Shrimp in Chile-Lemongrass Sauce

This Malaysian stir-fry gets its flavor from a rempah, or spice paste. Usually the rempah would include a few hard-to-find ingredients, but I've made some substitutions so you'll be able to get everything in a well-stocked supermarket. If you have access to authentic Malaysian ingredients, you can make the substitutions in the tip below.

For the spice paste:

• 1 large dried New Mexico or California red chile
• 2 dried chiles de árbol or cayenne chiles
• 2 stalks fresh lemongrass
• 1 Tbs. chopped fresh ginger
• 2 tsp. slivered almonds
• 4 large shallots, coarsely chopped
• 4 to 5 cloves garlic, coarsely chopped
• 1 tsp. fish sauce
• 2 fresh red Fresno chiles or red jalapeños, seeded and sliced

Tip:

For a more authentic rempah, substitute chopped galangal for the ginger, 1/2 tsp. dried shrimp sauce (blachan) for the fish sauce, and two candlenuts, soaked for 10 minutes in lukewarm water, for the almonds.

For the shrimp:

• 1/3 cup corn oil or vegetable oil
• 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry
• 1 medium onion, halved through the stem and cut lengthwise into 1/2-inch slices
• 2 small tomatoes, cored and cut through the stem end into 8 wedges
• 2 Tbs. granulated sugar
• 1 tsp. kosher salt
• 2 Tbs. fresh lime juice

Make the rempah:

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chiles in a blender.

Trim off the root and top section of the lemongrass, leaving a 5- to 6-inch section of bottom stem. Remove the fibrous outer layers until you reach the tender white core. Smash this core with the side of a knife to flatten it slightly. Cut it in half lengthwise and then slice crosswise into thin pieces.

Add the lemongrass, ginger, almonds, shallots, garlic, fish sauce, fresh chiles, and 3 tablespoons of the reserved chile water to the blender. Blend to a smooth purée, adding a few more tablespoons of the chile water, or up to 1/2 cup total if needed, to facilitate blending.

Cook the shrimp in the rempah:

Heat a nonstick wok or stir-fry pan or a large sauté pan over medium heat for 2 minutes. Add the oil and swirl to coat the pan. Scrape the rempah into the pan and fry gently, stirring continuously with a wooden spoon until the oil and rempah are blended and emulsified, about 1 minute. Continue frying, stirring occasionally, until the mixture darkens and thickens to a porridge consistency, 3 to 5 minutes. (If you added extra water to the blender, it may take longer to thicken.) The rempah should separate, with reddish beads of oil on the surface.

Increase the heat to medium-high and add the shrimp and onions. Fry them, tossing and flipping frequently, until the shrimp feel firm to the touch and the onions are crisp-tender, 3 to 5 minutes. Add the tomato, sugar, salt, and lime juice, stirring and cooking just long enough to mix and to heat the tomato wedges without breaking them apart.

Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

• 3 Tbs. peanut or vegetable oil
• 2 Tbs. unsalted butter
• 2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 ribs celery, cut into 1/2-inch dice (1 cup)
• 1 green bell pepper, cut into 1/2-inch dice (1 cup)
• 1 red bell pepper, cut into 1/2-inch dice (1 cup)
• 1 small onion, peeled and cut into 1/2-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
• 1 tsp. dried thyme
• 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
• 2 cups homemade or low-salt chicken broth
• 1/2 cup dried currants
• 25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined
• Toasted Almond Rice for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.

Garlicky Shrimp and Tomatoes

The combination of flavors in this robust dish is reminiscent of cioppino, San Francisco’s popular seafood stew. It’s not a mistake that raw garlic gets stirred into the sauce at the end of cooking—it provides a jolt of fresh flavor.

• 30 jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  
  
• Kosher salt and freshly ground black pepper
• 5 Tbs. olive oil; more as needed
• 3 large cloves garlic, pressed or minced
• 1-1/2 tsp. fennel seeds, coarsely crushed
• 1-1/2 cups canned crushed tomatoes with purée (from a 15-oz. can)
• 6 oz. (3/4 cup) bottled clam juice
• 3/4 cup dry white vermouth
• 1/4 cup chopped fresh flat-leaf parsley

Season the shrimp with 1/4 tsp. each salt and pepper. Heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shrimp and cook, stirring, until partially cooked, 3 minutes. Transfer the shrimp to a large bowl.

Add the remaining 2 Tbs. oil to the skillet. Add about two-thirds of the garlic and all of the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes, clam juice, and vermouth. Bring to a boil. Cook, stirring occasionally, until the sauce is reduced to about 2/3 cup, about 12 minutes.

Turn the heat down to medium and stir in the remaining garlic and the parsley. Add the shrimp and accumulated juice and cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes. Season to taste with salt and pepper and serve.

Shrimp Skewers

• 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
• Twelve 8-inch bamboo skewers, soaked in water
• 1 recipe Pimentón Vinaigrette 

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.

Shrimp in Spicy Thai Coconut Sauce

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

• 2 Tbs. canola oil
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped fresh galangal root or powder
• 1 Tbs. finely chopped lemongrass (use the tender interior only)
• 1 Tbs. finely chopped seeded Thai bird chiles or serranos
• 1 Tbs. finely chopped garlic
• 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
• 3/4 cup well-shaken unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1 Tbs. fish sauce
• 1/4 cup coarsely chopped fresh cilantro

Tip:

Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.

Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.

Simple Seafood Stew

It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew contains plenty of both. Serving some crusty bread with this dish for mopping up the broth is simply nonnegotiable.

• 12 jumbo shrimp (21 to 25 per lb.), peeled (reserve the shells) and deveined
• 1 clove garlic, smashed and peeled, plus 1 Tbs. finely chopped
• 4 large sprigs fresh parsley, plus 1/4 cup chopped
• 1 oz. (2 Tbs.) unsalted butter, more to taste
• 1 Tbs. olive oil
• 1/4 cup finely chopped shallot
• 1 cup dry white wine
• 2 dozen small littleneck clams, scrubbed
• 1 lb. mussels, scrubbed and debearded
• Kosher salt and freshly ground black pepper
• 1 large ripe tomato, seeded and diced
• 8 large sea scallops, side muscle removed, halved horizontally

In a 5- to 6-quart pot, toast the shrimp shells and the garlic clove over medium-high heat, stirring, until the shells turn pink, 1 to 2 minutes. Add the parsley sprigs and 2 cups water, bring to a boil, then boil for 3 minutes. Strain the broth into a bowl and reserve.

Heat the butter and olive oil in the cleaned pot over medium heat until the butter is melted. Add the chopped garlic and the shallot and cook, stirring, until the garlic is fragrant, about 1 minute. Add the wine and the reserved shrimp broth and bring to a boil over high heat.

Add the clams and mussels and cook, covered, until the mussels start to open, about 4 minutes. As they open, transfer them with a slotted spoon to a large, wide serving bowl or 4 large individual bowls. Continue to cook the clams, stirring occasionally, until they start to open, about 2 minutes more. Transfer them to the serving bowl. (Discard any clams or mussels that don’t open after 8 minutes.) Sprinkle with half of the chopped parsley.

Reduce the heat to medium and season the broth with salt and pepper to taste. Add the tomato, scallops, and shrimp to the broth, cover, and cook until the shrimp turn pink and the scallops are opaque, about 2 minutes. Transfer the shrimp, scallops, and broth to the bowl and sprinkle with the remaining chopped parsley.

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 1 seedless English cucumber, peeled and roughly chopped
• 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
• 3 cups tomato juice
• 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
• 1 medium clove garlic, minced and mashed to a paste
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
• 1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Shrimp with Fennel, Tomato & Pernod Sauce

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise-flavor liqueur)
• 1 14-1/2-oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

• 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
• 1/4 cup plus 2 Tbs. fresh lemon juice
• 1 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. honey
• Vegetable oil, for the grill
• 1/2 medium head frisée, torn into bite-size pieces (4 cups)
• 3 cups small-diced seedless watermelon (about 1 lb.)
• 3 medium ripe red or yellow tomatoes, cored and cut into wedges
• 2 cups yellow cherry or pear tomatoes, halved
• 6 oz. feta, cut into small dice (1-1/4 cups)
• 30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.


In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.


In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.


Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.


In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

Hot Garlicky Shrimp with Asparagus & Lemon

Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor. It's important to start with a good sear, which guarantees moist, succulent results.

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1 lemon
• 6 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, thinly sliced
• 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 2/3 cup low-salt chicken broth
• 1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
• 1/4 cup Chinese rose wine (mei kuei lu chiew)
• Kosher salt and freshly ground white pepper
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1 3-inch piece fresh ginger, peeled and smashed
• 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Warm Shrimp Salad with Honeydew and Feta

This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it sing.

• 1-1/2 lb. extra-jumbo (16 to 20 per lb.) shrimp, peeled (tails left on, if you like) and deveined
• Kosher salt
• Pinch cayenne
• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped shallots
• 1 medium lime, finely grated to yield 1 tsp. zest, squeezed to yield 4 tsp. juice
• Freshly ground black pepper
• 2 heads frisée (about 1/2 lb.), torn into bite-size pieces
• 1 medium (3 to 4 lb.) honeydew melon, peeled, seeded, and cut into 1/2-inch dice (about 4 cups)
• 8 oz. feta, crumbled (about 1-1/2 cups)
• 1/4 cup thinly sliced fresh mint
• 1 Tbs. plus 1 tsp. cracked coriander seeds

Season the shrimp lightly with salt and cayenne.

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout, about 1 minute more.

In a large bowl, whisk the remaining 2 Tbs. oil and 1 Tbs. lime juice. Season to taste with salt and pepper. Toss the frisée and the melon in the vinaigrette. Divide equally among 4 dinner plates, top with the shrimp, feta, mint, and coriander and serve.

Coconut Noodle Soup with Tea-Smoked Shrimp

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the soup

• Two 13.5- to 14-oz. cans coconut milk
• 1 Tbs. red curry paste
• 6 cups lower-salt chicken broth
• 3 stalks lemongrass, lightly smashed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 1/4 cup fresh lime juice
• 2 Tbs. fish sauce
• 1 tsp. granulated sugar
• Kosher salt
• 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
• 1 cup cherry tomatoes, halved

For the tea-smoked shrimp

• 1/4 cup Thai or whole-leaf jasmine tea
• 1/4 cup rice, preferably jasmine
• 1/4 cup light brown sugar
• 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
• Kosher salt
• 2 Tbs. minced cilantro stems

For assembly

• 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
• 1/4 cup lightly packed fresh cilantro leaves
• 2 wild lime leaves, vein removed, cut into short fine threads (optional)

Make the soup

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.


Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.

Smoke the shrimp

Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.


Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.


Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.

Assemble the soup

Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).

Som Tam Phonlamai (Thai Fruit Salad)

Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave it out) and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

• 1 generous Tbs. medium-size dried shrimp, rinsed and patted dry
• 1 oz. palm sugar
• 1/4 tsp. water
• 1 small lime (preferably a Key lime), halved through the stem
• 2 fresh Thai chiles, preferably red
• 1 Tbs. lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 Tbs. Thai fish sauce
• 1 oz. peeled, shredded green papaya (about 1/2 cup, lightly packed)
• 14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 8 oz. mixed crunchy, sweet, and tart fruit (such apple, pear, pineapple, green mango, and persimmon), any inedible skin peeled, cut into irregular 1-inch chunks
• 8 to 10 grapes, halved
• 2 oz. cherry tomatoes (about 4), halved, or quartered if very large
• 2 generous Tbs. coarsely chopped unsalted roasted peanuts

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4
tsp. of water, cover the bowl with plastic wrap, and microwave on low
just until the sugar has softened (not liquefied), 10 to 30 seconds.
Pound the mixture in a mortar (or mash it in the bowl) until you have a
smooth paste. Covered, it will keep soft for up to 2 days.

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 2 of the pieces (reserve the remaining lime for another purpose).

Combine the chiles and 1 heaping tsp. (or less if the fruit is very sweet) of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile, 5 to 10 seconds.

Add the 2 lime wedges and pound very lightly and briefly, just to release the juice, then add the shrimp and pound lightly just to release their flavor (don’t smash or pulverize them).

Add the lime juice, fish sauce, papaya, and carrot. The next step is easy but subtle. You want to use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.

Add the fruit, including the grapes, and pound the same way you did the papaya, barely bruising the fruit and definitely not smashing it.

Add the tomatoes and pound lightly, just to release the juice. Taste the salad and if necessary, season with additional lime juice and fish sauce to achieve a salad that’s, in descending order of prominence, sweet from the fruit, spicy, sour, and a little salty.

Finally, add the peanuts and mix well with the spoon. Transfer to a plate, liquid and all, in a low mound, and serve.

Grilled Corn, Shrimp & Chorizo Salad

This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.

For the vinaigrette:

• 2/3 cup extra-virgin olive oil; more for drizzling
• 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.
• Kosher salt
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/3 cup sherry vinegar
• Freshly ground black pepper

For the salad:

• 8 large ears fresh corn, husked
• Extra-virgin olive oil
• Kosher salt
• 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
• 24 easy-peel shrimp in the shell (16 to 20 per lb.)
• 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
• 1 pint cherry or grape tomatoes, cut in half
• Freshly ground black pepper
• 1 recipe Grilled Garlic Bread

Make the vinaigrette:

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil for about 12 min. more. Strain the oil through a fine sieve and discard the garlic. (If making in advance, store in the refrigerator for up to 2 days.)

Put the vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

Make the salad:

Prepare a medium-high charcoal or gas grill fire. Brush the corn all over with olive oil and season with salt. Grill, covered, turning occasionally until all sides are charred and deeply blistered in places, 6 to 10 min. Remove from the grill, cut the kernels off the cobs while still warm, and put the kernels in a large bowl. Add half the vinaigrette and toss to coat the kernels. Stir in the scallions and set aside.

Reduce the grill temperature to medium, or if using charcoal, let the coals die down a bit. Grill the shrimp and the sausage, turning once halfway through the cooking time, until the shrimp are pink, curled, and cooked through, 4 to 6 min., and the sausages are plump and well browned, 5 to 8 min. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.

While still warm, peel the shrimp and gently fold into the salad, along with the rest of the vinaigrette. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix into the salad. Add the tomatoes and mix gently. Taste and season with pepper and more salt if necessary. Serve the salad warm or at room temperature spooned over slices of grilled garlic bread.

Baked Orzo with Shrimp, Lemon and Feta

All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf.

• 5 Tbs. olive oil, more for the dish
• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 5 oz. baby spinach
• 1 lb. orzo
• 6 oz. feta, crumbled (about 1-1/2 cups)
• 2 tsp. chopped fresh thyme
• Finely grated zest of 1 lemon
• 3/4 cup Panko

Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.

Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.

Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining tsp. thyme, and 1/4 tsp. salt. Sprinkle on top of the pasta.

Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Shrimp with Red Chiles, Ginger, Garlic & Scallions

• 1-1/2 lb. large shrimp, peeled and deveined
• Kosher salt
• 5 Tbs. extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
• 1 Tbs. finely chopped fresh ginger
• 2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. fresh lemon juice; more to taste

Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.

Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

• 3 Tbs. seasoned rice vinegar
• 5 tsp. granulated sugar
• 4 tsp. fish sauce
• Kosher salt and freshly ground black pepper
• 1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
• 2 medium carrots, peeled and grated
• 1 large red bell pepper, seeded and very thinly sliced
• 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
• 1/3 cup chopped lightly salted peanuts
• 2 Tbs. toasted sesame oil
• 2 lb. large or jumbo shrimp, peeled and deveined

Tip:

Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that's labeled "original," "natural," or "plain seasoned." 

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.

In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.