Tender Cuts Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Dipping a plump prawn into drawn butter and taking a bite is one of the finer things in life. And when that prawn or shrimp is cooked with our method, your mind might just be blown. 

This technique does take a bit more time and effort than you might otherwise employ, but it’s well worth the payoff. A simple sear creates complex flavors and tenderizes the shrimp, ensuring that you don&#39;t end up with a rubbery or mushy consistency. Follow the steps, and wait until the last minute to add them to pasta or other hot dishes, so they don&#39;t overcook.
</p>

Shrimp