Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame

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Appears in Cook's Illustrated January/February 2013

Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

SERVES 4 to 6

TIME 1 hour

Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame

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...

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