From classic shrimp cocktail and scampi to har gow and shrimp and grits.
We've taken to dry-brining just about all of our shrimp to ensure that they have a snappy bite, and we also have a few other
for a variety of cooking methods. Well-prepared shrimp can be used in all sorts of dishes, from classic shrimp cocktail and scampi toand shrimp and grits, and we've rounded up 15 of our favorite recipes that showcase the shellfish in all its glory. Note: The local grocery store might have an overwhelming number of option when it comes to buying shrimp. We've got an
to help you out, but the short story is that we typically stick with shell-on, head-off shrimp from the freezer section.Perfect shrimp cocktail starts with perfectly plump and tender shrimp. Getting there requires dry-brining the shrimp in baking soda and salt before poaching them in court bouillon. To evenly cook the shrimp, we start them in low-temperature water and slowly heat it to 170°F.
the shrimp are mixed with a lime- and ketchup-based sauce. It's a wonderfully summery dish, but it also can veer toward the sweet side. Our version keeps the sugar in check by replacing a lot of the ketchup with tomato purée. Don't bother with a court bouillon for poaching the shrimp since the sauce is plenty flavorful, as it's made with lime juice, orange juice, diced white onion, chilies, and cilantro.
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