Shrimp

Serves 6 A lighter take on deep-fried Buffalo wings, these shrimp are the perfect blend of spicy and sweet. On a mild night, skewer the shrimp and grill them outdoors, or broil them 6 inches from the element. Serve with celery sticks or over greens as part of a salad. SHRIMP 1/2 cup (1 stick) butter, cut up 1/2 cup Frank’s or other hot sauce 1 tablespoon honey 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1 1/2 ...

Serves 8 Andy Husbands and Chris Hart write that people eat with their eyes first, so when they're in competitions, their team uses really big shrimp. In industry talk, standard cocktail-size shrimp are called 16/20, which means 16 to 20 per pound, each weighing an ounce or less. This recipe calls for U4s, meaning there are under 4 per pound. You can also use jumbo shrimp.

Serves 4 A Hungarian cook in Cleveland taught me the method of cooking shrimp in beer. The broth gives the crustaceans a remarkable taste. When you bring the liquid to a boil, watch it carefully so it doesn't bubble over. Serve the shrimp with cocktail sauce. 2 bottles (12 ounces each) lager or light ale 1 1/2 pounds large peeled shrimp, thawed if purchased frozen 1/2 head iceberg lettuce, cut into strips 1 lemon, cut into 8 wedges 3/4 cup bottled cocktail...

Fish sauce, a staple in Thai cuisine, adds a bit of sweet, sour, spicy, and sometimes a welcome bitter taste to food, as it does in this peanut-shrimp dish. The sauce, called nam pla and made from fermented fish, does have a pungent smell that can ward off wary tasters. But don't let that bad rap interfere with this Thai-inspired supper, in which the plump, pink seafood is cooked in a peanut sauce flavored with sriracha and coconut milk, and served on a bed of rice. Use half the shrimp for pad Thai.

Serves 4 Maine shrimp are sweet and clean and perfect enough to eat raw, right out of the shell. They also make a simple winter boil. Cook the shrimp whole (heads on, if possible) in a big covered pot with beer, potatoes, a splash of apple cider vinegar, and crushed red pepper. For a more substantial dish, add a couple of cooked spicy chicken sausages or turkey kielbasa to the pot. Serve bowls with plenty of sea salt, lemon wedges, and lots of napkins. Guests peel shrimp as they eat. Succulent and tiny Maine shrimp are inexpensive and in season until the middle of spring.

3 tablespoons unsalted butter 1 1/2 pounds shrimp, peeled 2 cloves garlic, chopped 1 jalapeno or serrano chili, seeded and chopped 1/4 cup chopped fresh mint 4 scallions, chopped 1/4 cup dark rum 2 tablespoons lime juice, or to taste Salt and pepper, to taste 1. In a skillet over medium heat, melt the butter. Add the shrimp, garlic, and chili pepper. Cook 1 minute. 2. Stir in the mint, scallions, rum, lime juice, salt, and pepper.

Serves 2 with leftovers 2 cups water Salt and black pepper, to taste 1 cup long-grain white rice 3 tablespoons olive oil 1 1/2 pounds large unshelled shrimp, peeled 1 small onion, chopped 2 cloves garlic, chopped ...

Serves 8 In Joan Nathan's "The New American Cooking," she writes about visiting Josephina and Alfredo Vizueta in Passaic, N.J., and learning this ceviche dish. Even though Josephina chops everything by hand and uses an old-fashioned stone mortar and pestle, she adds ketchup to the shrimp because red is an important color in the dish. 2 pounds unpeeled medium shrimp 3 tablespoons olive oil Juice of 1 orange 1 cup coarsely chopped parsley 1 ...

Serves 4 Salty fish sauce and the tart notes of lime balance the natural sweetness of the coconut milk in this Thai-style shrimp dish. Heighten licorice-flavored Thai basil by adding whole anise or fennel seeds (or substitute regular fresh basil and the dish will retain a subtle licorice aroma). Coconut milk curdles easily, so simmer the sauce over medium-low heat and don't cover the pan or let it boil. Leave the tails on the fresh shrimp for a more decorative look. Because fish sauce and shrimp lean toward a salty palette, add salt sparingly if at all. Sprinkling with lime juice before serving...

Serves 4. 1 tablespoon olive oil 2 teaspoons paprika 4 cloves garlic, chopped 2 pounds wild Maine shrimp (unpeeled) Salt and pepper, to taste 1. In a large skillet, heat the oil over high heat. When it is hot, add the paprika and garlic. Cook for 2 minutes, stirring constantly, or until the garlic is soft and translucent.

Serves 4 with leftovers The sauce here is made with lime juice, hot sauce, brown sugar, and coconut milk. Cook the shrimp in a skillet or grill pan and serve over rice. SAUCE 2 cloves garlic, chopped Juice of 2 limes 1 teaspoon sriracha or other hot sauce 1 teaspoon soy sauce 1 teaspoon fish sauce 2 tablespoons brown sugar 1 cup dry-roasted peanuts ⅓ cup unsweetened coconut milk ⅓ cup water ...

Erik Jacobs for The Boston Globe Mariachi and more: It's a little early for Cinco de Mayo, but never too early to celebrate at The Beehive. Mi Casa Bee Casa includes the nine-piece Mariachi International, tequila specials, and Mexican-inspired food. We can almost taste the shrimp and chorizo quesadilla. May 2 from 5 p.m.-2 a.m. (live music from 8 p.m.-midnight). No cover (reservations recommended). The Beehive, 541 Tremont St., Boston. 617-423-0069.

No matter how much the Kendall Square neighborhood arrives, no matter how dense its population of cafes, restaurants, and hipsters, one thing won't change: It will always be one of the windiest neighborhoods in the Boston area. Pushing against the howls of air that barrel down industrial streets — collar up, eyes tearing — you just want to get there already, wherever there may be. So it is good when there is Kika Tapas, a restaurant that looks both modern and romantic, filled with warming jolts of red, bold patterns, and a bright, freewheeling mural that pays homage to...

Every once in a while a restaurant opens that feels completely fresh. Casa B, in Somerville's Union Square, is one of these. In the downstairs dining room, couples share loveseats at a counter overlooking the open kitchen, watching the chefs at work. Live plants cover one wall. The lighting is flattering, the color scheme poppy red and bright white. Beautiful waitresses greet you - "Ho-o-la-a" - spinning the word out with utmost sass. The restaurant feels like a cross between Barcelona and a tropical island.

The end of the New England shrimp fishing season is looming. Regulators are expected to set a closure date for the fishery during a conference call Wednesday to review how much shrimp has been caught since the season began Jan. 2. Fishermen this season are allowed to catch 4.9 million pounds before the season is brought to an end. Regulators estimate the catch limit was probably reached two days ago, meaning the season will be shut down...

MARCH 13- 14 MISSION, Texas Never Say Never Music & Arts Festival: Dev, the singer whose voice can be heard in that Far East Movement song "Like a G6" (she also has her own hit, "Dancing in the Dark") co-headlines this festival, which should appeal to spring breakers. After all, who else has any free time on a Tuesday and Wednesday in March? Dev will appear at the Las Palmas Race Park with star rapper Wiz Khalifa, The Early November, and Asking Alexandria. If you don't know who those acts are, Google them and then feel hip for a few minutes.

Serves 4 Celebrity chef Michel Roux, who runs the three-star Waterside Inn in England, has written an entire volume called "Eggs," in which a favorite food is poached, souffled, scrambled, fried, boiled, and turned into rich sauces. This baked presentation, called "en cocotte" in French, is traditionally made in individual souffle dishes (ramekins) or custard cups. Eggs en cocotte, with free-range or fresh farm eggs, served with crusty bread and a salad, is a splendid summer supper.

Serves 2 1 teaspoon whole coriander seeds 3/4 teaspoon cardamom seeds 3/4 teaspoon cumin seeds 1/8 teaspoon coarsely ground black pepper 3 tablespoons olive oil 1 tablespoon chopped fresh ginger 2 teaspoons hot chili sauce...

Colonial House Restaurant 33 Savin Ave., Norwood 781-762-3000 Hours: Sunday through Wednesday, 4-9 p.m.; Thursday through Saturday, 4-10 p.m. Reservations accepted Rick McGowan started working at the Colonial House, a modest restaurant and bar tucked into a residential neighborhood in Norwood, when he was 14 years old. After 16 years he left the industry for a career in construction. Nine years ago McGowan came full circle when he and partner Joanne Roof bought the restaurant, and set out to re-create the family-style place he remembered so fondly.

PORTLAND, Maine - New England fishermen have been casting their nets in the cold Gulf of Maine waters since the northern shrimp season began Jan. 2, but their season could be cut short this winter if their catches are too strong. Regulators are meeting tomorrow to assess where the overall harvest now stands. If it is too high, they could set a closing date to the season or further restrict fishermen with daily catch limits or cutting back how often they can go to sea. The quota this season is 4.4 million pounds.