Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only take minutes to thaw and even less minutes to cook. And I love them at any time of day.
Sautéing in a tiny bit of butter and over-sprinkling with spices has been my favorite preparation lately. Whether you’re eating them solo as a snack, along side a veggie or another protein for dinner, or on top of eggs or grits for breakfast – you really can’t go wrong.
Spicy Sautéed Shrimp
By January 10, 2016Published:
- Yield: 2 Servings
Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only …
- 14-16 shrimp shelled and deveined, tails on
- 1 tablespoon butter
- salt to taste
- black pepper to taste
- garlic powder to taste
- cayenne pepper to taste
- If shrimp is frozen, thaw in luke warm water for a few minutes.
- Pat shrimp dry and sprinkle one side with salt, pepper, garlic powder, and cayenne pepper. Be cautious not to sprinkle too much cayenne your first time around.
- Melt butter in a saucepan over medium-high heat.
- Gently place shrimp in pan, seasoned side down, and let cook for two minutes.
- Sprinkle unseasoned side with salt, pepper, garlic powder, and cayenne pepper.
- Using tongs, flip shrimp over in the approximate order that you set them in the pan.
- Cook for another 1 to 2 minutes, until shrimp is fully cooked through, and serve.
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