lemon juice, Old Bay seasoning and Dijon mustard. 5. Add the cooked shrimp, celery, peas, red onion and parsley to a large bowl. 6. Add the dressing and gently stir to combine it with the salad ...

"On the nose, the wine is an explosion of stone fruits and white flowers, but the palate presents an acidity that can stand up to the brightness of the lemon in the shrimp scampi.” What can you ...

This is a brightly flavoured dish that balances a lot of spice with cooling fresh mint and salad greens ... dishes and steamed sticky rice. Fresh shrimp are easy to find in Asian markets, and ...

For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when ...

Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...

Add the lemon juice and season the dressing with salt and pepper. 2. Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.

In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree ... avocado wedges and shrimp on plates and drizzle with some of the dressing.