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American Shrimp Pan 2

Serves 4 to 6 Entree seafood, Fish

American Shrimp Pan 2

American Shrimp Pan 2 captures the essence of American home cooking, where the art of improvisation meets the comfort of tradition. This dish is a staple at family dinners, celebrated for its simplicity and adaptability. It's a recipe that has been passed down through generations, with each cook adding their own personal touch. The absence of exact measurements for salt and chili reflects the intuitive nature of American home cooks, who rely on taste and experience.

The flavors of this dish are bold yet comforting, with the briny sweetness of shrimp mingling with the warmth of garlic and the brightness of lemon. A generous splash of olive oil ensures a luscious texture, while a hint of chili adds a subtle kick to the palate. Serve it straight from the pan, letting everyone help themselves, creating a casual and communal dining experience that invites conversation and connection.

Ingredients

  • 600 gshrimp
  • 4 clovesgarlic
  • 80 mlolive oil
  • lemonjuiced
  • to tastechili
  • to tastefine sea salt

Method

  1. Start by cleaning the shrimp: Rinse 600 g of shrimp under cold water and pat them dry with paper towels. Ensure the shrimp are deveined and remove any remaining shells or tails if desired. Drying them thoroughly will help them sear better in the pan.
  2. Peel and finely chop 4 cloves of garlic. In a large skillet, pour 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped garlic. Stir gently and cook until the garlic becomes fragrant and just starts to turn golden, but be careful not to let it burn.
  3. Add the shrimp to the skillet in a single layer, ensuring each piece has contact with the pan. Increase the heat to medium-high. Cook the shrimp for about 2 minutes on one side until they start to turn pink and the edges are opaque.
  4. Flip the shrimp over and continue cooking for another 1-2 minutes. The shrimp should be fully opaque and firm to the touch, with a slight curl. Avoid overcooking, as this can make them rubbery.
  5. Squeeze the juice of one lemon over the shrimp in the pan, and sprinkle with chili and fine sea salt to taste. Stir everything together to ensure the shrimp are well-coated with the lemon juice and seasonings.
  6. Taste a piece of shrimp and adjust the seasoning if necessary, adding more salt or chili to your preference. Serve immediately while the shrimp are hot, with any remaining pan juices drizzled over the top.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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