Tuesday, August 23, 2011
Hubby and I are FINALLY in our new home in Okinawa and have been busy unpacking and getting settled the past week. When our household goods arrived I dove right in and unpacked our kitchen items first (of course!). Wow, having my own dishes, pots, pans, and cooking utensils have made me feel so much more at home here. Since I haven't had a lot of time to cook I have been choosing recipes that are quick and simple like these pan seared shrimp. The original recipe calls for fresh parsley, which I didn't have, but it would have been the perfect compliment to the butter, garlic, and lemon sauce. I think cilantro would also be excellent too. Served on top of toasted pine nut couscous this was a filling and fast dinner.
Pan Seared Shrimp with Garlic Lemon Butter
3 tablespoons butter, softened
1 medium garlic clove, minced (I used 2 teaspoons store bought minced garlic)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt
2 tablespoons olive oil
1 1/2 pounds shrimp (21-25 shrimp), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
Beat butter with a fork in a small bowl until light and fluffy. Stir in the garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
Heat 1 tablespoon of olive oil in a large pan over high heat. Meanwhile toss shrimp with salt, pepper, and sugar in a bowl.
Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute on the first side then flip and heat about 30 seconds on the other side.
Remove from heat using tongs and transfer to a large bowl. Repeat with the remaining shrimp and oil. Then return the first batch of shrimp to the pan along with the flavored butter and toss to combine. Serve hot over couscous, rice, or even lettuce to make a nice salad.