cookware
- immersion blender
- medium bowl
- large heavy-bottomed pan
1 | Purée 1/2 cup oil, onion, garlic, salt, and pepper until almost smooth. We usually use an immersion blender and a wide-mouthed mason jar for this task, but a blender, magic bullet, or a food processor would work as well. |
2 | If needed, de-vein the shrimp. Transfer the shrimp and oil mixture into a medium bowl. Stir to coat. Cover and marinate the shrimp for 1 hour. |
3 | If serving the shrimp with baguette, slice then crisp it in the oven or toaster right before cooking the shrimp. |
4 | Preheat a large heavy-bottomed pan over high heat. Add the other 1/2 cup of olive oil. Once the oil starts to shimmer (and well before it starts to smoke), pour in the shrimp and the marinade. Sauté on both sides just until shrimp are opaque in the center, about 4 minutes. |
5 | Transfer the shrimp and sauce into a serving bowl and drizzle with lemon juice. Peel the shrimp for small children. Serve with the sliced and crisped baguette. |
source: Draeger's Cooking School Files
shellfish