While much of the festivities are celebrated with friends, the eve of the Lunar New Year always involves a dinner at home with family. We enjoy a range of dishes — everything from goat to shrimp — that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce.
Want to wow your party guests without spending hours in the kitchen? Then turn to a party classic, shrimp cocktail: elevate the shellfish dish with a trio of flavorful dipping sauces that are so addictive, your guests will want to double-dip.
The dish may sound involved, but thanks to a few pantry staples — think barbecue sauce, coconut milk, garlic chili paste, and the like — pulling off this elegant hors d'oeuvre is easier than you think. Keep reading for the shrimp cocktail recipe.
Your taste buds deserve a quick trip to the tropics. Whether it serves as a starter for a Christmas meal or your New Year's Eve soiree, this appetizer will get rave reviews. Typically served with a sweet and spicy Asian sauce, this version is paired with something a little creamier and with less sugar. And the dip uses one of the most versatile ingredients a healthy fridge should always have: Greek yogurt!
Keep reading for the healthy holiday recipe.
Shrimp's briny-sweet flavor, satisfyingly snappy texture, and ease of preparation (few foods cook up faster) make it a perennial favorite. Whether the crustacean's final destination is an easy appetizer or expedited étouffée, keep these crucial guidelines in mind the next time you hit the seafood counter.
What to Know About Shrimp
- Avoid purchasing shrimp from Southeast Asia, as the regulations on shrimp farming and harvesting are far less stringent than American standards. Look for sustainably farmed US shrimp or those that are wild caught using traps in Canada or the US. For an in-depth look at the sustainability of different shrimp options, consult the Monterey Bay Aquarium's Seafood Watch guide.
- Like all seafood, shrimp should smell of the ocean — briny and sweet, like seaweed — and not off-putting or "fishy" in any way. Particularly avoid any that smell of ammonia.
- Eschew labels such as "jumbo" and "large," as these are often inconsistent. Instead, refer to the count number: this is presented as two numbers that indicate the range of how many shrimp of this size will make up one pound. For example: 16/20 indicates that there are 16 to 20 shrimp in one pound. Keep in mind that the smaller the count number is, the larger the shrimp will be (16/20s are among the largest).
Add a little kick to your dinner menu with sevimel's spaghetti squash riff of shrimp fra diavolo.
Spicy and a little sweet. You'll want to make this over and over again! This recipe can also be made with chicken or fish!
For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipe comes from Kelsey Banfield, The Naptime Chef.
A harried schoolnight dinner routine can easily be likened to life with a newborn — everybody's hungry and fussy and there's no food on the table. That's why I've always loved the premise around The Naptime Chef. What started out as Kelsey Banfield's blog about meals she could prepare during baby Daphne's naptime and just pop into the oven at dinnertime has morphed into Kelsey's first cookbook. Complete with stopwatch precision to help moms figure out how much they can prepare depending on their own tot's nap length, it can easily be incorporated into any busy parent's life. Simply do the prep work in the morning while everyone's getting dressed or during homework time, and a meal can be ready when you are. Kelsey's sharing her spicy citrus grilled shrimp with us, which she says "can easily be prepared at any time during the day and grilled up in no time for dinner."
20 large shrimp, shelled and deveined with tails left on
3/4 cup olive oil
1/4 cup freshly squeezed lemon juice
6 garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
- Prepare 4 skewers: If using wooden skewers, be sure to soak them in water for 5 minutes before adding the shrimp so that they do not burn on the grill. Place 5 shrimp on each skewer so that they are just touching, but not too close together.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cayenne pepper, and salt. Pour the mixture into a large plastic freezer bag (1 gallon size) and add the shrimp skewers. Swish the mixture around the shrimp in the bag so that they are totally covered. Seal and place the bag inside a second bag or on a dish in the refrigerator and marinate the shrimp for at least 4 hours.
- Heat the grill or a stovetop grill pan to medium heat and add the marinated shrimp skewers. Grill the skewers for about 3 minutes per side, or until the shrimp are pink and cooked through.
Makes 4 servings
Make-Ahead Tips: This recipe doubles or triples easily. If making a large batch, pour the marinade into a large baking dish and submerge the shrimp to marinate on the skewers. Then cover it with plastic and refrigerate them until right before grilling.
- Main Dishes, Shellfish
Get a taste of the beach with this island-inspired recipe from PrettyGirlsCook.
Corn cakes topped with shrimp marinaded in tequila and lime topped with mango salsa.
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
Adobo sauce makes a great marinade, as dmash illustrates with ths Mexican-inspired shrimp.
I was feeling super adventurous last night, and busted out the new cookbook that I'm currently obsessed with, "Truly Mexican" by Roberto Santibanez. I figured I'd start off with an easy adobo sauce made with guajillo chiles and was shocked at how simple and flavorful it was. Minus the 30 minutes I had to soak the chiles for, this sauce took me all of five minutes tops. It's awesome as a marinade for fish, chicken or beef, and can also be used as a sauce for breakfast burritos, eggs, you name it! So versatile, I'm hooked. It's also probably worth mentioning that it's super healthy! So if you're trying to cut on sugars and carbs, this adobo is for you!
For the recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
As someone who's short in stature, I'm familiar with the term "shrimp," though it's never intended to be flattering. But if you're truly a 10-footed swimming crustacean, being a shrimp places you on the A-list of seafood delicacies, enjoyed by both gourmets and casual munchers the world over. So elite, in fact, that they name a day just for you. To celebrate today's National Shrimp Day, we've gathered up 10 recipes that may be shrimpy in theme but are gargantuan in taste!
Looking for a fast and easy weeknight dinner — or perhaps five? Easy doesn't have to mean dull, so try one of these five simple and simply delicious seafood dishes perfect any night of the week.