Shrimp Seared Differently For Perfect Cooking

If you've cooked seafood on the stovetop, you know that sinking feeling when you flip the spatula and half the protein sticks to the pan.

Your efforts to achieve the perfect sear and plate presentation are wasted. Then there's the pan-scrubbing.

Shrimp can be tender, firm, or rubbery. Little raw grey guys can blush quickly. Shrimp are protein-rich but low-fat. 

Fat blocks sticking . It smooths the pan and fills divots. Add fat to thicken the pan. Another trick for perfectly seared shrimp is unexpected.

Shrimp should be cooked in a cold pan, like duck fat or bacon. 

Due to chemical bonds, protein-rich foods stick to metal surfaces. Proteins immediately bind to metal in hot pans

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