Shrimp, Simply Cooked

Headnote
This is the pure expression of shrimp: brief heat, clean seasoning, and a finish that preserves sweetness and delicacy. With so few ingredients, precision matters; the shrimp must remain tender, translucent at the center, and lightly opaque at the surface. The result is restrained, elegant, and exact.

Recipe essentials
Dish category: Seafood
Cuisine or origin: Universal
Course type: Starter or light main
Yield: 1 serving
Serving size: 36 g
Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes
Difficulty: Easy

Equipment
Small sauté pan
Spatula or small tongs
Kitchen scale

Ingredients
Shrimp, peeled and deveined: 36 g

Method

1. Pat the shrimp dry with paper towel. This ensures immediate contact with the pan and prevents steaming.

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

3. Add the shrimp in a single layer. Cook for 1 minute on the first side, then turn and cook for 30 to 45 seconds on the second side. The shrimp should turn opaque and pink at the edges while remaining just firm and succulent in the center.

4. Remove at once from the pan and let stand for 20 seconds before serving. The flesh should be glossy, tender, and evenly cooked without tightening.

Plating and serving
Arrange the shrimp neatly in a shallow line or small cluster on a warm plate. Serve immediately while the surface is glossy and the texture remains supple.

Professional notes
Shrimp reward speed and restraint; a few seconds too long will dull both texture and flavor. Use only the size and quantity given, and keep the layer single so the shrimp sear rather than steam.