How to Make Frozen Shrimp Even Faster (and More Delicious)
Source: New York Times
My cousins and I used to dare one another to touch the shrimp, their 10 legs dancing, their antennae waving. At the Chinese seafood restaurants near us in the San Gabriel Valley of Southern California, the servers would bring our orders, still alive, to the table for approval before taking them into the kitchen. In Cantonese cuisine, feisty fish and crustaceans are prized for their delicate freshness.The best…
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