Recipes

Prawn

Butternut squash risotto with botargo & sage

This is my favorite risotto for this time of year when you can easily find butternut squash. It combines soft and tasty shrimps with aromatic sage, sweet squash and salty botargo. Botargo (here we call it avgotaraho) is a product from Messolonghi, my hometown, here in Greece and is a delicacy of salted, cured fish roe, typically of the grey mullet.

Beef

Bacon & Cheddar Chicken

Cheese and bacon don’t usually come “light.” But this tasty recipe keeps the fat and calories low and flavor high. This family friendly chicken bacon recipe can easily be doubled to serve a larger group.

Prawn

Paella Des Lauriers

This is largely due to my foodpickle question earlier last week. I tried to incorporate the aggregate knowledge of the community and internet at large. The basis is from Tyler Florence's Paella but I made some modifications. First off, I cooked this over a wood fire in a cast iron skillet, which i feel helped it taste more authentic. Secondly, I made a lot, I used a whole 2.5 lbs bag of rice. I originally started cooking with only 4 cups of rice but ended up using the whole bag, which i cooked seperately. Really wished I had known about the contest when I made this...I would have gotten a really pretty plated photo for you all. I'll also try and get my friends testimony on this.

Prawn

Lemon Linguine with Cajun Shrimp

At our house, one menu that regularly makes an appearance is Lemon Linguine with Cajun Shrimp. The recipe, from "The Summer Book" by Susan Branch is tweaked to our tastes by swapping Pecorino for Parmigiano and increasing the hit of lemon in the linguine, as well as upping the Cajun seasoning on the shrimp. It's a bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino -- the ideal showcase for the best of our local jumbo Gulf shrimp.

Beef

Chicken Biscuit Casserole

Chicken biscuit casserole is rich and satisfying with a broccoli cheddar base and a buttery biscuit topping. The recipe comes together in about an hour and is a great way to use up leftover chicken.

Beef

Shrimp Burgers

These quick and easy burgers are made in a food processor with cilantro, garlic, and paprika for a seafood burger bursting with flavor.

Prawn

Antoinette's Shrimp and Wild Rice Salad

This is a recipe "I'd like to be remembered for" once removed. My mother - an incredible cook and baker - used to make this salad on weeknights fairly regularly. I would be delighted when she did, because it was so delicious. As an adult, I craved it almost like comfort food and re-created it from taste memory. I now realize why my mother made it so often: it's easy, virtuously healthy, delicious, and really really good as leftovers. Read: perfect for parents. It's now become a regular dish at the table my fiance and I share, but of course, I must give credit where credit is due. Hope you enjoy!

Prawn

Poblano Citrus Shrimp and Calamari with Herbs and Black Rice

Citrus, herbs, and two kinds of chilis brighten up fresh shrimp and calamari in this light and lively dish. Serve over black rice for a perfect pairing that is just as easy on the eyes as it is on the palate!

Prawn

Seafood Pasta

I frequently prepare this dish for my friends. I cook it differently according to the seasons. In the spring I use asparagus or Fava beans. Omit the seafood and you have a vegetarian entree. It is important that you have all the ingredients ready before you start cooking. The dish comes together quickly.

Prawn

Marinated Spicy Shrimp Scampi

There are only two ways I would ever eat shrimp and marinated spicy shrimp scampi is one of them.Tickle your taste buds with this spicy shrimp and pasta dish that will leave you full and satisfied.

Prawn

Shrimp with Honey Mustard Sauce

Fried shrimp are a crowd-pleasing favorite, but they're also packed with saturated fat. In this recipe, shrimp are breaded and then baked to produce crispy and crunchy treat without the extra calories. This recipe was written by the Healthline Editorial Team

Prawn

Carolina Barbecue Shrimp

Moat barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste, for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.