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 355 recipes, 7 articles, 15 galleries, 199 videos, and more

Leftover Salade Nicoise

Time:1 hour 20 mins
Ingredients
  • 2 tablespoons minced shallot
  • 1 tablespoon red-wine vinegar
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
  • Coarse salt and freshly ground pepper
  • 1 pound tiny new potatoes, boiled until tender
  • 2 tablespoons fresh chopped dill
  • 1 1/2 cups fresh or cooked corn kernels (from 2 ears)
  • 1 1/2 ounces Parmesan cheese, shaved (about 1/2 cup)
  • 1/2 cup firmly packed fresh basil leaves, plus more for serving
  • 1 pound tomatoes (about 2 1/2 medium), cut into 1-inch wedges
  • 1 large endive (about 6 ounces), cut into thin strips lengthwise
  • Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces
  • Leftover Grilled Herbed Shrimp, cold or room temperature
  • 4 links fresh chorizo or other sausage, halved lengthwise and grilled
  • Tender lettuce leaves
  • 4 large eggs, hard-boiled, halved, and salted
  • Anchovy fillets packed in olive oil, for serving
  • Olives, for serving
expand

Shrimp Summer Roll

Ingredients
  • 3 cloves garlic, minced
  • 4 ounces rice vermicelli noodles
  • 1 jalapeno, minced
  • 12 spring roll skins
  • 1/4 cup chopped palm sugar (or brown sugar)
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • Juice of 2 limes (1/4 cup)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced
  • 1 medium carrot, peeled and julienned
expand

Shrimp and Avocado Ceviche

Other Ideas:
Appetizers, Avocados, Ceviche
Ingredients
  • 4 limes
  • 2 pounds medium shrimp
  • 1/4 cup (about 3 limes total) freshly squeezed lime juice
  • 6 scallions, trimmed and finely chopped
  • 2 to 4 Serrano chiles, finely chopped
  • 1/4 cup cider vinegar
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 large ripe avocados, peeled, pitted, and diced
  • 1/4 cup finely chopped fresh cilantro
  • 2 teaspoons salt
  • Tortilla chips, for serving
expand

Emeril's Seafood Mac and Cheese

Time:55 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 3 cups whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
  • 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Emeril's Creole Seasoning
expand

10-Minute Shrimp and Tortilla Soup

Ingredients
  • 4 corn tortilla, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
  • 1 small yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 tablespoon chopped chipotle chile in adobo (seeds removed)
  • 7 cups low-sodium chicken broth
  • 3 cups fresh corn (from 4 ears corn) or frozen corn
  • 1 pound medium shrimp, peeled and deveined
  • Diced avocado, fresh cilantro, and lime (optional), for serving
expand

Poached Shrimp on Succotash

expand

Poached Shrimp on Succotash

Ingredients
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons champagne or white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 lemon, halved
  • 1/4 cup extra-virgin olive oil, divided
  • 1 pound large shrimp (31 to 35), peeled
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 cups corn kernels (from 3 ears)
  • 2 medium zucchini, diced medium
  • Salt and pepper
expand

Shrimp Summer Rolls

Time:1 hour
Ingredients
  • 1 pound medium shrimp (about 30), in shells
  • 8 ounces rice vermicelli (rice-stick noodles)
  • 1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks
  • 1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges
  • 6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad)
  • 1 bunch Thai or Italian basil
  • 1 package spring-roll skins (banh trang)
  • Peanut Dipping Sauce, for serving
  • Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving
expand

advertisement

advertisement

advertisement

advertisement