Put away the lobster and try roasting your shrimp next time

  • This undated photo provided by America's Test Kitchen in September 2018 shows garlicky roasted shrimp with parsley and anise in Brookline, Mass. This recipe appears in the cookbook “How to Roast Everything.” (Carl Tremblay/America's Test Kitchen via AP)

Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and moist.