Here’s the thing about shrimp: They are so easy to make. The effort-to-reward ratio is high with this particular seafood. Even pulled straight from the freezer, I can have a platter of quick-sautéed shrimp on the table in 15 minutes flat. Add a bowl of garlicky pasta or a leafy green salad, and dinner is a done deal.
How To Quickly Cook Shrimp on the Stovetop — Cooking Lessons from The Kitchn was originally posted by storefront T2b
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