If you’re beginning to delve into new shrimp recipes, it may be simpler to use olive oil as your starter. It tolerates heat more effectively than butter, which can scorch if not watched carefully. Cooking tip: For a combination of both flavors, begin with oil and finish off with a pat of butter for added richness.
Freshly sautéed shrimp is ideal, but can last for up to 3 days when refrigerated. Start by allowing the shrimp to cool to room temperature, and then place them in an airtight container. Adding any leftover cooking juices will help maintain their moisture. When reheating, do so slowly in a skillet over low heat to avoid them becoming rubbery.