Garlicky Roasted Shrimp with Parsley and Anise
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By Andrew Janjigian
Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
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WHY THIS RECIPE WORKS
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred fla...