Shish Tawook
Chicken thighs marinated for hours in a punishing mixture of yogurt, lemon, tomato paste, garlic, and seven-spice …
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Shito
Ghana's famous black pepper sauce — ground dried shrimp and chiles slowly fried down in oil until deep mahogany an…
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Shoyu Tare
A small, concentrated spoonful of this ink-dark reduction transforms any bowl of plain broth into Tokyo ramen — so…
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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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Quick Shrimp Stock
A fast-simmered prawn shell stock from the New England pantry — pale gold, clean, and sweet with the briny perfume…
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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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Raspberry Shrub Syrup
A drinking vinegar of macerated raspberries, sugar, and apple cider vinegar — tart, fruity, and complex, stirred i…
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Sichuan Doubanjiang-Style Chili Bean Sauce
Fresh red chilies and broad beans fermented in salt, then slow-fried in a sea of oil with garlic, ginger, and Sich…
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