results for "appetizers"
This citrusy shrimp appetizer comes from Veracruz, Mexico.
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
Recipes that make the most of shrimp's versatility.
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This dish goes perfectly with fried tortilla chips and cold beer.
This Russian preparation is a delightful and simple dish of scallops and shrimp.
This dish is a specialty of the Macedonian port city of Thessaloníki.
Serve these garlicky shrimp with lots of crusty bread.
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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These crisp-edged fritters get their earthy flavor from chickpea flour.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
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.