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Learn how to make Pan-Cooked Jumbo Shrimp in this easy to follow step by step tutorial.
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Eating Low with Amy
Your guide to low carb, low cal, low fat cooking!
Episode 34: Pan-Cooked Jumbo Shrimp
Hi this is Amy and welcome to Eating Low
Today we’re going to be making shrimp just really simple. It’s kind of like grilled shrimp but I’m going to be cooking it in a pan and I got this big jumbo shrimp at the grocery store and I marinated them and just marinate. My marinate happens to be like a chicken marinate doesn’t have any carbs but you can look around and whatever kind of marinate you can find, I don’t think like white down like the Italian dressing like it kind be good or if you can find like seafood or chicken marinate. There’s a flavor of that you really like and then don’t have that many carbs you can use that too.
So I’m just going to cook them in a skillet and I use to grill pan last week when I made this and we’re just going to try them in my non stick skillet because my grill pan was thin in the butt. It got a little bit of oil in here. You can use pan if you buy as really as pan and you do it the marinated was really juicy. So this flattering a little bit watch out for that. And I’m cooking them right in there shell and I think the guy told me that I could just cut them right in there little shell and you’ll watch the shell will turn to different color. When they‘re cut in thin, it cooked really, really fast. So kind of keep an eye on them. You can’t walk away and like girls do stuff and they’re going to be cooked up really fast because they’re—if not a thickmeat and it cooks really, really quickly.
So these little guys are cooking and you can tell their gigantic, gigantic shrimps. I don’t even know how many just about a half pound of shrimp and its only four shrimps. I’ll probably eat like two now, takes two for like one tomorrow and I'm just watching them crisp and you can see if I can hold this guy up and show you. I think its good example. See how had show that turns pink that means he’s done on that side. So I’m going to flip them over and we thought pretty fat so I’m going to give them a little bit of extra cooking time just to make sure that cooks all they way through. Because they do because of really, really quickly. If you want to cut this on the grill, you could use stick like you're in time and then that makes a really easy to flip it.
As far as you can see here is the cooked and this is really exciting it’s not a lot of fat but it’s just that—this is good to show you how easy. It is to make like fresh shrimp like after I had—after I tasted the grilled shrimp that I’ve got last week and use my grill pan, I was like why my mine is frozen, so much better if you buy it fresh and cook it fresh. So this guy is definitely done. Then we can tell us the shrimp are getting more done is that they kind of popping out of their shell and this is kind of cool so that let’s you know that they’re getting there.
Okay I got to a little bit more of the marinade. We’re almost done here and I just want a little bit of extra flavor. So it kind of a little bit of marinade on top of the shrimp all is done. They’re very close and I’m going just to get a plate to put these little guys on and I’ll peel one up for you as they won’t be too hot. I hope you can see. I’m trying to peel them and they just peeled. My grocery store become where you can peel them pretty easily like this that kind of better fry them a little bit is when they remove the shells on. I cut that little in two. You know you can kind of like eat it but I don’t like them. So there you go. It’s just the really, yummy looking shrimp. His big, his poofy, gosh it’s so good and the marinade is awesome. Alright, just nice and meaty, highly recommend doing the fresh shrimp than so frozen. I don’t think you can shop around you might you own sale or you can go the fish market near by and talk to your fish guy because they have good idea.