Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I'm going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just remember it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own."
-James Beard

The refrigerator light goes on...

The key to this dish is a very hot pan. The marinated shrimp will come out of the refrigerator cold, and when they are added to the pan they will cool the skillet and the oil. That's an advantage, because it gives you time to get the shrimp spread out in the pan so that they cook evenly. After about 6 minutes the pan will have reheated to the point where the shrimp are about half way cooked and they are slightly crisp on the first side. As they are turned over, the pan heats more and the second side cooks faster. Ten minutes total is just long enough to cook the shrimp through and wilt the onions.

Marinate

To add flavor or tenderize a food, it is often immersed in a seasoned liquid for a period of time. It is usually covered and refrigerated during the process. Most marinades are made with acidic ingredients (citrus juice, vinegar, wine, etc.) because the low pH helps break down foods.

The acids can also react with the container, so foods should be marinated in non-reactive dish such as ceramic, glass or stainless steel or in a plastic bag.