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Entries tagged with 'Shrimp'

Stir-Fried Shrimp With Eggs and Chinese Chives

Serious Eats Shao Z. Post a comment

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp. More

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Taiwanese Danzai Noodle Soup

Serious Eats Cathy Erway 1 comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'

Serious Eats Kate Williams 5 comments

Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

Deviled Eggs With Shrimp, Jalapeño, and Radish

Serious Eats J. Kenji López-Alt Post a comment

Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs. More

One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

Serious Eats Yasmin Fahr 3 comments

Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan. More

Curried Coconut Noodles With Shrimp

Serious Eats Yasmin Fahr 5 comments

Quick and easy one-pot rice noodles with a fragrant curry sauce, tender poached shrimp, and bok choy. More

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Serious Eats J. Kenji López-Alt 11 comments

Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Serious Eats Cathy Erway Post a comment

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Shrimp Nachos With Tomatillo Salsa

Serious Eats Yvonne Ruperti 2 comments

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese. More

Harissa Quinoa with Shrimp and Chickpeas

Serious Eats Yasmin Fahr 5 comments

Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot. More

Yaki Udon With Shrimp

Serious Eats Nick Kindelsperger 1 comment

Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable when sautéed. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Serious Eats Kate Williams 1 comment

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Lemon-Avocado Spaghetti With Shrimp From 'Pasta Modern'

Serious Eats Kate Williams 5 comments

Francine Segan calls the avocado sauce in this dish from her new cookbook, Pasta Modern, a healthy alternative to dairy-based cream sauces, but it hardly tastes like bland diet food. The buttery fruit gets a quick buzz in a blender with plenty of lemon juice, turning velvety thick. It melts into the hot, white wine-scented pasta, adding a flavorful coating to the red onion, and shrimp. A dusting of lemon zest enlivens the dish, making the spaghetti impossible to put down. More

Squid Ink Pasta With Shrimp and Scallops

Serious Eats Deborah Mele Post a comment

Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish. More

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

Serious Eats Denise D'silva Sankhe 5 comments

Mild from the natural sweetness of the coconut milk and aromatic from the whole spices used, the Moilee is a delicate introduction to the distinctive flavors of the coastal Indian state of Kerala. More

Seafood, Fennel, and Lime Salad from 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. This version from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish. More

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