The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Sherry is for more than just drinking—the complexity to its sweetness makes it a unique addition to rich desserts and savory meat dishes alike. From a decadent trifle to shrimp and grits, these recipes span the diverse applications of this Spanish staple.
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
Tinkering is inherent to the culture of the smoky, rich rice creation that is perhaps Spain's most favorite dish. Whether it's traditional Valencia-style paella with rabbit and snails or the shrimp and chicken version most of us are familiar with, it's a favorite of ours, as well.