Shrimp

Mexican Shrimp Cocktail

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Mexican Shrimp Cocktail by Rachel Khanna This is somewhere between a soup and an appetizer. I love to make this for summer parties because it's so refreshing. 1 quart 100% tomato juice 1/4 cup tomato paste 4-5 scallions, white parts only, thinly sliced 1/2 red onion, cut into 1/4-in. dice 1...

Garlic-Tomato Grilled Shrimp

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Garlic-Tomato Grilled Shrimp Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner, 1999). © 1999 by Lynne Rossetto Kasper. Serves 4 to 5 1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left...

Slow-Rolled Tender Shrimp

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Slow-Rolled Tender Shrimp Copyright 2006 by Lynne Rossetto Kasper. All rights reserved. Serves 3 to 4 and doubles easily Slow cooking shrimp, or any other shellfish, gives you the juiciest, tastiest finish. Here, you want to crowd the pan slightly so the shrimp are halfway between sautéing and...

Shrimp in Yellow Curry

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Shrimp in Yellow Curry By Mark Bittman, cookbook author and columnist for the New York Times Makes 4 servings Active work time: 25 minutes Total preparation time: 25 minutes Can be prepared in advance (see recipe); easily multiplied 2 tablespoons peanut or vegetable oil 1 cup minced onion 1...

Green Lightning Shrimp

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Green Lightning Shrimp Adapted from BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen (Workman Publishing Company, 2003). Serves 6 It takes only about ten minutes to prepare these colorful shrimp kebabs, but the flavor is electrifying. The first jolt comes from jalapeno peppers—...

Ginger-Scallion Shrimp

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Ginger-Scallion Shrimp Copyright 2006 by Lynne Rossetto Kasper Serves 4 generously This recipe has a favorite brining technique, which is worth filing away. Keep it for other seafood, and for poultry and meats. Spoon the shrimp over rice noodles and scatter with fresh basil and mint leaves. Brine:...

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