No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shrimp and prawns

Explore 353 recipes, 8 articles, 19 galleries, 178 videos, and more

MORE

Pad Thai Classic Stir-Fried Noodles

Ingredients
  • 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 1 teaspoon sugar
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 4 tablespoons peanut or safflower oil
  • 2 to 3 garlic cloves, minced
  • 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
  • 3 large eggs, lightly beaten
  • Coarse salt
  • 8 ounces dried rice stick noodles
  • 8 ounces bean sprouts, rinsed and drained (about 4 cups)
  • 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
  • 1 tablespoon dried shrimp, chopped
  • 1 tablespoon salted radish (optional)
  • 1 cup dry-roasted peanuts, coarsely chopped
  • 1/2 cup fresh cilantro leaves
  • Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
expand

Rustic Shrimp Stew

Time:40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
  • 2 carrots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 medium onion, quartered and sliced crosswise
  • 2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 2 tablespoons all-purpose flour
  • 1 3/4 cup reduced-sodium chicken broth
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup parsley leaves, chopped
expand

Shrimp and Vegetable Fried Rice

Ingredients
  • 1 1/4 cups brown rice
  • 1/2 teaspoon salt
  • 3 ounces sugar snap or snow peas, stems trimmed and strings removed
  • 1/2 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons canola oil
  • 8 ounces small shrimp, peeled, deveined, and cut in half crosswise
  • 1 small onion, cut lengthwise into 1/4-inch-thick slices
  • 4 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 2 thin stalks celery, strings removed and sliced thinly on bias
  • 1 carrot, peeled and sliced into very thin half moons
  • 1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup bean sprouts
  • 4 scallions, trimmed and sliced into 3/4-inch-long matchsticks
  • 1/4 cup watercress leaves
expand

Shrimp Burgers

expand

Shrimp Francese

Time:25 mins
Ingredients
  • 1 pound large shrimp (14 to 16), peeled and deveined, tails on
  • 3 large eggs, beaten
  • 1/2 cup finely grated (preferably on a Microplane) Parmesan cheese
  • All-purpose flour, for dredging
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 lemons, 1 juiced and 1 sliced
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1 tablespoon unsalted butter
  • 1/4 cup packed fresh flat-leaf parsley leaves
expand

Chipotle Shrimp with Cheddar Grits

Time:15 mins
Ingredients
  • 3/4 cup quick-cooking grits
  • 1/2 cup shredded cheddar (2 ounces)
  • Salt
  • 3 tablespoons unsalted butter, divided
  • 1 bunch scallions, thinly sliced
  • 1 chipotle in adobo sauce, seeded and chopped, plus 1 tablespoon sauce
  • 1/2 cup chicken broth
  • 1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
  • 1/4 cup lime juice (from 2 limes)
expand

Summer Pasta Salad with Shrimp

Time:30 mins
Ingredients
  • Coarse salt and ground pepper
  • 1/2 pound short pasta, such as fusilli
  • 1 medium yellow squash, thinly sliced crosswise
  • 1/3 cup roughly chopped pitted Kalamata or Nicoise olives
  • 4 lightly packed cups baby spinach (3 1/4 ounces)
  • 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
expand

advertisement

advertisement

advertisement

advertisement