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Shrimp and prawns

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

Grilled Shrimp with Basil and Lemon

Other Ideas:
American, Basil, Main course
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Shrimp Gazpacho

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • Coarse salt and ground pepper
  • 6 plum tomatoes, chopped (about 3 cups)
  • 1/2 small red onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cucumber, peeled and chopped
  • 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
  • 1 1/2 cups tomato juice
  • 2 tablespoons red-wine vinegar
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Curried Shrimp

Time:30 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced (about 3 cups)
  • 1 jalapeno chile, finely chopped
  • Salt
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup sour cream or plain whole-milk yogurt
  • 1 tablespoon fresh lime juice
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Pan-Fried Shrimp with Green Curry Cashew Sauce

Time:15 mins
Ingredients
  • 1 slice (1/4 inch thick) peeled fresh ginger
  • 3/4 cup plus 2 tablespoons roasted unsalted cashews
  • 1/3 cup plain low-fat yogurt
  • 1/4 cup packed cilantro leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • Coarse salt and fresh ground pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 2 tablespoons olive oil
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Easy Paella

Time:50 mins
Ingredients
  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 cup frozen green peas, thawed
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Shrimp and Snap-Pea Salad with Ginger Dressing

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
  • 1 pound peeled and deveined frozen medium shrimp, thawed
  • 4 scallions, white and green parts separated and thinly sliced
  • 1/4 cup vegetable oil, such as safflower
  • 3 tablespoons fresh lime juice
  • 1 medium carrot, coarsely chopped
  • 1 tablespoon coarsely chopped peeled fresh ginger
  • 1 large head Boston lettuce, torn into bite-size pieces
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
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Shrimp Pad Thai

Time:45 mins
Ingredients
  • 1/3 cup chopped dry-roasted peanuts
  • 8 ounces rice-stick noodles
  • Pinch of red-pepper flakes
  • 1/4 cup tomato-based chili sauce
  • Bean sprouts
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro
  • 3 tablespoons soy sauce
  • Lime wedges
  • 2 tablespoons light-brown sugar
  • 1 tablespoon anchovy paste
  • 4 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 1 pound peeled and deveined medium shrimp
  • 3 cups bean sprouts, plus more for garnish
  • 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
  • 1 large egg, lightly beaten
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Seafood Stock

Other Ideas:
Red snapper, Stock
Ingredients
  • 1/2 cup olive oil
  • 2 medium Spanish onions, finely chopped
  • 2 medium leeks, washed well and coarsely chopped
  • 4 ribs celery, finely chopped
  • 2 cups chopped fennel (from about 1 large bulb)
  • 4 medium cloves garlic, minced
  • 1 tablespoon herbes d'Provence
  • 1 teaspoon dried lavender flowers
  • 1 tablespoon chopped fresh tarragon
  • Grated zest of 1 orange
  • 1 tablespoon saffron threads
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 4 cups peeled, seeded, and chopped beefsteak tomatoes (from about 3 tomatoes)
  • 2 pounds shrimp, chopped
  • 5 pounds fish, such as red snapper, cleaned, gutted, and chopped into 1-inch pieces
  • 1 bottle dry white wine
  • 8 cups homemade or store-bought low-sodium chicken broth
  • Sea salt
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Summer Rolls

Ingredients
  • 12 medium shrimp, (about 6 ounces), peeled and deveined
  • 3 ounces rice vermicelli
  • 1 tablespoon canola oil
  • 8 ounces shitake mushroom caps, cut into 1-inch pieces
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • Coarse salt and freshly ground pepper
  • 16 round 8-inch rice-paper wrappers
  • 1 medium carrot, peeled and julienned
  • 1/2 English cucumber, peeled, seeded and julienned
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh basil leaves, preferably Thai
  • 1/4 cup packed fresh cilantro leaves
  • 1 mango, peeled, seeded, and julienned
  • 3 ounces pencil asparagus, (about 10 spears), trimmed and blanched
  • Vietnamese Dipping Sauce
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Shrimp Stock

Other Ideas:
Asian, Make-ahead, Stock
Ingredients
  • 1 tablespoon canola oil
  • 1 medium onion, coarsely chopped (1 cup)
  • 1 garlic clove, crushed
  • Shrimp shells from 1/2 pound small shrimp (from Rice Noodles with Chicken, Pork, and Shrimp)
  • 1 bay leaf
  • 1/4 teaspoon red-pepper flakes
  • 3 tablespoons fish sauce
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 1 cup water
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