"Whether they've come straight from the bag, if you've defrosted them quickly in a water bath, or even if you've just lightly rinsed them after they've thawed completely, it's imperative to pat shrimp completely dry. You can use a thin, clean kitchen towel to dry them, or even a few layers of paper towels to gently but firmly pat the shrimp dry."
"Another trick to being able to get a bit of browning on the shrimp is to make sure you don't crowd the pan by cooking too many shrimp at once; this will all but guarantee that the shrimp will steam more than sear. The only time you don't need to thoroughly dry shrimp prior to cooking is when you're poaching or simmering them in a liquid, as the goal wouldn't be to brown them,"
Frozen shrimp are a convenient and often very fresh option for quick meals and perform best when excess moisture is removed before cooking. Defrosted shrimp should be thoroughly patted dry with a thin clean kitchen towel or several layers of paper towels to enable rapid browning and prevent steaming. Browning quickly is essential because shrimp cook very fast and overcooking makes them rubbery. Avoid crowding the pan to prevent steaming and promote searing. The only exception to drying is poaching or simmering, where gentle cooking in liquid is desired. Dry shrimp also allow seasonings to adhere better.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]