No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional...
Author: Soup Loving Nicole
What do you get when you glaze shrimp-and-pineapple kabobs with spiced BBQ sauce and fire 'em up on your grill? Pure deliciousness, of course.
Author: My Food and Family
Author: Lillian Chou
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce,...
Author: Paige Grandjean
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
Looking for an easy shrimp recipe? This Garlic Cilantro Shrimp from Delish.com is the best!
Author: Bruce Cost
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead,...
Author: Molly Baz
Author: Rozanne Gold
Author: Bon Appétit Test Kitchen
A make-ahead appetizer, that looks very pretty on the plate.
Author: DELTAQUEEN50
Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens...
Author: Miss Amy
This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.
Author: Cipher
Author: Victoria Granof
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on...
Author: matty1124
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée...
Author: thedailygourmet
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it...
Author: Hank Shaw
Author: Robert Randolph
Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the...
Author: Randy Schultz
This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes...
Author: Kandace Armand Pierce
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.
Author: Laura Dobbins Corbett
Author: Leigh Vickery
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
Author: Diane Sandoval
Author: Molly Stevens