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Jumbo shrimp

Explore 112 recipes, 17 videos, and more

Donna's Chile Rice-Paper Rolls

Ingredients
  • 1 tablespoon peanut oil
  • 2 tablespoons fresh ginger, julienned
  • 5 large (mild) red chile peppers, seeded and julienned
  • 2 kaffir lime leaves, julienned
  • 10 ounces large shrimp, peeled and deveined
  • 4 scallions, white and pale-green parts, julienned
  • 2 seedless English cucumbers, julienned
  • 1/3 cup shredded fresh mint
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Asian fish sauce
  • 12 medium rice-paper wrappers
  • Soy sauce, for dipping
  • Sweet chili sauce, for dipping
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Gazpacho with Shrimp and Mussels

Ingredients
  • 4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
  • 1 tablespoon coarse salt
  • 12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
  • 4 cups cold water
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon sherry vinegar
  • 1/2 cup Madeira or dry sherry
  • 18 mussels, scrubbed well and debearded
  • 3 garlic cloves, smashed
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
  • 1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
  • 1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish
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Paella

Ingredients
  • 1 pound Spanish chorizo
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 yellow bell pepper, stemmed, seeded, and julienned
  • 1 yellow onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
  • 1 teaspoon saffron
  • 2 cups medium grain Spanish rice, such as Bomba paella rice
  • 6 cups homemade or store-bought low-sodium Basic Chicken Stock
  • 16 mussels, scrubbed and de-bearded
  • 16 Manila or little neck clams, scrubbed
  • 16 extra-large shrimp, peeled and de-veined
  • 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
  • 1/4 cup white wine
  • 1/4 lemon, juiced
  • 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped shallots
  • 1 cup frozen peas
  • 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces
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Capellini with Shrimp, Peppers, and Salami

Time:20 mins
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Emeril's Lemon-Herb Grilled Shrimp

Time:20 mins
Ingredients
  • 1 1/2 pounds large unpeeled shrimp
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 1/2 cup extra-virgin olive oil, plus more for grill
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Coarse salt and ground pepper
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Jean-Georges's Sauteed Shrimp in Orange Dust

Other Ideas:
Appetizers, Artichokes, Arugula
Ingredients
  • 4 large artichokes
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced
  • 1 1/2 cups dry white wine
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • 24 large shrimp (at least 1 pound), peeled and deveined
  • Cayenne pepper, for sprinkling
  • 3 tablespoons unsalted butter
  • Jean-Georges's Orange Dust
  • 3 to 4 cups arugula leaves, washed
  • Fresh basil, minced, for garnish
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Su-Mei's Grilled Shrimp in Rice Paper

Ingredients
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 8 minced mint leaves and 12 whole mint leaves
  • Freshly grated zest of 1 lemon
  • 2 tablespoons fish sauce
  • 1 tablespoon olive oil
  • 1 1/2 pounds large shrimp, peeled, deveined, and thoroughly dried
  • Vegetable-oil spray
  • 12 9-inch round rice papers
  • 7 red or green lettuce leaves, torn into bite-size pieces
  • 1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced lengthwise
  • 12 cilantro sprigs
  • 1 to 2 jalapeno chiles, slivered
  • Su-Mei's Vietnamese Sweet-and-Sour Sauce
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James's Coconut Curry Shrimp

Ingredients
  • 2 tablespoons olive oil
  • 8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
  • Salt and freshly ground pepper
  • 1 tablespoon very thinly sliced basil
  • 1/4 Scotch bonnet chile pepper, seeded and julienned
  • 2 garlic cloves, finely chopped
  • 1/2 small onion, chopped
  • 1/4 cup dry white wine
  • 2 tablespoons James's Curry Sauce James's Curry Sauce
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 cups cooked white rice
  • 1 coconut, halved
  • Fried plantain chips, for garnish (optional)
  • Fried ginger pieces, for garnish (optional)
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Provencal Seafood Pie

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 leek, white and pale-green parts only, washed well and finely chopped
  • 1 bulb fennel, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 3/4 cup all-purpose flour, plus more for work surface
  • 2 cups Fumet, or store-bought fish stock
  • 3 canned whole peeled plum tomatoes, crushed
  • 1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet
  • 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet
  • 6 ounces scallops, tough muscles removed, halved
  • 6 ounces striped bass fillet, skinned and cut into 1 1/2-inch pieces
  • 6 ounces halibut fillet, skinned and cut into 1 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 package (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 tablespoon heavy cream
  • 1 large egg yolk
  • Aioli, for serving
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