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Shrimp and prawns

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

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''Risotto'' with Squid, Shrimp, and Curry Leaves

Ingredients
  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • Coarse salt and freshly ground white pepper
  • 18 to 24 fresh curry leaves
  • Vegetable oil, for frying
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably European-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • Shrimp Broth, heated
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Louisiana-Style Shrimp Boil

Other Ideas:
Cajun/Creole, Main course
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Shrimp and Avocado Skewers

Time:55 mins
Other Ideas:
Appetizers, Avocados
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Soba Salad with Asparagus and Shrimp

Time:40 mins
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Shrimp and Edamame with Lime

Ingredients
  • 1 cup long-grain white rice, such as jasmine or basmati
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1 large garlic clove, minced
  • 2 cups frozen shelled edamame, thawed (from a 10-ounce package)
  • 5 scallions, halved lengthwise and cut into 1-inch pieces, white and green parts separated
  • 1 tablespoon fresh lime juice, plus wedges for serving (optional)
  • Coarse salt and ground pepper
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Coconut Shrimp

Other Ideas:
Appetizers, Coconut, Jamaican
Ingredients
  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
  • 2 egg whites
  • Juice of 1 lime
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum
  • 1/2 teaspoon salt
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup vegetable oil
  • 1 tablespoon vegetable oil
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Open-Faced Shrimp Quesadillas

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Red-Curry Shrimp Dumplings

Time:35 mins
Ingredients
  • 2 teaspoons vegetable oil
  • 3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
  • 2 scallions, very thinly sliced
  • 3/4 pound shrimp (peeled and deveined)
  • 4 teaspoons red curry paste
  • 1 teaspoon fish sauce
  • 24 wonton wrappers (from a 12-ounce package)
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
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Butternut Squash Soup with Shrimp

Time:55 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 1 medium yellow onion, diced small
  • 2 tablespoons finely chopped fresh sage leaves
  • 1/2 large butternut squash
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • Coarse salt
  • 1/4 cup sour cream
  • Fried sage leaves (optional), for serving
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Shrimp with Kale and White Beans

Ingredients
  • 1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
  • 1 celery stalk, thinly sliced (about 3/4 cup)
  • 1/2 medium red onion, finely chopped (about 1/2 cup)
  • 1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
  • 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
  • 18 medium shrimp (about 8 ounces), peeled and deveined
  • 3/4 cup homemade or low-sodium store-bought chicken stock
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