Thought we'd have seafood before the oil hits the TX coast and seafood costs more than an arm and a leg! I LOVE the America's Test kitchen TV Show! This tastes fantastic and wasn't as hard as I thought! Iserved with white rice and a salad. Enjoy :)
Notes: Make sure to use a 12" skillet to keep shrimp from overcrowding and steaming.Shrimp will be cooked in batches of two to prevent crowding. If you don't have extra large shrimp, then 30 large shrimp per pound should be enough.
Warning: Brine prevents browning.
2Tbs vegetable oil
1 1/2 lbs x-large shrimp (21 - 25 per pound)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar
1. Heat 1 Tbs oil in 12" skillet over high heat until smoking.
2. Meanwhile toss shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shripm to the skillet in a single layer and cook until spotty brown and the edges turn pink, about 1 minute.
3. Remove the skillet from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
4. Repeat with remaining 1 Tbs oil and remaining uncooked shrimp. after the second batch has stood off the heat return the batch to the skillet, toss to combine, and let stand until cooked through, 1 to 2 minutes.
Lemon Butter Sauce
3Tbs softened butter beaten with a fork until light. Stir in 1 medium pressed garlic clove (1tsp), 1 tbs juice from a lemon, 2 Tbs chopped fresh parsley (1 tbs dried), 1 /8 tsp salt until combined. Add to shrimp when returning first batch to the skillet. Serve with lemon wedges.
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