?Ingredients:1 lb jumbo shrimp, peeled and deveined1/2 teaspoon salt1/4 teaspoon black pepper1 tablespoon olive oil2 tablespoons butter1/4 cup dry white wine1/4 cup chicken broth1/2 lemon, juiced1 teaspoon garlic powder1 teaspoon dried thyme1/4 teaspoon cayenne pepper1/4 teaspoon paprika1/4 teaspoon Old Bay seasoningInstructions:1. Preheat oven to 425 degrees F.2. Season the shrimp with salt and pepper.3. Heat olive oil and butter in a large skillet over high heat.4. Add the shrimp to the skillet and cook for 2 minutes per side, or until opaque.5. Remove the shrimp from the skillet and set aside.6. Add the white wine, chicken broth, lemon juice, garlic powder, thyme, cayenne pepper, paprika, and Old Bay seasoning to the skillet.7. Bring the mixture to a boil and cook for 2 minutes.8. Return the shrimp to the skillet and cook for 1 minute.9. Serve the shrimp over cooked rice or noodles.
1. Wash shrimp under running water and cut off heads.
Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh.
Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.)
To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked.
Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander.
To remove skewer, use a screwing motion to avoid breaking flesh.
Remove shell from around body, but not tail.
2. To make butterfly cut, lay shrimp down with tail away from you, then cut from head to tail along belly with knife only going halfway in.
3. Use the knife or your fingers to open out and flatten shrimp carefully, without breaking the flesh.
Remove vein and rinse shrimp with mildly salted water. Lay on paper towels to drain.
Ingredients
Directions
1. Wash shrimp under running water and cut off heads.
Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh.
Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.)
To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked.
Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander.
To remove skewer, use a screwing motion to avoid breaking flesh.
Remove shell from around body, but not tail.
2. To make butterfly cut, lay shrimp down with tail away from you, then cut from head to tail along belly with knife only going halfway in.
3. Use the knife or your fingers to open out and flatten shrimp carefully, without breaking the flesh.
Remove vein and rinse shrimp with mildly salted water. Lay on paper towels to drain.
