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recipes 2006 08 mint marinated shrimp with tabbouleh tomatoes and feta
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(114)
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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)
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
5.0
(5)
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Quick cooking shrimp is a summertime savior.
4.0
(4.24)
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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)
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This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
3.0
(3)
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The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.
4.7
(4.69)
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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)
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The shrimp is even better when it’s grilled.
5.0
(5)
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Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
5.0
(5)
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Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.
5.0
(4.9)
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Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.
4.3
(4.33)
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5.0
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In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.7
(4.67)
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Dive into this shareable skillet with warm flatbread.
5.0
(5)
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This simple marinade will fancy up any type of canned beans.
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(5)
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These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
5.0
(4.93)
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
4.6
(4.55)
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Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.
4.0
(3.94)
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Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.
4.6
(4.6)
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
(4.68)