Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Author: Martha Stewart
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Author: Martha Stewart
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Author: Martha Stewart
Dried corn, called hominy, gives this shrimp chili its substance.
Author: Martha Stewart
Not familiar with larb? It's a traditional Laotian dish that's meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chiles. Toasted and ground rice adds...
Author: Martha Stewart
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Author: Martha Stewart
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and...
Author: Martha Stewart
This delicious dinner recipe is courtesy of Mario Batali and can be found in his "Molto Italiano" cookbook.
Author: Martha Stewart
Shrimp can be purchased already peeled and deveined, if you prefer not to do it yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water. Broilers vary in heat intensity;...
Author: Martha Stewart
Spike your soy sauce with dry vermouth and sambal oelek to take your weeknight stir-fry to new heights.
Author: Martha Stewart
This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
If you're looking for a three-ingredient, super easy dinner recipe, you've found it. Sun-dried tomato paste is the secret ingredient in the glaze coating the shrimp.
Author: Martha Stewart
Jumbo shrimp, marinated in a zesty mix, find their perfect match in the crisp romaine of this fresh and tangy salad that's a crowd-pleasing lunch.
Author: Martha Stewart
This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey's restaurants.
Author: Martha Stewart
Sweet shrimp and fish groundtogether form a rich, juicyburger. This recipeblends the perfect amount ofscallion, parsley, and lemonjuice to hone and polish its flavor.
Author: Martha Stewart
Author: Martha Stewart
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Author: Martha Stewart
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
Author: Martha Stewart
Author: Martha Stewart
A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.
Author: proudwife
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
Author: Martha Stewart
Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.
Author: Dave
Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with...
Author: Perri
Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any...
Author: Martha Stewart
Every summer I leave Seattle and go up to my family home in British Columbia. While we do a lot of fishing for salmon and foraging for oysters and clams, my favorite seafood we acquire are the spot prawns....
Author: Iateallthetacos
Nothing is more enjoyable than grilling fresh prawns. The sauce in this recipe accents the sweetness of the prawns to make a stunning dish.
Author: wiley
Shrimp and pasta in a sweet, buttery, Amaretto sauce with almonds.
Author: Allrecipes Member
Buckwheat soba noodles have a wonderful earthy flavor that's terrific with shrimp and vegetables. Serve this family-friendly option for dinner with any toppings you prefer, such as peas, red bell pepper,...
Author: Martha Stewart
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
Author: Martha Stewart
This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve...
Author: Liv2Cook
An assertive lemon juice vinaigrette infuses the shrimp, creating a tart, bold contrast to the sweet peas and the subtle chervil.
Author: Martha Stewart
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp...
Author: Martha Stewart
Rock shrimp, so named for their particularly hard shell, have a delicate, sweet flavor. Try them in traditional Indian curry sauce with this family recipe from fashion designer Naeem Khan.
Author: Martha Stewart
Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.
Author: fleur
Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.
Author: fleur
Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.
Author: fleur
Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.
Author: fleur
Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.
Author: Martha Stewart
Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.
Author: fleur
Whole-wheat couscous can have up to six times as much fiber as the regular kind. When you pair it with shrimp and green beans, you've got a protein-packed, satisfying meal.
Author: Martha Stewart
If you have cooked shrimp on hand, this easy lunch can be ready in minutes.
Author: Martha Stewart
Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.
Author: SAVVYHOSTESS