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Shrimp: Pan-Seared Shrimp

Source of Recipe


From "The America's Test Kitchen Family Cookbook"






List of Ingredients



• 2 pounds extra-large shrimp, peeled and deveined
  
• 1/4 tsp salt plus additional to taste
  
• 1/4 tsp pepper plus additional to taste
  
• 1/8 tsp granulated sugar
  
• 2 Tbsp vegetable oil (divided)
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp fresh lemon juice
  
• 1 Tbsp minced fresh parsley
  
• Lemon wedges, for serving
  






Instructions



1. Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.
   
   
2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 1 tablespoon oil and shrimp.
   
   
3. Off heat, return all of the shrimp to the warm skillet. Add the butter, lemon juice and parsley, and toss to coat until the butter melts. Season with additional salt and pepper to taste. Serve with lemon wedges.
   
   Makes 4 to 6 servings.
   
   ................
   
   CHIPOTLE-LIME SHRIMP:
   
   Omit the butter, lemon juice and parsley. Combine 2 teaspoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 minced canned chipotle chile in adobo sauce, 4 teaspoons firmly packed brown sugar, and 2 teaspoons adobo sauce. After returning all of the shrimp to the skillet, add the chipotle mixture and toss to combine.