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Tag: mainingredients:shellfish

  • I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

    I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

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    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

    The Key to the Best Pad Thai Is One Unexpected Ingredient

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    Pruitt Kerdchoochuen

    Pruitt 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

    This “Extra Flavorful” Cajun Stew Is Super Popular in Louisiana for a Reason

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    Maria Do

    Maria 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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  • My Baked Cheesy Crab Dip Always Gets the Party Started

    My Baked Cheesy Crab Dip Always Gets the Party Started

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    Perry Santanachote

    Perry 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

    This Lowcountry Classic Is My Favorite Weeknight Dinner

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    Rachel PerlmutterCulinary Producer

    Rachel 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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