A bag of frozen cooked shrimp is my trick to hosting made easy. Once thawed, they can be chopped and mixed into a gochujang-spiced mayo, which recalls the taste of your go-to sushi roll. But instead of serving the shrimp salad over rice, I spoon it onto a crunchy leaf of ever so slightly bitter … Read more
No shade to turkey sandwiches, but I’m much more likely to crave this Malaysian-style curry laksa soup the day after Thanksgiving. Zesty, spicy, and bound to awaken my palate, the coconut milk-based broth makes good use of the turkey carcass that served me so well the day before (outside of the holiday season, use the … Read more
“I learned this recipe from my mother,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Large shell-on shrimp cook quickly (but gently thanks to the shell that prevents them from getting tough or rubbery) in a bath of Old Bay, butter, and a bit of celery for color and fresh crunch. “It’s … Read more
Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful. Straining the oil from the toasted, crunchy mixture does double duty: It keeps the topping from going soggy as it cools, and it allows you to … Read more
These saucy shrimp borrow from the earthy, spicy flavors of a Mexican mole to create a one-pan recipe that comes together in just 30 minutes. To mimic the complex flavor of a slow-cooked sauce, tomato paste gets caramelized with cocoa powder, smoked paprika, chili powder, and cayenne, creating a smoky, savory base. Throwing the shrimp … Read more
Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … Read more
Step 1 Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as much brine out of kimchi as possible. Measure out ½ cup brine (it’s okay if you have less) and set aside; discard any excess. Coarsely chop half of kimchi; finely chop remaining kimchi. Set aside … Read more
You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce. Haemul pajeon are filled with scallions (pa), a … Read more
A vodka-and-cornstarch-based batter creates a coating that fries up gloriously golden brown, with a seriously crunchy exterior that gives way to tender bites of shrimp and tangy giardiniera. One cup of liquor might seem like a shocking amount, but it’s what makes the fry so intensely crisp. The alcohol in vodka won’t bind to flour … Read more
Step 1 Toss 1 lb. medium shrimp, peeled, deveined, with 2 Tbsp. Cajun seasoning in a small bowl to combine. Step 2 Pulse 1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until combined but still … Read more