Shrimp is amazing. It is low fat, high protein, and so delicious. Today I focus only on the mechanics of cooking shrimp. Side dishes are entirely up to you!

INGREDIENTS:
- Shrimp – as much as you want, I use the 21-25 size, and for 2 people I usually use 16, which is a perfect fit for a 10 inch pan. Sometimes I peel and devein myself, but most of the time I don’t…
- 2 tbs butter (or olive oil, but butter is so good)
- Salt to taste
- Spices – Really, anything you are in the mood for. Most of the time I don’t use any because I love the pure flavor of shrimp. If you use spices, just mix them with the shrimp and oil and let sit a few minutes. DO NOT USE ANY ACIDS SUCH AS LEMON OR LIME.
TOOLS:
- Cast iron pan (skillet if you don’t have one)
- Small tongs
- Bowl and spatula for mixing spices (if using)
INSTRUCTIONS:
- Prepare your side dishes first. The shrimp will be very quick.
- Heat up the empty pan on medium. My stove takes about 4 minutes.
- Add the butter. As soon as it melts, using your tongs (or hands), start laying the shrimp down on the pan as fast as you can.
- Sprinkle some salt on the top.
- Pay attention to the clock! After 2 minutes from the time you laid down your first shrimp, flip them individually with your tongs.
- Sprinkle some salt on the top.
- Cook 2 minutes total on the back side and immediately remove to a plate.




This looks really delicious!
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Thank you!
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