Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime
By Andrew Janjigian
Appears in Cook's Illustrated November/December 2020
WHY THIS RECIPE WORKS
Shrimp are so small that it's hard to brown them before they overcook. We started by briefly salting them so that they retained moisture even as they were seared over high heat. Sprinkling sugar on the shrimp (patted dry after salting) and ...