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Skillet Broiled Shrimp

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"This wins the prize for your fastest dinner ever—5 minutes! How about that? The best thing about shrimp is that it cooks so quickly; the worst thing about shrimp is that it cooks so quickly. It is really easy to overcook shrimp, taking it from delicate, sweet, and delicious to rubbery, chewy, and dry. If you're at all intimidated, get out your phone and set your timer. I promise you that it will not be undercooked. Remember, carry-over cooking is real, so even if you think it's the slightest bit underdone (it won't be), it's going to be *prime* eating by the time it gets to your plate. Round out the meal with a salad and a piece of crusty baguette to soak up all that garlicky goodness in the skillet!"

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 3 cloves garlic, minced
â—¦ 2 shallots, minced
â—¦ Pinch of crushed red pepper
â—¦ 2 pounds large shrimp, peeled and deveined
â—¦ Crusty bread, for serving


Recipe

Preheat the broiler to high.

In a large ovenproof skillet over medium heat, melt the butter with the garlic, shallots, and crushed red pepper for about 2 minutes. Remove from the heat. Toss in the shrimp.

Place the skillet under the broiler for about 3 minutes, until the shrimp is opaque and just begins to curl up. Serve immediately with crusty bread to dip in the pan juices.

Makes 4 servings
Total Time: 10 minutes