Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Saveur Shrimp Remove all Difficulty Medium (24) Easy (22) Hard (1) Cuisine Italian (7) Asian (6) American (5) Cajun/Creole (5) Mexican (5) Show all... Spanish/Portuguese (5) Chinese (4) Southern/Soul Food (4) Thai (4) Vietnamese (2) African (1) Caribbean (1) Classic (1) Gluten-Free (1) Greek (1) Japanese (1) Southwestern (1) Tex-Mex (1) Season Summer (19) Spring (13) Winter (9) Fall (6) Occasion Easter (5) Cocktail Party (2) Backyard BBQ (1) Birthday (1) Christmas (1) Technique Saute (21) Fry (11) Grill/Barbecue (5) Stir-Fry (5) Slow Cook (4) Show all... Broil (3) Roast (3) Stew (3) Chill (2) Marinate (2) Steam (2) Bake (1) No Cook (1) Poach (1) Topic Recipe (50) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shrimp"; var omni_prop8 = "Course:Main Course,Source:Saveur,Main Ingredient:Shrimp"; var omni_pageName="saveur:"+omni_prop12; 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 09/19/2011 Char Kuey Teow (Stir-Fried Rice Noodles) Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. Issue #141 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 04/05/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 05/01/2010 Fisherman’s Paella (Paella a la Marinera) This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue... Issue #128 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 04/13/2009 Sizzling Rice Crêpes In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs. Issue #120 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 03/09/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 11/10/2008 Prawns in Coconut Milk This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles. Issue #116 10/09/2012 Cacciucco (Tuscan Seafood Stew) This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. Issue #110 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 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 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 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 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 « Previous 1 2 3 Next »