you’ll over cook them. Take them off the heat and serve them on pasta, rice or even toast.

To make Garlic Shrimp you need the following ingredients:
Serving: 4 Total Time: 25 minutes

1 1/2 tablespoons olive oil
1 lb shrimp, peeled and deveined
Salt to taste
6 cloves of garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 1/2 teaspoons cold butter
1/3 cup fresh flat-leaf parsley, chopped
Water as needed


Heat oil in a skillet over high heat until it begins to smoke. Place shrimp in an even layer on the bottom of the pan and sear without stirring, about a minute. Season with salt and cook until the shrimp turns pink. Stir in the garlic and red pepper flakes and cook 1 minute. Stir in the Lemon juice, caper brine, 1 teaspoon cold butter and half of the parsley.

Cook until the butter has melted, about 1 minute, then turn the heat on low and stir in remaining butter. Cook until the butter has melted to form a thick sauce and the shrimp has turned from pink to opaque in the crevice, about 2-3 minutes. Remove with a slotted spoon and transfer to a bowl. Continue to cook the butter in the skillet, add water 1 teaspoon at a time if too thick, about 2 minutes. Taste test to see if it needs more salt. Serve shrimp with butter sauce and sprinkle on the remaining parsley. Yum Yum!

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