prawn
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Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers
A fiery skillet dish with shrimp, sausage, bell peppers, and bold spices.
Marinated Grilled Shrimp
Shrimp soaked in a flavorful marinade, then grilled until smoky and tender
Shrimp and Quinoa
A light and nutritious bowl with seasoned shrimp and fluffy quinoa, often with veggies or citrus dressing.
Shrimp Fried Rice II
A classic stir-fried rice dish with shrimp, eggs, veggies, and soy-based seasoning.
Shrimp and Artichoke Linguine
Pasta tossed with shrimp, artichoke hearts, and a lemony or creamy sauce.
Artichoke and Shrimp Alfredo Pizza
A white pizza topped with creamy Alfredo sauce, shrimp, and artichoke hearts.
Amaretto Shrimp Almandine
A nutty-sweet shrimp entrée with amaretto liqueur and toasted almonds.
Authentic and Easy Shrimp Curry
A flavorful, mildly spiced curry with tender shrimp in a rich coconut-based sauce.
Okonomiyaki
If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of. (As you might guess it's usually something you scarf down during a night of drinking.) Okonomiyaki are well loved all over Japan, but Hiroshima and Osaka are especially famous for their regional versions. There, these pancakes can grow to several inches in thickness and normally come garnished with copious squiggles of Kewpie mayo and Bull-Dog sauce, as well as katsuobushi (bonito flakes) that wave and wilt in the steam , as thought they have a life of their own.
Roasted Cantaloupe and Shrimp Bisque
The best way to describe this bisque is rich and complex -- it blows you away a bit! I love the addition of the vinegar and cayenne, which elevates it from your typical creamy soup to something much more interesting. You’ll end up with something that’s sweet, spicy, salty, and acidic, all at once -- and you’ll get a bit of each flavor in every bite. I added the roasted cantaloupe directly to the broth and used a hand blender, which worked well and allowed me to add it to taste and adjust the sweetness to my liking.
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