https://www.copymethat.com/r/prqj9s4cm3/pan-seared-shrimp-with-peanuts-black-pep/
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prqj9s4cm3
2024-11-08 04:29:21
Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime (Ep 2207)
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What could be easier than pan-searing shrimp so that they brown deeply and cook up juicy and tender? In some ways, pan-searing just about anything else.
Don’t get me wrong: Pan searing is an inherently quick way to cook shrimp and should be really simple. But when it comes to achieving that ideal combination of deep, flavorful browning on the outside and snappy, succulent meat on the inside, shrimp might be the hardest protein to get right. For one thing, they’re tiny and best cooked to a relatively low 120 degrees, so it’s almost impossible to get any color on them before they dry out and turn rubbery.
But if you’ve ever had truly well-browned, juicy shrimp, you know that they’re just the thing for bulking up rice or noodle bowls or salads, and they pair well with a host of bold seasonings. My goal was to figure out how to pan-sear them well—and as it turned out, the solution was right in my wheelhouse. The problems with pan-searing shrimp, I realized after flashing them in a hot, oi
Don’t get me wrong: Pan searing is an inherently quick way to cook shrimp and should be really simple. But when it comes to achieving that ideal combination of deep, flavorful browning on the outside and snappy, succulent meat on the inside, shrimp might be the hardest protein to get right. For one thing, they’re tiny and best cooked to a relatively low 120 degrees, so it’s almost impossible to get any color on them before they dry out and turn rubbery.
But if you’ve ever had truly well-browned, juicy shrimp, you know that they’re just the thing for bulking up rice or noodle bowls or salads, and they pair well with a host of bold seasonings. My goal was to figure out how to pan-sear them well—and as it turned out, the solution was right in my wheelhouse. The problems with pan-searing shrimp, I realized after flashing them in a hot, oi
Ingredients
- 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
- 1 teaspoon kosher salt, divided
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon paprika
- 1 garlic clove, minced
- 1⅛ teaspoons sugar, divided
- ⅛ teaspoon red pepper flakes
- 4 teaspoons vegetable oil, divided
- ½ cup fresh cilantro leaves and tender stems, chopped
- 1 tablespoon lime juice, plus lime wedges for serving
- 3 tablespoons dry-roasted peanuts, chopped coarse
Note: Ingredients may have been altered from the original.
Steps
Directions at wskg.org
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