Pan Seared Shrimp Atk Recipes

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

PAN-SEARED SHRIMP (ATK)

Steps:

• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl.
• Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

PAN-SEARED SHRIMP WITH CURRY AIOLI

Steps:

• Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper.
• Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more.
• Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.

PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS

Steps:

• For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
• For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
• For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
• Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
• Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
• Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
• To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
• Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

SEARED SHRIMP WITH LEMON AND GARLIC

Steps:

• Finely grate zest of 3 lemons. Juice all 4 lemons; strain juice, and set aside. Place shrimp in a large bowl; add lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
• Heat a large saute pan over medium heat. Add 1 tablespoon olive oil, and heat until oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in pan, being careful not to overcrowd pan. Cook until underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until other side is golden brown and shrimp is cooked through, about 1 minute. Transfer to a large serving platter. Deglaze pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour pan sauce over shrimp. Cover loosely with foil while repeating process with remaining batches, adding 1 tablespoon oil each time.