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In her cheater’s risotto, Kay Chun doesn’t bother with stirring; instead, she bakes the rice in the oven, then adds shrimp and cheese at the very end.

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

Chef Deborah Schneider calls this easy, 12-minute dish “firing-squad shrimp” because it gets a little spice from a chipotle in adobo sauce.

Asian flavors of sesame shrimp spooned over soft polenta is a great weeknight dinner. You can add some hot sauce for an extra flavor of spice.

Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

The name of this salad sums it up—boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.

In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. Don’t peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. the corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

Josef Centeno’s creative fillings, like the fried shrimp here with cardamom-chile sauce and herbed crema, are sensational on any kind of flatbread, or even rolled inside flour tortillas.

One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia.

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.

Crispy fried shrimp are stuffed into a hollowed-out baguette that’s been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.

To create this Southwestern-inspired dish, Melissa Rubel tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.

By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce.

Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermouth-poached shrimp with a mayonnaise dressing, he makes a ginger-spiked dipping sauce.

Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail says, “They taste cleaner and crisper, since they swim in the tides.”
The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.

Even though Linton Hopkins’s stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern staple.

These make-your-own tacos from Andrew Zimmern are deliciously spicy, tangy, sweet and garlicky.

The thin strands of pasta soak up this spicy tomato sauce to form a flavorful mound punctuated with shrimp.

Like mashed potatoes, mofongo, made with mashed green plantains, is a delicious, garlicky vehicle for all kinds of savory toppings.

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

F&W’s Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.

Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers.

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients.

Top Chef star Jeff McInnis ingeniously makes corn grits by grating the kernels from just-shucked ears to serve with his delicious sautéed shrimp.

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.


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