Pan Seared Shrimp, Roasted Red Potato Slices, and Mixed Greens
Globe Fish Co had Gulf shrimp at the Farmer’s Market. Pricy, but I could not resist. And it was delicious! I found an easy recipe on recipezarr.com that is basically the same as the one I found on the Cook’s Illustrated site. Here it is:
- 3 tablespoons butter, softened
- 1 medium garlic clove, minced
- 1 tablespoo 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
- 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.
Here is a close-up of the meal:
The combination worked well – even with the bits of ham flavoring the collard greens. I will post that recipe separately and date it so it appears below this post, after the mozzarella post. And, you’ll find the potato recipe in the 7/19/09 Halibut post.
This meal was easy to create. I started the collard greens first. Once there were allin the pot and simmering, they needed no more attention. And, once they simmered for 45 minutes to and hour, I put them on low and could have left them for hours. Very handy recipe for when you are trying out a new entree! The potatoes are also easy and forgiving as to timing. I prepared and roasted them for 15 miutes at 350 and then left them until giving them a final 5 minute blast at 400 when it was time to serve. Of course, you need a toaster oven or a quick heating convection oven to do it this way. You can always roast them and then turn the oven to warm until serving time.
I then peeled and deveined the shrimp. Very easy to do. I just used my kitchen scissors to ship the shell and my finger to get the vein out, patted them dry, and put them in the fridge until I was ready to cook them. I also made the garlic butter ahead of time. Note on that: it says to “beat” the butter. the word “mashed up” better describes the process I used. I wonder if they recipe meant to instruct us to melt, rather than soften the butter? In any case, mashing worked just fine. <grin>
Then the time came to fire up the frying pan. The process went by so quickly that I forgot to take pictures! All the shrimp (14 of them to one pound) fit at one time, so I could skip transfer any to another plate. I reduced amounts of ingredients a bit, to, since the recipe calls for 1 and 1/2 pounds of shrimp.
I’ll certainly make shrimp this way again! I bet good quality shimp from the grocery store would be fine in the recipe, too. I’ve heard that Trader Joes has great shrimp. Not sure of the environmental and/or health safety of their source, but then again, I am not sure of that of these Gulf Shrimp, either. If anyone knows, let me know!