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Shrimp and Andouille Sausage with Mustard Sauce
A bold, smoky dish with sausage and shrimp in a tangy mustard cream sauce.
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Shrimp and Asparagus Casserole
A comforting baked dish featuring shrimp, asparagus, and a cheesy creamy base.
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Brown Rice Jambalaya-ish
I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level. I leave out one of the trinity of New Orleans style cooking, the green bell pepper, because I just don't like them. To use bell pepper, add about a half a pepper, diced, when you add your onion and celery.
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Shrimp and Baby Bok Choy Stir-Fry
An Asian-inspired stir-fry that you can make (almost) as easily as you can dial up a take-out restaurant.
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Tailgate Paella
This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance.
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Vietnamese-ish Rice Noodle Salad with Shrimp, Peas, and Corn
The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood. Here, we've used shrimp, though flaked poached fish would be welcome, too. The fast-to-cook rice noodles will loop around whatever protein you've chosen, catching the sauce and hiding kernels of corn and little sweet peas.
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Kimchi Fried Rice
If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi loses some of its pungent harshness, but answers back with an addictive, tangy-spicy warmth that deepens with a little time spent sizzling.
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Tomato and Horseradish Root Cocktail Sauce
This tomato and horseradish root cocktail sauce has an incredibly light mouthfeel. The flavors are similar to a classic cocktail sauce, but with the volume turned way up.
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Tom Rang Muoi
Sean Wen and Andrew Ho started Pinch Crawfish Kitchen at the beginning of 2016 with a dream of bringing their beloved crawfish boils to the people (with help from the Triscuit Maker Fund). Since they take inspiration from their Asian-American backgrounds, their crawfish boils are influenced by flavors you'd more regularly find in Vietnamese or Taiwanese dishes. This recipe comes from co-founder Andrew for one of his favorite Vietnamese seafood dishes
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Carrot and Shrimp Kakiage (Mixed Tempura)
Kakiage is a kind of tempura in which several ingredients are mixed together first and then fried in tempura batter.
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Spicy Boiled Shrimp Cocktail with Smoky Remoulade
If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.
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Shrimp Soup Dumplings
Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.
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Roasted Shrimp & Asparagus Scampi
You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.
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Caesar and the Goddess
If Caesar Salad and Green Goddess had a baby, this would be it. The shrimp just came for the party.
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Savory Shrimp With Chickpeas, Green Olives, & Preserved Lemon
This one-pot of savory goodness doesn't take much time to prepare, and it can be eaten warm or cold. This recipe's roots place it in North Africa, but it is simple to prepare and oh-so delicious. The preserved lemon adds a fantastic, somewhat zippy, quality. No need for salt here with the satiny lemon and the briny olives.
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Paella de Marisco
One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise
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Paella de Marisco
One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise