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5 Comments:
You might be crowding too many shrimp in your pan. As something cooks, it heats up. As it heats up, moisture evaporates. If there's not enough air circulation, that moisture cooks the surrounding food rather than dissipates into the air. So I'd try less shrimp in the pan and see how that works. Also, make sure you're cooking at a good medium/medium-high heat, not too low, so you get a nice brown on.
Meg Hourihan at 11:16AM on 12/08/06
Quick Question: What type of pan are you using? Should be using non stick with a butter/olive oil combination. High Heat because shrimp should not be brown, they should be opaque when done with a little char on the edges. Make sure your oil/butter is hot when you add your shrimp cook them for about one minute on one side and 30-45 seconds on the other, remove from heat and the shrimp will completely cook by themselves from the residual heat.
nelson5757 at 11:51AM on 12/08/06
Non-stick?! Never!
Meg Hourihan at 12:05PM on 12/08/06
Yes, I think you need higher heat maybe. My aunt does them in a wok on high heat with a bit of ketchup which caramelizes. Yummy!
NYminknit at 2:10PM on 12/11/06
I also suspect crowding. And a pan or fat that's not ready yet when you add the shrimp. However, if you wanted to cheat a little, you could coat the shrimp with something sugary (like ketchup, above) or starchy (cornstarch or flour) which will brown.
nita at 4:23PM on 12/11/06