Cuisine: Shrimp

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

Shrimp Pasta with Tomato Basil Sauce

This Shrimp Pasta with Tomato Basil Sauce is very easy to make and full of delicious flavors. By the time you cook the pasta, the shrimp and tomato basil sauce is done.

By Leslie Blythe

Shrimp with Pancetta and Rosemary

My husband and I went to Venice on our honeymoon about 28 years ago. We went back several times after that. Our favorite thing to do was eat a big meal at lunch and then at night go to these little chichetti bars that dot Venice. Cicchetti are small, appetizer bites that one enjoys with a  glass of wine at various bacari (local bars). When in Venice is strongly recommend to throw away your map and simply get lost. This is how you find the magic. This Shrimp with Pancetta and Rosemary dish is one of the bar snacks you can also serve it over pasta for dinner.

By Leslie Blythe

Shrimp Rolls

I absolutely love lobster rolls especially when I'm in New England. These shrimp rolls come in a close second. The only thing is you can not get the split top buns anywhere on the west coast. You can make them using hot dog buns or order the split top buns on Amazon here.

By Leslie Blythe