Base Recipe for Pan-Seared Shrimp

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound.) If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup. Note this is a base recipe that I use many other recipes. I acquired this recipe from Cook's Illistrated magazine.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1 1⁄2 lbs  21/25 shrimp, peeled and deveined
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon sugar

Directions

1. Heat 1 tablespoon oil in 12 inch skillet over high heat until smoking.
2. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl.
3. Add half of shrimp to pan in single layer and cook until spotty borwn and edges turn pink, about 1 minute.
4. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque.
5. Repeat with remaining tablespoon oil and shrimp; after second bath has stood off heat, return first batch to skillet and toss to combine.
6. Cover skillet and let satnd until shrimp are cooked through 1 to 2 minutes.
7. Serve immediately.