Shrimp

Recipes |
January 20, 2013

Shrimp Pulao

3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander, and Indian red chile powder (or cayenne pepper)

Recipes |
January 20, 2013

Masa-Battered Shrimp

2 quarts oil 12 to 16 Gulf shrimp, peeled, with tails 1 1/2 cups Masa Harina 3/4 cup flour 1/2 teaspoon baking powder 2 eggs 8 ounces Shiner Bock beer Salt, white pepper, and cumin to taste Green pumpkin-seed salsa (recipe below) Orange-jicama salad (recipe below) Heat oil to 350

Recipes |
January 20, 2013

Shrimp Salad

8 medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 ounces uncooked chicken breast, cut into chunks 1/4 small head each of red and green cabbage, chopped 2 teaspoons chopped fresh mint leaves 2 tablespoons chopped bean sprouts 3 garlic gloves, chopped Green tops of 2 green onions, chopped

Recipes |
January 20, 2013

Smoked and Grilled Shrimp

Robert Tabak’s Smoked and Grilled Shrimp 2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive

Recipes |
January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails