Episode
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We explore two elegant approaches to shrimp—one hot dish and one cold dish—and find the very best way to prepare
each of them.
What could be simpler than garlicky shrimp baked with buttery bread crumbs? But as we made our way through several recipes culled from a variety of cookbooks, things turned out to be far more puzzling. Dry, overcooked shrimp was the primary complaint. The second was bread crumbs that turned soggy over the shrimp. We weren’t surprised that the dry oven heat was wreaking havoc on the delicate shrimp, so we looked for a better cooking method. We found one that guaranteed juicy, flavorful shrimp, and crisp bread crumbs on the finished dish.
Shrimp salad—plump, sweet shrimp lightly bound together with a creamy dressing. Sounds good, right? But in reality, this dish turns into an amalgam of rubbery, tasteless shrimp awash in an insipid dressing that’s heavy on the mayo. Surely there is a proper way to make a really good shrimp salad.
Recipes
Tasting Lab
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