Shrimp

This recipe can be prepared in 45 minutes or less.

Make the components of this salad early in the day, then toss in the shrimp just before serving. (Buy cooked shrimp, if you like, to save a little time.) Offer cold Mexican beers and Margaritas alongside.

If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

We have given no-boil lasagne noodles as an alternative to fresh because regular dried lasagne noodles often have curly edges and are too thick. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Active time: 20 min Start to finish: 40 min

Cooking doesn't get much easier than this, but it still took me a while to catch on. Being a northerner, I didn't realize that everyone south of Baltimore knows spiced shrimp like New Englanders know maple syrup. I tried spicing up my shrimp and crabs with a spice mix called "Shrimp and Crab Boil." I took the cue from the name and added the spices to boiling water to boil the shellfish. Not until I moved to Maryland crab country did I find that you douse the shellfish with spices and steam them over boiling water. Perhaps someone should market a spice mix called "Shrimp and Crab Steam" for us literalists. The shrimp are cooked with their shells on, so provide lots of napkins for spice-coated hands and beer or lemonade for spice-coated throats.

This rich, savory dish (pronounced shrimp mah-lih-tone) is pure Cajun comfort food. In Louisiana it's often served as a side dish; it also works as a first course.

Active time: 45 min Start to finish: 1 hr

A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.

Look for Old Bay seasoning in the spice section of the supermarket.

The tortilla strips need to dry overnight, so begin making this one day ahead.

Thai food lovers will recognize this soup as the classic tom yaam goong. In its homeland the dish would have far more hot chilies. We've toned down the heat for newcomers to this cuisine, but veterans can add more chilies to make this soup as incendiary as they wish.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.