Shrimp/4 recipes

Yucatan-style grilled shrimp marinated in achiote paste, orange juice, garlic, and warm spices. Smoky, tangy, and shockingly easy once the marinade does its work.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.

Grilled Italian shrimp and salami skewers served warm over fresh mozzarella with a balsamic vinaigrette drizzle and fresh basil. Antipasto on a plate, ready in about 20 minutes from the grill.

Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Yam Polamai is a Thai fruit and shrimp salad with lime, crispy shallots, garlic, peanuts, and chile. Sweet, salty, sour, and crunchy in every bite.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

New Orleans-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.