For this month's newsletter, I want to focus on a protein that always makes me think of summer: shrimp. This versatile seafood can easily be used in a variety of cuisines and dishes.

Several of the recipes below use shrimp stock as a base. You will likely not be able to find this in a store. You can substitute vegetable stock, or here is a video showing you how to make your own!

Shrimp Flatbread

Serves 4

Ingredients

For the chermoula:

1 1/2 cup cilantro

3/4 cup fresh parsley

Zest and juice of 1 1/2 lemons (Here's a video on my trick to zesting)

1 1/2 tablespoons fresh mint leaves

1 1/2 teaspoons garam masala

2 cloves garlic

1 cup plus 2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

For the flatbread:

2 Tablespoons neutral oil, divided

1 1/2 pounds large shrimp, peeled and deveined

2 teaspoons garam masala, divided

1/2 teaspoon smoked paprika, divided

1 red bell pepper, sliced

1 red onion, sliced

2 tablespoons extra virgin olive oil

2 large naan (or other large flatbread)

Minced fresh parsley, cilantro, and/or mint, for garnish (optional)

Kosher salt and freshly ground black pepper, to taste

For the sauce:

1/2 cup Greek yogurt

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the chermoula:

Add all ingredients except oil to a food processor or blender. Pulse until chunky. While motor is running, drizzle olive oil in a steady stream to emulsify. Season with salt and pepper and set aside.

Make the flatbread:

Preheat oven to 375 degrees F. Line a sheet tray with parchment paper or silicone baking mat.

Season shrimp with salt, pepper, and half of the garam masala and smoked paprika. Heat a medium skillet over medium-high heat. When hot, add 1 tablespoon neutral oil. Sear shrimp until starting to turn pink, about 1 minute per side (do not fully cook or they will be overcooked after reheating in the oven). Remove and set aside.

Return skillet to heat and add remaining neutral oil. Add bell peppers and onions and cook until starting to soften, 2-4 minutes. Add remaining garam masala and paprika and continue to cook until spices are very fragrant and vegetables are softened, about 1-2 minutes more. Remove from heat and season with salt and pepper.

Place flatbreads on prepared baking sheet and spread tops with olive oil. Place in oven until tops are beginning to get crispy, 5-7 minutes. Remove from oven and flip breads over.

Divide chermoula evenly between two breads. Top with vegetables and shrimp. Return to oven and bake until ingredients are warmed through.

Make sauce:

While flatbreads are in the oven, stir together all sauce ingredients. Season with salt and pepper.

Finish:

Remove heated flatbreads from oven and drizzle with yogurt sauce. Garnish with minced herbs if desired and serve immediately.

Peanut Shrimp Noodles

Serves 4

Ingredients:

For the sauce:

1/2 cup smooth peanut butter

2 tablespoons fish sauce (I prefer Red Boat or 3 Crabs)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

2-3 tablespoons water, or as needed

Sambal, sriracha, or other chili paste, as desired (optional)

For the stir fry:

1 green bell pepper, thinly sliced (Here is a video showing you how to handle bell peppers)

1 yellow bell pepper, thinly sliced

2 small carrots, peeled and sliced thinly on the diagonal

1 1/2 lb shrimp, peeled and deveined

6 oz snow peas, de-stringed

1 tablespoon finely minced ginger (Here is a video showing you the best way to mince ginger)

4 green onions, thinly sliced, green and white parts separated (Here is a video showing the best

way to work with them)

1, 8 oz package vermicelli noodles, soaked in hot water

Chopped peanuts, for garnish

Thinly sliced Thai bird chilies (or other chili), for garnish (optional)

Procedure:

Make the sauce:

Stir together all sauce ingredients except water. Add water, a tablespoon at a time, until thinned to your taste. Add chili paste as desired.

Make the stir fry:

Heat a wok or a large skillet over medium-high heat. When pan is hot, add oil. When hot, add peppers and carrots. Cook until veg begins to soften slightly, 2-3 minutes. Add shrimp and snow peas, and cook just until shrimp is cooked through, an additional 2-3 minutes. Add ginger and the white parts of the green onion and cook until fragrant, about 1 minute.

Add sauce and noodles and continue to cook until sauce is heated through and noodles have begun to absorb some of the sauce. Remove from heat and divide among 4 plates or bowls. Garnish with green parts of scallions, chopped peanuts, and chili slices, if desired. Serve immediately.

Shrimp Pot Pie

Serves 4

Ingredients:

1/4 cup olive oil

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 cup diced fennel

1 tablespoon minced garlic

1/4 cup flour

3 cups shrimp or vegetable stock

1 teaspoon dried tarragon

1 lb medium shrimp, peeled and deveined

1 stick unsalted butter, melted

16 sheets phyllo dough, thawed

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 375 degrees F. Grease 9” x 13” pan and set aside.

Heat olive oil in a large saucepan or Dutch oven set over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook, stirring continuously, until fragrant, 30-60 seconds. Add flour and cook until bubbles form and flour begins to slightly turn golden. Add stock and tarragon. Cook, stirring occasionally, until beginning to thicken, about 5-10 minutes.

Season mixture with salt and pepper and add shrimp. Cook just until shrimp has cooked through, about 4-5 minutes. Remove from heat and adjust seasoning with salt and pepper if needed. Set aside.

Keeping remaining sheets of phyllo covered, lay one sheet of phyllo on a clean work surface and brush with melted butter. Lay an additional sheet of phyllo on top and brush with melted butter. Repeat with one more sheet. Place this stack of 3 sheets in half of the prepared pan, ensuring the dough comes up the sides. Repeat this process with 3 additional sheets for the other half of the pan.

Pour the filling mixture into the phyllo-lined pan. Create 2 stacks of 5 phyllo sheets in the same manner (brushing butter between each layer). Use these two sets to cover the top of the pan, crimping the sides to seal.

Thai Style Shrimp Soup

Serves 2

Ingredients:

3/4 cup very hot water

3 dried shiitake mushrooms

1 tablespoon neutral oil (such as canola, avocado, or vegetable)

1 1/2 teaspoons finely minced or grated ginger

2 cloves garlic, thinly sliced

1 1/2 cups shrimp or vegetable stock

1, 2" piece of lemongrass, bruised, or 1, 1" piece of lemon zest

1 slice galangal (if you cannot find fresh, here is a link to some dried slices)

2 lime leaves, or 1, 1" piece of lime zest

8 oz shrimp, peeled and deveined

1 teaspoon fish sauce, plus additional as needed (I prefer Red Boat or 3 Crabs)

1 cup coconut milk

Juice of 1/2 lime, or more to taste

Fresh mint and cilantro, minced, for garnish

Procedure:

Pour hot water over dried mushrooms and set aside.

Heat a large saucepan or a Dutch oven over medium heat. When hot, add oil. Add ginger and garlic and cook until fragrant, 60-90 seconds. Add stock, lemongrass, galangal, and lime leaves. Bring to a simmer, reduce heat, and let simmer for 10-15 minutes to allow flavors to marry.

While soup is simmering, and once mushrooms have softened, remove mushrooms from liquid, saving liquid. Remove stems from mushrooms and slice thinly. Add sliced mushrooms and soaking water to soup and allow to simmer with other ingredients.

Once flavors have married, add shrimp and fish sauce. Cook at a bare simmer until shrimp is cooked through, 5-7 minutes. Add coconut milk and just heat through. Remove from heat and add lime juice. Adjust seasoning with fish sauce if needed. Serve immediately, garnished with fresh herbs.

Want more recipes? See our previous recipes/newsletters here!

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