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Shrimp are a favorite in my house. I love how quickly they cook and how easily they add a meaty texture to almost any dish.
I always have a bag (or two) of frozen shrimp in my freezer. I prefer to buy the raw frozen shrimp because cooking takes no time, and I think they have a better flavor than precooked shrimp. That being said, I've been known to have precooked shrimp in the freezer as well for those quick recipes where you just want to thaw the shrimp and go.
This recipe, Jacques Pépin's Quick and Easy Shrimp, was inspired by one of his Facebook Videos. Even though Pépin is no longer making television shows, you can catch these recipes on his Facebook page, so he is still teaching and cooking, even at the time of this article, when he was 88.
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