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magazine shrimp and fingerlings in tomato broth
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Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.
4.5
(4.5)
Quick
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.
3.3
(3.33)
Easy
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A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
Recipes
Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.
5.0
(5)
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A punch fish stew with scallops and mussels and all the good things.
4.4
(4.4)
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The healthyish comfort food recipe you won't be able to get enough of.
4.7
(4.73)
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A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
4.4
(4.42)
Quick
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Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.
4.6
(4.55)
Quick
Quick
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This sour-salty soup was made for using up sweet, late-season tomatoes.
4.3
(4.34)
Easy
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This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.
5.0
(4.83)
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Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
4.0
(4.14)
Quick
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.
4.5
(4.5)
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A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.
5.0
(5)
Easy
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Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
5.0
(5)
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Chinese bean thread noodles (also called glass or cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa.
Easy
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Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
4.0
(3.86)
Quick
5.0
(5)
Quick
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Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
4.0
(3.96)