Shrimp

Begin preparing this a day ahead.

Terms like large and jumbo can vary among fishmongers. In this recipe we used what are known universally as "U 16/20s" (16 to 20 of them make a pound). We asked our fishmonger to shell and devein the shrimp for us. It cost a little more but saved lots of time. The dried Aleppo chile flakes we call for in this recipe are from the Aleppo province of northern Syria. Their earthy, robust flavor—with more richness than heat—is famous throughout the Middle East.

This is fantastic with coleslaw and warm biscuits. What to drink: A not-too-oaky domestic Chardonnay or a white Burgundy, such as one from France's St.-Véran region.

Active time: 25 min Start to finish: 45 min

Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?" In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

A sophisticated party dish.