Shrimp, the underdog. Relegated to appetizer food, it awaits the fate of a drenching in overly-sweet cocktail sauce or a mashing into fried patties along with its crustaceous brethren. Its name flung as an insult on schoolyard playgrounds, shrimp even takes a beating outside the kitchen.
Needless to say, shrimp deserves better. Mild and buttery with a keenness for spice, the versatile shellfish can hold its own among the likes of crab and lobster -- but only if we give it a chance. So dust off your pairing knife and brush up on deveining -- we’re giving shrimp eight opportunities to steal the spotlight.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now