How do you saute' large shrimp in a skillet?

Question

I have 6 large raw Tiper Prawns and I wanted to saute tehm in the skillet with Olive Oil, White Wine, butter, Garlic, Spices, etc. But I have no idea as to what order to do this in? Does anybody have a good recipe, and can you please be descriptive in the preperation. Thanks!

Answer 1

Myself, I'd sautee the prawns on medium high, possibly butterflied, with just a light layer of the olive oil until done. Remove the shrimp to a warm plate. Then I'd quickly deglaze the skillet with the wine, add a little butter and the spices, stir for a minute to release the flavors. Server the shrimp with the resultant sauce/liquid poured over the prawns.

Answer 2

de-shell and de-vien the shrimp... the vein is the black line down the back of the shrimp, the point of a paring knife is good for this... that is if that has not already been done.... heat the skillet(about medium low heat), add the oil and wait about 20 seconds for the oil to warm.... add the garlic and choice of spices but not a lot as shrimp are a delicate flavoured seafood... you still want to be able to taste it... put the wine in a glass and drink it with your dinner.... when you can see the garlic turn just slightly brown add the shrimp... they will turn to the salmon colour from the white they start at... 3 to 5 minutes tops... try not to over cook as they will get rubbery tasting. Enjoy with a stir fry or over rice or noodles... hope I helped!!

Answer 3

Heat your skillet until hot, add olive oil, a pat of butter, garlic, spices then the shrimp - remove when cooked halfway,
add wine cook until alcohol evaporates then add some more butter then add the shrimp back to the skillet and cook til done - shouldnt take long at all...

Answer 4

When i make shrimp i get margirine or butter.Put it in the pan, a nice amount, and throw garlic seasoning in there with it. I throw the shrimps in and satee it. make sure the shrimp are orange or pink before you take them out (whatever ever the "cooked shrimp" color is)