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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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.
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.
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.
Add the garlic to the pan and cook it for two minutes. Stir the garlic occasionally with a wooden spoon.
Add the shrimp to the skillet and cook the shrimp and garlic together for five minutes, turning the shrimp a few times.
Remove the shrimp and garlic immediately pouring them into a serving dish or on a plate.