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Ale-Battered Shrimp with Tartar Sauce

(Bon Appétit, January, 1999)

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Amalfi-Style Shrimp

(Washington Post, September, 2010)

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Angel Hair Pasta with Shrimp and Spinach

(Cooking Light, June, 2003)

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Arugula, Watermelon, Feta And Shrimp Salad

(Washington Post, August, 2004)

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Asian Shrimp and Cabbage Salad

(Food & Wine, August, 2007)

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Caribbean Mango and Steamed Shrimp Salad

(Food & Wine, January, 2003)

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Caribbean Shrimp Salad with Lime Vinaigrette

(Cooking Light, January , 2008)

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Loads of flavor, fruits, and veggies, but high is sodium.

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Citrus-Jalapeño Shrimp

(Food & Wine, February, 2011)

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Confetti Quesadillas

(Cooking Light, April, 1998)

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Great use of veggies however recipe is a high in sodium

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On September 6, 2007, 10:25 pm pam said:

I always find myself going back to these tasty quesadillas. They are simple to make, taste great and incorporate shrimp giving me some of my weekly ‘fish’ allotment. I cut the shrimp into tiny bit sized pieces so the quesadillas are easier to eat. The recipe uses mozzarella but Monterey Jack or other cheeses works here depending on what you have on hand. I top these with salsa – homemade whenever I have time and fresh tomatoes.


Creamy Chick Pea Soup with Shrimp and Anise Seed

(My Calabria by Rosetta Costantino and Janet Fletcher, 2010)

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Gemelli with Shrimp, Red Bell Peppers, and Peas

(Bon Appétit, March, 2003)

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Goan Shrimp Curry

(Food & Wine, March, 2011)

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On March 10, 2011, 10:54 am foodieprincess said:

I have yet to meet a curry that I didn't like and this one is no exception. Warm and fragrant with just the right amount of heat. Great for a weeknight family dinner or a large crowd.


Grilled Shrimp With Rmoulade

(Coastal Living, December, 2010)

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Ham and Shrimp Croquettes

(Saveur, November, 2006)

A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
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Lemony Shrimp Salad With Couscous

(Real Simple, July, 2011)

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Linguine with Lemon-Garlic Shrimp

(Fine Cooking, February/March, 2011)

This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.
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Orzo Risotto with Buttery Shrimp

(Food & Wine, March, 2006)

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Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

(Fine Cooking, August/September, 2010)

Halving the shrimp lengthwise makes a small amount seem more abundant. This salad is best the day it’s made, but it’s a tasty leftover, too. Just toss it with a little of the remaining vinaigrette and serve it warm or at room temperature, not cold.
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Roasted Shrimp And Mushrooms With Ginger And Green Onions

(Bon Appétit, January , 2008)

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Shrimp and Goat Cheese Risotto

(Food & Wine, September, 2002)

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Shrimp and Scallop Stew with Israeli Couscous Pilaf

(Martha Stewart Living, December/January, 1995)

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On January 27, 2009, 8:11 pm reciperose said:

Very quick and easy. Enjoyed with sliced avocado to cool the slightly spicy sauce.


Shrimp Scampi

(Lidia’s Italy in America by "Lidia Matticchio Bastianich, Tanya Bastianich Manuali", 2011)

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Shrimp scampi masala

(American Masala by "Suvir Saran, Raquel Pelzel", 2007)

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Shrimp Scampi With Quick Preserved Lemon and Fennel on Polenta

(Bon Appétit, September, 2010)

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Shrimp-and-Sausage Jambalaya

(Coastal Living, March, 2011)

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