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The muffin tin makes it so easy.
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The Modern Nonna
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Tag: mainingredients:seafood
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I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.I love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.
Key Ingredients in Avocado Shrimp Salad
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Kristina Razon
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The Key to the Best Pad Thai Is One Unexpected Ingredient
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Pruitt KerdchoochuenPruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, Saraburi. Outside of her regular kitchen job, she runs Thaiglish, an occasional Thai(ish) pop-up, as a way to stay connected to the flavors and memories of her childhood. She is constantly on the hunt for fresh Makrut lime leaves.
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Pruitt Kerdchoochuen
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This “Extra Flavorful” Cajun Stew Is Super Popular in Louisiana for a Reason
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Maria DoMaria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
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Maria Do
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This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner
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Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.
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Kelli Foster
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My Baked Cheesy Crab Dip Always Gets the Party Started
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Perry SantanachotePerry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
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Perry Santanachote
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This Lowcountry Classic Is My Favorite Weeknight Dinner
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Rachel PerlmutterRachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Meghan Splawn
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Salmon Teriyaki Can Be Yours in Less than 30 Minutes
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Remove the salmon from the oven. Turn on the broiler. Brush the salmon with sauce again. Return the baking sheet to the oven and broil until the salmon is just cooked through and flakes easily in the thickest part, and the top is browned in spots, 3 to 7 minutes more. For medium-rare salmon, cook to an internal temperature of 120ºF; for medium salmon, cook to 125ºF. Watch carefully during broiling for burning. Discard any remaining sauce left in the saucepan.
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Christine Gallary
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You Only Need 5 Minutes (Yes, Really) to Make This Garlic Butter Shrimp
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.
A Fast & Fancy Shrimp Dinner for Any Night of the Week
Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.
This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:
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Sheela Prakash
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