Category: Shrimp

• 3Fresno chiles, coarsely chopped
• 6garlic cloves, smashed
• ¼cup sugar
• 2Tbsp. fish sauce
• 1tsp. kosher salt
• 4Tbsp. vegetable or grapeseed oil, divided
• 1lb. large shrimp, peeled, deveined
• 2cups basil leaves (about 1 bunch)
• Lime wedges (for serving)

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside.

Ingredients

• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium shrimp (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• ¹⁄₂ small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• ¹⁄₂ red bell pepper, thinly sliced (⅓ cup)
• ¹⁄₃ cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. wine
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• smoked salmon
• Cilantro sprigs, for garnish

Instructions

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the smoked salmon, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.

INGREDIENTS

• 50ml olive oil 
• 1 onion, finely diced (290g )
• 2 tsp sweet paprika
• ½ tsp smoky paprika
• 4 cloves garlic, sliced
• 250ml dry sherry
• 500g rice
• 1.5 litres stock, warmed
• 1 tsp saffron threads
• 3 long strips of shaved orange skin
• 400g French beans, blanched for 4 minutes, refreshed and dried (380g net)
• 2 small courgettes, sliced on an angle 1cm thick (230g net)
• 2 green peppers, topped and tailed and cut into 1cm thick strips (190g net) 
• 200g cherry tomatoes
• 2 lemons, quartered (310g net)
• 5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70g net)
• 1kg whole prawns, shell on
• Salt 
• Parsley Oil
• 40g parsley, roughly chopped
• 2 green chillies, roughly chopped
• 90ml olive oil

1. Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.
2. Add 1 tablespoon of the olive oil to a large pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.
3. While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers. Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelize with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables. 
4. Lastly mix the whole prawns with ¼ teaspoon of salt and ½ a tablespoon of olive oil and grill for one minute on each side. Remove immediately. 
5. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.

INGREDIENTS

Ingredients for 8 servings

• 1 box Barilla® Penne
• 1 Pound Large Shrimp Peeled and Deveined
• Salt to taste
• 1 teaspoon Black Pepper Freshly Ground
• 1 teaspoon Red Chilli Pepper Flakes
• 3 tablespoons Olive Oil
• 1 Medium Onion Finely Chopped
• 28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
• 1 Cup Dry White Wine
• 3 Cloves Garlic Chopped
• 1/2 teaspoon Oregano Dried
• 1/4 Cup Fresh Italian Parsley
• 1/4 Cup Fresh Basil Chopped

INSTRUCTIONS

• Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet
• Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
• Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

• 1/2 cup olive oil
• 1/2 cup finely chopped fresh basil
• 4 garlic cloves, crushed
• 2 tablespoons white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 36 uncooked large shrimp, peeled, deveined (about 2 pounds)

NEEDS 2 HOURS to MARINADE

• Whisk first 8 ingredients in small bowl.
• Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.

• 2 tablespoons olive oil, divided
• 1 pound peeled and deveined extra-large shrimp
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2 pints cherry tomatoes
• 3 tablespoons heavy cream
• 1 teaspoon honey
• 1/4 cup sliced almonds, toasted
• 2 cups precooked brown or basmati rice
• 1/4 cup fresh basil leaves (optional)

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.

Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil.