It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
This quick and easy basic shrimp salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa with it.
I planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage.
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands.