Shrimp Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Shrimp Recipe Saute Remove all Source Saveur (31) Bitten (2) Epicurious (2) A Life of Spice (1) AOL Food (1) Show all... Chaos in the Kitchen (1) Closet Cooking (1) Coconut & Lime (1) Ezra Pound Cake (1) Food Porn Daily (1) Gourmeted.com (1) Just Hungry (1) Lucullian (1) Martha Stewart (1) My Recipes (1) Ravenous Couple (1) Simply Recipes (1) We Heart Food (1) gimme some oven (1) Difficulty Easy (28) Medium (19) Course Main Course (35) Appetizers (11) Soups & Stews (9) Side Dish (4) Salad (2) Show all... Breakfast/Brunch (1) Cuisine Italian (9) American (7) Asian (6) Mexican (6) Cajun/Creole (5) Show all... Southern/Soul Food (5) Thai (4) Spanish/Portuguese (3) Chinese (1) Eastern European/Russian (1) French (1) Gluten-Free (1) Greek (1) Hawaiian (1) Indian (1) Japanese (1) Vietnamese (1) Season Summer (18) Winter (9) Fall (8) Spring (8) Occasion Easter (4) Thanksgiving (2) Christmas (1) Cocktail Party (1) 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:Saute"; var omni_prop8 = "Main Ingredient:Shrimp,Topic:Recipe,Technique:Saute"; 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 02/18/2012 Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary) Serve these garlicky shrimp with lots of crusty bread. Issue #145 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. 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 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 Philippine Vegetable Stew Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor. Issue #116 07/13/2007 Poached Shrimp and Sautéed Scallops This Russian preparation is a delightful and simple dish of scallops and shrimp. Issue #104 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 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 10/20/2005 Fish and Shellfish Soup with Lobster Croutons Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on. Issue #69 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 02/15/2007 Shrimp and Grits For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish. Issue #41 02/15/2007 Seafood Gumbo This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder. Issue #41 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 02/03/2009 Shrimp Scampi Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style. Issue #28 03/06/2007 Genoese Cioppino This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables. Issue #25 « Previous 1 2 3 Next »