Shrimp is America’s favorite seafood. The crustaceans have a mild flavor, meaty texture, and are easy to prepare in just a few minutes in a variety of ways. For the best results when cooking shrimp at home, make sure you’re not committing one of these culinary faux pas.
Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.
The line between perfectly cooked and messed-up shrimp is really thin, which can make cooking the things feel intimidating. But we’re here to tell you that you don’t have to be afraid—we’re all about building confidence over here at Basically. Let’s learn how to tell when shrimp are cooked through, how to get them tender and juicy every time. Let’s lift your crustacean confidence to new heights.
4 cloves garlic
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika (optional)
1/4 cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
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