Shrimp & Crawfish | Saveur

Thai Green Mango Salad (Som Tum Mamuang)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Nancie McDermott — Mon, 18 Mar 2019 22:33:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Tom yum goong belongs to the family of Thai soups with the prefix “tom yum,” meaning, “boiled together,” with the suffix “goong” translating as prawns or shrimp. Fragrant with lime juice, makrut lime leaves, and lemongrass, this tom yum soup recipe is based on one from Nancie McDermott, author of Real Thai. Find nam prik pao—roasted Thai chile paste—from your local Asian grocery store or order it online from Umamicart.

Yield: 2

Time: 25 minutes

3 large fresh lemongrass stalks
4 cups chicken stock
12 fresh or frozen makrut lime leaves, divided
1 cup canned straw mushrooms, drained
2–4 Tbsp. nam prik pao (roasted Thai chile paste)
8 oz. medium shrimp, peeled and deveined
1 Tbsp. plus 1½ tsp. fish sauce
4–6 bird’s eye chiles, stemmed and smashed with the side of a knife
3 scallions, cut into 1-in. lengths
1 Tbsp. fresh lime juice
Steamed rice, for serving (optional)

Instructions

Trim the tip and root ends of lemongrass stalks and remove and discard their tough outer layers. Using a meat mallet or the side of a large knife, smash the stalks to flatten them, then tie each stalk into a knot and set aside.
To a small pot, add the stock and bring to a boil over high heat. Add the lemongrass and half the lime leaves. Turn down the heat to medium-low, and cook until the broth is fragrant, about 5 minutes.
Remove and discard lemongrass and lime leaves, and turn up the heat to high. Stir in the mushrooms and nam prik pao, to taste, bring to a boil, and cook for 1 minute. Add the shrimp and fish sauce and cook until the shrimp are just cooked through, about 45 seconds. To a serving bowl or soup tureen, add the remaining lime leaves and the chiles, scallions, and lime juice. Just before serving, pour the soup into the serving bowl and stir to combine. Serve hot, with steamed rice, if you like.

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Seafood Gumbo

Janice Macomber — Thu, 11 Sep 2014 20:42:57 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Louisiana native and cookbook author Janice “Boo” Macomber, who taught Cajun-style cooking at the now-closed Accidental Chef Cooking School in Lafayette, Louisiana, gave us the recipe for this subtly spicy seafood gumbo, which stands out even in a region renowned for its many variations on the dish. Into the pot go blue crabs, shrimp, and delicious chunks of lump crabmeat, resulting in a dish that brings to mind the bayous of Southern Louisiana. No matter where you live, be sure to use the freshest seafood available.

Yield: 6–8

Time: 2 hours 30 minutes

6 live blue crabs
½ cup canola oil
½ cup all-purpose flour
6 garlic cloves, finely chopped
4 celery stalks, chopped
1½ large yellow onions, chopped
1 medium green bell pepper, cored, seeded, and chopped
8 cups seafood stock
1 Tbsp. Worcestershire sauce
2 bay leaves
½ tsp. cayenne pepper
Kosher salt and freshly ground black pepper
2 lb. medium shrimp, peeled and deveined, tails removed
1 lb. jumbo lump crabmeat
⅓ cup finely chopped parsley
¼ cup fresh lemon juice
scallions, chopped
Cooked white rice, for serving

Instructions

Clean the crabs: Working with one crab at a time, discard the legs; remove and reserve the claws. Discard the triangular apron on the underside of the crab, pull the body away from the top shell, and discard the shell. Remove the gills and organs; rinse the body under running water. Transfer the crabs to a bowl; refrigerate until ready to use.
In a large pot set over high heat, heat the canola oil, then sprinkle in the flour and stir continuously until it forms a smooth mixture, 1–2 minutes. Turn down the heat to medium-low and cook, whisking continuously and scraping the edges of the pan, until the roux turns a rich dark color, about 30-40 minutes. Stir in the garlic, celery, onions, and bell pepper; cook until the vegetables are soft, 10–12 minutes. Add the reserved crabs, the stock, Worcestershire sauce, bay leaves, cayenne, salt, and black pepper; bring to a boil. Turn down the heat to medium; cook, stirring occasionally, until the soup has slightly thickened, 25–30 minutes. Add the shrimp and crabmeat; cook until the shrimp are pink, 3–5 minutes. Stir in the parsley, lemon juice, and scallions. Serve seafood gumbo with rice.

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Retro Shrimp Pâté

Peter Som — Tue, 24 Jan 2023 15:09:23 +0000

Photography by Peter Som

Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.

This easy shrimp pâté recipe comes from the crinkled kitchen notebook of Peter Som’s grandmother, who made a ‘70s rendition of the dish regularly. Here, Som brings us a fresher, zestier, and less wobbly take on the original that calls for extra citrus and pan-roasted cherry tomatoes (begone, Campbell’s soup!).

As featured in “Peter Som’s Retro Shrimp Pâté Is Primo Finger Food.”

Yield: 6 as an appetizer

Time: 3 hours 25 minutes

1 lb. peeled cooked medium shrimp
2 cups cherry tomatoes
1 Tbsp. tomato paste
2 tsp. olive oil
1 large shallot, finely chopped (¼ cup)
6 Tbsp. unsalted butter
1½ tsp. lemon zest
2 Tbsp. lemon juice
½ cup mayonnaise
¼ cup finely chopped parsley leaves, plus more for garnish
¼ cup thinly sliced scallions, plus more for garnish
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. dry mustard powder
Baguette slices or crackers, for serving

Instructions

To a medium skillet set over medium heat, add the olive oil and tomatoes. Cover and cook, shaking the pan occasionally, until they burst and begin to brown, 5–7 minutes. Transfer to a small bowl, wipe out the skillet, and return it to the stove.
In the empty pan set over medium heat, melt the butter and cook the shallots, stirring occasionally, until soft, about 6 minutes. Stir in the tomato paste and cook until it sizzles, about 1 minute more. Transfer to the bowl with the tomatoes.
In a food processor, pulse the shrimp to a coarse paste, then transfer to a large bowl. Add the lemon zest, lemon juice, mayonnaise, parsley, scallions, salt, black pepper, mustard powder, and reserved tomatoes and shallots. Using a silicone spatula, mix gently to combine.
Scrape into two 1-pint Mason jars, or transfer to a large ramekin, flattening the top. Cover tightly with plastic wrap, pressing on the spread to remove any air bubbles, and refrigerate until set, at least 3 hours. Garnish with additional parsley and scallions and serve chilled with baguette slices for spreading. (Refrigerated, the pâté will keep for up to 5 days.)

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Tamarind Prawn Curry

Karan Gokani — Thu, 19 Jan 2023 15:54:36 +0000

Photography by Ryan Wijayaratne

This Tamil-style prawn curry originating from South India has long been a favorite at London’s beloved Sri Lankan restaurant Hoppers. For this version, cookbook author and Hoppers’ creative director Karan Gokani adapted the restaurant recipe slightly to create a special occasion dish that will take center stage on your home table. Cooking the prawns in their shells serves two purposes: The shells shield the meat from overcooking—keeping it moist and juicy—while the heads also boost the depth and flavor of the curry. At the restaurant, Gokani peels the prawns to make the dish easier to eat, but at home, he prefers to cook fish and prawns with their bones and shells as they “self-stock” on the stove. If you cannot find finger chiles, a small green bird’s eye chile is a suitable substitute; for the dried chile in the tempered fat, Sri Lankan chiles are preferred. Find them in your local South Asian market or substitute Sichuan chiles. Tamarind extract is available pre-strained, or you may make your own using this method. The spices for Hoppers’ unroasted curry powder are actually warmed gently in an oven to dry the ingredients. This extra step intensifies the flavor and extends the shelf life of the spice blend.

This recipe is adapted from Hoppers: The Cookbook by Karan Gokani (Hardie Grant, 2022).

Ingredients

For the unroasted curry powder:

2½ cup (5½ oz) coriander seeds
¾ cup (2½ oz) cumin seeds
15 whole cinnamon sticks (1¾ oz.)
⅓ cup (1½ oz.) fennel seeds
2 Tbsp. plus 1 tsp. (1 oz.) green cardamom seeds
2 Tbsp. plus 1 tsp. (½ oz) fenugreek seeds
1 Tbsp. (¼ oz.) black mustard seeds
1 Tbsp. (⅛ oz.) cloves

For the curry:

14 oz. jumbo shrimp, head and shell on
½ tsp. ground turmeric
1 tsp. flaky sea salt, divided, plus more
2 Tbsp. coconut oil
¼ tsp. fenugreek seeds
8–10 fresh curry leaves
One 1-in. cinnamon stick
8 Thai shallots or 4 medium shallots, finely chopped
2 garlic cloves, finely chopped
1 Tbsp. plus 1½ tsp. unroasted curry powder
1½ tsp. Kashmiri chile powder
1 tsp. ground coriander
1 medium vine-ripe tomato (3½ oz.), finely chopped
⅔ cup coconut milk
¼ cup strained tamarind extract
1 tsp. sugar, plus more
1 Indian green finger chile, halved lengthways (optional)

For the tempered fat:

3 Tbsp. coconut oil
6–8 whole curry leaves
3–4 dried Sri Lankan chiles
2 garlic cloves, thinly sliced

Instructions

Make the unroasted curry powder: Preheat the oven to 160°F. To a large, rimmed baking sheet, add the coriander, cumin, cinnamon, fennel, fenugreek, cardamom seeds, mustard seeds, and cloves. Spread the spices in an even layer, then place in the oven and bake, shaking the tray every 20 minutes, until the spices are fragrant and dry but not yet colored, about 1 hour. Set aside to cool completely to room temperature.
Transfer the cooled spices to a blender or spice grinder and blend to a fine powder. Pass the mixture through a fine strainer, then grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.
Make the curry: Remove the middle shells from the prawns (jumbo shrimp), leaving the heads and tails attached. Place the shells in a small pot, cover with 2½ cups cool water, set over medium heat, and bring to a gentle simmer; cook until the stock is rich and flavorful, about 15 minutes. Remove from the heat, then, using a slotted spoon or spider skimmer, remove and discard the shells. Keep the stock hot while you make the curry.
Remove the vein that runs down the back of each prawn, either by butterflying or by sliding a toothpick underneath the vein and gently pulling it out. In a medium bowl, toss the prawns with the ground turmeric and ½ tsp salt, cover and refrigerate for 30 minutes.
To a medium pot over medium heat, add the coconut oil and cook just until melted and shimmering. Add the fenugreek seeds, curry leaves, and cinnamon stick and cook, stirring continuously, until the leaves are glossy and fragrant, about 30 seconds. Add the shallots and garlic, and continue cooking, stirring frequently, until the shallots are softened and translucent 5–7 minutes. Stir in 1 tablespoon plus 1½ teaspoons of the unroasted curry powder, the Kashmiri chile powder, and ground coriander and continue cooking until the raw smell disappears and the spices become very fragrant, about 1 minute. (Drizzle a little bit of water into the pan if the spices begin to stick.) Stir in the tomato and cook, stirring frequently, until it breaks down to a dry pulp, 7–9 minutes. Stir in 1 cup of the reserved prawn shell stock, bring to a boil, cook until the liquid has reduced by half, about 10 minutes. Add the coconut milk, bring the sauce to a very gentle simmer, then stir in the tamarind, sugar, and remaining salt.
Just before you plan to serve the curry, add the marinated prawns to the sauce. If the sauce is too thick to coat the prawns, add a little bit more of the hot stock to thin. Simmer the prawns until just cooked through, 6–8 minutes. Stir in the green chile (if desired) for the final minute of cooking, then remove from the heat. Season to taste with more salt or sugar. Transfer to a warm platter to serve.
Finish with tempered fat: To a small pot over medium heat, add the coconut oil and cook until melted and shimmering. Add the curry leaves, dried chiles, and garlic and cook, stirring frequently, just until fragrant 30–60 seconds. Sprinkle the leaves, chiles, and garlic over the prawn curry, and drizzle over any remaining coconut oil. Serve immediately.

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Ukoy (Filipino Shrimp Fritters)

Leah Cohen — Tue, 13 Dec 2022 20:26:59 +0000

Photography by Belle Morizio

New York City chef Leah Cohen prepared this crispy, shallow-fried snack for a dinner party with Editorial Director Kat Craddock. Coarsely grating the sweet potatoes using the grater attachment of a food processor helps this quick and savory Filipino snack come together quickly and easily, making it a perfect starter to fire off “à la minute” for hungry arriving guests. Spiced sukang maasim is a Filipino cane vinegar seasoned with onion, garlic, and chiles. The brand Datu Puti is widely available in Asian grocery stores, but if you can’t find it, it’s also available online. Don’t hesitate to buy a large bottle for this ukoy recipe; the product is inexpensive and delicious on all sorts of other fried foods, or even in a bloody Mary.

Featured in: “Shake Off the Winter Blues with Leah Cohen’s Tropical Seafood Feast.”

¼ cup all-purpose flour
1 cup cornstarch
1–2 tsp. kosher salt
¼ tsp. freshly ground black pepper
1–2 tsp. kosher salt
1 tsp. achuete (annatto seed) powder
2 cups peeled, coarsely grated sweet potatoes
1 cup small, peeled shrimp, plus more for topping
½ cup Chinese chives, sliced in 1-in. lengths
Neutral oil, for frying
Spiced sukang maasim (cane vinegar), for dipping

Instructions

In a large bowl, stir together the cornstarch, flour, 1 teaspoon salt, and the black pepper. Whisk in 1 cup of cool water until smooth, then whisk in the achuete powder until the color is evenly distributed. Add the grated sweet potato, shrimp, and Chinese chives, toss gently to evenly coat in the batter, then set aside.
Line a large baking sheet with paper towels and set it by the stove. To a large deep skillet, add oil to a depth of 1 inch and turn the heat to medium-high. When the oil is hot and shimmering, fill a small saucer evenly with about 3 tablespoons of the sweet potato-shrimp mixture, then top with 2–3 more unbattered shrimp. Gently tilt the saucer to slide the mixture into the hot oil in a tidy pancake shape. Cook until the bottom is crispy and browned, about 3 minutes , then, using a slotted spoon or spider skimmer, flip and continue cooking until evenly browned, crispy, and cooked through, 3–4 minutes more. Transfer the ukoy to the lined baking shee; sprinkle with additional salt if desired. Working in batches, continue cooking the rest of the batter. Serve hot, with sukang maasim for dipping.

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Coconut Fried Shrimp Tacos

Kat Craddock — Thu, 22 Sep 2022 14:00:00 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

Santo Chilote is a taqueria and neighborhood music venue on a quiet corner of Todos Santos, Mexico. This recipe is inspired by the restaurant’s popular coconut shrimp tacos, which are served unadorned atop soft and chewy flour tortillas. Diners are free to add their own fixin’s, from an assortment of fresh chiles, pickled vegetables, slaws, and sauces. Recreate the experience at home by serving these with various dishes of your own favorite accompaniments.

Featured in: “The Quest to Find the Ultimate Fish Taco.”

Yield: makes 6 tacos

Time: 40 minutes

1½ cup thinly sliced red onion
1 Tbsp. kosher salt, divided
¼ cup fresh lime juice
1½ cups all-purpose flour
¼ cup cornstarch
1 tsp. dried oregano
¾ cup light beer
2 cups sweetened shredded coconut
1 lb. medium shrimp, peeled and deveined
Six 6-in. flour tortillas, warmed
Habanero salsa (optional), pickled jalapeños, cilantro, shredded red cabbage, and crema or sour cream, for serving
Lime wedges, for serving
Neutral oil, for frying

Instructions

In a medium bowl toss together the onion and a pinch of salt. Add the lime juice and set aside to pickle while you cook the shrimp.
Fit a heavy-bottomed pot with a deep-fry thermometer and add oil to a depth of 1½ inches. Cook over medium-high heat, until the oil reaches 350°F. Line a baking sheet or heatproof platter with paper towels and set it by the stove.
Meanwhile, in a large bowl, stir together the flour, cornstarch, oregano, and 2 teaspoons of salt. Stir in 1 cup of cold water followed by the beer. Pour the shredded coconut onto a wide plate or shallow bowl. Dredge the shrimp in the batter, then dip in the coconut to coat. Fry the battered shrimp in batches until golden brown and cooked through, 4–5 minutes per batch. Use a heatproof slotted spoon or spider skimmer to transfer the shrimp to the lined baking sheet to drain while you continue frying the rest.
Serve the shrimp in warm flour tortillas, with the reserved pickled red onions, habanero salsa, pickled jalapeños, shredded red cabbage, and crema, and lime wedges on the side.

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Our Absolute Best Shrimp Recipes

SAVEUR Editors — Tue, 26 May 2020 16:29:12 +0000

Photography by Belle Morizio

The average American consumes roughly 15 pounds of fresh seafood each year—and a whopping third of that is shrimp. We just can’t get enough of the sweet, juicy crustaceans, whether they’re bobbing in a pot of gumbo, swaddled in a corn tortilla, or stir-fried with noodles in pad thai or lo mein.

A weeknight pinch hitter, shrimp cooks in mere minutes. All that’s standing between you and a satisfying shellfish feast is some straightforward prep work—we’re partial to shelling, deveining, and doing a quick dry-brine—before diving into whatever recipe you’re craving. The following dishes, culled from decades of shrimp infatuation, are our absolute favorites.

Steamed Mixed Shellfish Dumplings

Photography by Heami Lee

In China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and meaty texture of the shellfish are unobscured by any filler. Get the recipe >

Seafood Soup with Ginger and Yuzu Kosho

Photography by Christina Holmes

Flavored with wine and aromatics, this broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles. Get the recipe >

Chicken and Prawn Curry

Photography by Crookes & Jackson

Heaps of ground spices and rich coconut cream make this surf-and-turf stew worthy of a banquet—even if it’s easy enough to whip up on a weeknight. Get the recipe >

Sprouted Seed and Grain Salad with Spiced Prawns

Photography by Ryan Liebe

Juicy spiced shrimp round out this refreshing salad of al dente buckwheat, quinoa, and citrus. Get the recipe >

Pickled Shrimp with Satsuma

Photography by Christina Holmes

Bittersweet satsuma, a citrus fruit native to Louisiana, brightens these pickled shrimp, which get extra oomph from Korean chile flakes. Get the recipe >

Stir-Fried Shrimp and Long Beans with XO Sauce

Photography by Matt Taylor-Gross

This funky and complex shrimp stir-fry owes its deep flavor to Cantonese-style XO sauce, an umami bomb made with dried shellfish and chiles. Get the recipe >

Prawns with Edamame Slaw and Carrot Miso Sauce

Photography by Matt Taylor-Gross

Carrot juice is the secret ingredient in this refreshing shrimp salad dressed with warm, gingery white miso vinaigrette. Get the recipe >

Philippine Paella

Photography by Matt Taylor-Gross

This is paella like you’ve (probably) never seen it before—with sticky rice, coconut milk, and handfuls of chopped scallions. Get the recipe >

Shrimp Remoulade

Photography by Christopher Hirsheimer

Creamy, tangy remoulade is the perfect foil for plump shrimp. Get the recipe >

Andy Ricker’s Pad Thai with Pork and Shrimp

Photography by Eva Kolenko

This craveable pad thai recipe comes from Thai-food eminence Andy Ricker. He perfected it, so you don’t have to. Get the recipe >

Spaghetti with Shrimp Rundown Sauce

Photography by Jenny Huang

Rundown is a coconut milk-based Jamaican stew popular throughout the Caribbean. In this reinterpretation, a stock of shrimp shells makes a bisque-like sauce that’s used to dress fresh pasta. Get the recipe >

Shrimp, Avocado, and Crispy Potato Smorrebrod

Photography by Marcus Nilsson

When you can’t look at another plain avocado toast without yawning, make this Danish open-face sandwich crowned with chilled shrimp. Get the recipe >

Salt and Pepper Shrimp

Photography by Paola + Murray

The crunchy, spicy Chinatown staple is surprisingly easy to reproduce at home. Get the recipe >

Peel-and-Eat Shrimp

Photography by Belle Morizio

“Some of my best memories of living in Baton Rouge or visiting my mother in New Orleans were walking into a friend’s house to find a mess of still-steaming peel-and-eat shrimp,” says My America: Recipes from a Young Black Chef author Kwame Onwuachi. “Smothered in house spice, sweetened with garlic, and silky with melted butter, they burst with flavor with every bite.” Get the recipe >

Satay Udang (Shrimp Satay)

Photography by Belle Morizio

Ground candlenuts mellow out this spicy shrimp satay that hails from coastal Singapore. Get the recipe >

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Shrimp Scampi

SAVEUR Editors — Mon, 18 Mar 2019 22:50:24 +0000

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

In this Italian American classic, sautéed shrimp are tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. This recipe is inspired by the shrimp scampi served at New York’s legendary Rao’s.

Featured in: “Christmas Eve Means Shrimp Scampi.”

Yield: serves 6

Time: 30 minutes

1 cup extra-virgin olive oil
2 lb. large shrimp, peeled, deveined, and butterflied
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 lb. dry linguine
1½ cups dry white wine
½ cups chicken stock
¼ cups plus 1 Tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
5 garlic cloves, finely chopped
8 tbsp. unsalted butter, cubed
2 tbsp. finely chopped parsley

Instructions

To a large skillet set over medium-high heat, add the oil. While the oil heats, to a large bowl, add the shrimp and flour and toss to coat. When the oil is hot and shimmering, add enough shrimp to fill the pan without crowding. Fry, turning once, until golden, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Repeat with the remaining shrimp and set aside. Discard the oil, wipe the skillet clean, and return it to the stove.
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, about 10 minutes. Drain, return the pasta to the pot, and cover to keep warm.
While the pasta cooks, make the sauce: To the empty skillet, add the wine, stock, lemon juice, Worcestershire, and garlic and turn the heat to high. Cook until reduced by half, about 5 minutes. Whisk in the butter and season to taste with salt and black pepper. Turn the heat to medium, stir in the reserved shrimp, and cook until heated through, about 1 minute.
Pour the shrimp and sauce over the pasta, add the parsley, and use tongs to gently combine. Serve immediately.

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Grilled Shrimp with Miso and Soba Noodle Salad

Farideh Sadeghin — Mon, 18 Mar 2019 22:41:34 +0000

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns ». Farideh Sadeghin

Munchies culinary director Farideh Sadeghin’s miso marinade for grilled shrimp doubles as a dressing for a flavorful salad of watercress, scallions, and soba noodles. She likes to add a handful of Rhode Island chef Benjamin Sukle’s toasted seeds for a little extra sweetness and crunch.

Yield: serves 4

Time: 15 minutes

½ cups sesame oil
¼ cups mirin
2 tbsp. white miso
1 lb. large shrimp, peeled and deveined, tail-on
One 8-oz. package dried soba noodles
6 oz. watercress
4 scallions, cut crosswise into 1½-in. long pieces
2 tbsp. Toasted Seed Mix

Instructions

In a medium bowl, whisk together the sesame oil, mirin, and miso. Remove and set aside half of the dressing, then toss the shrimp with what remains in the bowl. Cover and refrigerate the shrimp for at least 30 minutes and up to 4 hours.
Bring a medium pot of water to a boil. Add the soba noodles and cook, stirring occasionally, until just tender, 6–8 minutes. Drain the noodles and rinse well under cold running water to cool. Transfer to a large bowl and toss with the reserved marinade, watercress, and scallions.
Heat a grill or grill pan over medium heat. Thread the shrimp onto four 8-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using. grill, turning once, until cooked through, about 3 minutes. Serve with the soba salad and toasted seeds.

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