Cuisine: Seafood
Shrimp with Miso Butter
Years ago, David Chang of Momofuku created a fantastic compound butter using miso paste. It’s very versatile and can be melted on fish, chicken, or steak (lots of umami); on asparagus, broccoli, or carrots; or drizzled on a baked sweet potato (or a regular baked potato). This Miso Butter Shrimp is and marriage made in heaven. The shrimp is tossed in a buttery umami bath. I always have miso paste in the refrigerator. From seafood to vegetables, miso butter adds a depth of flavor that’s simply irresistible.
By - Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Shrimp Toast
Shrimp toast or prawn toast is a Chinese dim sum dish. It’s simple finger food that makes a great hors d’oeurves for parties.
- Prep: 20 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
Overnight Marinated Shrimp
Are you bored with the same old shrimp cocktail? This Overnight Marinated Shrimp is the answer. It's the perfect appetizer for entertaining that your guests will love!
- Prep: 20 mins
- Yields: Makes 12 - 15 appetizer servings
Roasted Shrimp with Indian Spices
My favorite way to cook shrimp is roasting it in the oven, which delivers amazing flavor for very little effort. This vibrant and colorful Roasted Shrimp with Indian Spices has a ton of flavor and a nice spicy kick.
- Prep: 35 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Drunken Mussels
These Drunken Mussels can be made with either wine or beer. They are very fast to make and can be served as an appetizer for 4 or a main dish for 2.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Roasted Shrimp and Vegetable Salad with Chili Lime Dressing
This is probably one of the most beautiful salads I've ever made. I love all the colors of the rainbow. This Roasted Shrimp and Vegetable Salad with Chili Lime Dressing is so healthy, fresh and you can make it ahead or eat it warm from the oven.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Lobster Tails with Basil Butter
Cooking lobster is not as difficult as you may think. Lobster tails can be grilled, broiled or steamed. I steamed these and served them with fresh basil butter. You’re on your way to a delicious, restaurant quality meal, in the comfort of your own home!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Pickapeppa BBQ Shrimp
Pickapeppa Sauce was invented by a 16 year old boy in Jamaica in 1921. The sauce is sweet, sour and mildly spicy. One traditional use of the sauce is to pour it over a block of cream cheese, to be spread on crackers. You’ve got to try this Pickapeppa BBQ Shrimp. Don’t ask why it’s called barbecued shrimp, when it’s not even barbecued. No one seems to know. It’s a New Orleans favorite.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Lobster Rolls
Lobster Rolls are one of my favorite things to eat while on the east coast. It’s heaven in a bun. The lobster roll was originated at a restaurant named Perry's, in Milford, Connecticut, as early as 1929.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 6 Servings
Shrimp Scampi with Fettuccine
Shrimp Scampi is a dish that has plenty of garlic, butter and dry white wine or lemon juice. It is often served over pasta. The key to this dish is not to over cook the shrimp.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
