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Volume 86

Dinner This Week: Seared Shrimp

By Keith Dresser Published

This week’s menus include Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime; Italian Pasta and Bean Soup; and Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce 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 Sautéed Snow Peas

To keep Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime from overcooking, we start them in a cold skillet and heat them gradually so they don’t buckle and thus brown uniformly. Once the shrimp are spotty brown and pink at the edges on the first side, we remove them from the heat and quickly turn each one, letting residual heat gently cook them the rest of the way. Adding a little sugar to Sautéed Snow Peas with Garlic, Cumin, and Cilantro helps to bump up the peas' natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is enough heat for most peas. Final punches of flavor come from lime juice, lime zest, and fresh cilantro.

Printable Shopping Lists: Pan-Seared Shrimp and Sautéed Snow Peas

Equipment Review Rasp-Style Graters

We love the Microplane Classic, but it’s not the only rasp around anymore. Can any of the newcomers top our old favorite?

Dinner 2: Pasta e Fagioli and Roasted Broccoli

To build complexity in a short amount of time in Pasta e Fagioli, we looked for some quick flavor boosters. Adding the tomatoes and beans together allows them to absorb flavor from each other; a combination of chicken broth and water creates richness without turning the dish into chicken soup; a Parmesan rind gives depth; and a finish of parsley and minced anchovies lends a bright final note. We pair the soup with Roasted Broccoli that boasts a concentrated nutty sweetness and dappled brown exterior. To maximize contact with the baking sheet, which promotes even cooking and browning, we cut the crown into large wedges and slice the stalks into long rectangular pieces.  

Printable Shopping Lists:  Pasta e Fagioli with Roasted Broccoli

Equipment Review Dutch Ovens

Our favorite Dutch oven costs $360. We needed a practical alternative.

Dinner 1: Indoor Pulled Chicken and Sweet and Tangy Coleslaw

Indoor Pulled Chicken mimics the flavor and texture of outdoor slow-smoked pulled chicken in 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. To keep coleslaw crisp, you need to get rid of the cabbage’s excess water. For our Sweet and Tangy Coleslaw, we do this by microwaving shredded cabbage tossed with salt and sugar. In seconds, the cabbage sheds the same amount of liquid that it would release in 3 hours at room temperature. Cooling down the cabbage is easy: We simply chill the dressing in the freezer and then refrigerate the finished slaw for a few minutes.

Printable Shopping ListsIndoor Pulled Chicken and Sweet and Tangy Coleslaw


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.