Shrimp Cakes by Rachel

I was inspired to make Thai food the other night and one thing that I love at Thai restaurants are the fish cakes, or "tod mun pla."  I didn't have fish, but I did have shrimp so I ad libbed and they dish came out great.  My shrimp cakes were gone in a matter of minutes.  They were really easy to make, too!

Ingredients (makes about 10-12 small cakes)
10 medium to large size shrimp, raw
1 tbsp flour
1 tsp Sriracha sauce
2 pinches of salt (you can add an extra pinch if you're skipping the Sriracha sauce)
1/2 tsp white pepper
Oil, for frying

Shrimp Pad Thai by Heather

Here's a healthy and quick version of one of my favorite takeout dishes, Pad Thai.  Admittedly, when I was making this dish, I didn't take a ton of pictures, but the recipe is easy to follow.  I used linguine instead of rice noodles, mostly because I don't like the texture of rice noodles, but you could use either.

Ingredients:
1 lb. shrimp
1/2 cup chopped cilantro
4 green onions, chopped
4 garlic cloves, minced
bean sprouts (if you can find them; I never can!)
3/4 cup chopped peanuts
6 oz. linguine or rice noodles
lime wedges
2 eggs, beaten
1/3 block of firm tofu, diced (you can skip this if you want to just stick with shrimp)
2 tbs. canola oil

sauce:
3 tbs. soy sauce
3 tbs. tomato paste
1 tbs. honey
juice of one lime
1 tsp. grated ginger
1 tbs. almond or peanut butter

Sicilian Shrimp Pasta by Heather

I'm trying to channel the warm, sunny weather of Sicily with dish.  It was another cold, snowy day in New York and I'm definitely looking forward to spring!  This dish is light and spicy, and comes together in about 20 minutes.



Ingredients:
1 lb. shrimp, deveined, and peeled
3 garlic cloves
1 shallot
1/2 cup wine
6 tbs. toasted almond slivers
7-8 plum tomatoes, roughly chopped
1/4 cup olive oil
1/4 cup water
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 box whole wheat rigatoni
3/4 cup parsley, chopped

Shrimp and Spinach Wontons by Heather

These wontons look like they are hard to make, but they're actually quite easy.  If you wanted to make these vegetarian, you could easily swap the shrimp with sautéed shiitake mushrooms.

Ingredients:

Dipping Sauce:
3 tbs. soy sauce
2 tbs. olive oil
1 tsp. rice vinegar
1 scallion, chopped
1/8 tsp. granulated sugar
dash red pepper flakes

Wontons:
1 package wonton wrappers (you can choose square or circular; these are normally in the refrigerated section of the grocery store near the tofu)
15 uncooked shrimp defrosted, shelled, and chopped
2 scallions, chopped
2 tbs. cilantro
2 tsp. olive oil
1 tsp. corn starch
1 tsp. rice vinegar
1 small nub fresh ginger, grated
1 cup chopped spinach
salt and pepper to taste

Linguine with Shrimp and Lemon Oil by Heather

This is a recipe I turn to when I want something quick and fresh.  The lemon and arugula in this recipe really lighten and brighten the flavors.  This is a recipe adapted from Giada de Laurentiis.

Ingredients:

Lemon Oil:

1/2 cup extra virgin olive oil

zest of 1 lemon

For the Pasta:

1 lb. linguine

2 tbs. olive oil

2 shallots, minced

2 garlic cloves, minced

zest of 1 lemon

1/4 cup lemon juice (from about 2 lemons)

1 lb. shrimp, deveined, and tails removed

1/4 cup white wine

3 heaping cups arugula

1/4 cup chopped fresh flat leaf parsley

sprinkle red pepper flakes

salt and pepper to taste

grated parmesan to sprinkle on top