Gamberetti all'agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food.
Tag: Shrimp
Gamberetti all’Agro
Curry Laksa
(Malaysian, Singaporean coconut curried noodle soup)
This flavorful noodle soup, also called curry mee, is made with a rich, coconut milk-based sauce that is scented with a rempah paste and served with any number of toppings.
Creole Barbecue Shrimp
(American Southern spicy sauteed shrimp)
This shrimp dish is sauteed in lots of butter with garlic, spices and a splash of beer for extra flavor.
Cioppino
(American West Coast fish and seafood stew)
This tomatoey fish stew is perhaps the iconic San Francisco dish. Italian fishmongers in North Beach developed a flavorful broth studded with the best of the day's catch.
Chupe de Camarones
(Peruvian shrimp chowder)
Chupes are hearty chowders popular along South America's Pacific coast. Chupe de camarones is a Peruvian classic made with shrimp and vegetables.
Chevrettes à la Vanille et Coco
(Tahitian shrimp in coconut-vanilla sauce)
The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp.
Char Kway Teow
(Malaysian, Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal.
Chao Ha Qiu
(Chinese stir-fried shrimp with peas)
For a simple stir fry with a delicate flavor, try this quick shrimp dish. The peas look like little jade pearls and highlight the sweetness of the shrimp.
Ceviche
(Latin citrus-marinated seafood)
Ceviche originated as a way of preparing fish and seafood in Inca times, first in a fermented corn beverage, and now mostly in the juice of the lemon, lime and Seville oranges.
Camarões Piri-Piri
(Mozambican, Angolan shrimp in fiery red pepper sauce)
Piri-piri sauce, or molho de piri-piri, is used both as a marinade for fish, shrimp or chicken and as a tabletop condiment.