In this post I want to show you how to fry shrimp. Shrimp cooks very quickly so this is very easy to do. We are going to fry and glaze the shrimp in this recipe.
Perhaps the most important thing to note is that you should always cook shrimp that is cleaned and deveined. This means that the black vein that shrimp have on their backs has been removed. This is important because that vein is the shrimp’s intestine and it tastes bad and is gritty. If you cook shrimp without cleaning it you will ruin your meal.
Secondly, if your shrimp is not thawed you can thaw it very quickly by placing the frozen shrimp in a colander and running cold water over it. Pat dry it well with a paper towel once it has thawed completely. Do not defrost the shrimp in the microwave.
Finally, shrimp cooks very quickly. Within minutes you will have a cooked meal. Make sure the pan is hot and that the butter has melted completely before you start cooking. Add the garlic and cook it only until you can smell it. That will take a couple of minutes. Add the shrimp and cook it for about 4 to 5 minutes, flipping it. Once it has turned opaque and pink you are ready to remove it. Please do not overcook your shrimp as it will be rubbery.
We will finish this pan fried shrimp with a balsamic vinegar glaze that will make them absolutely delicious. This meal is very easy and quick to make. You can serve these as an appetizer with some toothpicks or with your side of choice. I served then on a salad with some balsamic vinaigrette.
This is how to fry shrimp successfully:
4 TBS unsalted butter
6 garlic cloves – minced
1 pound shelled and deveined shrimp – tail on
¼ cup balsamic vinegar
Melt 2 TBS of butter in a skillet. Add the garlic and cook for about 2 minutes – until you can smell the garlic.
Add the shrimp, mix well and cook for 4 to 5 minutes – until the shrimp turns opaque (pink). Do not overcook the shrimp as it will turn rubbery. Set it aside.
Add the remaining butter into the skillet and melt. Add the balsamic vinegar and mix well. Bring to a simmer and allow the sauce to reduce and thicken, about 10 minutes.
Return the cooked shrimp to the reduced sauce. Mix well to coat and heat through. Serve as an appetizer with toothpicks or with any side of choice. I served them on a salad. Enjoy!
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