This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.
Meet my new favorite way to cook salmon. The low oven temperature means it's just about impossible to mess up. And the sides—tender kale, plump chickpeas, and caramelized lemons—all come together in the same pan.
This dish is full of vibrant, contrasting flavor and texture combinations: crisp hot edges; smooth, cooling yogurt; sweet coconut milk; spicy, salty, and sour toppings. Balachaung is a Burmese condiment similar to XO sauce that I like using on everything, from sautéed string beans to cucumber salad to soft boiled eggs. You can also make the pancake with leftover sticky rice, even if it was made with water as opposed to coconut milk. It will still be delicious.
We've been taught to use our pickle brine to marinade meat, so kimchi counts, too. Here, it works its magic on shrimp, puncturing it with flavor and then serving as the dressing for a noodle salad.
This weeknight dinner for one is inspired by an incredible garlic shrimp I had at a Chinese restaurant in Hawaii. When roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that's made even saucier thanks to a last-minute pat of butter and spritz of lemon juice.
"This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker."
You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.
"This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette""
From Instant Pot Fast & Easy: "This Thai-style soup is brothy, fragrant, and delicately flavored. While tom kha is typically made with chicken (in which case it’s known as tom kha gai), I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup. Instead, reheat the soup and add them for the last few minutes of cooking."
If you’ve been a longtime fan of What’s Gaby Cooking, you know I *love* avocados. In fact, I even wrote my first cookbook all about this perfect food. So it comes as no surprise that I’ll add them to just about anything within reason,
"I went to a Pampered Chef party where this was served. Many people asked for the recipe! Update: I have revised this recipe due to people having trouble with the instructions. I hope this makes it easier to follow."
Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you.
Calling all tuna sandwich lovers—there’s a new fish sandwich in town. She’s a little glamorous, a little zesty, and she’s sure to be the star of any springtime spread. The centerpiece of this creation is the salmon, simply seasoned with salt and pepper, then slow-roasted to silky, succulent perfection.
Crackling top and bottom, succulent goodness in the center: that’s our seafood paella. We do it Catalan-style, adding both sofrito and picada for a more robust flavor. The former brings the earthy sweetness of caramelized tomatoes, onions, and garlic; the latter delivers the fresh bite of parsley in a saffron-scented olive oil. Lobster stock deepens the from-the-sea juiciness of cuttlefish, squid, mussels, clams, and cod. A lot of our diners tell us it’s the best paella they’ve ever had anywhere in the world. Follow this simple formula and you’ll hear the same when you serve it at home.
A shrimp stock fortified with the floral and smoky notes of dark Jamaican rum does much of the heavy lifting in elevating a simple fall bisque into something memorable and unexpected. Traditional aromatics—carrots, celery, and onions—are sweated with a deseeded Habanero pepper, which adds brilliant brightness. Thyme is the only herb employed, and its deep earthy-woodsy flavor rounds out some of the assertiveness of the Habanero. The creaminess of this bisque comes from full-fat coconut milk, which gently leans into the sweetness of the butternut squash. Finished with a splash more of dark rum, the ingredients—even those used in small quantities, like the lime zest—naturally cohere and confidently connect warm, autumnal notes with bright, upbeat Caribbean-inspired flavors.
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Sean Wen and Andrew Ho started Pinch Crawfish Kitchen at the beginning of 2016 with a dream of bringing their beloved crawfish boils to the people (with help from the Triscuit Maker Fund). Since they take inspiration from their Asian-American backgrounds, their crawfish boils are influenced by flavors you'd more regularly find in Vietnamese or Taiwanese dishes. This recipe comes from co-founder Andrew for one of his favorite Vietnamese seafood dishes -- Tom Rang Muoi.
