Pan Barbecued Shrimp Recipes

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

PAN-BARBECUED SHRIMP

Steps:

• In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine. Stir well and add the shrimp. Cook about three minutes, stirring and shaking the pan.
• Add the remaining eight tablespoons of butter, clam juice and wine. Cook, stirring and shaking the pan, for three more minutes. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.

PAN GRILLED SHRIMP WITH SUMAC SAUCE

Steps:

• Sprinkle the shrimp with salt and pepper. Place a grill pan over medium heat and heat the oil. When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes. Flip and cook for 30 to 45 seconds. The shrimp will start to turn pinkish white. Take them out of the pan before the tails curls. Place them aside and cook the rest. Add more coconut oil as needed.
• In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total. Remove from the pan and allow to cool prior to cutting into bite-size pieces. Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan. Whisk in the butter. Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes. Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces. Toss to coat and allow the shrimp to warm through, but do not overcook!