Coconut-Curried Shrimp with Bara
Light, airy, and slightly sweet, the fried bara is perfect for sopping up this spicy shrimp curry. A quick Scotch bonnet hot sauce is intense on its own, but drizzled sparingly over the curry it adds the perfect punch of heat and acidity.
Red Shrimp Snacking Tamales
Each two-bite, egg-shaped tamal cradles a shrimp encased in masa seasoned with chiles, garlic, and dried shrimp. At her holiday tamal-making parties, Paola Briseño González likes to make these ahead of time, for snacking on while drinking Guava Ponche with Sweet Vermouth and making main-course tamales with friends.
Why You Should Never Toss Your Shrimp Shells
Homemade shrimp stock only takes about five minutes (and two ingredients) to prepare, but it's a powerful flavor-boosting ingredient that will keep you from ever tossing your shrimp shells again.
Forget About Chicken Because Popeyes Has Spicy Shrimp Now
It's available everywhere for a limited time.
Kwame’s Pepper Shrimp
Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking. Onwuachi fell in love with this recipe when traveling in Jamaica.
Gullah Shrimp Burgers
These two-bite wonders, from Johnson’s cookbook Between Harlem and Heaven, hail directly from the history in South Carolina and Gullah cuisine. As Johnson writes, “The Lowcountry Gullah islands (located on the coast of South Carolina) offer a legacy of Africa and the Caribbean on the doorstep of the American South, and their culinary and social richness can’t be captured in any one thing. Which is why instead of trying that, we take inspiration from their cuisine and fly off to Asia.”