Seafood

The Spicy Shrimp Recipe to Eat All Week Long

June 13, 2016

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.

Set yourself up for the week by making:

And stock up on the following ingredients for your weeknight cooking:

  • A can of white beans
  • 2 lemons
  • Dijon mustard
  • Agave nectar
  • 3 green tomatoes
  • 2 seedless cucumbers
  • Yellow, red, and green onions
  • A celery stalk
  • Cilantro, mint and basil
  • An avocado
  • 2 (28-ounce) cans whole tomatoes
  • Soy sauce
  • Mixed greens

And now, how to put it all together:

  • Make a creamy and buttery sandwich by mixing the spicy shrimp with celery, white bean mayo, green onions, and parsley on a croissant. No knife and fork needed for this Shrimp Salad on a Croissant with White Bean "Mayo".
  • 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!

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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).

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7 Comments

AntoniaJames June 14, 2016
My point is simply that I would get tired of and excruciatingly bored with shrimp -- or any other single item featured in main dishes for dinner or leftovers-used-for-lunch -- if I had it "all week." Even the menu plans in the promotions for the new Food52 book on meal planning would not fly in my house. <br />I like cv's idea of choosing titles that make the content more appealing to the many readers of Food52 who don't want to serve (or can't get away with serving) something more twice a week. Ten ways to use extra XX for another meal? Now that, I understand, and appreciate.<br />That said, anyone who's seen the many cheat codes in my NotRecipes knows that I'm all for cooking once, eating twice . . . . . but within limits, and more often than not, my freezer is involved. <br /><br />And incidentally, no one has answered my question: Do people really eat like that? <br />I simply cannot imagine why anyone would, when there are so many more interesting ways to approach the problem to be solved. ;o)<br />
 
AntoniaJames June 13, 2016
i really don't understand these "eat it all week long" articles. If I ate two pounds of shrimp over the course of a week (even fancied up in all these different ways), I wouldn't want to see another shrimp for months, and I certainly wouldn't enjoy much the last few iterations.<br /> Do people really do this? ;o)
 
Greg G. June 13, 2016
I could easily eat more than 2 lbs of shrimp in a week -- that's only about a quarter pound per day, roughly 7 large (26-30 count shrimp). It's like a regular quarter pounder hamburger for dinner or equivalent in size in fish, chicken breast or whatever for 1 lunch or dinner. What's the big deal?
 
cv June 13, 2016
Yeah, I don't get this either. This isn't a typical sustainable dining practice, especially here in the USA where Joe Consumer really wants variety. Plus, you can defrost smaller quantities or refreeze part of the cooked portion.<br /><br />The Food52 editors frequently assign these "eat it all week" posts to interns. Sure, there's a way to eat roast chicken every day for a week, but why would I want to do that?<br /><br />It's probably a way for the editors to assess the writing of an intern by having them amass a bunch of articles/recipes written by other people and stitch it all together to an assigned theme with minimal risk. A lot of media outlets assign "fluff" pieces to interns.<br /><br />That said, there's a certain audience for these "eat it all week" articles. Not sure if those readers are the high value ones that Food52 management really wants to attract and retain. For all I know, maybe millennials do this all the time (stretch out a primary ingredient for a whole week) and old fogeys like me don't see the joy of repurposing the same item multiple times over a short period of time.
 
Kenzi W. June 14, 2016
We don't see these as fluff pieces! We see them as helpful ideas to provide a base for weeknight cooking—especially when you might be short on time. If they're not your bag, I hope we can offer you something else here.
 
cv June 14, 2016
Well, I'm just providing some reader feedback.<br /><br />I will reiterate that I don't get this "eat variations of the same primary ingredient all week long." I never did that, even when I was a broke college kid.<br /><br />A more interesting headline in my opinion would be "10 Ideas for Leftover ___" instead of "The ____ recipe to eat all week long."<br /><br /> I understand I'm only one voice, do as you wish for your overall readership. I've been reading longer than any of the Food52 staffers have been on this planet, I understand that not everything written will be interesting to me.<br /><br />It's still a fluff piece in my opinion. It's not like you're going to assign an intern to write a serious exposé on bogus "vegan" recipes that use plain white cane sugar (which is always processed with bone char here in the USA) or the online crucification of "fallen vegans/vegetarians" who withstand extreme vitriol when they return to eating animal products.
 
Greenstuff June 14, 2016
For a lot of years, when there were afterschool lessons and carpools, I roasted a chicken or two every Monday and served it with rice from my rice cooker. For the rest of the week, leftover chicken and leftover rice were available to me--various parts going towards salads, broths, goodness-knows-what. Now that there are only two of us, a pot of beans is not a part of a meal, but more part of a plan for the future. Yes, sometimes those efforts include the freezer. Maybe it's just language?