Pan-seared shrimp with ginger-hoisin glaze from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on June 03, 2021

    I thought these were tasty and flavorful, but my husband absolutely looooved them. I think I'm just not loving the brand of hoisin sauce I bought most recently which is relatively thin-textured - I was hoping for a stickier/jammier glaze effect in this dish and will try a thicker hoisin sauce next time. Quick and easy to make. I made a half batch which was easy to do since the original recipe calls for cooking the shrimp in two batches. Larger shrimp (16-20/lb) than called for in the recipe worked fine given how fast everything cooks.

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