Lemon-Avocado Spaghetti With Shrimp

Suggested tweaks: You could simplify the dish further by cutting out the shrimp if you'd like. Or, change the protein entirely to a bit of bacon or small pieces of chicken.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large red onion, finely sliced
• 1/4 cup (60 ml) dry white wine
• 8 ounces (225 g) small shrimp, shelled and deveined
• Olive oil
• Salt
• 1 pound (455 g) spaghetti or any pasta, preferably Felicetti Monograno
• 1 avocado
• Zest and juice of 1 lemon
• Freshly ground black pepper

Procedures

1. In a skillet large enough to hold the pasta, combine the onions and wine over medium heat and simmer until the onions are soft, about 10 minutes. Add the shrimp and raise the heat to high to evaporate any remaining wine; cook until the onions are caramelized and the shrimp are cooked, about 5 minutes. Off the heat, add 1 tablespoon oil and salt to taste.
   
2. Boil the pasta in salted water until it is al dente. Drain and toss with the onions.
   
3. Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth. Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed. Top the pasta with the remaining zest and pepper.

Squid Ink Pasta With Shrimp and Scallops

Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1/4 cup olive oil
• 1 pound medium shrimp, shells removed and deveined (tails optional)
• 12 medium scallops
• 3 garlic cloves, thinly sliced
• 1/2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 1/3 cup ripe, chopped seeded tomato
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup juice from 1 to 2 lemons
• 1 tablespoon unsalted butter
• 1 pound squid ink pasta

Procedures

1. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
   
2. Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

Special equipment: Heavy bottomed pan

Ingredients

serves Serves 2, active time 10 minutes prep, 15 minutes cooking, total time 25 minutes

• 1 cup cleaned and deveined shrimp
• 1 teaspoon turmeric powder (divided)
• 1/2 tablespoon grated ginger (divided)
• 1/2 teaspoon ground red pepper
• 1 1/2 tablespoon coconut oil/ vegetable oil
• 3 cloves
• 3 white cardamom pods
• 1 inch piece cinnamon
• 1/2 tablespoon grated garlic (about 2 medium cloves)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 green chillies slit lengthwise
• 10 curry leaves
• 1 cup thin coconut milk
• Kosher salt
• 1 large tomato cut in thin rounds
• 1/2 cup thick coconut milk
• Cooked rice and poppodom for serving

Procedures

1. Toss shrimp in a small bowl with 1/2 teaspoon turmeric, 1/2 teaspoon ginger and ground red pepper. Let rest 15 minutes.
   
2. Heat oil in a heavy bottomed pan on medium heat until shimmering. Add cloves, cardamom, and cinnamon and stir until fragrant, about 1 minute. Add remaining ginger, garlic, onion and chilli and stir until fragrant and onion softens, about 5 minutes. Add curry leaves and stand back as they splutter. Stir until fragrant, about 30 seconds. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk and salt. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque, about 5 minutes. Add the thick coconut milk and bring to a gentle boil, about 1 minute. Serve hot with white rice and poppadoms.

Fiery Indian Shrimp Curry

Special equipment
Mortar and pestle or spice mill

Ingredients

serves Serves 4, active time 25 minutes, total time 45 minutes

• For the Spice Blend:
• 1 teaspoon coriander seed
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon cloves
• 1/4 teaspoon whole mustard seeds
• 3 to 4 coriander pods
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
•  
• For the Curry:
• 2 tablespoons vegetable oil
• 6 serrano chiles, stemmed and sliced lengthwise
• 5 garlic cloves, finely chopped (about 5 teaspoons)
• 1 tablespoon peeled ginger, minced
• 1 medium onion, chopped (about 1 cup)
• Kosher salt
• 1 (14.5 ounce) can coconut milk
• 1 cup plain yogurt
• 1 cup homemade or store-bought low sodium chicken broth
• 2 pounds raw shrimp, peeled and deveined
• 1/2 cup chopped fresh tomatoes
• 2 bay leaves
• 1/4 cup minced fresh cilantro
• 3 cups cooked white rice

Procedures

1. For the Spice Blend: Heat a heavy skillet over medium heat and gently toast coriander seeds, cumin seeds, peppercorns, cloves, mustard seeds, and cardamom pods, leaving seeds in the pods. Remove from heat when fragrant, about 1 minute. Remove cardamom seeds from pods and discard pods. Transfer toasted spices to a mortar and add ground ginger, cinnamon and turmeric. Grind into a fine blend using a pestle. Alternately, use a spice mill or coffee grinder to get grind.
   
2. For the Curry: Heat oil in a medium stockpot over medium heat until shimmering. Add chiles, garlic, ginger, and onion, and cook, stirring until fragrant and chiles and onions start to soften, about 1 minute. Reduce heat to medium and add 2 tablespoons curry blend and 1 teaspoon salt, coconut milk, yogurt and chicken broth and bring to a simmer.
   
3. Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Add tomatoes and heat through. Taste and adjust seasonings, as needed. Remove and discard bay leaves. Season to taste with more curry blend and salt. Sprinkle with cilantro leaves and serve immediately with rice.

Soba Noodles with Shrimp and Wakame

Ingredients

serves Serves 3 to 4, active time 15 minutes, total time 15 minutes

• 4 cups homemade or store-bought low-sodium chicken broth
• 9 1/2 ounces dry buckwheat (soba) noodles
• ¾ pound large shrimp, peeled and deveined
• 2 tablespoons dried green seaweed (wakame)
• 3 1/2 ounces (1 package) enoki mushrooms, ends trimmed
• 2 tablespoons soy sauce
• 2 teaspoons mirin
• 1 tablespoon sesame oil
• Lime wedges, for serving
• 5 to 6 scallions, light green parts only, thinly sliced
• Sriracha, for serving

Procedures

1. Heat the stock in a 12-inch skillet until it reaches an active boil. Add the noodles and cook until 2 minutes below cooking time according to the package instructions. Add the shrimp, seaweed, and enoki mushrooms, stirring to combine, until the shrimp have cooked through and the mushrooms and seaweed have softened, about 3 minutes.
   
2. Season with the soy sauce, mirin and sesame oil, stirring to combine. Finish with a generous squeeze of lime and a sprinkle of the scallions and divide among the serving bowls. Serve with Sriracha to taste.

Shrimp and Grits Tacos

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

• 2 cups water
• 2 cups milk
• 1 cup coarse ground grits
• Kosher salt and freshly ground black pepper
• 4 tablespoons butter, divided
• 4 ounces cheddar cheese, finely grated (about 1 cup)
• 1 pound medium shrimp, peeled and deveined
• 1 medium white onion, chopped (about 3/4 cup)
• 2 serrano chilies, stemmed, seeded, and chopped (about 2 tablepsoons)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 1 pound cherry tomatoes, quartered (about 1 quart)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 12 corn tortillas, warmed
• 2 limes, quartered

Procedures

1. Bring water and milk to a boil in a saucepan over high heat. Whisk in the grits and 2 teaspoons kosher salt. Reduce heat to a bare simmer and cook, stirring every other minute, until grits are creamy, 20 to 25 minutes.
   
2. When grits are done, turn off heat and stir in 2 tablespoons butter and cheddar cheese. Season with lots of black pepper. Cover and set aside.
   
3. Meanwhile, melt remaining 2 tablespoons butter in a large non-stick skillet over medium heat. When butter stops foaming add shrimp. Cook until pink on the bottom, about 1 minute. Flip and cook until pink on the other side and firm, about 1 minute longer. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon and set aside.
   
4. Add the onion, serranos, and garlic to the skillet and cook, stirring, until onion is translucent, about 3 minutes. Add the tomatoes and cook until they soften, release their juice, and make a thick sauce, about 4 minutes. Add half of the cilantro and season with salt and pepper. Turn off heat and stir the shrimp back in.
   
5. Smear some of the grits on a tortilla and top with shrimp and salsa mixture. Garnish with more cilantro. Repeat with remaining tortillas. Serve tacos with lime wedges.