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Pan-Seared Shrimp with Parsley Lemon-Butter<\/p>\nPan-Seared Shrimp with Parsley Lemon-Butter<\/p>\n
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3 T. butter, softened<\/p>\n
1 medium garlic clove, minced<\/p>\n
1 T. lemon juice<\/p>\n
2 T. fresh parsley leaves, chopped<\/p>\n
1\u20448 tsp. salt<\/p>\n
2 T. vegetable oil<\/p>\n
1 1\u20442 lb. shrimp, peeled and deveined (21\/25 count)<\/p>\n
1\u20444 tsp. salt<\/p>\n
1\u20444 tsp. pepper<\/p>\n
1\u20448 tsp. sugar<\/p>\n
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Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1\/8 tsp. salt until combined. Set aside. Heat 1 T. oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate. Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Seared Shrimp with Parsley Lemon-Butter 3 T. butter, softened 1 medium garlic clove, minced 1 T. lemon juice 2 T. fresh parsley leaves, chopped 1\u20448 tsp. salt 2 T. vegetable oil 1 1\u20442 lb. shrimp, peeled and deveined (21\/25 count) 1\u20444 tsp. salt 1\u20444 tsp. pepper 1\u20448 tsp. sugar Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1\/8 tsp. salt until combined. Set aside. Heat 1…<\/p>\n