Shrimp may be America's favorite shellfish. And what's not to love? Shrimp cook up quickly, and, cooked just right, are plump and flavorful. Not to mention they work so well in a variety of dishes.
Corn and shrimp make for a great pairing in a simple but richly flavored Cajun-spiced chowder. The whole dish comes together in less than an hour.
And dinner doesn't get much simpler than sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, in less than half an hour. That's plenty of time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening.
Rice salad takes a colorful turn with cooked small shrimp, fresh arugula, tomatoes, minced red onion and toasted pine nuts. The whole dish comes together in about 45 minutes.
You can find all three recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at firstname.lastname@example.org.
HUMPHREY'S CAJUN SHRIMP AND CORN CHOWDER
Total time: 50 minutes
Servings: 4 to 6
Note: Adapted from Humphrey's Restaurant in San Diego. Cajun and Creole spice blends can be found in the prepackaged spice sections of most supermarkets.
3 tablespoons butter, divided
1 large onion, diced
1 tablespoon plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste
Chopped parsley, garnish
1. In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onion and cook until softened and translucent, about 5 minutes, stirring occasionally.