This stew is started by cooking Spanish-style chorizo and onion together to infuse a bold flavor combination into its base. A mix of shrimp and cod are added at the end of the process to ensure that they are not overcooked.
The Hubs had made homemade seafood stock earlier in the day, so in place of the bottle of clam juice, we incorporated the stock—which adds tons of flavor. Another flavor-amping choice was using fire-roasted diced tomatoes.
Unlike Mexican chorizo, which is fresh and uncured, Spanish chorizo is fermented, smoked, and aged for weeks, resulting in a deep, complex flavor and firm texture. Spanish chorizo has been part of Iberian cuisine for centuries. Its origins trace back to the Roman Empire, but it wasn’t until the arrival of pimentón from the New World that chorizo took on its signature red hue and smoky depth.
1 Tbsp. extra-virgin olive oil, plus extra for drizzling
6 oz. Spanish chorizo sausage, skins removed, quartered lengthwise and sliced ½ inch thick
1 onion, chopped fine
4 garlic cloves, minced
1 Tbsp. chopped fresh oregano
2 (14.5-oz.) cans diced tomatoes
1 cup homemade seafood stock, OR 1 (8-oz.) bottle clam juice
1 lb. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and tails removed
12 oz. skinless cod fillet, 1 to 1 ½ inches thick, cut into 1-inch chunks
Salt and pepper
Directions
Heat oil in large saucepan over medium-high heat until shimmering. Add chorizo and onion and cook until both are lightly browned, 7 to 9 minutes.
Stir in garlic and 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 10 minutes.
Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
Stir in remaining 2 teaspoons oregano and season with salt and pepper to taste. Portion stew into individual bowls and drizzle with extra oil. Serve.
For a quick, creamy pasta dish that delivers the same comfort and satisfaction as risotto, start by toasting orzo in butter with shallots and garlic and then douse the lot with wine, which is quickly absorbed by the pasta, infusing it with flavor.
To make the dish pescatarian, we swapped out a combination of shellfish stock and vegetable broth for the chicken stock. We also included lemon zest into the orzo for a brighter note.
Vigorously simmering the orzo in diluted broth hydrates it while adding subtle depth. Stirring the pasta occasionally releases its starches, creating a velvety texture. The process is so hands-off, you are able to simultaneously prepare a quick topping. The shrimp is quickly seared and then tossed with a potent garlic-butter scented with a slightly spicy red pepper.
A small amount of tomato paste adds savory notes and helps the sauce coat the shrimp. A shower of chopped mint provides a fresh finish.
NOTE: If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper.
*Many recipe reviewers, including ourselves, found the finished orzo to be too soupy. Instead of starting with 3 cups of water as noted in the list of ingredients, use 1 or 1 1⁄2 cups at first, adding more as need to get the al dente consistency. When plating, we used a slotted spoon to separate the the orzo from some of the liquid.
FYI: If you’re reluctant to uncork a bottle of white wine only to use a small amount for any recipe, dry vermouth is a convenient, inexpensive alternative. It’s fortified with high-proof alcohol that inhibits the growth of vinegar-producing microbes that can spoil wine, so an open bottle will last for a few months in the refrigerator.
Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp
2 cups chicken broth, or shellfish stock, preferably homemade
1 Tbsp. pul biber or ground dried Aleppo pepper
1 Tbsp. tomato paste
1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
1 tsp. vegetable oil
3 Tbsp. chopped fresh mint
Lemon wedges
Zest of half a lemon
Directions
Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds.
Stir in water (see head note) and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Stir in lemon zest. Season with salt to taste.
Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel.
Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated.
Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.
In the cuisine of Tuscany, Italy, with its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing. And they do a fine job of co-starring in this dish.
In this quick, easy recipe from Milk Street, the two are the highlights. With so few supporting ingredients, it’s important to use a dry white wine that’s good enough to drink on its own. And why not pour yourself a glass with the meal?!
While the original recipe indicates it takes a total time of 25 minutes from start to finish, it was more like 40-45 minutes with prep. Serve warm or at room temperature with a leafy salad and crusty bread to round out the meal.
3 Tbsp. extra-virgin olive oil, plus more to serve
1 medium yellow onion, finely chopped
1 sprig fresh rosemary OR ½ teaspoon dried rosemary
1/2 tsp. red pepper flakes
Kosher salt and ground black pepper
2 15½-oz. cans butter beans OR cannellini beans, rinsed and drained
3/4 cup dry white wine
1 lb. extra-large (21/25 per pound) shrimp, peeled and deveined
1 cup lightly packed fresh flat-leaf parsley OR fresh basil, roughly chopped
Directions
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, rosemary, pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Stir in the beans, then add the wine and cook, uncovered and stirring occasionally, until the pan is dry, 5 to 7 minutes.
02Stir in the shrimp. Cover, reduce to medium-low and cook until the shrimp are opaque throughout, 4 to 5 minutes; stir once about halfway through.
03Off heat, taste and season with salt and black pepper. Remove and discard the rosemary sprig (if used). Stir in the parsley and serve drizzled with additional oil.
When it’s too hot to cook, a cool salad with little prep is a go-to in our household. So this campanelle salad from Cook’s Illustrated chock-full of crunchy vegetables and succulent shrimp fits the bill.
The pasta is intentionally overcooked here. When cooked pasta is refrigerated, it goes through a process called retrogradation in which the water in the noodles becomes bound up in starch crystals, making the pasta firm and dry. But if you’re making a cold pasta salad, you can make retrogradation work to your advantage by boiling the pasta 2 or 3 minutes beyond al dente. This way the pasta’s starch absorbs more water and becomes extra-soft so that when it firms up with cooling, the final texture is just right.
While numerous reviewers were somewhat disappointed in the dressing—it was too gingery, too vinegary, etc.—we found it to be almost perfect! (The amount of sriracha we used was reduced slightly.) Another change included cooking the edamame with the pasta 1 minute longer.
NOTES: If campanelle is unavailable, substitute penne. There’s no need to peel the ginger; just give it a thorough wash. Use the full amount of sriracha if you’re a fan of spice. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and then garnish it with the scallion greens and sesame seeds right before serving. A mix of white and black sesame seeds is desired, but it’s fine to use 2 teaspoons of either.
If feeding only two or three, place the desired amount of salad mix in a large bowl then stir in dressing and plate. Reserve any leftover salad and dressing in separate sealed containers for the next day.
Campanelle Salad with Shrimp, Cabbage an Scallion-Ginger Dressing
1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
1¼ tsp. table salt, plus salt for cooking pasta and shrimp
8 oz. (2½ cups) campanelle
8 oz. frozen shelled edamame
4 cups (11 oz.) shredded green coleslaw mix
4 scallions, white parts chopped, green parts sliced thin on bias, divided
⅓ cup chopped fresh ginger
⅓ cup unseasoned rice vinegar
1½ Tbsp. sriracha
2 tsp. toasted sesame oil
½ cup vegetable oil
1 tsp. black sesame seeds, toasted
1 tsp. white sesame seeds, toasted
Directions
Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Using spider skimmer or slotted spoon, transfer shrimp to colander; rinse with cold water until cool. Drain well and transfer to large bowl. Add 1 quart water to water in saucepan and return to boil.
Add pasta and 1½ teaspoons salt to boiling water and cook until pasta is al dente. Add edamame to saucepan with pasta and cook 2 minutes more. Drain and rinse with cold water. Drain well and add to shrimp along with coleslaw mix and two-thirds of scallion greens.
Process scallion whites, ginger, vinegar, sriracha, sesame oil, and salt in blender until coarse paste forms, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
Pour dressing over salad and toss to combine. Transfer to serving bowl. Sprinkle with remaining scallion greens and sesame seeds and serve.
Sweet and creamy coconut rice provide a cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish. A delicious Thai dish that’s sure to impress and please. The coconut rice and the combination of cucumber and peanuts in the salad was fabulous — a nice change from a traditional side salad.
It was a bit of a fiasco in the kitchen that night. Just as three of us had filled our plates (thank goodness) from the pans on the stove, the Hubs bashed into the skillet handle sending the remaining shrimp and sauce flying into the air and all over the cabinets, floor and appliances.
Our grand doggie Bentley was in for a visit from the West Coast and made an immediate, lightening-fast U-turn to start licking up the floors and chow down any shrimp he could get to. Luckily Mommy Bentley scooped up the critter and held onto him until The Hubs wiped down the entire mess. Dinner take two…
As the meal ended, The Hubs knocked his glass of red wine over, with some spilling onto his brand new Kindle birthday gift—I kid you not. It was time for someone to just go to bed…
TIP: We typically buy shrimp with their heads on (this time we did not) so that we can save them and the shells for making shellfish stock. If you intend to do the same, buy about 1/4- to 1/2-pound more in weight.
Red Curry Shrimp with Coconut Rice and Cucumber Relish
1½ lbs. jumbo shrimp (16 to 20 per lb.), peeled, deveined, and tails removed
Directions
Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.
Attending a Greek dinner party, we were tasked with supplying an appetizer to go with the theme. After a bit of a search, we decided on the Shrimp in a Skillet with Feta and Tomatoes from our “My Greek Table” cookbook by Diane Kochilas.
This Greek recipe is a taverna classic and beloved all over Greece, AND in Greek restaurants all over the world, too. It’s also very easy to prepare at home and can be served as a meze or as a main course. It’s delicious over rice or pasta, too.
There were a total of 10 guests at the party so we decided to double the recipe which required cooking the shrimp in two batches. Lucky for us, there were some leftovers which we served atop a bed of orzo for dinner a couple of days later.
1 ½ lbs. large shrimp cleaned, with heads and tails intact
6 Tbsp. ouzo
Juice of 1/2 lemon, strained
4 Tbsp. extra virgin olive oil
1 large red onion finely chopped
1 large garlic clove minced
1 green chile pepper (such as Anaheim), seeded and finely chopped
2 cups chopped or grated fresh tomatoes, or diced canned tomatoes
Salt and freshly ground black pepper
1 tsp. finely grated lemon zest
2/3 cup Greek feta cheese, crumbled
2 tsp. dried oregano
2 Tbsp. finely chopped flat-leaf parsley
Directions
Place the shrimp, 3 tablespoons of the ouzo and the lemon juice in a bowl. Cover, and refrigerate for at least 15 minutes or up to 2 hours.
In a large, deep skillet, heat two tablespoons of the oil over medium heat. Add the onion and chile and cook, stirring until wilted, about 8 minutes. Stir in half the garlic. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper. Raise the heat to medium-high and cook for 15 minutes, until most of the watery liquid from the tomatoes has evaporated.
In a separate large skillet. heat the remaining two tablespoons of olive oil over medium-high heat. Add the shrimp and remaining garlic, toss to combine and cook until the shrimp turn pink. Carefully spritz with the remaining 3 tablespoons ouzo; it may flame up a bit.
Add the shrimp and pan juices to the tomato sauce. Stir in the lemon zest and feta. When the feta starts to melt, gently stir in the oregano and parsley. Remove from the heat and serve.
With over 16,600 5-star reviewer ratings, this recipe sounded like a win-win, and it was! According to NYTimes Cooking, the universal appeal of shrimp scampi they say, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo.
It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Whichever liquid you choose, make sure it is boiling. We had homemade seafood stock on hand so we opted for that which makes a huge difference in amping up the depth of flavor. (Clam broth would also be a great choice.) In lieu of parsley, which we were fresh out of, we included chopped fresh basil.
Both the orzo and the shrimp had to be cooked a few minutes longer than suggested. But once the dish rested for a couple of minutes off the heat at the end, everything came together perfectly.
In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
Add butter, remaining 2 tablespoons olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in boiling liquid, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!
Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.
As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).
Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.
1 packed cup cabbage kimchi, snipped into small pieces with scissors
2 Tbsp. kimchi brine
2 Tbsp. toasted sesame oil
Cilantro leaves and tender stems, for serving
Directions
Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)
This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.
According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”
This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.
You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.
The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp
6 scallions, white and light green parts only, thinly sliced
Directions
Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
Serve, passing hot sauce at the table for diners to add to taste.
The name of the dish almost sounds Japanese, while the ingredients are an interesting mash-up inspired by Greek shrimp saganaki, that is combined wonderfully with sweet shrimp, tomatoes and feta with subtly smoky dried Mexican chiles. Identity crisis? In name only, because once you taste it, you are transported to another realm entirely — it is so utterly delicious!
The aromatics — cherry tomatoes and garlic, plus an assortment of dried and fresh chiles — simmer and confit in oil in the oven, with shrimp and feta added toward the end of cooking, broiling quickly, to create a wonderfully oozy, charred dish. Now that description certainly got our attention!
It’s a simple, one-pan weeknight meal that cooks in just 30 minutes. This recipe allows flexibility in your choice of chiles; whichever you choose, the gentle confiting of the chiles releases their flavors, adding nuanced heat to complement the bright and tangy tomatoes and feta. (Make sure to get the whole block feta, not the precrumbled variety.)
According to the chef, you can switch out the ancho chile for pasilla chile, or dial up the heat with a fruity Scotch bonnet. Enjoy this dish straight from the pan, mopped up with a piece of crusty bread. Any leftovers can be easily turned into a show-stopping pasta sauce, making this recipe a versatile addition to any recipe collection.
1 chipotle chile (or similar), stem and seeds removed
1 ancho chile (or similar), stem and seeds removed
2 fresh long red chiles (or similar), split open lengthwise with the stem intact
1 head garlic (1 clove minced, the rest separated but left skin-on and whole)
24 oz. cherry tomatoes
¾ cup extra-virgin olive oil
Fine sea salt and black pepper
1 8-oz. block feta
½ lb. peeled and deveined medium shrimp
½ cup roughly chopped fresh cilantro
Crusty bread, for serving
Directions
Heat the oven to 425 degrees.
Add the chipotle chile, ancho chile, fresh chiles, whole garlic cloves, cherry tomatoes, oil, 1 teaspoon of salt and a good grind of pepper to a 10-inch cast-iron pan or an 8-by-11-inch broiler-safe baking dish. Tuck the dried chiles underneath so that they are submerged in oil to avoid burning. Bake for 10 minutes, then stir, keeping the dried chiles submerged in oil.
Nestle the feta into the middle of the mixture, and return to the oven for 15 minutes, until the tomatoes are nicely charred and the feta has softened, then remove from the oven.
While the feta cooks, delicately butterfly the shrimp by making a shallow cut using a sharp paring knife along the back of each shrimp from head to tail.
Set the broiler to the highest setting and let it heat up for 5 minutes.
Stir the shrimp and the crushed garlic into the tomato mixture, leaving the feta whole in the middle. Broil on the top rack for 3 to 5 minutes, until the shrimp is cooked through and the feta is golden brown.
To serve, spoon some of the tomato mixture on top of the feta, then sprinkle over the cilantro. Serve with crusty bread.
‘Tis the season for fresh corn this time of year in the great state of Pennsylvania. And so many of our dishes will contain the ingredient in one form or another. Here’s a fantastic shrimp dish that takes only about 30 minutes!
A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn.
While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with aside salad.
What made our version really stand out with lots of taste was using homemade shellfish stock to cook the whole wheat couscous. It takes it to another level. Of course if you do not have any, water works fine.
In Step 5 we recommend melting the butter with the miso separately (quickly in a microwave works fine), then stir into the pan with the other ingredients. If you don’t, there is a good chance the miso won’t get well distributed and could result in mouthful of miso (take it from our experience).
¼ packed cup chopped cilantro leaves and tender stems
1 large lemon, juiced (about 3 Tbsp.)
5 Tbsp. olive oil
Salt and freshly cracked black pepper
1½ cups pearl couscous
2 cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
1 lb. peeled and deveined shrimp, patted dry
4 scallions, light green and white parts thinly sliced
1 Tbsp. white miso paste
1 Tbsp. unsalted butter
Directions
In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
Remove from the heat and stir in the miso and butter* until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.
For savory seafood flavor in every bite, make a sauce with clam juice and several minced anchovies, which fortify the juices shed by the shellfish. Cooking the shellfish in a careful sequence—adding hardier clams first and then adding the shrimp and remaining seafood during the final few minutes of cooking—ensures that every piece is plump and tender.
The pasta is then finished cooking directly in the sauce; the noodles soaked up flavor while shedding starches that thickened the sauce so that it clings well to the linguine. Fresh cherry tomatoes, lots of garlic, fresh herbs, and lemon make for a bright, clean, complex-tasting sauce.
Our guest diner was following a gluten-free diet so we used gluten-free fusilli which tends to fall apart when stirred with other ingredients. If gluten-free is not an issue for you, stick with a regular wheat pasta such as linguine.
The types of seafood and amounts were altered to fit our preferences. One diner did not like mussels or squid, so we substituted lump crab meat and chunks of lobster. To complete the meal, we served a side of grilled romaine and some crusty garlic bread.
1 ¼ lbs. cherry tomatoes, half of tomatoes halved, remaining tomatoes left whole
1 (8-oz) bottle clam juice
1 cup dry white wine
1 cup minced fresh parsley
1 Tbsp. tomato paste
4 anchovy fillets, rinsed, patted dry, and minced
1 tsp. minced fresh thyme
Salt and pepper
12 oz. linguine (or any pasta you prefer)
12 extra-large shrimp (21 to 25 per lb.), peeled and deveined
8 oz. lump crab meat
5 oz. chunked lobster meat
2 tsp. grated lemon zest, plus lemon wedges for serving
Directions
Heat 1/4 cup oil in large Dutch oven over medium-high heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add clams, cover, and cook, shaking pan occasionally, for 8 minutes until clams. Transfer clams to bowl, discarding any that haven’t opened, and cover to keep warm; leave any broth in pot.
Add whole tomatoes, clam juice, wine, 1/2 cup parsley, tomato paste, anchovies, thyme, and 1/2 teaspoon salt to pot and bring to simmer over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until tomatoes have started to break down and sauce is reduced by one-third, about 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, for 7 minutes. Reserve 1/2 cup cooking water, then drain pasta.
Add pasta to sauce in Dutch oven and cook over medium heat, stirring gently, for 2 minutes. Reduce heat to medium-low, stir in shrimp, cover, and cook for 4 minutes. Stir in lemon zest, halved tomatoes, and remaining 1/2 cup parsley; cover and continue to cook until shrimp are just cooked through, about 2 minutes longer.
Gently stir in clams, crab meat and lobster. Remove pot from heat, cover, and let stand until clams are warmed through, about 2 minutes. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed.
Transfer to large serving dish, drizzle with remaining 2 tablespoons oil, and serve, passing lemon wedges separately.
In a word, DELISH! With a 5-star rating out of 736 reviews, and the list of great ingredients, this recipe was a no-brainer for us. And on a hot summer day, you are using the oven for only 5 minutes or so.
Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts. This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil.
We loved the dish but felt the amount of chili crisp could have been increased, so next time we’ll add a full tablespoon instead of a mere teaspoon. Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.
1 lb. English, Persian or Kirby cucumbers, rinsed and dried
¼ tsp. fine sea or table salt, more to taste
¼ tsp. granulated sugar
2 Tbsp. soy sauce
1½ Tbsp. olive oil
3 tsp. toasted sesame oil
1 tsp. chili crisp, more to taste
1 lb. large shrimp, peeled and deveined if you like
2 large ripe avocados
2 Tbsp. rice wine vinegar, more to taste
2 scallions, thinly sliced
2 tsp. toasted white sesame seeds, for garnish (optional)
¼ cup chopped cilantro, for garnish
Directions
Cut cucumbers crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Place each cucumber piece cut side down. Lay the blade of a large knife on top of the cucumbers and, with your other hand, push down lightly to crack the cucumber skins and break down their flesh (or use a rolling pin to lightly smack the cucumbers). Break (or slice) into bite-size pieces. (Ragged is good here; it helps the flesh absorb the dressing.)
Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining.
Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chili crisp. Set aside.
Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well.
Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine.
Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Stir gently until combined and the avocado begins to break down and look creamy, but some pieces still remain intact.
Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.
Here’s a summer recipe that could possibly live in your memory for some time to come. As most of us know, shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet.
A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions. In fact, if you do plan to serve 4 diners, you will definitely need some accompaniments, because it barely made 3 sufficient servings when we made it.
If not overly concerned with carbs, serve over orzo and/or with some crusty bread to mop up that incredible sauce is the way to go.
It was beyond delicious, even with frozen corn. So can you imagine if using fresh corn cut right off the cob? It wasn’t quite ready for picking at the time we made this, but when we replicate the recipe soon, you betcha we’ll use fresh corn!
The original recipe indicated it would take a total time of only 15 minutes. Impossible. Just cutting the kernels off the ears of corn takes 8 minutes or so. Realistically, it took the 2 of us just over a half hour from start to finish. Still, that’s not bad for such a scrumptious meal!
2 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 Tbsp. unsalted butter, cut into 5 pieces
3 Tbsp. chopped parsley or chives, or torn basil leaves
Directions
Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
It’s been over 6 years since we made this lovely braise, and thought it high time to create it again. It’s from Molly Steven’s “All About Braising” cookbook, and we adjusted the recipe slightly.
“The shrimp get tossed in just a few minutes before serving, making the finished dish a real cornucopia of seafood and vegetables.”
Molly Stevens
The braising liquid for this dish consists of a colorful mix of tomatoes, garlic, onion, carrots, and celery that is brightened with the zests and juice of orange and lime. Also included are small potatoes turning it into a satisfying one-dish meal.
*However, even though I halved or quartered the baby potatoes, they still were on the hard side after 45 minutes! We suggest either microwave, or steam the potatoes before adding them to the pan, or omit them altogether and serve over a bed of orzo. Both times we made this dish, we used a 28-ounce can of whole tomatoes instead of the smaller 14.5-ounce size; and that is reflected in the list of ingredients below.
Then there’s the age old controversy about leaving the olives pitted, which can be annoying when trying to eat civilly in the presence of company. But when you cook olives whole, it’s almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable, and the salt from the olive flavors the dish really wonderfully. Pits, or no pits, we’ll leave that dilemma up to you…
½ cup finely chopped yellow onion (about ½ small onion)
1 small carrot, finely chopped
1 stalk celery, finely chopped
Coarse salt and freshly ground black pepper
½ cup dry white wine or dry white vermouth
2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
1 strip lime zest, removed with a vegetable peeler (about 2 inches by ½ inch)
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
One 28-oz. can whole peeled tomatoes, drained and chopped
Pinch of crushed red pepper flakes
¼ cup chopped flat-leaf parsley
¾ lb. small potatoes*, preferably fingerlings or white creamers (omit altogether and serve over orzo)
¼ cup small green olives, such as Picholine, (pitted or not, that’s up to you)
2 Tbsp. capers, rinsed and drained
¾ lb. large shrimp (30 to 35 count per pound), peeled and deveined
1 Tbsp. unsalted butter, cut into 4 pieces (optional)
Directions
The aromatics and braising liquid: Heat the oil in a large deep lidded skillet (13-inch works well) over medium-high heat until shimmering. Add the onion, carrot, and celery. Season with salt and pepper, stir, and sauté until just beginning to soften, about 5 minutes. Add the garlic, sauté another minute more. Add the white wine, orange and lime zests, and orange and lime juices, and let the liquid simmer vigorously until reduced by half, 5 to 8 minutes. Stir in the tomatoes, crushed red pepper, and 2 tablespoons of the parsley. Return to a simmer.
The braise: Turn the heat to very low, cover, and simmer gently for 5 minutes. Then add the potatoes, olives, and capers. Stir so the potatoes are evenly distributed, replace the cover, and continue to simmer until the potatoes are easily pierced with the tip of a knife, another 30 to 40 minutes.
The finish: Add the shrimp, leave the pan uncovered, and adjust the heat so the liquid simmers gently. Simmer just until the shrimp are cooked through, 4 to 5 minutes. Stir in the remaining 2 tablespoons parsley, and taste. If the sauce tastes too acidic or too sharp, stir in the butter. The small bit of butter will soften the acidity nicely. Taste again for salt and pepper. Remove the zests if you like, and serve in shallow bowls.
Accounting for Taste 