Fresh chilies and cilantro add unique flavors to Garlicky Shrimp Pasta With Chilies. (Stephen Johnson)
Everyone loves shrimp. They’re quick-cooking and so versatile. Try these flavorful ideas for our favorite shellfish.
Buffalo Shrimp Salad
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound peeled, deveined large shrimp and ¼ 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. Serves 4.
Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine ¼ cup honey, zest and juice from 1 lime, 1 tablespoon vegetable oil, 2 minced garlic cloves, ½ teaspoon red-pepper flakes and ½ 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. Makes 8.
Garlicky Shrimp Pasta With Chilies
Cook ¾ pound linguine, reserving ¾ cup pasta cooking water. Cook 1 pound peeled, deveined large shrimp, 5 thinly sliced garlic cloves and ¼ 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 ½ to ¾ cup pasta water, and ¼ cup chopped cilantro. Toss with shrimp mixture and thinly sliced fresh chilies. Serves 4.
Finely grind 2 burger buns in a food processor (1 ½ cups crumbs) and transfer to a bowl. Pulse 1 ¼ pounds peeled, deveined shrimp in processor, then toss with crumbs, 1⁄3 cup mayonnaise, 1 teaspoon salt and ½teaspoon 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. Serves 4.
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 ½ 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. Serves 4.