3 ways with shrimp: fresh spins on classic dishes, starring our favorite easy-to-cook shellfish

Shrimp with bacon-cheese polenta

Our version of shrimp and grits comes with bacon, adding a smoky meatiness to the entire dish.

PREP AND COOK TIME 45 minutes

MAKES 4 to 6 servings

NOTES This dish is particularly flavorful when cooked in a cast-iron skillet--the hotter surface creates lots of crusty brown bits.

1. In a medium saucepan, bring 3 1/2 cups water to a boil. Add 1/2 tsp. salt. Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total. Related Results

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2. Meanwhile, in a large frying pan over medium-high heat, cook bacon until fat renders and edges start to brown and crisp. While bacon cooks, trim stems and ends of green onions, leaving onions as intact as possible. Drain bacon on paper towels, chop, and set aside.

3. Remove all but 1 tbsp. bacon fat from the pan. Add whole green onions and cook until soft and starting to brown, about 3 minutes; turn and brown opposite sides, about 3 minutes more. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. Chop garlic. Set both aside.

4. Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with bacon fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more. Transfer to baking sheet with green onions to keep warm.

5. Add garlic to pan and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes. Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes. Remove from heat.

6. Stir butter, cheese, and bacon into polenta. Divide polenta among 4 to 6 plates and top with shrimp and remaining liquid in the pan, dividing evenly. Set a tomato half and several green onions beside polenta. Serve immediately.

PER SERVING 523 CAL., 44% (228 CAL.) FROM FAT; 38 G PROTEIN; 25 G FAT (12 G SAT.); 31 G CARBO (3.8 G FIBER); 888 MG SODIUM; 225 MG CHOL.

Ouzo-rosemary shrimp on lemon orzo

This made-for-eating-outdoors dinner combines bright citrus with the sharp, herbal notes of rosemary and ouzo.

MAKES 4 servings

NOTES Ouzo is a widely available anise-flavored liqueur from Greece.

1. Prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).

2. In a medium pot, bring chicken broth and 2 cups water to a boil. Add orzo and cook until tender to the bite, about 8 minutes. In a medium bowl, mix 1 tbsp. olive oil, lemon zest, lemon juice, chives, and 1/4 tsp. salt. Drain orzo and transfer to bowl; toss with lemon mixture. Cover and set aside until ready to serve.

3. Meanwhile, in a large bowl, combine 2 tbsp. olive oil, ouzo, rosemary, 1/2 tsp. salt, and pepper. Add shrimp and toss. Set aside for 15 minutes.

4. Trim ends off zucchini and cut on the bias into long, oval, 1/4-in.-thick slices. Brush slices with remaining 1 tbsp. olive oil and sprinkle with remaining 1/4 tsp. salt. Set aside.

5. Drain shrimp, reserving marinade, and thread onto skewers.

6. Grill zucchini slices and shrimp skewers, covered, 3 minutes. Turn slices and skewers over, brush shrimp with reserved marinade, cover, and cook until zucchini is soft and browned and shrimp is pink and starting to brown, about 3 minutes. Transfer to a platter and serve immediately, with lemon orzo on the side.

PER SERVING 476 CAL., 26% (126 CAL.) FROM FAT; 44 G PROTEIN; 14 G FAT (2 G SAT.); 42 G CARBO (2.2 G FIBER); 979 MG SODIUM; 259 MG CHOL.

Salt-and-pepper shrimp

A stir-fried version of the deep-fried Chinese dish that's both quick and light yet keeps the intense flavor of the original.

PREP AND COOK TIME 20 minutes

NOTES The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

PER SERVING 209 CAL., 34% (72 CAL.) FROM FAT; 30 G PROTEIN; 8 G FAT (1.2 G SAT.); 2.4 G CARBO (0.3 G FIBER); 685 MG SODIUM; 224 MG CHOL.

PHOTOGRAPHS BY IAIN BAGWELL

Author: Molly Watson