Published March 1, 2004.
A good pan-seared shrimp recipe produces seafood with a well-caramelized exterior and a moist, tender interior, preserving the shrimp’s plumpness and trademark briny sweetness. To achieve these goals for our pan-seared shrimp recipe, we peeled the shrimp first and skipped the brining, since added moisture inhibited browning. Instead, we seasoned the shrimp with salt, pepper, and sugar, which encouraged browning and brought out the shrimp’s natural sweetness. We cooked the shrimp in batches and then paired them with a thick, glazelike sauce with assertive ingredients and plenty of acidity, balancing the shrimp’s richness.
The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.
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