| Recipe: |
Cook's Illustrated's technique for delicious, perfectly sauteed shrimp on the stove! Nov/Dec 2020
1.5 lbs (extra large/21-25 count) shrimp, peeled, deveined, tails removed
1 t kosher salt, divided use
1 T vegetable oil
1/8 t sugar
Toss shrimp and 1/2 t kosher salt in bowl. Set aside for 15-30 minutes.
Pat shrimp dry with paper or kitchen towels and return to (dry) bowl. Add oil and sugar and toss to coat. Place shrimp in ROOM TEMPERATURE 12" nonstick or well-seasoned cast iron skillet in a single layer. Cook over high heat until undersides are spotty brown and edges turn pink, 3-4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer to platter.
Once shrimp is on platter, add other toppings/seasonings. (See original CI issue - Nov/Dec 2020)
|
