I roast the shrimp for 5-6 minutes in a hot oven (400-425). Pour a bit of olive oil on and season with whatever you please, then toss and roast. Perfectly done, lovely color. If I'm doing a sautéed sauce, I take the shrimp out of the oven in 4-4 1/2 mins and dump them, Lang with accumulated juices into the sauce. Works a charm!
If you want a blue screwdriver, I'm happy to send one to you![]()
Oh thank you my dear, but I have enough little screwdrivers!
I sauteed my shrimp and scallops in butter, seasoned with Old Bay and red pepper flakes. I saute them for about 4 minutes, and set aside to add to whatever dish I'm making at the end. For yesterday's dish, I sauteed the seafood first, then set it aside and then sauteed the onion, spinach and mushrooms in the juice from the seafood. In a separate pot, I made the lemon butter sauce with fresh lemon juice, lemon zest, a little sugar to tame the natural lemon and some virgin olive oil. I did draim the juice from the vegetables, then added the veggies, sauce and seafood to linguine. It all came together in about 30 minutes and was simply fantastic!
He is such a sweetheart.