Monday, September 27, 2010

Seared Shrimp and Scallion



Later that night, Brandon came over to see hubby announcing that he "already ate." Aw, so polite. After a few hours, I knew they HAD to be hungry... This recipe is super easy and fast.
**Seared Shrimp**

20 medium raw shrimp
2-3 cloves garlic, smashed
Sea salt
Freshly ground pepper
Granulated garlic
Olive Oil
Black sesame seeds
2 scallions, cut into 2" segments
  1. Prepare the shrimp by peeling, deveining (if needed), rinsing, butterflying. Pat dry.
  2. Coat both sides with granulated garlic, salt and pepper. Add olive oil. Let marinate room temperature for 10 minutes.
  3. In a 12” frying pan, heat 1 tablespoon olive oil on high heat.
  4. Add the marinated shrimp, garlic and scallion, leaving as much space between each piece. Cook for about 3 minutes without stirring.
  5. When the bottom side turns a crispy golden brownish, flip over the shrimp to cook the other side for 1-2 minutes, without stirring.
  6. Turn off the heat and transfer to a serving dish.
  7. Sprinkle with black sesame seeds, about ¼ teaspoon. Serve!

Now do it with pix...
1. Prepare the shrimp by peeling, deveining (if needed), rinsing, butterflying. Pat dry.  If you have frozen shrimp, defrost in warm water, peel the shells completely off (tails too!). Devein/butterfly: Take a knife and cut deep along the spine, but not all the way through, and remove the black vein. Rinse in cold water and pat dry.
2. Coat both sides with granulated garlic, salt and pepper. Add olive oil. Let marinate room temperature for 10 minutes.  No exact measurements here. Just try to coat both sides as evenly as possible. Be careful not to add too much salt! Add just enough oil to lubricate the shrimp, not too much.
3. In a 12” frying pan, heat 1 tablespoon olive oil on high heat.  Be sure to tip the pan to get the oil to coat evenly.
4. Add the marinated shrimp, garlic and scallion, leaving as much space between each piece. Cook for about 3 minutes without stirring.  I prefer smashed garlic chunks versus "minced garlic" because of the convenience and the outrageous flavor in the bite.
Step 1: Using knife, press down on garlic clove and SMASH.
Step 2: Lift up knife. Voila, c'est smashed garlic! So EASY!
Try not to "overcrowd" the pan by leaving space between the shrimp. This allows caramelization, a browning that produces optimal flavor. If the pan is overcrowded, no browning will occur, resulting in even-colored, boring, soggy shrimp :( In other words, NOT yummy. So, don't overcrowd the pan! And keep the heat on High!
5. When the bottom side turns a crispy golden brownish, flip over the shrimp to cook the other side for 1-2 minutes, without stirring.  Below, crispy-looking brown edges. That's where the flavor ROCKS. The scallions turn a vibrant, wet green. The garlic browns a bit with soft 'n savory centers. Yum.
6. Turn off the heat and transfer to a serving dish.  Pick a cute plate. This portion is perfect for two people to share.
7. Sprinkle with black sesame seeds, about ¼ teaspoon. Serve!  I'm always partial to sesame seeds. And it is always optional. Well, I think the black specks add dimension and nutty crunch to the overall dish...
So pretty, don'tcha think? Bon app├ętit!
Serve with a plate of raspberries (or whatever that is fresh and LOOKS delish, colorful and undamaged)! And pour some vin. The night goes on!

I was stoked to found some long-lost music from high school. I was especially into movie soundtracks back in the day. Still am.
Just loaded up the Natural Born Killers movie soundtrack (I know, I know...psychotic, violent and maybe even objectionable, BUT it was a brilliantly executed satire...with a SICK soundtrack) to the iPod. It's all here in one place: Leonard Cohen, Patsy Cline, Dr. Dre, Cowboy Junkies, Bob Dylan, NIN... Omg, so much and so eclectic.


Spending the rest of the wee hours reminiscing, cooking some more, sketching, plotting and organizing this recipe post! On repeat: 'Waiting for the Miracle' by Leonard Cohen.


Love, Lisa


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