Over the years, I’ve cooked shrimp every which way — grilled, roasted, sauteed, stir-fried, poached, and even sous vide.
But never have I cooked them in a cold pan to start.
“Pan-Seared Shrimp with Pistachio, Cumin, and Parsley” presents an intriguing method: You first place all the shrimp in one layer in a nonstick pan on top of the stove. And then, and only then, do you turn on the burner to high.
As the name implies, the more than 500 recipes are all technique-driven and even offer interesting science lessons to boot.Read more