You may also like
Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 1 1/2 pounds large shrimp, shelled, deveined
- Kosher salt and freshly ground pepper
- 4 teaspoons unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 2 tablespoons fresh lime juice
- 1/2 teaspoon grated lime zest
- 10 mint leaves, julienned
- 10 basil leaves, julienned
- Copyright 2001 Television Food Network, G.P. All rights reserved
Method
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel.
- Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat.
- Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high.
- When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once.
- Repeat with the other pan of shrimp.
- Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes.
- Add a remaining teaspoon of butter to each pan and turn off the heat.
- Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans.
- Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
- Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
