20 shrimp au recipes

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Jumbo shrimp baked in a garlic-Courvoisier butter with fresh parsley and toasted bread crumbs, finished under the broiler until golden. A decadent French-style seafood dish.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Garlic shrimp scampi-style with butter, white wine, and parsley over rice. A simple weeknight classic adapted from the Drawbridge Inn, ready in under 30 minutes.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.

Quick, easy plump and juicy shrimp are perfect for the barbecue.

This scrumptious shrimp dish tastes so good, it will make you completely forget about the overcooked breaded bits of what purports to be shrimp at Red Lobster.

Shrimp are stir fried with fresh vegetables and Chinese stir-fry sauce. Serve it with rice to make a complete meal. Quick, easy, tasty and packed with goodness.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.