Pan-seared shrimp with pistachio, cumin, and parsley from The New Cooking School Cookbook: Fundamentals (page 485) by America's Test Kitchen Editors

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Notes about this recipe

  • Fyretigger on February 10, 2026

    I was looking for a recipe using Pistachios and Shrimp. This looked good. When I saw the recipe was by Elle Simone, I had to make it in tribute after her recent death. This is easy and utterly fantastic. The mix of spices is wonderful with the brightness of the citrus and the rich crunch of the pistachios and then bit of grassiness from the fresh herbs. I will definitely make it again. I used smoked paprika and I substituted lime juice for lemon juice.

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