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Christmas Risotto

Really, there's little to do with Christmas here, other than the wonderful coloring of the dish, with its vibrant reds and greens. A nice, quick, and subtly-spicy southern dish that's just as good on a hot summer day as it is in the middle of December.

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Seafood Satay

This amazing and distinctive seafood satay is one of Bali’s many contributions to our national culture. The flavors of the sea, the aroma of lemongrass, and the vibrancy of fresh chiles and lime make sate lilit a firm favorite among my Balinese friends.

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Grilled Napa Caesar with Shrimp, Peanuts & Panko

This Caesar salad gets its Asian flair from Kikkoman® Teriyaki Marinade & Sauce used three ways! Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then seasoned with freshly ground sea salt and black pepper before being drizzled with a creamy, Caesar-style dressing and juicy, grilled shrimp. The umami flavors of the teriyaki make the perfect substitute for the traditional anchovies and Worcestershire sauce in the dressing.

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Shrimp & Sausage Creole

Simple to make (you’ll need just one skillet and about 30 to 40 minutes) and packed with flavor, this recipe comes together with help from a few key elements: the Creole seasoning blend, the “holy trinity” (green bell peppers, onion, and celery), and Zatarain’s Smoked Sausage. Rosalynn prefers the heat of their Cajun-Style Smoked Sausage for this particular dish, but the Andouille would also sing here. If you’re cooking for kids, she recommends reducing the amount of Creole seasoning and adding a pinch of sugar to balance out the tang.

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Herby Shrimp Toasts

This is a favorite time of the year for me, with Diwali, Thanksgiving, and Christmas celebrations lined up one after another. I’ll take any excuse to cook for my friends and family. This season will be even more special, after the year we've all had, so I am going to have a little party and make the most of it. These cheesy, herby shrimp toasts are definitely something I’ll be cooking. They are super simple to put together—you can prepare all the bits beforehand and finish them a couple of minutes before serving.

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Homemade Crunchy Tempura

Tempura is one of many Japanese dishes that are well-known and a crowd favorite. I love tempura, but I am terrified to try it in restaurants outside of Japan because they tend to disappoint me. Unfortunately, the tempura I eat in the states ends up being too greasy or too soggy, so ever since I had a couple of bad experiences, I hardly ever order it. You best believe that I tested a lot of batters to make sure I got a crispy crunch with each bite without the tempura being overly greasy. I would like to say I got as close to tempura that I would be able to buy in Japan, but I will let you be the judge.

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Garlic Shrimp Empanadas

This simple flour dough comes together very easily, with no equipment and minimal effort. Camarones al ajillo, or shrimp cooked in garlic and wine, is my favorite filling, with beef picadillo coming in as a close second. While a deep-fried empanada is hard to beat, these would also bake up beautifully. Either way, these empanadas make the perfect party finger food, picnic snack, or just enjoy them right over the kitchen counter as they come fresh out of the fryer.

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Southern Wontons

All wontons are dumplings but not all dumplings are wontons. Wontons, specifically, are a special type of slippery, silky, and wonderfully uneven dumplings. The filling is simple and the wrapper is thin and generous. Because of their simplicity, they take wonderfully to soups and robust sauces, and lively garnishes.

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Citrusy Avocado & Shrimp Salad

Simple, fresh ingredients are the star of this summery salad, from the buttery shrimp and sweet-tart grapefruit to the thick slices of ripe California Avocados. The whole thing comes together in about 20 minutes or so, meaning it’s speedy enough for a last-minute lunch or a weeknight bite. But just because it’s quick to make, doesn’t mean it wouldn’t feel right at home on a dinner party spread, served alongside a few grilled mains, some roasted seasonal veggies, and a chilled bottle of wine.

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Grilled Shrimp Packets with Basil, Garlic and Red Curry Compound Butter

We had a lovely dinner of Shrimp with Basil, Garlic and Red Curry Compound Butter despite finding out too late we were out of gas for the grill. The compound butter was a breeze and came together in a less than five minutes. Another few minutes for the shrimp to saute in the compound butter and we were home free. The compound butter is lovely and would be great on all kinds of seafood. I might add a bit more basil — I used Thai — and cilantro next time but it was very flavorful as is. I'm positive it would have been even more delicious if I had been able to grill it in the foil packets as it would have been even more saucy from the steaming action but the gods weren't on my side. I'd definitely make this again and I recommend you do the same — minus the mishaps, of course!