Buffalo shrimp salad
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound peeled, deveined large shrimp and 1/4 teaspoon each salt and pepper, and sauté until shrimp are opaque. Remove from heat and swirl in 3 tablespoons hot sauce. Let cool slightly, then toss with 8 cups torn escarole and 1 tablespoon lemon juice. Season and sprinkle with crumbled blue cheese.
Makes 8 skewers
Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine 1/4 cup honey, zest and juice from 1 lime, 1 tablespoon vegetable oil, 2 minced garlic cloves, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt. Bring to a boil and cook until thickened, about 7 minutes. Skewer 24 peeled, deveined large shrimp. Place on a rimmed baking sheet. Brush with glaze. Broil 3 minutes, flip, brush with glaze and cook until shrimp are opaque and glaze is beginning to brown, about 3 to 4 minutes more.
Garlicky shrimp pasta with chiles
Cook 3/4 pound linguine, reserving 3/4 cup pasta cooking water. Cook 1 pound peeled, deveined large shrimp, 5 thinly sliced garlic cloves and 1/4 cup dried breadcrumbs in 1/3 cup olive oil over medium heat until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and 1/4 cup chopped cilantro. Toss with shrimp mixture and thinly sliced fresh chiles.
Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse 1 1/4 pounds peeled, deveined shrimp in processor, then toss with crumbs, 1/3 cup mayonnaise, 1 teaspoon salt and 1/2 teaspoon pepper. Form into 4 patties. Melt 2 tablespoons butter in a skillet and cook over medium heat, turning once, until cooked through, about 9 minutes. Serve on buns with iceberg lettuce and tartar sauce.
In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high. Cook 1 pound peeled, deveined large shrimp and a pinch of red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook 1 chopped red bell pepper until crisp-tender, about 1 minute. Add 1 can (15.25 ounces) Del Monte sliced peaches in heavy syrup, bring to a boil and cook until thickened. Stir in shrimp and 1 tablespoon finely grated peeled fresh ginger. Sprinkle with cilantro and serve over rice with lemon wedges.
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Everyone loves shrimp. They’re quick-cooking and so versatile. Try these flavorful ideas for our favorite shellfish.
Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
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