Tag Archives: shrimp recipe

Summer’s South Carolina Shrimp Burgers — Plus A Cookbook Giveaway

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So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.
So crisp, moist, and delicious, this shrimp burger is sure to become a new summer favorite.

Summer’s the time when folks like nothing better than firing up the backyard grill.

But there are some who lack grills — either because they have no suitable yard or balcony or they simply don’t like playing with fire like that.

“South Carolina Shrimp Burgers” are just the ticket for them — and really for anyone who loves a great burger of any sort.

Reminiscent of the popular ones enjoyed all over the coastal Carolinas, this moist-on-the-inside and crisp-on-the-outside shrimp burger is cooked on a skillet on the stovetop in no time flat.

It tastes of pure summer sunshine, long lazy days, and much like a New England lobster roll — except it’s easier and more economical.

The recipe is from the new “The Complete Summer Cookbook”,” of which I received a review copy. It’s by America’s Test Kitchen.

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Shaking Up Shakshuka

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Shakshuka -- with a twist.
Shakshuka — with a twist.

Whether for brunch or dinner, many of us have eagerly spooned up the delectable Middle Eastern dish of whole eggs cracked open and cooked gently in a chunky, bubbling sauce of tomatoes and peppers.

Now, this one-pot dish known as shakshuka gets turned on its head in this clever take that swaps out the eggs for fresh fish and shrimp instead.

“Seafood Shakshuka” is from “The Mediterranean Dish” (Clarkson Potter), of which I received a review copy.

Egypt-born Suzy Karadsheh, founder of The Mediterranean Dish blog, who now makes her home in Atlanta, offers up 120 sunny recipes that draw from her heritage, as well as from the flavors of neighboring Greece, Italy and Morocco.

Loaded with beautiful color photos, the book tempts with recipes that include “Anytime Falafel,” “Harissa, Red Lentil, and Tomato Soup,” “Braised Chicken, Mushrooms, and Poblano Peppers with Pomegranate Molasses,” and “No-Churn Tahini and Hazelnut Ice Cream.”

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Spicy Garlic Shrimp with Capers Over Linguine

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You won't believe how many capers are in this dish. But it works beautifully.
You won’t believe how many capers are in this dish. But it works beautifully.

Even if your Thanksgiving gathering was smaller than usual, you’re no doubt still recovering from all those days of heavy-lifting prepping and cooking.

You deserve a break — with a recipe that puts dinner on the table quickly and effortlessly now, plus has the decided advantage of providing way more bang for the buck than it ought.

“Spicy Garlic Shrimp with Capers” is such a dish.

It’s from the new cookbook, “I Cook in Color: Bright Flavors from My Kitchen and Around the World” (Running Press), of which I received a review copy. It was written by Asha Gomez, who runs the Atlanta culinary studio, The Third Space; and Martha Hall Foose, an award-winning cookbook author from Mississippi.

The book is a collection of recipes informed by Gomez’s dual Southern upbringing — born in Southern India and now living in the American South.

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