Cuisine: Shrimp

Shrimp with Mustard

There are a few cookbooks that were very influential to me in my early days of cooking. One of them was Wolfgang Puck’s French Cooking for the American Kitchen, published in 1981. The Austrian born Wolfgang wanted to make French cooking accessible to Americans, like Julia.

After cooking my way through most of the book one summer, I fondly remember the first time I made his Shrimp with Mustard. It was in the early eighties and my now-husband, Eric, was there with me deveining shrimp in my parent’s kitchen. I had just had foot surgery and had to sit on the counter with my feet elevated while they throbbed. Why was I throwing a FORMAL dinner party after foot surgery? I have no idea. Maybe my father, the retired foot surgeon can answer that question!

It is typically French, in that, it includes cream and butter. I have catered hundreds of parties, events, dinners, etcetera and I have been literally held hostage in people’s kitchens with hosts and guests demanding that I reveal the recipe for this delectable Shrimp with Mustard appetizer. I must say, it’s divine! Why? - because it contains CREAM and BUTTER!!!

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Saucy Gingered Shrimp with Zucchini & Red Peppers

Have you ever had one of those days when you find a recipe and you happen to have ALL the ingredients? Well, this happened to me yesterday. It's so satisfying. Anyway, this Saucy Gingered Shrimp with Zucchini & Red Peppers is from cooking light. It's incredibly flavorful, fast and simple. The key is to have your "mis en place", which is the French phrase meaning to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

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Lemony Shrimp with White Beans and Couscous

This Lemony Shrimp with White Beans and Couscous is super fast to make. I used Israeli Couscous, but you could use orzo or a wide pasta such as a pappardelle. The key is to not overcook the shrimp!

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Creamy Lemon-Dill Shrimp

I made this Creamy Lemon-Dill Shrimp using Florida Gulf pink shrimp. Years ago, I was hired to demo Florida pink shrimp at a Whole Foods convention. I made shrimp scampi about 100 times for 2 days! I fell in love with pink shrimp. The combination of cream, lemon and dill is absolutely perfect.

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Pasta with Shrimp, Broccoli and Tomatoes

This Pasta with Shrimp, Broccoli and Tomatoes is one of those things I created from ingredients I had on hand. You can use fresh cherry or sun-dried tomatoes.  It's a fast and easy weeknight dinner recipe, the whole family will love.

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Fresh Thai Shrimp Spring Rolls

My daughter Grace made these Fresh Thai Shrimp Spring Rolls. It's a combination of vegetables, rice noodles, and shrimp wrapped in rice paper. You can get creative with the ingredients by adding julienned cucumber, bean sprouts, etc. It's a refreshing appetizer for a hot summer's day.

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Shrimp Caneel

This Shrimp Caneel recipe is something I used to make a lot when I was newly married. I often made it with chicken. It's a Caribbean inspired dish with a touch of curry powder. The recipe comes from one of my all-time favorite cookbooks, Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri.

By Leslie Blythe

Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce

My husband was out of town last weekend and I can never figure out what to eat. Usually, I buy something ready made. I can see your eyes rolling, but I do cook a lot and sometimes get tired of it. Though this time I decided to make myself an elegant lunch. Why not?

This Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce is quick to make. The dish relies on the leeks, tang of lemons with the richness of cream sauce for its flavor.

By Leslie Blythe

Yang Chow Slippery Shrimp

Recently we had lunch at Yang Chow, home of the world-famous Slippery Shrimp. Chinatown's Yang Chow opened in 1977 and expanded to several more locations in Los Angeles. The origin of slippery shrimp, a curiously named dish of wok-fried shellfish in a sticky sweet sauce, can be traced to the ritzy Chinese American restaurants that dotted L.A. in the 1960s. It sounds really terrible, but I can assure you that it is addictive. The magic lies in the sauce, which is a combination of crushed chili, ginger, and vinegar, garlic and sugar, and finished with, yes, ketchup. It’s not a very glamorous Chinese restaurant, but this dish is a winner!

By Leslie Blythe

Roasted Shrimp Cocktail Louis

This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful. 

By Leslie Blythe