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"&lt;strong&gt;There are two chief reasons we really love shrimp&lt;/strong&gt;. First, it cooks in a flash. Second, shrimp can take on so many different flavors like a pro. From something spicy like chiles to something cooling like mint, shrimp loves it all. Here are 28 recipes featuring one of our favorite crustaceans.  Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites. Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win. If you decide to make this out in the wild, pack the perishables in a cooler. Take care with these little shrimp: Once they hit the oil, they\u2019ll cook through quickly. Make extra grains on Sunday and use them for this lightning-quick weeknight dinner. If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries. This stew uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark\u2019s Oyster Bar, Austin The cool flavors of basil and cilantro balance the spiciness of the harissa. Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat. A saucy dish for those who don\u2019t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!    Serve these spicy shrimp over greens or on their own as a pre-dinner snack.   Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick saut\u00E9 with shrimp.\r\n We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp\u2019s intensely flavored cooking liquid.  Saganaki, a traditional Greek preparation named after the pan in which it\u2019s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.       "^^<http://www.w3.org/2001/XMLSchema#string>
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