Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour!
Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.
Continue reading "Pressure Cooker Mexican Pulled Pork (Carnitas)" »
Baked, breaded, fried, chilled—no matter how you cook it, shrimp is undoubtedly one of the seafood world’s most versatile ingredients. It can also be one of the most intimidating.
The confusion usually starts at the supermarket, where there are literal piles of shellfish to choose from. Where to begin? First, with your nose. To check for freshness, perform a sniff test. If it reeks of ammonia, beware. Next, look for spots on the head and body—black marks means they’ve been sitting around for a little too long and yellow shells indicate freezer burn. If they seem up to snuff, it’s time to settle on a size. The general rule of thumb is the bigger the number, the smaller the shrimp because they’re sold by quantity per pound. For example, if you buy a pound of 16/20, you’ll get around 16 to 20 pieces, whereas if you purchase a pound of 31/35, you’ll receive 31 to 35 pieces.
Once you get the shrimp home, it’s time to peel and devein. While that may sound messy and difficult, it’s actually a quick, two-step process.
Save the heads and shells to make your own seafood stock and try these recipes, which are, well, shrimpy when it comes to their star ingredient, but not when it comes to flavor.
1. Vietnamese-Style Summer Rolls with Peanut Sauce
Chowhound
We won’t judge if you eat as you wrap. Filled with cooked shrimp, rice noodles, and fragrant fresh herbs, these rolls are as fun to eat as they are to make. Get our Vietnamese-Style Summer Rolls with Peanut Sauce recipe.
2. Shrimp Tacos with Watermelon Pico de Gallo
Always Order Dessert
As if shrimp tacos don’t already scream summer, these are topped with a refreshing pico de gallo made from chunks of fresh watermelon, red onion, cilantro, and lime juice. Get the recipe.
Grandbaby Cakes
Enjoy a big ol’ bowl of the iconic New Orleans dish—no plane ticket necessary. Staying true to tradition, a rich dark roux and the “holy trinity” of Cajun cooking (onions, bell peppers, and celery) form the base of the luscious stew. Get the recipe.
4. Cilantro-Lime Grilled Shrimp
Taste And See
Everything’s more fun to eat on a stick, shrimp included. Boost the shellfish with a fast, zesty marinade, then cook them quickly on the grill until charred and juicy. Get the recipe.
Hip Foodie Mom
Sushi roll-meets-banh mi in this hybrid sandwich, which swaps out pork for tempura shrimp. Pickled vegetables, fresh zucchini, and green bell peppers add serious crunch factor to the deliciously messy package. Get the recipe.
6. Taco Salad Bowl with Grilled Prawns
The Food Gays
Think of this as a healthier, but still flavor-packed version of a Chipotle salad. The shrimp gets a smoky hit of chipotle powder before they’re grilled and the bowl is finished with a citrusy lime dressing that you should definitely make an extra batch of. Get the recipe.
7. Shrimp Pasta Salad with Spinach and Artichokes
The Weary Chef
Packed with seasoned shrimp, artichoke hearts, and shaved Parmesan, this hearty pasta salad is so good, you may not want to wait ‘til it’s chilled to start chowing down. Get the recipe.
— Head photo: Chowhound.
