Pan-Seared Shrimp with Pistachio, Cumin, and Parsley
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By Andrew Janjigian
Appears in Cook's Illustrated November/December 2020
Shrimp cook so quickly that it's almost impossible to brown them before they become dry and rubbery. So why not take it slow?
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 ...