Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

• 
  
  1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small yellow onion, finely chopped (about 3/4 cup)
  
  


• 
  
  1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)
  
  


• 
  
  10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)
  
  


• 
  
  1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Shrimp Cocktail Martini

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.

For the pickled shrimp and tomatoes:

• 
  
  2 cups cherry tomatoes
  
  


• 
  
  1-1/2 cups Champagne vinegar
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  1 Tbs. prepared horseradish
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  1 Tbs. crushed red pepper flakes
  
  


• 
  
  1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
  
  

For the cocktails:

• 
  
  12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
  
  


• 
  
  6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry
  
  

Make the pickled shrimp and tomatoes:

Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.

Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.

In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:

Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.

For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1/2 cup finely chopped red onion
  
  


• 
  
  2 oranges
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  
  


• 
  
  5 oz. baby spinach (5 lightly packed cups)
  
  


• 
  
  1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  
  


• 
  
  1/4 cup roasted, salted shelled pistachios
  
  

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.

Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.

Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.

Brazilian Chicken & Shrimp Stew (Xim-Xim)

This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for palm oil), coconut milk, and nuts. You can substitute olive oil for the dendê oil. For more information on these authentic Brazilian ingredients, check out our ingredient profiles.

• 
  
  3 cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large white or yellow onion, coarsely chopped (3 cups)
  
  


• 
  
  2 large ripe plum tomatoes, peeled, seeded, and coarsely chopped (1 cup)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro stems and leaves plus 1/2 cup whole leaves for garnish
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  4 fresh Thai bird chiles, coarsely chopped, or jarred malagueta peppers, drained
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 bone-in, skinless chicken thighs (1-1/2 lb.)
  
  


• 
  
  1 lb. jumbo shrimp (21 to 25 per lb.), shelled and deveined
  
  


• 
  
  2 Tbs. plus 1/3 cup lightly salted cashews, toasted
  
  


• 
  
  3 Tbs. olive oil or well-shaken dendê and soy oil blend
  
  


• 
  
  3/4 cup well-stirred canned coconut milk
  
  


• 
  
  Hot cooked white rice for serving
  
  

Peel and chop the garlic. Sprinkle with 1 tsp. salt, and with the side of a heavy chef’s knife, mash to a paste. Transfer to a food processor and add the onion, tomatoes, chopped cilantro stems and leaves, lime juice, chiles, ginger, and 1/4 tsp. black pepper. Pulse until finely chopped and almost smooth. Put the chicken and shrimp in a large bowl, add the onion mixture, and turn to coat well. Cover and refrigerate for 1 to 2 hours.

Meanwhile, pulse 2 Tbs. of the cashews in a spice grinder just until finely ground; do not let them form a paste.

Remove the chicken from the marinade, brushing excess marinade back into the bowl. Pat the chicken dry with paper towels. Season on both sides with 1/4 tsp. salt. Heat 2 Tbs. of the olive or dendê oil in a 5- to 6-quart Dutch oven over medium heat. Add the chicken and cook, turning once, until very lightly browned on both sides, about 4 minutes per side. Transfer the thighs to a plate as they are browned.

Remove the shrimp from the marinade and set them aside. Put the marinade in the Dutch oven, add the coconut milk and ground cashews, and cook over medium heat, stirring and scraping the bottom of the pan, for 3 minutes to cook off the raw onion flavor.

Return the chicken to the Dutch oven, reduce the heat to low, cover, and simmer, stirring occasionally and turning the chicken halfway through cooking, until the chicken is tender and cooked through, about 25 minutes total.

Increase the heat to medium, stir in the shrimp, and cook, stirring constantly, just until the shrimp are bright pink and nearly opaque throughout, 2 to 3 minutes; they will continue to cook after they’re removed from the heat. Off the heat, stir in half the remaining cashews and half the whole cilantro leaves. Season to taste with salt.

Transfer the chicken to a large deep platter and pour the shrimp and sauce over it. Drizzle with the remaining 1 Tbs. dendê or olive oil, top with the remaining cashews and cilantro leaves, and serve hot with the white rice.

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.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

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.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  12 grape tomatoes
  
  


• 
  
  1/2 cup thinly sliced fennel
  
  


• 
  
  3 medium cloves garlic, thinly sliced
  
  


• 
  
  1 cup thinly sliced escarole leaves
  
  


• 
  
  1 Tbs. amontillado sherry
  
  


• 
  
  1 cup fish broth or bottled clam juice
  
  


• 
  
  16 littleneck clams, scrubbed
  
  


• 
  
  16 mussels, debearded and scrubbed
  
  


• 
  
  6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
  
  


• 
  
  1 cup thinly sliced kale leaves
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup fresh flat-leaf parsley; more for garnish
  
  


• 
  
  1/2 tsp. fresh rosemary, minced
  
  


• 
  
  Finely grated zest of half a lemon (2 tsp.)
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Shrimp with Spicy Asian Peanut Dipping Sauce

• 
  
  2 medium limes
  
  


• 
  
  1/2 cup creamy peanut butter (preferably natural)
  
  


• 
  
  2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
  
  


• 
  
  3 Tbs. chopped fresh mint; more for sprinkling
  
  


• 
  
  1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on
  
  

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Jumbo Shrimp Cocktail

This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren't otherwise being used. 

For the cocktail sauce:

• 
  
  3/4 cup ketchup
  
  


• 
  
  1/4 cup bottled chili sauce, such as Heinz
  
  


• 
  
  2 Tbs. finely grated fresh horseradish
  
  


• 
  
  Juice of half a medium lemon
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1/2 Tbs. Tabasco sauce
  
  


• 
  
  1/2 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the shrimp:

• 
  
  2 cups dry white wine
  
  


• 
  
  10 black peppercorns, cracked
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Small bunch of assorted fresh herbs, such as parsley, thyme, dill, and chives
  
  


• 
  
  2 medium lemons, cut into 1/4-inch-thick slices
  
  


• 
  
  3 Tbs. fine sea salt
  
  


• 
  
  40 extra-jumbo (16 to 20 per lb.) or larger shell-on shrimp (preferably wild-caught)
  
  


• 
  
  Cracked ice or lettuce leaves for serving
  
  

Make the cocktail sauce

In a medium bowl, whisk together the sauce ingredients. Cover and chill in the refrigerator.

Prepare the shrimp:

Tip:

It can be tricky to tell when shell-on shrimp are cooked through, so check them for doneness early on, and don’t rely solely on
the cooking time listed.

In a 6-quart pot, combine 6 cups water and the wine; bring to a boil over high heat. Tie the peppercorns, bay leaves, pepper flakes, and herbs in a piece of cheesecloth to make a bundle. Add the bundle to the pot, adjust the heat to maintain a steady simmer, and simmer for 25 minutes. Add the lemon slices and salt (the broth should be as salty as seawater). Add the shrimp and cook, stirring occasionally, until just opaque throughout, about 3 minutes, depending on the size of the shrimp. To check for doneness, cut through the shell and into the middle of one shrimp with a paring knife. With a skimmer or slotted spoon, transfer the shrimp to a large rimmed baking sheet. Spread them in a single layer and let cool slightly, about 5 minutes. Transfer to the refrigerator and let cool completely, about 1 hour.

Peel the shrimp, leaving the tails intact. Using a paring knife, make a shallow slit down the middle of the back of each shrimp to expose the black vein. Lift out each vein with the tip of the knife and wipe it off with a paper towel.

Serve:

Arrange the shrimp on beds of ice or lettuce leaves in cocktail glasses and serve with the cocktail sauce on the side.

Thai Seafood Salad (Yum Talay)

This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle of chile heat.
In Thai cuisine, a yum is a hearty dish consisting mostly of meat, fish, or seafood, tossed just before serving with a simple mixture of fish sauce, fresh or dried chiles, lime juice, and herbs and often served atop a bed of salad greens. A yum is a stand-alone dish, perfect for a light main course or even an appetizer. The word yum refers to the action of combining an array of hot and tangy ingredients, and talay is the Thai word for ocean; thus, the mixed seafood version is called yum talay.
You can prepare the components in advance but be sure to yum the dressing and seafood right before serving—this is the key to keeping the vibrant flavors distinct.

For the seafood:

• 
  
  24 small mussels
  
  


• 
  
  1 Tbs. table salt
  
  


• 
  
  3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
  
  


• 
  
  1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
  
  


• 
  
  1/2 lb. sea scallops or bay scallops
  
  


• 
  
  1/4 lb. fresh or pasteurized jumbo lump crabmeat
  
  

Tip:

You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.

For the dressing:

• 
  
  6 Tbs. fresh lime juice (from 2 limes)
  
  


• 
  
  4-1/2 Tbs. fish sauce
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
  
  


• 
  
  2 tsp. finely chopped garlic (2 medium cloves)
  
  

For the salad:

• 
  
  2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
  
  


• 
  
  3 Tbs. thinly sliced shallot (1 large)
  
  


• 
  
  1/3 cup thinly sliced scallions (4 to 5, white and green parts)
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  1/4 cup coarsely chopped fresh mint
  
  


• 
  
  1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
  
  


• 
  
  1/2 cup halved cherry or grape tomatoes
  
  

Tip:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

Cook the seafood:

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high heat. Bring to a rolling boil and cook until the shells have opened, 1 to 2 minutes. Remove from the heat, transfer to a plate, and let stand until cool enough to handle. Discard any unopened ones. Remove the cooked mussels from their shells and put in a medium bowl; discard the shells and cooking liquid.

To cook the remaining seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl with the mussels.

After the water returns to a rolling boil, add the squid and cook just until they become firm and the rings turn bright white, about 1 minute. Scoop them out and drop them into the bowl along with the shrimp and mussels.

When the water returns to a rolling boil, cook the scallops until just cooked through and no longer translucent inside, 1 to 2 minutes for bay scallops, 2 to 3 minutes for sea scallops. Scoop them out and drop into the bowl as well (if using sea scallops, you may want to halve or quarter them first).

Add the lump crabmeat chunks to the bowl of seafood. Set the seafood aside on the counter while you prepare the dressing and other ingredients for the salad.

Make the dressing:

In a medium-large bowl, combine the lime juice, fish sauce, sugar, chiles, and garlic. Stir to dissolve the sugar and combine everything well. Set aside.

Assemble the salad:

Arrange the lettuce on a large serving platter or on individual serving plates as a bed for the seafood.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add the shallots and use your hands or a wooden spoon to gently toss everything well. Add the scallions, cilantro, and mint and mix well again. Scoop the seafood onto the platter or serving plates with a slotted spoon. Toss the cucumber and tomato in the dressing remaining in the bowl and scatter around the seafood. Drizzle any remaining dressing from the bowl over the salad, especially over any lettuce not covered by the seafood. Serve immediately.

Salt-and-Pepper Shrimp with Garlic and Chile

For a quick, easy, and fresh-tasting dinner, you can always count on shrimp. Using easy-peel shrimp will speed prep because the shells are slit open and they’ve been deveined. You'll want to use your fingers to dig in, so keep lots of napkins on hand. 

• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Pinch of Chinese five-spice powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  
  5 large cloves garlic, finely chopped
  
  
  


• 
  
  
  1 serrano chile, thinly sliced into rounds
  
  
  


• 
  
  4 large scallions (green parts only), sliced 1/4 inch thick
  
  


• 
  
  1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
  
  


• 
  
  3-1/2 Tbs. peanut or canola oil
  
  


• 
  
  1 small lime, cut into 4 wedges
  
  

In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.

Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.

In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to the prepared sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

Beer-Battered Coconut Shrimp with Rémoulade Sauce

A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A cast iron pan is ideal for frying these shrimp because it holds a
fairly constant temperature even when shrimp are added to the oil. As a result, the shrimp's coating is quickly sealed and absorbs less oil.

For the rémoulade sauce

• 
  
  1/2 cup mayonnaise
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. minced celery
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  1 Tbs. finely chopped capers
  
  


• 
  
  1 Tbs. whole-grain mustard
  
  


• 
  
  1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Freshly ground black pepper to taste
  
  

For the shrimp

• 
  
  about 4-1/2 cups peanut or canola oil
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. Cajun seasoning
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup pale lager beer, such as Corona
  
  


• 
  
  2 Tbs. Frank’s RedHot Original cayenne pepper sauce or other hot sauce
  
  


• 
  
  1/2 cup panko
  
  


• 
  
  1/2 cup unsweetened shredded coconut
  
  


• 
  
  12 colossal (13 to 15 per lb.) shrimp, peeled and deveined, tails intact
  
  

Make the rémoulade sauce

In a small bowl, combine all of the sauce ingredients and set aside.

Coat and fry the shrimp

Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360°F over medium heat.

Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp. salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.

Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.

Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360°F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.

Serve the shrimp with the rémoulade sauce.

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.

Creole-Style Shrimp Jambalaya

A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich hue. The shrimp are cooked for a long time, which may seem odd, but this method yields a flavorful jambalaya with tender—never mushy—shrimp. If you can find head-on shrimp, this is the place to use them; just remove and discard the heads at the point in the recipe where you peel and devein the shrimp.

• 
  
  6 scallions, thinly sliced (about 1 cup), trimmings reserved
  
  


• 
  
  3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
  
  


• 
  
  1 medium yellow onion, finely chopped (about 1 cup), trimmings reserved
  
  


• 
  
  2 lb. large (31 to 35 per lb.) shrimp, preferably wild-caught
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
  
  


• 
  
  1/4 lb. ham, cut into 1/4-inch dice
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1/8 tsp. chili powder
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups long-grain white rice
  
  


• 
  
  1 tsp. sweet paprika
  
  


• 
  
  Hot sauce, preferably Crystal (optional)
  
  

In a 4-quart heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5-1/2 cups of water; bring to a boil over high heat. Add the shrimp, let the water return to a boil, and cook until pink and cooked through, about 3 minutes. Remove from the heat and let sit for 3 minutes. Strain through a sieve set over a large glass measuring cup, reserving the stock. You will need 4-1/2 cups of stock, so add water if necessary. When cool enough to handle, peel and devein the shrimp. Discard the shells and trimmings.

Melt the butter in a 5- to 6-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium-high heat. Add the celery, onion, and bell pepper and cook, stirring often, until softened, about 7 minutes. Add the ham and the reserved shrimp and cook, stirring often, until any excess moisture evaporates and the ham and vegetables begin to brown, about 5 minutes. Add the tomato paste and cook, stirring, until a shade darker, about 3 minutes. Stir in the bay leaf, thyme, cayenne, chili powder, allspice, cloves, and 1-1/2 tsp. salt. Stir in the rice. Add the reserved stock and bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.

Remove the pot from the heat. Sprinkle the paprika over the jambalaya and, using a fork, gently fluff the scallions and paprika into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.

Shrimp with Spicy Asian Peanut Dipping Sauce

• 
  
  2 medium limes
  
  


• 
  
  1/2 cup creamy peanut butter (preferably natural)
  
  


• 
  
  2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
  
  


• 
  
  3 Tbs. chopped fresh mint; more for sprinkling
  
  


• 
  
  1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on
  
  

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Crab & Scallion Stuffed Shrimp

For this recipe, avoid shrimp that's already been deveined; because it's been slit down the back, it can't be butterflied properly.

• 
  
  3-1/2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Two drops Sriracha hot sauce (or other Asian chile sauce)
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. backfin crabmeat, drained and picked over for shells
  
  


• 
  
  1-1/4 cups fine fresh breadcrumbs
  
  


• 
  
  16 jumbo shrimp (16 to 20 per lb.), butterflied
  
  


• 
  
  1 small head frisee lettuce, torn into bite-size pieces
  
  


• 
  
  1-1/2 tsp. extra-virgin olive oil
  
  

Make the stuffing:

In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbs. of the chopped parsley, 1 tsp. of the lemon juice, the lemon zest, the mustard, 1/4 tsp. salt, and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.

In a 10-inch skillet, melt the remaining 1-1/2 Tbs. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbs. chopped parsley and 1/4 tsp. salt.

Stuff the shrimp:

Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Bake the shrimp:

Position a rack in the center of the oven and heat the oven to 400°F. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12 to 14 minutes. While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp. lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.