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10/02/2007
Meatballs with Squid and Shrimp
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
Issue #106
07/13/2007
Poached Shrimp and Sautéed Scallops
This Russian preparation is a delightful and simple dish of scallops and shrimp.
Issue #104
05/31/2007
Spicy Lemongrass Salad
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
Issue #103
05/31/2007
Sweet and Sour Prawn Soup
Pornpitlum Pattcha's version of this dish was made with large saltwater prawns known in Thai as goong yai.
Issue #103
05/31/2007
Fern Curry with Shrimp
This spare though luscious dish is traditionally made with pak grood—young, wild ferns that grow in the jungles of southern Thailand.
Issue #103
04/01/2007
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
04/01/2007
Nyonya Udang Masak Nanas (Shrimp and Pineapple Curry)
This dish is based on one prepared by Louis Chan.
Issue #101
08/09/2007
Shrimp Trick Todd Coleman
Here's a foolproof (but little-known) way to devein a raw shrimp without removing its shell or cutting into it.
Issue #100
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
03/01/2007
Shrimp Cocktail
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Issue #100
03/01/2007
Maine Shrimp Chowder
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
03/01/2007
Barbecued Shrimp
A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic.
Issue #100
03/01/2007
Shrimp Boil
The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp.
Issue #100
03/01/2007
Stir-Fried Shrimp with Snow Peas
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
Issue #100
08/29/2007
Philippine Sour Shrimp Stew (Sinigang na Hipon)
This stew's signature aspect is its pleasing sourness, which comes from the addition of tamarind and lime juice.
Issue #98
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
09/04/2007
Shanghai-Style Hot and Sour Soup (Hushi Suanla Geng)
This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.
Issue #97
09/04/2007
Sizzling Shrimp with Garlic and Parsley (Gambas al Ajillo)
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
Issue #97
09/04/2007
Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas)
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Issue #97
01/16/2008
Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
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