Fishes from the deep blue sea
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Sticky Miso Salmon Bowl Recipe
NYT Cooking: Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to th
Shrimp Creole Recipe
NYT Cooking: Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in the roux. You’ll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close
Garlicky Shrimp Tacos Recipe
NYT Cooking: A nod to gambas al ajillo, the immensely popular Spanish tapas dish of garlic prawns, this recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oil that’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save th
Oven-Seared Salmon With Corn and Tomatoes Recipe
NYT Cooking: This one-pan dinner pairs browned fish with a colorful salad of charred corn, tomatoes, scallions, herbs and lime, proving that summer cooking is best when you get out of the way of the ingredients. The salmon develops a crisp crust without requiring a sear on the stovetop thanks to a light coating of mayonnaise and the direct scorch of the broiler. You won’t taste the mayonnaise; instead, it’s th
Spicy Shrimp and Mushroom Stir-Fry Recipe
NYT Cooking: This assertively spicy and savory stir-fry comes together quickly because each ingredient brings so much to the skillet. (And if you use pre-sliced mushrooms, you won’t even need a knife and cutting board.) Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm
Old Bay Shrimp and Macaroni Salad Recipe
NYT Cooking: If a shrimp boil dove into a bowl of macaroni salad, you might end up with something like this: a crowd-pleasing, lemony, peppery, glossy shrimp-and-pasta salad. To infuse all the elements with the flavors of a seafood boil, season the water that cooks the pasta, peas and shrimp with lots of Old Bay. The peas add sweetness to balance the pep (though corn kernels would also be great), while celery
Linguine With Zucchini, Corn and Shrimp Recipe
NYT Cooking: This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer
Spicy Grilled Shrimp Recipe
NYT Cooking: This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices — garlic, lemon, paprika and cayenne — to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it’s fresh. If it doesn’t taste vibrant and smoky, it’s time to buy more
NYT Cooking: Here’s a weeknight take on the classic shrimp boil: a shrimp broil. Broiling is a quick, simple way to cook the crustaceans with excellent results. The shrimp bathe in a pool of olive oil and butter, which helps them to cook all the way through in a few minutes without having to turn them and keeps them tender, not tough. Corn and potatoes are typically boiled with the seafood in traditional seafo
Salmon Roasted in Butter Recipe
NYT Cooking: This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill
NYT Cooking: Featuring succulent sautéed shrimp, onion, poblano chile and melty cheese, these crispy, cheesy tacos — a take on tacos gobernador — veer toward quesadilla territory. Their roots can be traced back to Los Arcos, a revered Mazatlán seafood restaurant where tacos gobernador were created for a visit from the governor of Sinaloa in the early 1990s. The dish evolved over time, and today, variations abo
Joanne Gallagher on Instagram: "“I followed this recipe to a T and have to say its the most amazing shrimp salad ever. Family loved it also and now its a must have at our family get togethers. I wish i could give it more than five stars.” 🌟🌟🌟🌟🌟 Recipe Link in bio!!! What You Need: 1 pound poached shrimp, recipe on the blog 1/2 cup finely diced red bell pepper (Half of a large pepper) 1/2 cup finely diced celery (1 large stalk) 1/2 cup thinly sliced green onion (3 to 4) 1/2 cup (100 grams) mayonnaise, try homemade mayo 2 tablespoons fresh lemon juice 1/4 cup roughly chopped fresh dill 1/4 teaspoon fine sea salt 4 twists of pepper grinder #salads #shrimpsalad #saladsofinstagram #easyrecipes #recipes"
Lemony Shrimp and Bean Stew Recipe
NYT Cooking: With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil woul
Blackened Fish With Quick Grits Recipe
NYT Cooking: Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It’s particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks s