Mastering Shrimp
Quick-cooking shrimp are perfect for weeknight meals and special occasions. Learn the best ways to use them.
About this Class
In this class you'll learn all about a quick-cooking ingredient that’s great for all occasions: shrimp. First we'll demystify shopping for shrimp, from decoding the labels to reaching for frozen over fresh. (Yes, you heard that right. We’ll explain.) You’ll also learn how to prepare shrimp for cooking—thawing, peeling and deveining, even brining—and we’ll show you how to squeeze every bit of flavor from your shrimp shells.
You’ll put these principles to work in some weeknight shrimp dishes using different techniques including sauteing, broiling, deep frying, and pan searing. Each recipe uses a few pantry ingredients or kitchen staples to add pops of flavor, but mak…
Meet Your Instructors
Bridget Lancaster
Executive Editorial Director
Bridget Lancaster is the co-host of the America's Test Kitchen and Cook's Country cooking shows and has been an original cast member since the inception of the shows. She began her career at ATK as a test cook for Cook's Illustrated and was part of the founding team for Cook's Country magazine. She helped to launch the America's Test Kitchen Online Cooking School (now ATK Classes) as the lead instructor, and was a regular contributor to America's Test Kitchen Radio. Bridget also co-created, produced, and hosted the award-winning Proof podcast.
Lessons
Class Progress
1Shopping for Shrimp
2Prep Tips
3A Shrimp Deep Dive
4Four Techniques for Fabulous Shrimp
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