When planning our meals for the week, Hillary and I always keep an eye out for the shrimp sale at Whole Foods. Any opportunity at double-digit discounts shouldn’t go to waste, especially on these precious prawns. In order to always take advantage of the sale, we have an eclectic roster of shrimp dishes to satisfy any particular craving. The first (and easiest) recipe in this trio of dishes provides the dry spice of cumin, paprika, and cayenne. Next is the butter+oil+garlic+wine+lemon formula for classic shrimp scampi. The last dish, a Thai inspired yellow curry, takes some more time and ingredients, but will probably end up being the star of your weekday menu. Not surprisingly, these three recipes, along with the previously shared Hot n Honey version, come from true masters of the weekday dinner: Mark Bittman and Melissa Clark. We hope you share our excitement next time you see “YOU SAVE: $11.99 /lb” on some fancy shrimp at WF.
The Simplest and Best Shrimp Dish – Mark Bittman
- ¼ cup olive oil
- 4-5 garlic cloves, cut into slivers
- 1 lb shrimp, peeled, deveined, and dried
- Salt and ground black pepper, to taste
- 1 tsp ground cumin
- 2 tsp hot paprika
- ½ tsp cayenne (optional)
- ¼ tsp turmeric (optional)
- Chopped parsley for garnish (optional)
- Prep spices on small plate and make sure shrimp are dry.
- Pour oil into a large skillet, swirling the oil so that it covers the bottom of pan. Turn heat to low and add garlic. Cook until the slivers turn golden, about 2 minutes.
- Raise the heat to medium-high and add the shrimp. Add your plate of spices to the pan. Stir to evenly distribute the spices and then leave alone. Shake the pan a couple times over 5 minutes. Shrimp will be nicely coated and pink.
- Garnish with parsley and serve with white rice.
Shrimp Scampi – Melissa Clark
- 2 TBS butter
- 1 TBS extra-virgin olive oil
- 3 garlic cloves, minced
- ⅓ cup dry white wine
- ½ tsp salt
- Pinch of red chili flakes
- Pinch of fresh ground black pepper
- 1 lb large shrimp, peeled and deveined
- ¼ cup chopped parsley
- Juice of half a lemon
- Pasta or bread
- Melt butter with olive oil in a large skillet over medium-low heat. Add garlic and stir constantly until fragrant, about 1-2 minutes.
- Add wine, salt, chili flakes, black pepper and bring mixture to a simmer. Let it reduce by half, while stirring. This should take just 1-2 minutes.
- Add shrimp and saute until just pink, about 2-4 minutes. Add parsley and squeeze in lemon juice and stir to incorporate. Enjoy with pasta or bread!
Shrimp in Yellow Curry – Mark Bittman
- 2 TBS neutral oil, veggie or canola will do.
- 1 cup finely chopped onion
- 1 TBS minced garlic
- 1 TBS minced ginger
- 1 tsp red pepper flakes or fresh chilies
- 1 TBS curry powder
- 13.5 oz can coconut milk
- 1 lb medium-large shrimp, peeled and deveined
- Salt and ground black pepper to taste
- 2 TBS fish sauce
- ¼ cup minced cilantro/mint leaves for garnish
- ¼ cup chopped peanuts for garnish
- Prep onion, garlic, ginger, chilies and make sure canned coconut milk is stirred.
- Pour oil into large, deep skillet and turn heat to medium. Add onion, garlic, ginger and chilies and stir frequently making sure veggies don’t burn. After 5-8 minutes, the mixture should be soft and pasty. Add curry powder and cook for another minute.
- Pour in coconut milk and raise the heat to medium-high. The mixture will get nice and bubbly. Stir occasionally until almost all liquid has evaporated.
- Add the shrimpy’s and salt + pepper. Stir frequently, the shrimp will release their liquid, making the mixture more curry-esque again. Cook until shrimp turn pink.
- Add 1 TBS of the fish sauce and taste. Add more if you’d like. Serve on top of white rice, garnished with chopped cilantro or mint and peanuts. I like to add some chili garlic sauce for an extra kick.
Details: Each of these feeds 2-4 people!