Simple Sauteed Shrimp
Choosing the first dish to write about seemed like it should be a momentous decision, but in the end, not so much. This is a long road, so one place is as good a place to start and any other.
One thing I’ve learned as I’ve thought seriously about food is that some of the most impressive and delicious meals consist of good ingredients prepared in a simple way, and that’s especially true of seafood.
Things don’t have be complicated. Really.
For example, there is nothing more delicious than some beautiful shrimp sauteed in a little butter and garlic and drizzled with just a little sweet-sour glaze. It’s quick, and given a nice presentation, worthy of any restaurant menu you might come upon.
- 1 lb. medium to large shrimp, peeled and deveined
- 4 Tbsp butter
- 2-3 cloves garlic, chopped finely
- 1 tsp. Basiks at Home Italian Blend (or any Italian seasoning)
- 1 large pink grapefruit
- 1-2 Tbsp. Sugar
- 2 Tbsp. olive oil
- Juice the grapefruit and strain the juice into a sauce pan. Add a Tbsp. or a little more sugar to taste. Set that to simmer until it reduces by at least half and is thick enough to coat a spoon.
- When the glaze is nearly ready, heat the oil and 3 Tbsp. of butter in a large frying pan until the butter froth disappears and its just about ready to start smoking. Saute the garlic in the hot oil for about a minute. If the oil starts to smoke, back off the heat just a bit, but they key to a great saute is to work with as much heat as you can get away with, short of browning the butter.
- Toss the shrimp with a little salt and pepper and add them to the pan. Stir them constantly until they turn bright pink and they just become opaque. Transfer the shrimp to a prepared plate, swirl the remaining butter into the grapefruit reduction and drizzle that over the shrimp.