Pan-Seared Shrimp with Garlic-Lemon Butter

I thought it was about time some food joined this blog party! This recipe will probably take me longer to type than to make - Here we go!

The cooking times below are for 21-25 shrimp per pound (454g), adjust cooking times slightly according to size. Also a non-stick skillet will simplify cleanup but a traditional one will work fine.

Pan-Seared Shrimp With Garlic-Lemon Butter (serves 4)

Beat 3 tablespoons of softened butter with fork in small bowl until light and fluffy. Stir in 1 medium garlic clove, minced, 1 tablespoon lemon juice, 2 tablespoons fresh parsley leaves(optional), and 1/8 teaspoon salt until combined. Set aside.

2 tablespoons vegetable oil
1-1/2 lbs shrimp, peeled and de-veined
1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar

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 a large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet and toss with garlic-lemon butter. Cover skillet and let stand until shrimp are cooked through, 1-2 minutes. Serve immediately. (We serve it over Basmati rice)

(Lynn)