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Shrimp ceviche
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.
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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.
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Shrimp-stuffed avocado
Hollowed-out avocado halves make perfect bowls for holding salads — like this combination of chopped avocado and other ingredients, enhanced with little bay shrimp.
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Shrimp bisque
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.
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Shrimp toast
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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