Pan Seared Shrimp With Garlic-Lemon Butter

Pan Seared Shrimp With Garlic-Lemon Butter


    Serves 4  as an entree or 8 as an appetizer.

  •     3 tablespoons butter, softened

  •     1 medium garlic clove, minced

  •     1 tablespoon 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.

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