Frying shrimp in olive oil and butter will reduce the amount of butter needed in the frying process without compromising rich flavor, while adding the healthier unsaturated fats olive oil boasts. Because shrimp cooks quickly, the essential fatty acids in olive oil will stay intact as long as attention is paid to prevent overheating. People who need to reduce their saturated fat intake may wish to reduce butter to a minimum without sacrificing olfactory pleasure.
Frying Shrimp in Olive Oil and Butter
Toss peeled and de-veined shrimp with sea salt, crushed garlic cloves, white pepper and red chili paste until well coated. Allow to sit for 20 minutes in the refrigerator.
Melt 1 tbsp to 1/4 cup butter in large saucepan, depending on your preference. More butter will increase the saturated fat content. Allow the butter to brown slightly, but do not burn.
Toss prepared shrimp into melted butter and stir vigorously until shrimp begins to show signs of getting pink.
Add enough olive oil to coat shrimp lightly and continue frying until shrimp is completely pink, about 2 minutes.
Remove shrimp from heat and serve while still hot, or reserve in the refrigerator for no longer than 2 days for a tasty protein addition to salads, pastas and snacks.
Cooking the shrimp quickly at a higher temperature will promote tenderness without risking undercooking. Shrimp has a short freshness life and should not be consumed if doubts about freshness are present.
Many people are severely allergic to all kinds of shellfish, including shrimp. Be sure to inform anyone you are serving to prevent an accidental allergic reaction. If you suffer gastrointestinal problems after consuming shrimp, please contact your doctor in case of food poisoning.