The weather is so crazy, 95 degrees in Los Angeles and a hurricane in New York. My mother is extremely conservative when it comes to our air conditioning. She refuses to turn it on until it’s 100 degrees or higher in the house. Last night was horrible – sleeping with two furry dogs and no AC, I woke up sweating this morning (never fun). Just when I was thinking summer was coming to a close we get this heat wave reminding me it’s still here, guess I have to put my fall boots away for another few weeks…
This shrimp dish reminds me of summer nights, something about the light garlic-lemon butter sauce that makes me think of eating dinner at 8PM on our deck with family and friends. You can adjust this recipe to feed more or less people easily (always nice). We served ours with brown rice and steamed broccoli and as always it was a hit.
Pan-Seared Shrimp with Garlic-Lemon Butter
- 3 tablespoons unsalted butter, softened
- 1 medium garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1 1/2 pounds of 21/25 shrimp (*21/25 shrimp is the size of the shrimp and means there are 21 to 25 shrimp in a pound)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sugar
- 2 tablespoons vegetable oil
- Beat softened butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and half of your salt until combined. Set aside.
- In a medium bowl, toss shrimp, remaining salt, pepper and sugar. Set aside.
- Heat 1 tablespoon oil in 12-inch skillet over high heat until oil glistens. Add half of shrimp to pan in a single layer and cook until edges turn pink, about 1 minute. Flip shrimp and cook until all but very center is opaque (about 30 seconds). Transfer shrimp to large plate. Repeat with remaining tablespoon oil and the rest of the shrimp. After second half of shrimp has cooked, pull skillet off of heat. Toss in first half of shrimp to skillet along with butter mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Adapted from the March & April 2004 issue of Cook’s Illustrated