Pan-fried Shrimp

Pan-fried Shrimp

Shrimp · Butter · Herbs

Pan-fry — medium — IT 145°F

Shrimp on a stick makes dinner look fancy, but keeps the cooking easy. Especially if you start with shrimp that are already cooked (in which case, you can skip the whole darn stove thing and serve them cold with cocktail sauce). Skewer about five shrimp at a time—precooked or not—and line them up so they lay flat. Melt some butter in a non-stick skillet and fry raw shrimp for about 4 minutes per side. Use your instant-read thermometer to check if they are done. Bonus: The skewer keeps your fingers clean when you dip these babies in melted butter.   

(When in doubt, add butter and/or salt.)