Crunch Timeby Fred Schlatter |
We all know shrimp cooks quickly. But what if what you crave is a little crunch? Unlike steak, which develops crust during longer contact with a pan, shrimp is liable to overcook before any real crust forms. No one likes overcooked shrimp. No one. The secret is a heavy hand with the MÁGICO canister before cooking.
Rinse and pat dry your shrimp. Put them in a bowl and make it rain sofrito spice, making sure to really coat. Then let them sit, at room temperature (really!), while you get whatever else you’re serving ready. Ten, fifteen minutes is perfectly fine. Get a pan hot, but not screaming hot, and add a few swirls of olive oil. Using tongs, sear each side until golden and crusted. Serve immediately with fresh lime wedges.
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