Shish Tawook
Chicken thighs marinated for hours in a punishing mixture of yogurt, lemon, tomato paste, garlic, and seven-spice …
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Shrimp Aguachile
Sinaloa's answer to ceviche — raw shrimp butterflied and cured for mere minutes in a blast of blended serrano, lim…
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Shrimp and Grits
Stone-ground grits cooked down to a silky, butter-rich porridge, crowned with plump shrimp in a smoky, tasso-spike…
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Moqueca de Camarão
A Bahian seafood stew of shrimp in a coconut milk and palm oil (dendê) base with tomatoes, peppers, and cilantro —…
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Shrimp Pad Thai
Rice noodles wok-fried at volcanic heat with plump shrimp, egg scrambled directly in the pan, and a sauce of tamar…
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Shrimp Scampi
Plump shrimp sautéed in white wine, butter, garlic, and lemon — the Italian-American classic that perfumes the ent…
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Ebi Tempura
Tail-on prawns stretched straight, dipped in an ice-cold, just-barely-mixed flour-and-water batter, and dropped in…
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Sichuan Mapo Tofu
Silken tofu trembling in a scarlet, numbing-hot sauce of fermented black beans, doubanjiang, and Sichuan peppercor…
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Sinigang na Hipon
Philippines' definitive sour broth — head-on shrimp simmered with kangkong, tomatoes, daikon, and eggplant in a ta…
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Skillet Chicken with Lemon Orzo and Spinach
Golden-seared chicken thighs finish cooking on a bed of orzo that simmers in stock and lemon zest until it turns l…
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Cantonese Roast Pork Belly
A slab of skin-on pork belly cured with five-spice, roasted low then blasted high, until the skin shatters into cr…
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Slow-Roasted Salmon with Green Herb Sauce
A whole side of salmon cooked gently in a low oven until it turns coral and custard-soft, flaking into silky layer…
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