RECIPES

March 02 2016

Cooked Fresh Maine Shrimp

Provided by the New York Times

The best way to cook shrimp is the simplest way.  

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April 08 2015

Shrimp with Ouzo and Fennel Cream

Provided by Mel & Sheryl London

We first tasted this dish on the Greek island of Rhodes. A simple stove top sauté of fennel is sparked with the potent Greek ouzo liquor, then tempered with a bit of cream. Served in a typical glazed clay gratin dish called a “giouvetsi” – you feel that you have returned to Rhodes!

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April 08 2015

Shrimp with Asparagus, Ginger & Cilantro

Provided by Mel & Sheryl London

A Chinese influenced dish that is colorful, nutritious, spicy and easy. Cook some rice as a bed for the sauce, and dinner is ready in less than 10 minutes.

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April 08 2015

Saffron Shrimp

Provided by Mel & Sheryl London

Assertive flavors mark this spicy shrimp dish. Serve it over rice, thin fideo noodle nests or angel hair pasta. Add sweet, crisp minted sugar snap peas as an accompaniment and stand back for the accolades.

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April 08 2015

Garlic Shrimp with Saffron

Provided by Mel & Sheryl London

Quickly sautéed in just minutes, this flavorful, elegant dish is particularly good –   and very colorful – over white rice combined with a small can of rinsed, black beans.

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April 08 2015

Chile Shrimp With Tofu and Rice

Provided by Mel & Sheryl London

Lightly coated with a chile based sauce – as hot and spicy as you like it – and mellowed with mild tofu and rice.

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April 08 2015

Baked Shrimp, Greek-Style

Provided by Mel & Sheryl London

If you saw this dish in Greece, it would be called “Garides Youvetsaki” or “Shrimp Baked in Clay.” This anise-perfumed shrimp and tomato dish with the briny edge of feta can be prepared in advance and then finished in the oven in just ten minutes of baking time – just long enough to cook some orzo as an accompaniment.

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April 07 2015

Shrimp Curry

Provided by Mel & Sheryl London

A tangy marinade of hot and cool spices imparts full flavor to the shrimp in 2 hours. Then they simmer quickly in just a few minutes in an onion and yogurt sauce. Fragrant long-grained Basmati rice completes the dish, providing a nice bed to absorb the sauce.

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