Crevettes poêlées

Ingrédients

• 500 grams (1.1 pounds) medium to medium-large whole shrimp (fresh or frozen )
• 8 tablespoons olive oil
• 1 tablespoon lemon juice
• fine sea salt
• ground pepper
• lemons (to serve with)

Préparation

1. 1

   If you don't know how to clean shrimp please see the text above.

2. 2

   Prepare the shrimp. Pull and remove the head of the shrimp, then the legs, and then remove the shell. Optional: leave only one piece of shell at the end to hold the tail in place. Next, remove the vein. Add the shells and heads to a mesh strainer to drain. Add the shrimp bodies in a strainer. Then pat dry with paper towels.

3. 3

   Season the cleaned shrimp with salt and pepper.

4. 4

   Heat olive oil in a frying pan over high heat. Add the shrimp heads and shells and turn the heat to low.

5. 5

   Saute for 8-10 minutes stirring occasionally. This is done to flavor the oil with all the delicious shrimpy flavor.

6. 6

   Drain the oil and shrimp shells in a fine mesh strainer with a bowl underneath.

7. 7

   Clean the pan and then add the oil back to the pan. Heat to medium-high heat.

8. 8

   Add the shrimp and pan-fry for 3 minutes turning them as needed to get even color on both sides.

9. 9

   Take the pan off the heat and let the shrimp sit in the hot oil for 30 seconds more then transfer to a plate. Add 2 tablespoons of the frying oil to a small bowl and mix with 1 tablespoon of lemon juice. Drizzle over the shrimp.

10. 10

    Serve with fresh lemon quarters on the sides to squeeze on top.