Pan-Seared Shrimp, a light fish main course that is quick to prepare and very tasty. Pan-seared shrimp are made with a few ingredients that are easily found in the kitchen. The cooking is simple as all the ingredients are added together at the start of cooking.
You should glaze them with a bit of cognac when they are almost cooked to give them a unique flavor, or alternatively, you can use classic white wine.
The shrimp needed for the recipe can be either fresh or thawed, but always whole shrimp, not shelled. They are very good when consumed hot and can be served as a main course, but they are also very popular as appetizers.
I also remind you of other very tasty and quick recipes to prepare to enrich your meals
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 215.90 (Kcal)
- Carbohydrates 7.26 (g) of which sugars 5.51 (g)
- Proteins 25.87 (g)
- Fat 8.16 (g) of which saturated 1.01 (g)of which unsaturated 0.02 (g)
- Fibers 0.15 (g)
- Sodium 565.99 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.65 lbs shrimp
- 3 cloves garlic
- to taste chili pepper (or black pepper)
- to taste salt
- to taste chopped parsley (or fresh)
- 2 tbsps extra virgin olive oil
- 1 shot cognac
Tools
If you want to clean the shrimp well, you can remove the black part on the back with a pointed knife. For cooking, I recommend a 28 cm non-stick pan to use less fat during cooking.
- 1 Knife
- 1 Pan
Preparation
The preparation is really simple. After cleaning the shrimp well, it will take about 15 minutes, and your dish will be ready.
The first step, whether the shrimp are fresh or thawed, is to clean them well. You can decide to cut the back with a pointed knife and remove the black part, but it is not a mandatory step.
Once the shrimp are cleaned, place them in the pan; add the oil, salt, chili pepper or black pepper, and the garlic cloves peeled and cut into large pieces.
Bring to heat on high flame, cover with a lid, and let them brown well on both sides.
When the cooking liquid is reducing and the shrimp are well browned, glaze with cognac and finish cooking. Just before turning off the heat, add the chopped parsley; both fresh and dried parsley are fine. Shrimp do not require long cooking, or they become tough, so let the cognac evaporate over high flame and turn off the heat. Your pan-seared shrimp are ready to enjoy.
NOTES
Pan-seared shrimp is a dish generally enjoyed by the whole family, including children, and consider that alcohol loses much of its alcoholic content during cooking. If you want a variant that is always very valid, you can add chopped datterini tomatoes to the recipe.
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Frequently Asked Questions
Can shelled shrimp be used?
You could also use shelled shrimp but be careful not to overcook them to avoid making them tough.
