Category Archives: Recipes: shrimp


Alice‘s Shrimp Appetizer

I’m renaming my Spicy Szechuan Shrimp Appetizer. From now on we’ll call it ALICE’S SHRIMP APPETIZER for my friend Alice who’s been making it to rave reviews since we emailed it as a flash recipe last summer.

All the ingredients are available at Olde Hudson and prep and cooking time are minimal. Result? Delicious and piquant… just the perfect appetizer to whet your guests’ appetites for the meal ahead.

This will make enough for four grateful guests.  Thank you Alice!


Spice_Teeny Tiny Spice Co_3



Combine flour with 3 tablespoons Teeny Tiny Szechuan Spice,  salt and pepper.



Dredge the shrimp in the mixture and shake 28838d59-d017-4476-829c-58d1e4a5f27eoff excess batter.  Heat the grapeseed oil to a sizzle and add the shrimp – fry until the batter crisps and the shrimp pink up.

Serve with Mae Ploy Chili Sauce.








Wild Red Argentinian Shrimp in Mediterranean Green Sauce

Wild Red Argentinian Shrimp in Mediterranean Green Sauce

I love this dish.  I started making it a few weeks ago when our fish purveyor introduced wild-caught Red Argentinian Shrimp.  Their color is so vibrant that they immediately made me think of the bright green contrast of herbs… a green sauce with the promise of spring!  We’ve been enjoying them with the simply sautéed potatoes you see here.

Serves two very happy diners.


12 Wild Red Argentinian Shrimp, peeled and deveined
¼ teaspoon Sel Magique, Classic Blend
¼ cup La Castellina Extra Virgin Olive Oil
8 cloves garlic, peeled, crushed and coarsely chopped
8 ounces parsley leaves
6 ounces basil leaves
6 ounces cilantro leaves
Pinch Red Pepper Flakes
¼ cup pitted French Cocktail Olive Mix – white lupine beans removed
¼ cup white wine
Freshly squeezed Juice of ½ lime
2 tablespoons Vermont Butter and Cheese Butter
black pepper, to taste


Season Shrimp with Sel Magique Classic Blend and set aside.

Gently heat extra virgin olive oil in sauté pan, add garlic and cook until it softens and turns slightly brown.

Meanwhile, add parsley, basil and cilantro leaves to mini chop or food processor and finely chop.  Add to garlic and continue to sauté on low heat until herbs soften, about 5 minutes.

Add olive mix to mini chop or food processor and finely chop.

Add to herb mixture in pan and continue to sauté until olives soften, approximately 3 minutes.

Raise heat to medium and add seasoned shrimp.

Toss to coat with the herb/olive mixture.

Add white wine, raise heat to boil and reduce for 1 minute, then lower heat.

Add fresh-squeezed lime juice, butter and freshly ground black pepper.

Serve with simply sauteed potatoes, crisped in Extra Virgin Olive Oil and seasoned with Salt & Pepper.


These ingredients can be found at Olde Hudson.

Check at for online availability.




Harry and Bess sweethearts with logo

Aromatic Shrimp with Herbs


I’ve been serving this with spinach sautéed in grapeseed oil and garlic and I think it exemplifies how we can make an excellent meal with unexpected flavor pleasures in a very short time.

At the end of the day this comes together quickly and the deep flavors are perfect for a winter weekday dinner. This is not your summer-light-garlic-and-lemon-shrimp but a dish that warms and pleasures and marks the good end to a well-spent day. This recipe serves two.


  • Ingredients
  • 12 large Panama shrimp peeled and deveined
    1 tablespoon Mae Ploy Asian Sauce for Seafood
  • 2 tablespoons grapeseed oil
    1 garlic clove minced
    1/2 medium red onion minced
    1 tablespoon fresh peeled minced ginger
    2 strips of lime rind minced
    Pinch of red pepper flakes
  • Herb Mixture
    1 teaspoon fresh minced basil
    1 teaspoon fresh minced cilantro
    4 mint leaves minced
  • 2 tablespoons Sake

Marinate the Shrimp in the Mae Ploy Asian Sauce for Seafood for 15 minutes.

Heat the grapeseed oil in a sauté  pan and add the garlic, red onion, fresh ginger, lime rind and red pepper flakes and cook together over low heat until the onion is translucent.  Add ½ of the herb mixture and sauté together one minute.

Add the marinated shrimp to pan, raise heat to medium and cook 1 minute until they begin to turn color. Increase heat to high, add the Sake and the remainder of the herb mixture and cook, stirring until Sake is reduced. Lower heat and continue to cook until shrimp are slightly pink and cooked through. Don’t overcook.



Bring pot of water to boil.  Add 1 tablespoon sesame oil and the buckwheat noodles. Cook until al dente. Remove from heat, drain and rinse under cold water, place in pan with remaining dressing ingredients, toss and reheat until warm.

These ingredients can be found at Olde Hudson
Check at for online availability.