Recipe Sifter

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Fettuccine with Shellfish, Tomatoes & Olives recipe

Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

A colorful shrimp stir-fry with peach slices, snow peas, and onion in a sweet soy and vinegar sauce. The coral shrimp and jade snow peas make this dish as gorgeous as it is quick.

Louisiana-style shrimp and chicken gumbo with smoked sausage, the holy trinity, and a dry-roasted oven roux. No-mess deep brown roux that drives serious Cajun flavor.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Grilled chicken and shrimp kebabs with kiwi, red pepper, and red onion in a lime-ginger-honey marinade. Tropical, colorful, and cooked in under 10 minutes.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

Pork, ham, and shrimp jambalaya is a Louisiana-Creole rice dish layering sausage, cubed ham, and shrimp in a tomato-thyme broth. Three-protein one-pot meal with deep Southern roots.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.