Ingredients

• 1/2 teaspoon salt, more as needed
• 1/2 pound shell-on, large or extra-large shrimp
• 210 grams all-purpose flour (about 1 3/4 cups)
• 2 tablespoons finely chopped onion
• 2 small garlic cloves (or 1 fat clove), minced
• 2 teaspoons finely chopped parsley
• 3 tablespoons good, preferably homemade mayonnaise
• 1 teaspoon sriracha sauce, or more to taste
• 1/8 teaspoon Korean chile powder, smoked hot paprika or a pinch cayenne
• Squeeze of fresh lemon juice
• Olive oil, for frying

Preparation

Fill a bowl with ice water. In a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. Drop in shrimp and poach gently until opaque, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to ice water to stop the cooking; reserve 2 1/2 cups poaching liquid.

Peel shrimp and finely chop tails; discard rest of shells. Coarsely chop shrimp and season lightly with salt.

In a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. Whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. Add more poaching liquid as needed; you want the consistency of a very thin pancake batter.

In a small bowl, combine remaining garlic, the mayonnaise, the sriracha, the smoked paprika and the lemon juice. Set aside.

In a medium, nonstick skillet over medium heat, warm 1/2 inch oil until a drop of water flicked into the pan sizzles (about 300 degrees). Ladle in 1/4 cup of the batter. Using a spatula, quickly spread the batter out in the pan so that it is very thin, making small holes in the pancake to help it cook evenly. You want to err on the side of too thin rather than too thick. The final pancake should have a crisp, lacy appearance and be riddled with holes. Shake pan slightly toward you, creating waves of oil over the top of the pancake. Cook until underside is golden brown, about 2 minutes. Gently flip and cook other side until golden, about 2 minutes more. Adjust heat as needed to maintain an even temperature for uniform browning. [From Mom: This frying step will take at least an hour; be prepared.]

Transfer pancake to a paper towel-lined plate to drain and sprinkle with coarse kosher salt immediately after frying. Repeat with remaining batter. Serve with the spicy mayonnaise.

Makes 8 fritters.

Melissa Clark, The New York Times

Ingredients

• 1 tablespoon olive oil
• 4 scallions, white part only, minced
• 2 garlic cloves, chopped
• 1 cup drained diced canned tomatoes
• 1/2 cup dry white wine
• 1/3 cup vegetable broth
• 2 tablespoons ouzo or other unsweetened anise-flavored liqueur
• 1 teaspoon chopped flat-leaf parsley plus more for garnish
• 1 teaspoon chopped fresh dill plus more for garnish
• Pinch of dried oregano, preferably Greek
• Kosher salt and freshly ground black pepper
• 12 medium shrimp (about 1/2 pound), peeled, deveined (head on if desired)
• 1 4-ounce block feta
• Slices of country-style white bread, toasted

Preparation

Heat oil in a medium heavy skillet over medium-low heat. Add scallions and garlic; cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook, stirring occasionally, until reduced by half, 4-6 minutes. Remove from heat; add wine, broth, ouzo, 1 teaspoon parsley, 1 teaspoon dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place block of feta in center of skillet. Cover and simmer until shrimp are cooked through and feta is warm, 4-6 minutes.

Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast alongside.

Serves 4 (appetizer)

Bon Appetit, November 2012

Ingredients

• 1 lb. cooked shrimp
• 1/2 lb. frozen peas
• 1 cup chopped celery [or 1 green apple, julienned]
• 1 small onion, diced
• 1 cup mayonnaise
• 1 1/2 tbsp. lemon
• 1/8 tsp. curry powder
• 1 tsp. soy sauce
• 1/8 tsp. garlic powder
• 3 oz. chow mein noodles
• 1/2 cup slivered almonds

Preparation

Combine shrimp, peas, celery, and onion and chill.

Mix next five ingredients and chill.

Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.

Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced pepperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

Preparation

Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add pepperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.

Storie Street Grille, Blowing Rock, NC

Ingredients

• chicken (breasts, thighs, or whole) or 3/4-1 lb. frozen cocktail shrimp
• salt
• pepper
• 1 bay leaf
• water
• 1 1/2 lb. grated monterrey jack
• 1 onion
• 1 doz. green chiles, chopped, or 3 small cans green chile
• 1 lb. container sour cream
• 2 doz. corn tortillas

Preparation

Boil chicken breasts, thighs, or a whole chicken (however much you want) with salt, pepper, and a bay leaf until fully cooked. Remove from liquid, cool, and shred. Place the chicken in a large bowl. Add all but 1 cup of the cheese to the bowl, reserving for the top. Add onion, green chiles, half to 3/4 of the container of sour cream, and salt and pepper. Mix together until it forms a filling. Roll (or layer) corn tortillas filled with filling, softened in oil. If you have extra filling, spread it thinly over the top. Cover with tin foil and bake for 45 minutes at 350. Take the foil off, top with the reserved cheese, and bake for another 15 minutes or so until the cheese bubbles.

Can substitute 3/4-1 lb. of frozen baby cocktail shrimp for the chicken, if you want.

Ingredients

• 3 tablespoons olive oil
• 1 ½ cups dried gemelli pasta (or fusilli, orrechiette, really any pasta that is non-noodle-like. Different pastas may require different amounts of liquid/cooking time.)
• 1 small yellow onion, finely minced
• 2 leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, finely minced
• ½ cup white wine
• 1 quart fish stock (you can use water if necessary)
• ½ pound lump crab meat
• 12 shrimp, cleaned and deveined
• juice of half a lemon
• 2 tablespoons lemon zest
• 1 tablespoon red chili flakes
• 2 handfuls of arugula

Preparation

Heat olive oil over medium heat until shimmering.

Add pasta and toast, stirring frequently, until it just begins to turn light brown.

Add onion, leeks, and garlic cloves (along with a pinch of salt and a few grinds of pepper), cooking until translucent, but with no color, about three minutes.

Add white wine and cook until almost entirely absorbed, about two minutes.

Add stock, a ladleful at a time, stirring until absorbed. Continue until you have about one more ladle to add and the pasta still has a little more bite than you want. (Don’t worry.)

Add the crabmeat, shrimp, and final ladleful of stock, along with the lemon juice, lemon zest, and chili flakes. Cook until shrimp is pink and pasta has absorbed the stock and has the right bite, approximately three minutes. Check for seasoning.

Add arugula right at the end. Toss until it begins to wilt slightly, and serve immediately.

Alain Ducasse, The Atlantic

Ingredients

• 18-20 peeled jumbo shrimp, about 12 oz
• 1 tbl salt
• 1 tbl minced garlic
• 1 tbl minced fresh ginger
• 1/4 tsp dried red pepper flakes
• 2 tbl Heinz chili sauce or 1 tbl tomato paste
• 2 tbl hoisin sauce
• 2 tbl shaoshing rice wine or sherry
• 1 tbl soy sauce
• 1/2 tsp sugar
• 1/4 tsp Asian chili garlic sauce or Sriracha hot sauce
• 1/4 tsp sesame oil
• 1 tbl peanut oil
• 1/4 c chopped scallions

Preparations

Dissolve 1 tbl salt in 4 c warm water and put the shrimp in to brine for 10 to 15 min.

Peel and mince the garlic and ginger and set them aside in a small bowl with the dried red pepper flakes. Mix all the remaining ingredients except the peanut oil and scallions in a bowl.

Heat a wok or saute pan over high heat until it’s very hot, then put in the peanut oil and swirl to cover the bottom of the pan. When it sizzles, put in the garlic, ginger and red pepper mix and stir fry briefly, until the vegetables are translucent. Add the shrimp and chili sauce and stir fry just until shrimp are cooked through and pink, adding a small amount of water if the sauce becomes too thick and dry. Stir in the scallions and serve with plenty of steaming white rice.

Iron Chef Chen Kenichi

Ingredients

• 3/4 cup olive oil
• 1/2 cup coarsely chopped white onion
• 3 large garlic cloves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)

Preparation

Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.

Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Serve with Mexican White Rice.

Bon Appetit, May 2003

Ingredients

• 1 1/2 pounds medium-to-large shrimp, in their shells
• Salt and ground black pepper
• Pinch cayenne
• 3 tablespoons extra virgin olive oil
• 2 medium or 1 large chopped onion
• 1 medium carrot, peeled and finely chopped
• 1 large or 3 plum tomatoes, chopped, with juice
• 1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
• 1 pound pasta, preferably fresh

Preparation

Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.

Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.

When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

New York Times, August 2007

Ingredients

• 1 1/8 lb (500 g) quinoa
• 8 1/2 c boiling water
• 4 tbsp butter
• 1 onion, finely chopped
• 5 1/2 oz bacon, diced
• 5 cloves of garlic, finely chopped
• 9 oz mushrooms, sliced into strips
• 1 tsp saffron
• 1 c dry white wine
• 1 c cream
• 7 oz grated parmesan cheese
• salt
• pepper
• nutmeg
• 4 tbsp parsley, chopped

Optional Ingredients for shrimp quinotto:

• 1 3/4 c cream
• 3 dozen whole shrimp
• 4 tbsp butter
• 1 c water
• oil
• parsley, chopped
• 1 red pepper, chopped

Preparation

Wash the quinoa and drain well, until the water remains clear and free of dirt. Heat the water or broth (if making shrimp quinotto, cook the quinoa in seafood broth) and cook the quinoa until it is done. Drain and cool.

Put the butter in a large skillet and add the onion, garlic, and bacon. Let this cook for a few minutes over low heat. Add the saffron, the wine, the mushrooms, ground nutmeg, salt, pepper, and cream. Bring to a boil and incorporate the quinoa. Cook until it obtains a sticky texture. Add the parmesan cheese and the chopped parsley. Serve garnished with grated parmesan.

Optional Shrimp quinoa

If the quinotto will be prepared with shrimp, clean the shrimp, remove the shells and reserve them. Remove the bodies of the shrimp. Place the tails of the shrimp in a separate bowl. Saute the shells in butter approximately 5 min. Add the tail and water then bring to a boil. Remove from the heat, blend and strain. Return to the heat and add the cream. Reduce to medium heat and cook until it gets the texture of a sauce.

Just before you make the quinotto, heat 10 tbsp of oil in each of two frying pans and sautee the shrimp over high heat. Garnish with parsley and minced pepper.