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1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup all-purpose flour
- 2 cups cabbage, shredded with a mandoline or finely chopped
- 1 bunch scallions, trimmed and chopped
- 3/4 cup (roughly) baby or chopped shrimp
- Canola oil for frying
- 1-2 tablespoons toasted sesame seeds
- Bonito flakes (optional)
- Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
- 2 pounds large ripe tomatoes
- ½ teaspoon crushed red pepper flakes
- 1 ½ pounds large shrimp, peeled and deveined
- 4 ounces Greek feta cheese
- ½ teaspoon dried oregano
- 2 tablespoons roughly chopped mint
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup white wine
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1/2 teaspoon smoked paprika, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 cloves garlic, pressed
- Juice of 1/2 lime, or more, to taste
- 1/4 teaspoon Sriracha, or more to taste
- Pinch of crushed red pepper flakes
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large bowl, combine pasta, shrimp and mayonnaise mixture.
- Serve immediately, garnished with parsley.
2 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced
Melt two sticks butter in heavy cast iron skillet. Add 3/4 cup olive oil.
Sir in above ingredients. Bring to boil and simmer for 5 minutes. Set aside.
When ready to cook, re-heat spice oil mixture and add juice of two limes.
Put shrimp (in shell) into simmering sauce and cook 3-4 minutes. Let cool (so
your hands can handle the hot sauce). Serve in bowls with good crusty
French bread. Be sure you put out an extra dish to discard shrimp shells.
- 1 1/2 pounds/680 grams (21–25 count) head-on shrimp
- Sea salt
- 1 tablespoon canola oil
- 1 1/2 cups thinly sliced onions
- 5 garlic cloves, finely minced
- 1 tablespoon turmeric
- 1 1/2 teaspoons cumin seeds, ground
- 1 teaspoon black peppercorns, finely ground
- 1 serrano chile, sliced lengthwise in half
- 1 tablespoon Tamarind Paste
- 1 tablespoon cider vinegar
- 3 cups cauliflower florets
- One and a half 13.5-fluid-ounce cans Chaokoh-brand coconut milk (stir well before measuring)
1. Remove the heads and shells from the shrimp, reserving both. Devein the shrimp and rinse them well. Season the shrimp with salt and refrigerate.
2. Place the shrimp heads and shells in a medium saucepan, add cold water to cover, and bring to a boil over medium heat. Reduce the heat and simmer until the liquid is reduced to 3 cups, 25 to 30 minutes. Strain the stock and set aside.
3. Heat the oil in a 4- to 6-quart pot over medium-high heat until shimmering. Add the sliced onions and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic, turmeric, cumin, and pepper and cook until the garlic is lightly colored and the spices are fragrant, 2 to 3 minutes.
4. Add the reserved stock, the chile, tamarind paste, and vinegar and bring to a boil. Reduce the heat and simmer for 5 minutes.
5. Add the cauliflower and coconut milk and bring to a boil over medium-high heat. Season with salt. Reduce the heat and simmer gently until the cauliflower is just beginning to soften, 3 to 4 minutes.
6. Stir in the shrimp and cook until the shrimp are firm, 5 to 7 minutes. Remove and discard the serrano, if desired. Taste and adjust the seasoning. Serve hot.
Changing It Up
Sometimes I make this with fish instead of shrimp, using one 4- to 5-ounce (113- to 142-gram) halibut or fluke steak per person. (The steaks come from cutting a whole fish crosswise into 1/2 – to 1-inch-thick slices. It’s a very pretty cut, resulting in a nice oblong shape with a bone in the middle and the skin ringing the steak.) Use fish stock or plain water in place of the shrimp stock; the fish’s bones and skin add depth and richness to the curry, just as the shrimp shells do. Add the fish steaks where the recipe instructs you to add the shrimp and cook until the fish is opaque and flakes easily.
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.