How to Saute Shrimp

By Monica Patrick

Shrimp are a member of the decapod crustacean family, and are a popular seafood ingredient worldwide. Shrimp have a sweet, succulent flavor if cooked properly. This fast-cooking seafood absorbs herbs and spices well making them good foods for sautéing. While some varieties of shrimp grow to over 1-foot long, most are only a few inches in length. Fresh shrimp give the best flavor but frozen, defrosted shrimp may be sautéed too.

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Step 1

Rinse 2 pounds of fresh shrimp under cool water in a colander. Gently remove their legs and the hulls. Leave the tails on the shrimp for a nice presentation.

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Step 2

Immerse the shrimp a second time in cool water to remove any legs or antennae. Do not use hot water as this may cook delicate shrimp. Pat the shrimp dry with a paper towel and set them aside.

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Step 3

Place 2 tbsp. of butter and 2 tbsp. of olive oil in a large sauté pan. Heat the butter and oil on a medium heat. As the ingredients heat up peel and chop two to three cloves of garlic using your knife and cutting board.

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Step 4

Add the garlic to the pan and cook it for two minutes. Stir the garlic occasionally with a wooden spoon.

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Step 5

Add the shrimp to the skillet and cook the shrimp and garlic together for five minutes, turning the shrimp a few times.

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Step 6

Remove the shrimp and garlic immediately pouring them into a serving dish or on a plate.