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I saw this on America's Test Kitchen over the weekend and I tried it out today. It was delicious! I changed their recipe a bit, because I didn't add the sugar and added more pepper, but the technique is the same. I also made a sauce, similar to their garlic-lemon sauce.
Basic Pan-Seared Shrimp (low carb)
1 pound raw shrimp (21/25 shrimp)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons oil
Clean the shrimp by removing all the shell except the tail, removing the black vein in their backs. Dry on a paper towel (very important).
Before searing, toss the shrimp with the salt and pepper.
Heat a frying pan over medium high heat. Add 1 tablespoon oil. Allow the oil to heat. Then add the shrimp in a single layer, making sure not to over crowd the pan. You'll have to do this in batches Allow to cook for exactly 1 minute (use a timer). Then flip the shrimp over and cook for another 1 minute. Remove seared shrimp to a clean bowl and set aside. Add the remaining 1 tablespoon of oil and repeat the process with the remaining shrimp. When the second batch has been cooked, return the first batch to the frying pan toss to combine, then cover and allow the shrimp to cook for 1-2 minutes longer. Remove from heat and serve.
If you want a pan sauce, try this sauce. Get the sauce ingredients together and ready to go because the shrimp cooks quickly and the sauce does too.
Garlic-Lemon-Butter sauce
2 cloves of garlic,finely minced
1 tablespoon finely minced onion
1/4 cup water
2 tablespoons lemon juice
2 tablespoons cold unsalted butter
1 tablespoon fresh chopped parsley
Cook the Basic recipe. After you return the first batch of shrimp to the pan and combine, add the garlic and onion. Toss. Add the water. Cover the pan and let the shrimp steam for 1-2 minutes. Remove the cover and add the lemon juice, stir. Take the pan off the heat. Add the cold butter, swirling the butter and allowing it to thicken the sauce. DO NOT allow this sauce to come back to a boil or else the sauce will separate. Combine the shrimp with the butter sauce. Stir in the parsley before serving.
Basic Pan-Seared Shrimp (low carb)
1 pound raw shrimp (21/25 shrimp)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons oil
Clean the shrimp by removing all the shell except the tail, removing the black vein in their backs. Dry on a paper towel (very important).
Before searing, toss the shrimp with the salt and pepper.
Heat a frying pan over medium high heat. Add 1 tablespoon oil. Allow the oil to heat. Then add the shrimp in a single layer, making sure not to over crowd the pan. You'll have to do this in batches Allow to cook for exactly 1 minute (use a timer). Then flip the shrimp over and cook for another 1 minute. Remove seared shrimp to a clean bowl and set aside. Add the remaining 1 tablespoon of oil and repeat the process with the remaining shrimp. When the second batch has been cooked, return the first batch to the frying pan toss to combine, then cover and allow the shrimp to cook for 1-2 minutes longer. Remove from heat and serve.
If you want a pan sauce, try this sauce. Get the sauce ingredients together and ready to go because the shrimp cooks quickly and the sauce does too.
Garlic-Lemon-Butter sauce
2 cloves of garlic,finely minced
1 tablespoon finely minced onion
1/4 cup water
2 tablespoons lemon juice
2 tablespoons cold unsalted butter
1 tablespoon fresh chopped parsley
Cook the Basic recipe. After you return the first batch of shrimp to the pan and combine, add the garlic and onion. Toss. Add the water. Cover the pan and let the shrimp steam for 1-2 minutes. Remove the cover and add the lemon juice, stir. Take the pan off the heat. Add the cold butter, swirling the butter and allowing it to thicken the sauce. DO NOT allow this sauce to come back to a boil or else the sauce will separate. Combine the shrimp with the butter sauce. Stir in the parsley before serving.
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