Usually, when I order shrimp, I never quite get the amount that I expect. I search under my noodles and flick through my fried rice with one to two shrimp in site. Instead of feeling like I've been skimped on shrimp, I decided to make it for myself for the week in bounty.
This Spicy Shrimp recipe is great for when you want lots of shrimp, quickly—and it's amenable to being used in other dishes, to boot.
Cool down with a Green Gazpacho by blending together green tomatoes, seedless cucumbers, onions, garlic, a few herbs, and avocado. Top it with your leftover shrimp!
Roll your shrimp in a thick leafy green like bok choy, Swiss chard, collards, or mustard greens. Toss in a some vegetables you may already have at home: shredded carrots, cabbage, mushrooms, or radishes can all work to make an Asian summer roll.
A few shrimp are perfect to top off a spicy bowl of tomato soup. Sprinkle a handful of grated Parmesan cheese with chopped basil leaves.
Keep it simple with shrimp tacos topped with a sweet and savory mango salsa. To make the salsa, simply combine mango cubes, lime juice, and chopped cilantro.
Make stir fried rice by slightly frying an egg and adding a frozen mix vegetables and cooked white rice. Season with green onion and soy sauce.
Toss mixed greens with lemon tahini dressing to accompany the shrimp. The dressing will take you a few minutes to mix together. Combine tahini with water, lemon juice, garlic, and olive oil to make the dressing. Season with salt and freshly cracked pepper to taste.
Shrimp is very versatile. What other ways do you like to prepare shrimp? Tell us in the comments below!
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).