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Apricot Shrimp Skewers

(Sunset, May, 2010)

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Aquavit-Marinated Shrimp

(Bon Appétit, June, 1998)

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Armagnac-Doused Shrimp

(Food & Wine, September, 2004)

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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

(Fine Cooking, April/May, 2010)

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.
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Artichoke Leaves with Shrimp and Fennel

(Coastal Living, November, 2001)

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Artichoke Puree With Crispy Shrimp And Lime

(Quick Fix Meals With Robin Miller, Episode: Quick Fix Comfort Zone, Season: 5)

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Artichoke Rice Salad With Shrimp

(Paula’s Home Cooking, Episode: Supper Club, Season: 6)

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Arugula Salad With Seared Shrimp And Roasted Red Bell Pepper Vinaigrette

(Guy’s Big Bite, Episode: Mama Penny’s Menu, Season: 1)

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Arugula Salad with Shrimp and Grapes

(Cooking Light, June, 2002)

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Arugula, Watermelon, Feta And Shrimp Salad

(Washington Post, August, 2004)

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Asian Bow-Tie Pasta Salad With Shrimp And Vegetables

(Bon Appétit, November, 1997)

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Asian Broth with Poached Shrimp, Scallops, and Soba Noodles

(Martha Stewart Living, May, 2000)

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Asian Noodle Salad With Shrimp

(Bon Appétit, May, 2009)

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Asian Noodles with Asparagus and Shrimp

(Cooking Light, January, 2004)

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Asian Rice Noodle and Shrimp Soup

(Health, October, 2010)

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Asian Rice Salad With Shrimp

(Food Network Magazine, July, 2010)

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Asian Rice with Shrimp and Snow Peas

(Cooking Light, May, 2007)

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Asian Shrimp and Cabbage Salad

(Food & Wine, August, 2007)

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Asian Shrimp And Noodle Salad

(Bon Appétit, August, 1997)

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Asian Shrimp and Zucchini Skewers With Noodle Salad

(Sunset, September, 2010)

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Asian Shrimp Canapes

(Real Simple, August, 2009)

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Asian Shrimp Salad

(Melting Pot, Episode: Far East Delights, Season: 1)

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Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers

(Food & Wine, June, 2002)

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Great summer veggie dish

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Comments:

On August 15, 2007, 7:08 pm chris said:

I prefer rice vinegar to red wine vinegar and substitute green onion for red onion in this recipe. To prepare, I sauté the white part of the scallions, most of the garlic and ginger with the shrimp and add just a tiny amount of these ingredients raw to make the dressing. I serve with limes rather than lemons when I can. A few times I have replaced the vegetable oil with a light peanut oil and added chopped toasted peanuts to the sauté before serving. Lots of variations will work with these ingredients. If fresh water chestnuts are available try using them in place of the Jicama.


Asian Shrimp With Pasta

(Southern Living, May, 2004)

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Asian Shrimp, Pineapple, And Peanut Salad

(Bon Appétit, March, 2010)

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