Top reasons why you should make this: it uses the often overlooked orzo, it gives you an excuse to sing Donovan songs, it has vegetables and mushrooms in it (so you don't need a side dish) and it is really easy.
Read more about this recipe at Coconut & Lime.
These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection.
Read more about this recipe at Rasa Malaysia.
Here's a simple way to enjoy the best fresh shrimp you can find. Crab boil gives them southern flavor, and quick cooking keeps them moist. Keep the shrimp on ice until you're ready to drop them into the pot.
Firecracker Shrimp with Sweet Chili Sauce
Firecracker Shrimp with Sweet Chili Sauce
These almost didn't make it to the dinner table. We were eating them as they came out of the fryer, not even minding that we burned our tongues! The reason I love this dish so much is because the ingredients are so simple.
Read more about this recipe at Steamy Kitchen.
Shrimp, Tomato And Feta Risotto With Basil
Shrimp, Tomato And Feta Risotto With Basil
The risotto acts as a creamy base for the classic combination of shrimp, tomatoes, feta and basil. Any combination of herbs. You could do without the parmesan, but just the little bit helps bind everything together.
More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well.
Read more about this recipe in the Washington Post.
Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia.
Read more about this recipe at hogwash.
This is a beautiful, dramatic way to infuse shrimp with anise flavor. Unpeeled shrimp retain the most flavor, but you can peel and devein them before cooking if you like. Don't use more pastis than the recipe calls for (and have a lid on hand to cover the pan if the flames get too high). You can read more about this recipe on the Cookthink blog.
This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess.
Read more about this recipe at the Washington Post.
Thai Green Curry With Snow Peas And Shrimp
Thai Green Curry With Snow Peas And Shrimp
This is a beautiful curry with pink shrimp and bright green snow peas in a heavenly herb-infused sauce. Serve it warm with rice or noodles.
Read more about this recipe in Nancie McDermott's The Curry Book.
This homey seafood pie would be a great way to use up leftover curried sweet potatoes.
This recipe is part of Andrew Schloss's Sunday Dinners.
