Tomato - Sherry shrimp - Tomato - Sherry shrimp - Season shrimp
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Alright, now we're going to go ahead and cook our shrimp. So we're going to take our saute
pan. We're going to heat it between six and seven. And we're going to measure out a tablespoon
in oil. We're going to take this oil, and we're going to move it around so it covers
all of the bottom and a little bit of the side. Going to take about a quarter of a teaspoon
of salt, and we're going to spread that over the shrimp. And then we're going to go ahead
and do the same with our pepper.
Alright we can hear the boil for the oil starting to bubble. So we're going to take our shrimp
and place them into the oil. Now we're going to cook them through on one side, but we're
not going to cook them all the way through because we're going to remove the shrimp.
Then we're going to make our sauce in this pan, and then we're going to return the shrimp
to finish them. So you want to cook them between half way and three quarter's of the way through.
So you can cook them fully on one side and leave the other side next to raw. Or you can
cook them so that they're just barely pink on either side.
