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Braised Shrimp Puttanesca

This sauce-braising technique can be used to cook other proteins, too: In place of the shrimp, try nestling 1 ½ pounds pork tenderloin or boneless, skinless chicken thighs into the sauce in Step 2 and simmer, covered, until cooked through (145 degrees for pork, 165 degrees for chicken). This sauce is particularly excellent served over any pasta shape or atop creamy polenta.

Prawn

Kimchi, Shrimp, and Soba Noodles Salad

We've been taught to use our pickle brine to marinade meat, so kimchi counts, too. Here, it works its magic on shrimp, puncturing it with flavor and then serving as the dressing for a noodle salad.

Prawn

Shrimp and Chorizo Stew

I love the indulgent combination of shrimp and chorizo. The rich spiciness of the chorizo is a natural complement to the sweet shrimp. Background notes of smoked paprika, fresh thyme, and minced shallot round out the dish. If you want to get creative, add a handful of hearty greens to the stew before serving, or crack a couple of eggs into the stew and poach them along with the shrimp.

Prawn

Coconut-Turmeric Sticky Rice Pancakes

This dish is full of vibrant, contrasting flavor and texture combinations: crisp hot edges; smooth, cooling yogurt; sweet coconut milk; spicy, salty, and sour toppings. Balachaung is a Burmese condiment similar to XO sauce that I like using on everything, from sautéed string beans to cucumber salad to soft boiled eggs. You can also make the pancake with leftover sticky rice, even if it was made with water as opposed to coconut milk. It will still be delicious.

Prawn

Spaghetti al Cartoccio

This is quite an ingenious dish: You can prepare these little paper packages earlier in the day and simply bake them right before serving. If you can't find the exact shellfish typical of the Mediterranean, don't worry. Ask your trusted fishmonger for some advice on what is good and in season and substitute as you please. Linguine and short pasta shapes also work well in place of spaghetti.

Prawn

Marinated Shrimp Appetizer

This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser.

Prawn

Shrimp and Sugar Snap Pea Risotto with an Almond-Basil Pesto

At my mother's local farmers market in Sarasota, Florida, is a fisherman who sells the best shrimp I've ever tasted. This week, she bought a boatload of them to celebrate the start of a week-long family vacation. Cobbling together some other ingredients my mother had around -- basil from her herb pots, almonds from her freezer, the steady supply of vidalia onions in her fridge -- my mother, brother, one of my sisters, and I dreamed up and then cooked up this risotto. It's the kind of dish that comes together at the end. Eight adults and six kids all ate happily. A bittersweet nod to the vulnerable bounty of the Gulf.

Prawn

Shrimp Meatloaf

This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings.

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Porky, Gingery Shrimp Toasts

It’s best to choose firm/snappy shrimps for the filling so it doesn’t taste mushy. For convenience and economic reasons, I would strongly recommend frozen medium-sized tiger shrimps that are already peeled and deveined. The weight for the shrimps were measured after thawing, which can be quite different than still frozen due to the amount of water they shed, so take note.

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Shrimp Salad Sandwich

A dilly, mayonnaisey shrimp sandwich is the classic Norwegian summer food. You can eat it for breakfast, lunch, and dinner. And I do!