Garlic and lemon shrimp easy pan / plancha recipe

Shrimps raw briefly pan -fried in a garlic flavored butter. A net of lemon and fresh herbs and it is a treat. Ultra easy, also to be made at the plancha.

Favor freshness and quality. Shrimps must be Farms, without brown spots and unpleasant odor.
It is recommended to buy whole shrimp with your head and shell and consume them within 24 to 48 hours. Otherwise you have every interest in freezing them immediately and thawing them gently before cooking them.

First of all Carefully rinse the shrimp And sponge them with absorbent paper.

To dissect them, remove your head by cutting it back between the head and the flesh.

Then remove the carcass by spreading it with the flesh between the pasta.
You can either remove everything carcass and tail, or leave the tail and the first carcass arce that holds the tail. It is prettier and in case of tasting shrimps in snacking or hand mode as an aperitif you can take the shrimp in hand by the tail.
But for a faster preparation and tasting mode, do not hesitate to remove everything, carcass and tail.

Then there is The small black line to be removed. This tube corresponds to the intestine. It is located all the length of the shrimp body inside, on the pasta side.
Make a small incision on the length and using the blade of a knife, pass under the black tube and pull it gently to remove it.
This operation is not not compulsory But it is said that it can give bitterness to cooking. Personally even if it’s a bit long I always take it off.

Rinse and sponge the shrimp one last time so that they are well rid of all the remains of organ or impurities which could still be there.

Don’t throw the headsyou can do with A perfect crustacean fume. You can freeze them to make this smoke later. Carcasses have no taste interest, you can throw them directly.

Although this recipe offers you Cook the shrimp in the pan, or the planchaI propose to make you a small focus on the cooking methods of the shrimp.

Cooking shrimp in the pan or plancha

Cooking in the pan is the fastest and easy method to cook the shrimp. To do this, just heat a little fat (neutral oil or olive oil, butter, coconut oil …) in a pan over medium-high heat. Once the oil is hot, add the shrimp shelled and cook them for about 2-3 minutes on each side until they are pink and opaque.
Use the same method for plancha cooking.

Cooking in boiling water

Heat a large volume of water. When the water boils, immerse the shrimp and let them cook for 2 to 4 minutes depending on their size. The shrimps will quickly change color. The gray color will turn pink and the translucent appearance will become opaque. They will then be cooked.

Steamed

Steam cooking is the healthiest method for cooking shrimps while preserving their natural flavor. To do this, fill a large saucepan or a vapor cooker with water and bring to a boil. Add the shrimp in the steam basket and place it above the water without it touches it. Cook for about 3-4 minutes until they are in the same pink and opaque ways.

In barbecue grills

Brush the shrimp with olive oil and season them with salt and pepper. Place the shrimp on a grill of the grill or possibly put them on skewers. Give them to seize for a few minutes on each side until they change color.

You can possibly marinate them beforehand By mixing a little olive oil with lemon zest (little juice would bake them), grated fresh ginger, minced garlic, herbs or spices. Soy sauce too. There are lots of possible marinades.

Some information on the recipe

• First of all, follow the advice given higher to wash well, Peel and remove the black hose from the shrimp. Here I remove my head, the shell but I keep the tip of the tail, it’s prettier to serve. You can completely remove everything. Dry them well.

• Start Melt the butter with oil while you peel and Chop the garlic. We use a lot of garlic in this recipe, but don’t worry, your shrimp will be scented but not too strong.
• We do then Gently come back the garlic in the oil butter mixture. This will flavor the fat in which we will fry the shrimp.
• Then add the shrimp, brown them 2 to 3 minutes, maximum 5 minutes on each side over medium heat until they go from translucent to opaque and from gray to pink.

• Then pour lemon juice, Mix. Your shrimps are ready.
• You can then Sprinkle with fresh chopped herbs such as chives, parsley or coriander. Serve immediately.

A variant: you can Add cream or coconut milk To make a delicious sauce.

Serve With rice or pasta and a few vegetables and you will have a complete dish.

For this recipe I bought large caliber shrimps. I had 32 shrimps for 1.2 kilo, whole weight. Perfect quantity for 4 people, that 8 large shrimps per person.

If you have shrimp, you can make small skewers with a few mango or lychee cubes, you will see the contrast is nice. Or place them on avocado toasts for a brunch or lunch on the go.