Jun 23, 2009 -
Now that it's officially Summer, I crave healthy yet hearty salads for dinner. With its creamy, mayonnaise-based dressing, shrimp salad is a delicious favorite, but it's not so light. That's why I prefer to make a spicy Thai-inspired shrimp salad.
- 2 Comments
Jun 08, 2009 -
After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.
The shrimp rub is spicy, and alone these shrimp might make your mouth burn.
- 10 Comments
Jun 03, 2009 -
Now that it's Summer, all the attention has been turned to typical warm-weather fare, like barbecue and burgers. But don't discount fresh seafood dishes as wonderful additions to any backyard feast. Items like ceviche and shrimp rémoulade will help break up monotony at the appetizer table — as will an exotic, indulgent seafood cocktail.
- 0 Comments
May 29, 2009 -
Move over boneless, skinless chicken breast, there are a couple other lean proteins taking over the plate: shrimp and scallops.
These jewels of the sea make for tasty entrees, as well as appetizers or salad toppings. Easy and quick to make, they're adaptable to almost any cooking method and can be grilled or sauteed, broiled or baked.
- 16 Comments
May 21, 2009 -
If you've peeled your own shrimp (and saved the shells for stock) at home recently, you may have encountered the quandary of whether or not to devein the shrimp. While most recipes call for shrimp to be peeled and deveined (removed of its intestinal tract), there are dissenters, like our very own PartySugar, who has learned from the Spanish that it's completely unnecessary to devein shrimp. So what's the real story?
- 17 Comments
May 20, 2009 -
One of my favorite tapas dishes to have in Spain is grilled lettuce drizzled with olive oil. I was excited when I found this recipe because it takes that concept and turns it into a complete meal by adding grilled shrimp and grated Parmesan cheese.
To make it more authentically Spanish, I'll toss minced garlic in with the oil that's used to coat the shrimp and romaine.
- 2 Comments
May 18, 2009 -
While I love to buy deveined and shelled shrimp from my fishmonger, it's more affordable to buy the shrimp with the shell still intact. Thus, I normally remove the shells myself. Then to get more bang for my buck, I use them to make fish stock.
- 7 Comments
May 12, 2009 -
While the bridal shower was sunny and sophisticated, my friend Ronda's bachelorette will be fantastical and fabulous. Since she's a huge fan of belly dancing, the maid of honor has chosen this sensual dance to serve as the party's theme. Ronda's girlfriends are invited to a belly dancing class complete with Mediterranean nibbles.
- 7 Comments
Apr 18, 2009 -
With the farmers market now overflowing with verdant vegetables, it's easy for me to drop a pretty penny on produce like Spring onions and English peas.
Case in point: the other day, I bought just a little too much asparagus, reasoning I'd figure out a way to prepare it that would highlight its freshness.
Later that day, I emerged with a casual linguine toss with shrimp, asparagus, and basil that's perfect for every occasion, from a romantic meal to entertaining a dinner party crowd.
- 7 Comments
Apr 14, 2009 -
Ever since I made manchego shrimp pizza, I simply can't get enough of shellfish-topped pies. However, during the work week, dealing with pizza dough can be a bit daunting. That's why I love this recipe for shrimp scampi French bread pizza.
- 4 Comments
