Shrimp

In Thailand, pad thai is hugely popular, but it's not a dish that's cooked at home. Instead, it is commonly purchased from street vendors, who cook it to order in individual portions. For home cooks on this side of the Pacific, cookbook author Nancie McDermott figured out a way to successfully make a big portion of pad thai, enough to serve four people at once, but it does require a wok (they are inexpensive and last forever; look for a 14-inch flat-bottom carbon-steel wok). If you don't have one, consider making her Pad Thai for Two , which works in a 12-inch heavy, deep skillet. For more on Pad Thai, including ingredient information and McDermott's tips, see Takeout at Home: Pad Thai

One pepper has nearly a day's worth of vitamin A, an antioxidant key to healthy skin and teeth.

A change from tempura batter. Use the versatile knafe (also spelled kataife) pastry, a fine, vermicelli-like pastry, for this savory snack. It also makes a perfect lunch with a salad and a spicy dip on the side (like dakkous). The citrus nutty center is a lovely surprise inside the sweet prawn. These prawns are seriously crunchy. You could bake them but they taste better fried.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

This is a great meal to help you clean out your fridge. Use whatever veggies you have on hand! A cast-iron skillet will help the rice brown and fry to a crispy coating at the bottom of the dish.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

This is one time when the shrimp should be served with their shells on— messy, yes, but utterly delicious.

Serve the shrimp on toast to soak up the delicious pickling liquid.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

This stew uses bottled clam juice, a smart shortcut to a robust broth.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.

Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.

Want to impress your guests? Then whip up a batch of these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley. They’re superb!

No trip to South Carolina’s Low-Country is complete without a nibble of the region’s famed shrimp and grits. This recipe, from the Boathouse in Charleston, South Carolina, uses smoked andouille sausage and green hot pepper sauce to provide the essential kick, while a generous cup of whipping cream mellows the heat and smoothes the grits. Serve this for a casual dinner party, or use it to liven up a midweek meal. Epicurious members also serve this with pasta or polenta.

After many rounds of tweaking and perfecting, Epicurious member Robert Belden landed on a quick and easy formula for creamy and comforting Alfredo sauce. Although bathing fresh shrimp in a velvety blanket of cream and butter is a pairing that Belden says “is tough to beat,” he admits to occasionally substituting seared scallops or grilled chicken for the shrimp. Alongside crisp homemade garlic bread, this pasta dish makes a satisfying dinner to share with a friend or keep all to yourself.

Consider this colorful dish a step in the direction of rescuing the true Southeast Asian satay from its overdone-chicken-on-a-stick reputation. Tender shrimp, bright bok choy, and sweet stone fruit, all grilled together, make for a nontraditional but nonetheless scrumptious complement to a sauce that strikes the perfect sweet, spicy balance.

Tossed in a dynamic spice paste, these little shrimp aren’t shy: assertive heat from ginger, jalapeño, and garlic is balanced by the pungency of garam masala. Try sautéing or steaming the shrimp if you don’t own a grill. To make a heartier meal, place the shrimp on a bed of basmati rice and boil the marinade for 5 minutes to pour over the top.

Bring the vibrant colors and fresh flavors of this Spanish dish to your table in under an hour. Spicy chorizo, fresh shrimp, roasted peppers, and tangy artichoke hearts melt together on a bed of saffron-infused rice in an easy dish, ideal for summer sharing. Personalize your paella by adding a favorite shellfish or throwing in some cooked onions.