Keeping it Fresh Friday: Perfect Pan-Sear Shrimp

I love shrimp as an easy dinner option.  It cooks up so super quick and everyone in my family loves it. I've cooked it so many ways but this week discovered the optimal way to prepare shrimp.  The shrimp were caramelized on the outside, so tender on the inside, and not at all mushy.  Thanks America's Test Kitchen for sharing this article in your publication, Cook's Illustrated!  I'll give you the recipe as they have written it, with the basic directions for pan-seared shrimp, followed by three glazes.  We picked the chipotle-lime glaze and it was amazing. 

How to Pan-Sear Shrimp:
Serves 4

Ingredients:
2 T. olive oil
1 1/2 lb. raw shrimp, peeled and deveined
1/4 t. salt
1/4 t. pepper
1/8 t. sugar

1.  Heat 1 T. oil in 12" skillet over high heat until smoking.  Meanwhile, toss shrimp, salt, pepper and sugar in medium bowl. 

2.  Add half of the shrimp to the pan in a single layer and cook until spotty brown and edges turn pink, about 1 min.  Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 sec.  Transfer shrimp to large plate.  Repeat with remaining 1 T. of oil and shrimp.

3.  After second batch has stood off heat, return first batch to skillet and toss to combine.  Add glaze, if using, and toss.  Cover skillet and let stand until shrimp are cooked through, 1-2 min.  Serve immediately. 


How to Make Garlic-Lemon Butter:
Ingredients:
3 T. softened unsalted butter
1 medium garlic clove, minced
1 T. lemon juice
2 T. chopped parsley
1/8 t. salt

Beat butter with fork until light and fluffy.  Stir in garlic, lemon juice, parsley and salt until combined.  Add to shrimp when returning first batch to skillet.

How to Make Ginger-Hoisin Glaze:
Ingredients:
2 T. hoisin sauce
1 T. rice vinegar
1 1/2 t. soy sauce
 2 t. fresh grated ginger
2 t. water
 2 scallions, sliced thin

Stir together all ingredients.  Add to shrimp when returning first batch to skillet.


How to Make Chipotle-Lime Glaze:
Ingredients:
1 chipotle chile in adobo, minced
2 t. adobo sauce from chipotle can
4 t. brown sugar
2 T. lime juice
2 T. chopped fresh cilantro

Stir together all ingredients.  Add to shrimp when returning first batch to skillet.


Suggested sides: Serve shrimp on a bed of rice, with Fresh Cilantro-Lime Corn (see Keeping It Fresh Friday: Summer at its Peak, July 2011)


Recipe courtesy of Cook's Illustrated magazine.