Smoky Shrimp and Grits | Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace Parisi cuts back on the cheese, drops the butter altogether and adds spinach.
Very Soft Polenta with Rock Shrimp Ragout | This is Mario Batali’s variation on a classic dish from the coastal villages outside of Trieste, where the fresh seafood is among the most prized in the world. The polenta that accompanies the shrimp must be very soft, almost saucelike. “Thick, lumpy polenta is criminal in that part of Italy, and justly so,” Batali says.
Creole Shrimp with Garlic and Lemon | Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander’s Palace in New Orleans says, “They taste cleaner and crisper, since they swim in the tides.”
Shrimp-and-Pork Dumplings with Bamboo Shoots | Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening. For an easier way, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
Gingered Stir-Fry with Shrimp and Snow Peas | Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W’s Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.
Mexican Shrimp-and-Avocado Salad with Tortilla Chips This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
Smoky Paella with Shrimp and Squid | José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock. To make it even easier, use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.
Grilled Shrimp with Mom's Avocado-and-Orange Salad | Andrew Carmellini’s dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: “Habaneros are crazy,” he says.
Shrimp Cocktail with Marie Rose Sauce | Chef and Food Network Canada star Anthony Sedlak spikes the ’70s throwback Marie Rose sauce (mayonnaise and a touch of ketchup) with brandy and horseradish. It’s fantastic with shrimp cocktail as well as fried seafood like battered cod.
Mama Chang's Stir-Fried Shrimp and Scallions | Joanne Chang’s mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. “She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup.”