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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
03/06/2007
Avocados Stuffed with Shrimp Rémoulade
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Issue #57
08/23/2005
Shrimp and Sweet Potato Fritters
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Issue #57
08/14/2008
Marinated Shrimp with Feta and Mint
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
Issue #51
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
10/24/2000
Shrimp and Octopus Cocktail
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
11/07/2000
Fresh Rice Sheets with Shrimp
This is a popular dish at dim sum restaurants in Hong Kong and at Cantonese restaurants in America.
Issue #25
03/14/2002
Spicy Broiled Freshwater Prawns
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Issue #21
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
05/02/2007
Shrimp Cocktail Veracruz-Style
This citrusy shrimp appetizer comes from Veracruz, Mexico.
Issue #12
08/30/2007
Drunken Prawns
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Issue #8
03/07/2007
Shrimp and Lamb Satays
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Issue #8
11/11/2011
Shrimp Cocktail with Avocado
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
Issue #5
04/02/2013
Menu: A Classic New Orleans Dinner
This menu, featuring authentic restaurant recipes from New Orleans, is dedicated to the best seafood and the boldest flavors of the Big Easy.
Does Not Apply
03/13/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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12/18/2012
Succulent Shrimp
Recipes that make the most of shrimp's versatility.
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05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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05/05/2011
Shrimp and Pea Shoot Dumplings (Har Gow)
These traditional shrimp dumplings are encased in har gow dough, glutinous dumpling skins that are opaque when raw and become luminously translucent once cooked. The pea "eyes" are purely decorative; Buddakan co-executive chef Yang Huang likes them because they make the dumplings look like little goldfish.
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