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!