Shrimp, Simply Cooked

Headnote

This is shrimp in its purest form: brief in the pan, clean on the palate, and dependent on exact timing. With so little to hide behind, the discipline of heat and the natural sweetness of the shrimp must carry the dish. It is a small preparation, but it demands precision.

Recipe essentials

Dish category: Seafood

Cuisine or origin: Classic

Course type: Starter

Yield: 1 serving

Serving size: 48 g

Prep time: 3 minutes

Cook time: 2 minutes

Total time: 5 minutes

Difficulty: Easy

Equipment

Small sauté pan

Tongs

Plate

Ingredients

48 g medium shrimp, peeled and deveined

Method

1. Pat the shrimp dry with a clean cloth or paper towel. The surface should feel dry and slightly tacky, not wet.

2. Set a small sauté pan over medium-high heat and allow it to become properly hot, about 1 minute.

3. Add the shrimp in a single layer. Cook for 1 minute, then turn each piece and cook for 30 to 45 seconds more. The shrimp should turn opaque, curl gently, and feel just firm to the touch without tightening into a hard ring.

4. Transfer immediately to a plate. Serve at once while the flesh remains tender and juicy.

Plating and serving

Arrange the shrimp neatly in a small, deliberate cluster. The presentation should be spare and exact, with the natural shape of the shrimp left intact.

Professional notes

Do not crowd the pan; even a small amount of overlap will soften the sear and blur the texture. Remove the shrimp the moment they become opaque, as carryover heat will finish them.