Garlicky Roasted Shrimp with Parsley and Anise

10 comments
By

Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

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

has video

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...

Print