Culinary Q

Q as in "cue" as in "to prompt." A recipe is only the beginning…

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 that is basically the same as the one I found on the Cook’s Illustrated site. Here it is:

plated shrimp

The complete meal

  • 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
  1. 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.
  2. 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.
  3. 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:

plated shrimp

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!


One comment on “Pan Seared Shrimp, Roasted Red Potato Slices, and Mixed Greens

  1. lola

    yum, i love shrimp! thanks for the recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on 07/26/2009 by in Entree, Seafood.
%d bloggers like this: