Crispy Salt and Pepper Shrimp
By Andrew Janjigian
Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV
WHY THIS RECIPE WORKS
To keep our shell-on, deep-fried salt and pepper shrimp shells crispy and crunchy rather than tough, we employ several tricks. First, we choose shrimp that are not overly large (31 to 40 per pound), which ensures that the shells are thinner...