"Lightning fast to cook and always satisfying to eat, shrimp is a hero in the kitchen and, if there's a stash in the freezer, it can be dinner any night of the week. Best of all, it has so much range, standing on its own in a delicious shrimp cocktail, pairing beautifully with a rich sauce or cozying up to vegetables, rice, grits or pasta."
"Julia Reed, who wrote about politics, food and the South, brought this recipe to The Times in 2002 in an effort to recreate a meal she had at Pearl's Cafe in Sewanee, Tenn. Her version of the classic dish is reminiscent of New Orleans's shrimp cardinale, creamy and full of tomatoes, with a stock built on the shrimp shells. It's all a contrast in textures, the plump shrimp snapping under your teeth against the cheesy, buttery porridge."
"This coconut shrimp recipe from Margaux Laskey is a true gift, tossing shrimp with cornstarch and egg whites instead of whole eggs and flour for a lighter crunchy coating. The dip that goes alongside, made from a blend of orange marmalade, Dijon mustard, lime juice and some Sriracha, is a blend of sweet, savory, tart and spicy for a dish that makes you feel like you'"
Shrimp cooks rapidly and serves as a versatile protein for quick weeknight meals and special-occasion dishes. Thirteen recipes showcase shrimp alone as a cocktail, paired with rich sauces, or combined with vegetables, rice, grits and pasta. One recipe substitutes shrimp for clams in spaghetti vongole, using garlic, burst tomatoes, white wine, lemon zest and parsley for balanced tartness and sweetness. A shrimp and grits version uses a tomato-rich, creamy base with stock made from shrimp shells for savory depth and contrasting textures. Coconut-crusted shrimp are lightened by cornstarch and egg whites, served with an orange-marmalade–Dijon–lime–Sriracha dip.
Read at cooking.nytimes.com
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