Pickled Shrimp-and-Field Pea Lettuce Wraps
F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?"
Honey-Garlic Shrimp with Scallions
These quick-cooking shrimp are the ideal weeknight go-to. A gently sweet honey-garlic marinade, enriched with soy sauce and fresh ginger, delivers fast flavor—and does double-duty as a finishing sauce for the shrimp, too. Mirin, a staple in Japanese cooking, helps add depth and balance to the umami-rich flavors. The shrimp are especially delicious over simply steamed rice with a side of sauteed greens.
Cilantro-Lime Shrimp Scampi
Although “scampi” are technically langoustines, in the United States the term has come to describe the famous dish of shrimp cooked with butter, garlic, and white wine. Here, the use of tequila, cilantro, and fresh lime juice offer a bold twist on the classic. Tender cilantro stems mellow slightly after a quick sauté, accenting the fresh cilantro leaves used to finish this dish. Serve it with a torn baguette to sop up the juices.
In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes.
Thai-Style Shrimp Cocktail
Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.
Grilled Gulf Shrimp with Sweet Corn Coulis
Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp. Corn may be sweeter or starchier depending on the season—adjust to taste with up to a teaspoon of sugar, if desired.