Shrimp Plate Recipe

Prepare shrimp

If not already done, peel and devein the jumbo shrimp, leaving tails on for presentation. Pat shrimp very dry with paper towels to ensure a good sear.

Season both sides of the three shrimp evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large skillet over medium-high heat until hot, then add 1 tablespoon extra-virgin olive oil and swirl to coat.

Add the shrimp in a single layer, making sure they are not crowded. Cook 1.5–2 minutes on the first side without moving, until edges turn pink and underside has a golden sear.

Flip the shrimp and cook another 1–1.5 minutes until opaque through and firm but still slightly springy. Total cook time should be 3–4 minutes depending on shrimp size. Remove shrimp to a warm plate and tent loosely with foil to keep warm.

Clarify and warm butter

While shrimp cook (or immediately after removing them), prepare the drawn butter. In a small saucepan over low heat melt 4 tablespoons unsalted butter slowly. If you prefer a more stable sauce, add 1 teaspoon neutral oil with the butter before heating.

As the butter melts, skim any foam from the surface with a spoon. Continue warming gently; do not boil. If using, add 1 tablespoon dry white wine and stir to combine, allowing alcohol to cook off for 30–60 seconds.

When butter is fully melted and clear (or slightly separated), remove from heat. Season with a pinch of sea salt and 1/4 tsp freshly ground black pepper. Keep warm until serving.

If you prefer a fully clarified butter, after melting, spoon off the clear yellow liquid below the milk solids and discard solids; reserve clarified butter warm for serving.

Slice the half lemon into a thin wedge or half-moon and place on the plate beside the shrimp.

Arrange the three cooked shrimp on a small warmed plate. Pour the warm drawn butter into a small dipping ramekin and place it next to the shrimp.

Sprinkle the optional 1 teaspoon finely chopped parsley lightly over the shrimp for color, if using. Serve immediately while shrimp and butter are warm.