Sautéing

1. We used peeled and deveined shrimp, 1 tablespoon of olive oil , and salt and pepper to season. Most any small items can be sautéed. Sautéing is a quick-moving process that necessitates having all of the ingredients within arm's reach and ready for use.

2. Place a large skillet or saucepan on the stove over a medium-high heat. Pour a small amount of fat into the pan. Keep extra fat (butter, cooking oil) or water, wine, or stock nearby in case the ingredients begin to stick to the pan during cooking. While it is heating, season your ingredients. Season them on both sides before adding the ingredients to the pan. Carefully lay--don't drop--the ingredients in the hot pan the so the fat does not spatter. For even cooking, and to allow the ingredients to move freely while sautéing, do not "crowd the pan," or put too many items in the pan at once. If the food begins to stick, add more fat or liquid.

3. Once one side of the ingredient you are sautéing appears to be cooked properly, turn the ingredient over. This can be done with tongs, or the pan can be stirred or--with practice--tossed. Cook the ingredients evenly, being careful not let them overcook. 

4. Sautéing shrimp is a very quick procedure, and is delicious seasoned with only a small amount of salt and pepper. This method of sautéing can be applied to anything small enough to fit in a sauté pan and thin enough to cook through without risk of burning the outside before the interior finishes cooking.

5. Experiment with sautéing to create delicious fresh, quick, and light meals.

• Pat's Mushroom Sauté 
• Sautéed Garlic Asparagus
• Roasted Beets and Sautéed Beet Greens
• Linguine with Chicken and Sautéed Vegetables
• Shrimp Verde
• Sautéed Scallops