Ingredients

• 3 tablespoons olive oil, divided, plus more as needed
• 1 cup cashews, dry roasted
• 2 tablespoons chili garlic sauce, such as Huy Foy brand, divided
• 1 teaspoon finely grated orange zest (from 1 large orange)
• 1 teaspoon white sesame seeds, plus more for serving
• 1 pound peeled, deveined medium (41-50 count) shrimp, defrosted if frozen
• 1/4 cup fine white cornmeal
• 1/4 teaspoon fine black pepper
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons ketchup
• 1 teaspoon sesame oil
• 1 teaspoon minced or grated garlic
• 1/2 teaspoon minced or grated fresh ginger
• Steamed white rice, for serving
• 1/4 cup sliced scallions, for serving

Preparation

In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the cashews and 1 tablespoon of the chili sauce. Cook, stirring frequently, until lightly toasted, 3 to 4 minutes. Move the cashews to a plate, and sprinkle with the orange zest and sesame seeds. Toss to distribute the zest and seeds.

Pat the shrimp dry. In a large bowl, whisk together the cornmeal and pepper until combined. Toss the shrimp with the seasoned cornmeal to coat. Shake off any excess flour before cooking.

Line a platter with a paper towel or a kitchen towel. In the same skillet over medium heat, heat 2 tablespoons of olive oil until hot, about 1 minute. Drop a bit of cornmeal into the oil: If it sizzles vigorously, the oil is hot enough. Working in batches, fry the shrimp until golden and cooked through, about 2 minutes on each side, adjusting the heat and adding more oil, as needed. Transfer the cooked shrimp to the prepared platter when they are done.

In a small bowl, whisk together the soy sauce, vinegar, ketchup, sesame oil, garlic, ginger and remaining 1 tablespoon of chili sauce until well combined.

When all of the shrimp are fried, reduce the heat to low. Return the cooked shrimp to the skillet and pour the sauce mixture over. Toss the shrimp with the sauce and simmer until the sauce thickens and coats the shrimp, 2 to 3 minutes. Remove from the heat.

Serve the shrimp over steamed rice, topped with cashews, scallions and more sesame seeds, if desired.

WaPo

Ingredients

• 3 tablespoons cooking oil
• 1 pound unpeeled medium shrimp
• 3 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Dash Tabasco sauce
• 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
• 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
• 4 ears of corn, halved
• 2 quarts water (or seafood stock)
• 1 cup heavy cream
• 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked

Ingredients

• 3/4 cup sour cream
• 3 tablespoons lemon juice
• 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 3/4 cup corn flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon Old Bay seasoning
• 1 large egg
• 1 cup buttermilk
• 4 scallions, thinly sliced
• 1 red or green jalapeño, seeded, finely chopped
• 1/2 pound small shrimp, peeled, deveined, coarsely chopped
• 1 1/2 cups fresh corn kernels (from about 2 ears of corn)
• 3/4 cup grated cheddar (about 3 ounces)
• Grapeseed or canola oil (for frying)
• Lemon wedges (for serving)

Preparation

Whisk together sour cream, lemon juice, and 1/4 tsp. salt; set aside for serving.

Whisk flour, baking powder, Old Bay seasoning, and 1/2 tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.

Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.

Epicurious

Ingredients

• ½ pound ground pork, not too lean
• ½ pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
• Salt and pepper
• 1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon finely grated ginger
• 2 cloves garlic, minced
• 1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
• 2 serrano chiles, finely chopped
• 1 ½ cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
• 36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
• 1 small egg, beaten
• Cornstarch for dusting
• 8 ounces baby spinach leaves
• ½ cup chopped cilantro
• 8 cups good chicken broth, hot, salted to taste
• Red pepper oil (optional)

Preparation

Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.

To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.

Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person’s deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 1 1/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

New York Times

Ingredients

• 1⁄4 cup ketchup
• 1⁄4 cup prepared horseradish
• 1⁄4 cup creole mustard
• 2 tablespoons prepared yellow mustard
• 2 tablespoons white vinegar
• 1⁄2 lemon, juice of
• 1⁄2 cup finely chopped green onion
• 1⁄4 cup finely chopped celery
• 1⁄4 cup finely chopped parsley
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1⁄8 teaspoon cayenne peppe
• 1⁄4 teaspoon salt
• 1 dash Tabasco sauce
• 1 fresh egg (or pasteurized equivalent)
• 3⁄4 cup vegetable oil

Preparation

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Food.com

Ingredients

• 2 c. short-grain brown rice
• Salt
• 10 oz. boneless pork ribs, trimmed
• 1 tbsp. hoisin sauce
• 2 tsp. honey
• ⅛ tsp. five-spice powder
• Small pinch cayenne pepper
• 4 tsp. vegetable oil
• 8 oz large (26-30) shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
• 3 eggs, lightly beaten
• 1 tbsp. toasted sesame oil
• 6 scallions, white and green parts separated and sliced thin on bias
• 2 garlic cloves, minced
• 1½ tsp. grated fresh ginger
• 2 tbs. soy sauce
• 1 c. frozen peas

Preparation

1. Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside.

2. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl.

4. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture.

5. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.

Ingredients

• 1 ½ lb. shrimp, peeled and deveined, tails left on
• 4 tbsp. extra-virgin olive oil
• 3 tbsp. ouzo (or Pernod)
• 5 cloves garlic, pressed
• zest of one lemon
• 1 sm. onion, diced medium (about ¾ cup)
• ½ medium red bell pepper, stemmed, seeded, and diced medium (about ½ cup)
• ½ medium green bell pepper, stemmed, seeded, and diced medium (about ½ cup)
• ½ tsp. red pepper flakes
• 28 oz. can diced tomato, drained, ⅓ cup juices reserved
• ¼ c. dry white wine
• 2 tbsp. coarsely chopped parsley
• 6 oz. feta cheese, crumbled (about 1½ cups)
• 2 tbsp. chopped fresh dill

Preparation

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

Ingredients

• 5 medium garlic cloves, pressed, plus 4 medium cloves, smashed
• 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
• 3 tablespoons olive oil
• Table salt
• 1/4-1/2 teaspoon red pepper flakes
• 1 pound pasta in short, tubular shapes
• 2 teaspoons unbleached all-purpose flour
• 1/2 cup dry vermouth or white wine
• 3/4 cup clam juice
• 1/2 cup chopped fresh parsley
• 3 tablespoons unsalted butter
• 1 teaspoon lemon juice plus 1 lemon, cut into wedges
• Ground black pepper

Preparation

Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.

Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black pepper. Serve, passing lemon wedges separately.

CI

Ingredients

• 1 lb tiger prawns or jumbo prawns, peeled, deveined, tails intact
• 6 metal skewers or bamboo kewers (soak in water before using)
• Oil, for brushing

Marinade

• 2 tablespoons fish sauce
• 1 lemongrass, white part only, grated
• 1 tablespoon powdered sugar
• 1 teaspoon Sriracha
• 1 (big) clove garlic, finely minced

Chili-Calamansi Dipping Sauce (optional)

• 1 1/2 tablespoons chili garlic sauce
• 1 tablespoon water
• 1/2 tablespoon chopped cilantro leaves
• 1 small calamansi, extract the juice (or 1 wedge lime)

Preparation

Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl.

Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes. Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil. Grill the shrimp on both sides until they are charred and cooked through. Serve immediately with the dipping sauce (optional).

Rasa Malaysia

Ingredients

• 12 jumbo (11-15 count) shrimp
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon sriracha
• 1 pound asparagus, tough ends trimmed
• 1/3 cup, plus 5 teaspoons olive oil
• salt
• freshly ground black pepper
• 8 ounces fresh shiitake mushrooms
• 8 ounces soba noodles
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 1/2 teaspoons Dijon mustard
• 2 green onions, whites and greens thinly sliced
• 2 tablespoons sesame seeds, toasted

Preparation

Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour.

Preheat the oven to 400°F.

Spread the asparagus out on a baking sheet and brush it with 2 1/2 teaspoons of the oil. Roast just until the asparagus is tender, about 15 minutes. Remove, season with salt and pepper, and set aside to cool.

Reduce the oven temperature to 300°F. Toss the shiitakes with another 2 1/2 teaspoons of oil, spread them out on a baking sheet, and transfer to the oven. Roast just until the mushrooms begin to shrivel, about 30 minutes. Season with salt and pepper and set aside to cool.

Put the shrimp in a small baking dish or ovenproof sauté pan, cover with the remaining 1/3 cup oil and season lightly with salt. Cover the dish with foil and poach the shrimp in the oven just until the exteriors are bright orange and if you slice into one, the interior is still opaque, about 15 minutes (don’t worry that it doesn’t look completely done as it will carry-over cook a bit). Remove the shrimp from the oil and reserve the oil, allowing it to cool.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions. Rinse with cold water and set aside to cool.

Cut the asparagus into 1-inch pieces and the shiitakes into thin strips. Toss the vegetables with the cooled noodles.

Whisk together the remaining ginger and garlic with the soy sauce, honey, and mustard. Slowly whisk in the reserved poaching oil. Pour the dressing over the noodles and toss well to combine. Top with the shrimp, green onions, and sesame seeds before serving.

Girl in the Kitchen, via HuffPo