Shrimp Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Shrimp Medium Fry Remove all Source Saveur (11) Rasa Malaysia (1) Whisk:A Food Blog (1) Course Appetizers (7) Main Course (6) Side Dish (2) Cuisine Asian (4) Chinese (1) French (1) Hawaiian (1) Italian (1) Show all... Japanese (1) Mexican (1) Spanish/Portuguese (1) Season Spring (3) Fall (2) Summer (2) Winter (2) Occasion Cocktail Party (1) Topic Recipe (13) 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 = "Technique:Fry"; var omni_prop8 = "Main Ingredient:Shrimp,Difficulty:Medium,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 10/17/2011 Popiah (Fresh Spring Rolls) These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh. 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 04/13/2009 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 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 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 12/05/2005 Seafood Pancake This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan. Issue #84 11/16/2005 Shrimp in Caul Fat These fried rolls burst with flavor and comforting heat. Issue #73 09/15/2005 'Fried Sticks' We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots. Issue #63 11/08/2000 Two Sides Brown' This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein. Issue #25 11/07/2000 Dried Shrimp Cakes with Cactus Salsa This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico. Issue #25 09/10/2007 Vegetable Curry Browning curry powder intensifies its flavor and color and is recommended for this recipe. Issue #10 02/11/2008 Langoustine or Shrimp Fritters These beignets were originally adapted from the book Le Cordon Bleu At Home. Does Not Apply Source: Whisk:A Food Blog 12/18/2007 Fried Spring Rolls Many types of Malaysian spring rolls, or popiah, are served "wet" with uncooked egg roll skins. These rolls, though, are fried for crispiness. Does Not Apply Source: Rasa Malaysia