This Mexican-style ceviche combines chopped raw shrimp, onion, chiles, tomatoes, and cilantro. The shrimp “cooks” in the lime juice. Tortilla chips or even saltine crackers are the traditional accompaniment.
Classic shrimp cocktail
There was a time when almost every upscale restaurant in America had this appetizer on the menu. It’s just boiled or steamed jumbo shrimp, with a bit of tail left on to facilitate eating by hand. The shrimp are arranged around a bowl of cocktail sauce — usually just a mixture of ketchup and horseradish with lemon juice and sometimes hot sauce added.
Hollowed-out avocado halves make perfect bowls for holding salads — like this combination of chopped avocado and other ingredients, enhanced with little bay shrimp.
Lobster bisque gets all the glory, but shrimp also makes an excellent basis for this rich, creamy soup based on seafood stock flavored with the shrimp shells.
This Chinese-restaurant staple, Cantonese in origin, consists of a coarse paste of minced shrimp and other ingredients spread on bread wedges, then deep-fried — with or without a topping of sesame seeds.
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