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Miami Cobb Salad with Sautéed ShrimpYesterday, we cleaned shrimp.  Today, we cook.  I’ve been asked by someone near and dear to me to talk about cooking shrimp, so I we’ll do just that.  This is for The Eventual Planner, who I believe is primarily interested in how to sauté shrimp.I can completely understand liking sautéed shrimp.  They are a favorite of ours,too.  There are so many options and some many dishes you can prepare with simple sautéed shrimp.  Today we’re going to have a salad.  We’re not talking about a cold, mayo-based salad…oh, no!  We’re making a Miami Cobb Salad with Sautéed Shrimp.  Cleaned Fresh ShrimpRemember those lovely cleaned shrimp for yesterday?  Seasoned Raw ShrimpWe’re going to sprinkle them with some South Shore Seasoning (or Old Bay, if you must) from The Spice Mill.  This is a particularly nice seasoning for shrimp and it goes very well with our salad, too.  How about that?  I just dust them very lightly, as you don’t want to over-power the shrimp.  You want to taste them, in all their glory.  Sautéed shrimp are incredibly easy and also, easy to overcook.  We’re talking about 4-5 minutes of your time.  Seriously, that all it takes.  You’re not going to walk away from the stove once you start the sautéing process.

Simply Delicious Sautéed Shrimp

  • Servings: 2-4
  • Difficulty: Fast & Easy
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  • 1 1/2 pound shrimp, shelled and cleaned
  • Salt to taste
  • Seasoning (optional—I used South Shore Blend, but Cajun is good, too)
  • 2 tablespoons oil or butter (or both)

Season the shrimp with salt and your preferred seasoning.  Just use your fingers to sprinkle, dust really, the shrimp with a bit of seasoning.  Set aside for 10 minutes.

When you almost ready to serve, heat a skillet or sauté pan over high heat.  When hot, add the oil or butter (or both; that’s what I prefer to do).  Add the shrimp, laying them on their sides.  They should absolutely sizzle.  If they don’t you pan needs to heat more.  Lower the heat to medium-high and continue to cook.  The shrimp will begin to curl into a “C” and they will start to turn opaque and pink.  Don’t move them until  your ready to turn them.  You want them to brown a bit.  After about 3 minutes (for large, extra-large and jumbo), turn them over.  If you need to, add a bit more oil.  Cook on the second side for 1-3 minutes, depending on the size of your shrimp.  Remove them from the skillet and serve immediately.

Simply Delicious Sautéed Shrimp Recipe©Marcia Lahens 2016.  All rights reserved.

And that’s all there is to it!  We’re talking about 5 minutes.  The key is to never overcook them.  It’s better to have them slightly under-cooked, rather than over-cooked.

Sautéed Shrimp - Partially CookedYou want to leave them alone, once they hit the pan…no partying with them, no playing with them…this is a solitary affair!  See how they are just beginning to turn slightly pink and opaque near the pan.  This is after two minutes.  Sautéed ShrimpOne more minute and then we flip them over.  Look at that color…that’s flavor, right there!  After they cook for one more minute, Miami Cobb Salad with Sautéed Shrimpout of the pan they come and onto the salad.  Oh, yes…it will be a good evening.