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Volume 61

Dinner This Week: Pan-Seared Shrimp

By Keith Dresser Published

This week’s menus include Pan-Seared Shrimp with Garlic-Lemon Butter, Chorizo and Potato Frittata, and Indoor Pulled Chicken for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Pan-Seared Shrimp and Rice and Pasta Pilaf

For Pan-Seared Shrimp with Garlic-Lemon Butter, we season the shrimp with salt, pepper, and sugar, which encourages a well-caramelized exterior and brings out the shrimp’s natural sweetness. We sear the shrimp in batches and then pair them with a flavorful compound butter to add richness and acidity. Rice and Pasta Pilaf combines tender rice with toasted, nutty pieces of vermicelli. In order to have both ingredients finish cooking at the same time, we soak the rice in hot water for 10 minutes to soften the outer coating of the grains and help them absorb water quickly. We let the cooked pilaf stand for 10 minutes with a towel under the lid to keep it from becoming soggy.

Printable Shopping Lists: Pan-Seared Shrimp and Rice and Pasta Pilaf

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Dinner 2: Chorizo and Potato Frittata with Pan-Steamed Broccolini

Our Chorizo and Potato Frittata combines a well-seasoned filling of garlicky sausage and tender potatoes with a dozen eggs to make a substantial dinner. To help the eggs stay tender even when cooked to a relatively high temperature, we add milk and salt. The liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and the salt weakens the interactions between proteins, producing a softer curd. For Pan-Steamed Broccolini with Lemon and Capers, we split any thicker stems lengthwise so that they are the same size as the thinner ones, allowing for even cooking along the length of the vegetable.


Printable Shopping Lists: Chorizo and Potato Frittata and Pan-Steamed Broccolini

Equipment Review The Best 12-Inch Nonstick Skillets

Step 1: Buy the best skillet. Step 2: Treat it right.

Dinner 3: Indoor Pulled Chicken and Spicy Napa Cabbage Slaw

Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce mimics the flavor and texture of outdoor slow-smoked pulled chicken in just a fraction of the time. We braise boneless, skinless chicken thighs in a mixture of chicken broth, salt, sugar, molasses, gelatin, and liquid smoke, then shred the meat and mix it with a tangy barbecue sauce. Spicy Napa Cabbage Slaw with Red Bell Pepper offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down salad, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.


Printable Shopping Lists: Indoor Pulled Chicken and Spicy Napa Cabbage Slaw


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.