Pan-Seared Shrimp with Pistachio, Cumin, and Parsley

Name: Pan-Seared Shrimp with Pistachio, Cumin, and Parsley
Yield: Serves 4
Ingredients: 1 1/2 pounds extra-large, shrimp, peeled, deveined, and tails removed; 1 teaspoon, kosher salt, divided; 1 , garlic clove, minced; 1 teaspoon, ground cumin; 1 teaspoon, paprika; 1/8 teaspoon, cayenne pepper; 2 tablespoons, extra-virgin olive oil, divided; 1/8 teaspoon, sugar; 1/4 cup, fresh cilantro leaves and tender stems, chopped; 1/4 cup, fresh parsley leaves and tender stems, chopped; 1 tablespoon, lemon juice; 1/4 cup, shelled pistachios, toasted and chopped coarse

Main Courses
Fish & Seafood
Weeknight

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2020

Shrimp cook so quickly that it's almost impossible to brown them before they become dry and rubbery. So why not take it slow?

SERVES 4

TIME 45 minutes

Pan-Seared Shrimp with Pistachio, Cumin, and Parsley

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