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Shrimp and prawns

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

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Shrimp, Tomato, and Basil Pasta

Time:30 mins
Ingredients
  • 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
  • Coarse salt and ground pepper
  • 6 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound linguine
  • 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
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Cilantro-Grilled Shrimp with Sesame Cabbage

Time:30 mins
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Shrimp and Grapefruit Spinach Salad

Time:40 mins
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Seafood Chowder

Ingredients
  • 1/4 pound salt pork, cut into 1/8-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 1/2 cups chopped celery
  • 1 1/2 quarts Fish Stock
  • 4 cups peeled russet potatoes, cut into 1/4-inch cubes
  • 2 bay leaves
  • 1 pound (about 30) shelled, deveined shrimp, fresh or frozen
  • 2 pounds Manila clams
  • 1 pound cod, skin and bones removed, cut into chunks
  • 1 cup heavy cream
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground white pepper
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Avocado-Cucumber Soup with Shrimp

Time:1 hour 20 mins
Ingredients
  • 1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat plain yogurt
  • 3 tablespoons fresh lime juice
  • 1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
  • 1/3 cup sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 12 medium shrimp (about 6 ounces), peeled and deveined
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Classic Dry-Fried Pepper and Salt Shrimp

Other Ideas:
Main course, Sichuan, Stir-fries
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Poached Shrimp

Time:30 mins
Other Ideas:
Appetizers, Tapas
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Shrimp-and-Mint Summer Rolls

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Nobu's Tempura

Ingredients
  • 1/2 red onion, halved, thinly sliced, and kept in cold water
  • 1 large egg, chilled
  • Coarse salt and freshly ground black pepper, for serving
  • 1/2 cup plus 2 tablespoons rice vinegar
  • 1 cup Nobu's Dashi
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons freshly squeezed lemon juice, for serving
  • 1/4 cup soy sauce
  • 3/4 cup ice water
  • 1 tablespoon soy sauce
  • 3 jalapenos, thinly sliced crosswise into rounds
  • 1/4 cup mirin
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
  • 2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving
  • 6 tablespoons sugar
  • Grated daikon, for serving
  • 2 1/2 teaspoons sea salt
  • Minced ginger, for serving
  • 3/4-inch square piece konbu
  • Vegetable oil, for frying
  • All-purpose flour, for dredging
  • 3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)
  • 1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno
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Pickled Shrimp

Other Ideas:
Appetizers
Ingredients
  • 3 pounds Boiled Shrimp
  • 2 medium onions, quartered and very thinly sliced
  • 1 teaspoon celery seeds
  • 1 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 14 bay leaves
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 4 dried hot chile peppers
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon coriander seeds
  • 1/4 cup white-wine vinegar
  • 1/2 cup fresh lemon juice
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