Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith
Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."
Crispy Shrimp With Lemony, Brothy Beans & Greens in a Multi-Cooker
The best part about these creamy, dreamy, super brothy beans is the lemon. Thick slices are pressure cooked with the beans, infusing all their citrusy goodness into the cooking liquid, while still retaining their shape, becoming tart and jammy (pith, peel and all!). Even better, the lemon flavor becomes concentrated, creating slumpy, sunshine-powered slices that are the perfect foil for the richness of the beans. Add in crispy Old Bay-spiced shrimp and you’ve got yourself a warming winter wonderland. Make sure to finish with a generous pour of good extra virgin olive oil and a sprinkle of flaky salt!
Jennie’s Burmese Slaw With Frizzled Onions
The salad is highly adaptable. I include toasted peanuts in this version because I like their nutty, toasty flavor (and they’re commonly used in other thokes), but they’re by no means necessary. Feel free to adjust the quantities of any given component according to your personal preference—the end result will still be salty, sour, spicy, crunchy, extremely addictive. Found on pretty much every Burmese table, balachaung is a condiment consisting of dried shrimp, chiles, and garlic fried until ultra-concentrated and pungent. It can be hard to find, so as a shortcut to making her own, my mom found that grinding up large, dried shrimp with chile flakes makes for a solid substitution.
Spicy Shrimp in Thai Fusion Broth
This recipe brings together all of the best Thai flavors, from smoky heat to sweet shrimp and the warmth of ginger. By rubbing the toasted spices on the shrimp, (instead of just putting everything into the broth), you’re sure to get a mouthful of flavor in every bite. The lemongrass-infused coconut broth is delicate and well-balanced, as are the rest of the flavors in the dish. This is one I’ll want to make over and over.
Wasabi Miso Lentils with Shrimp and Greens
I love how the sweetness of the miso and mirin balance the earthiness of the lentils -- and how the wasabi adds a little pungency at the end. Who doesn't love a little wake up call for their sinuses? Serve it over brown rice for a quick and nutritious weekday meal -- but it's also special enough to serve as a dinner party first course.
Cocktail Sauce for Roasted Shrimp
I made this during the holidays several times to rave reviews. Find the biggest shrimp possible and roast them in the oven, or in the warmer months grill them outside. I used creamed horseradish as the main pop of flavour in the cocktail sauce. I'll never buy prepared shrimp cocktail sauce again!
Cajun Crab and Shrimp Pasta
One of my favorite holiday foods -- while unorthodox to most of the country, but a substitute for turkey, roast beef or ham in San Francisco -- is the Dungeness crab. When winter roles around and I can't wait to get my hands on a few of these beauties. During the winter, I find many different applications for these sweet meaty crustaceans, but this dish is one of my favorites. This pasta is an homage to a classic New Orleans style dish - Shrimp Creole. The rich tomato sauce is flavored with Cajun-style spices and andouille sausage, adding heat to the dish and complementing the sweetness of the seafood. This dish can be made with or without the crab, depending on the season and the availability of crab. If you are substituting the crab, double the amount of shrimp in order to serve four people.
Braised Tilapia Tacos w/Shrimp & Mushroom Salsa
Talking with my mom tonight she told me she was weirded out by the idea of "fish tacos", so I explained to her how very good--and nutritious AND low-fat--they are--so of course the CRAVING hit and that's what we had for dinner! I braise or sometimes grill tilapia or flounder (depending on what I have in the freezer), but you can dip the filets in cornmeal and salt and deep-fry them if you like. The Shrimp Salsa was a spur-of-the-moment thing I made to go with them that works well even with pork tacos. El Milagro are the BEST corn tortillas around, IMHO, but if you can hand-make them, more power to ya! I will include the Black Bean-Corn Salad recipe in a separate file, but it goes great with this dish, and the Spanish Rice is a quickie from Rice-A-Roni--yeah, I know, but I was in a hurry! Just add a can of diced tomatoes, 1/2 minced onion, garlic powder and some cumin and you have it! Serve with fresh sliced avocado and sour cream--Margaritas optional!
Shrimp pasta
Easy peasy shrimp pasta with white wine tomato cream sauce, ready in 10 minutes!
Sweet, Sour and Spicy Pad Thai
This Pad Thai recipe is so easy to make, yet packed with delicious flavours.
Spicy Summer Shrimp Pasta
I love recipes that are easy to assemble but still look beautiful. This recipe fits the bill perfectly. Spicy, tangy tomatoes with a hint of brininess from the anchovies and succulent shrimp make for a delicious taste combination. You'll love it.
Culottes on Fire: Shrimp with Capellini
Another week of setting stuff ablaze with Fire Marshall Pierino. If you do your prep properly this dish can be put together in just about 30 minutes. I use shell on shrimp here so they are still wearing their knickers. Retain more flavor, I think. The accelerant for the blaze is Pernod which is 45% alcohol so it’s good for flambé and goes very well with shrimp. The radicchio and basil will contribute more sweetness so it’s good to finish the dish with a bit of lemon juice to brighten it back up along with a pinch or so of a finishing salt.
Lemon Linguine with Cajun Shrimp
At our house, one menu that regularly makes an appearance is Lemon Linguine with Cajun Shrimp. The recipe, from "The Summer Book" by Susan Branch is tweaked to our tastes by swapping Pecorino for Parmigiano and increasing the hit of lemon in the linguine, as well as upping the Cajun seasoning on the shrimp. It's a bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino -- the ideal showcase for the best of our local jumbo Gulf shrimp.
Spicy Coconut Risotto with Lime Shrimp
With it's mix of sweet, spicy, nutty, herby, limey and shrimpy, it's kind of like the pad thai of risotto.
Prosciutto Wrapped Shrimp Skewers with Italian Salsa Verde
Chef Laura Vitale brings you a twist on a classic Chicken Saltimbocca, perfect for either indoor or outdoor grilling in the warmer spring and summer months. Paired with a tangy fresh herb salsa featuring Bertolli Extra Virgin Olive Oil to bring it all together. Easy, quick and a crowd pleaser!
Andouille Sausage and Cajun Shrimp Lettuce Wraps
Low carb, big flavor, gluten-free eating! W/Andouille chicken sausage, rock shrimp, & Cajun spices. (If you're making this on game day you can chop the veggies the day before to save some time!)