My F&W
quick save (...)

Simple Seafood

Melissa Rubel in the F&W Test Kitchen gets fast and creative with the grill, using it to char squid for pasta, sear salmon for sandwiches and steam seafood, sausage and corn in tidy little foil packets—a brilliant riff on a shrimp boil.

Wild U.S. Shrimp

More than 85 percent of the shrimp sold in the U.S. is imported. But we’re thrilled about several varieties of wild American shrimp (wildamericanshrimp.com), including these three:

Brown Shrimp

An iodine-rich diet makes these hearty Atlantic- and Gulf-coast shrimp perfect for gumbo.

Pink Shrimp

Our favorite variety is briny and sweet; delicious sautéed simply or steamed for shrimp cocktail.

White Shrimp

Sweet and firm with crablike flavor, these bayou-dwellers are best for soups, ceviche and salads.

Published June 2007
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.