Pan Seared Shrimp

Happy National Sticky Bun Day!!

I wish I could say I made some sticky buns tonight but I did not. The night isn’t over yet though…🤔

Tonight I cooked pan seared shrimp with garlic-lemon butter. The dish smelled and looked amazing! However, when I bit into the shrimp it was chewy. 😐 Not what what I was going for.  I’ve read online that most people swear by this method. I plan on giving it another go sometime soon. Hopefully, you will have more success then I did!

Here is Tuesday’s recipe:

Pan Seared Shrimp with Garlic-Lemon Butter

INGREDIENTS

3 tablespoons butter, softened
1 medium garlic clove, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley leaves, chopped
1⁄8 teaspoon salt
2 tablespoons vegetable oil
1 1⁄2 lbs shrimp, peeled and deveined (21/25 count)
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄8 teaspoon sugar

DIRECTIONS

Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a 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 a large plate.
Repeat with remaining 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.

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My hubby’s rating: 😄😄😄😄😄😄(6/10)

My rating: 🤗🤗🤗🤗(4/10)

This recipe is thanks to America’s Test Kitchen!

Buen provecho!

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