Superfast spicy grilled shrimp

"I make this all. The. Time."

View in browser|nytimes.com August 29, 2024 Mark Bittman's spicy grilled shrimp. Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Labor Day weekend recipes to keep summer going strong By Mia Leimkuhler Labor Day weekend supposedly marks the end of summer, but as I've previously grumbled in this newsletter: No, thank you. There will be time enough for heavy sweaters and root vegetables and things cooked in cavernous Dutch ovens. For now, while the sun is setting well past 6 p.m., I want tees and tomatoes and the phrase "hot off the grill." Specifically, I want these spicy grilled shrimp, a New York Times Cooking classic from Mark Bittman (check out the rating and ecstatic reader notes). Not counting the olive oil and salt, his recipe calls for just five ingredients and just minutes on the grill (or under the broiler). Serve a pile of the shrimp on a plate with cold beer and plenty of napkins, or with a creamy, crunchy salad — maybe Andy Baraghani's extra-green pasta salad, or Kay Chun's classic coleslaw. Happy definitely-not-ending summer! Featured Recipe Spicy Grilled Shrimp View Recipe → The end of August is for eating as much corn on the cob as you can, cycling through all sorts of flavored butters: miso, Old Bay, cacio e pepe, and the very buttery Buffalo sauce. This new recipe from Jerrelle Guy introduces a new challenger, honeyed goat cheese, which captures butter's creaminess with a tangy twist. Paired with Colu Henry's skillet chicken and zucchini with charred scallion salsa, it makes for an absolutely stellar late-summer meal. I do not wish, however, to shame anyone who has already swapped their Birks for Blundstones. (The best thing about cooking, after all, is making exactly what you want, when you want, the way you like it.) For the fall fanatics — or anyone who loves an easy, flavorful fish dinner — here's Nargisse Benkabbou's chermoula potato and fish stew, warm with paprika and cumin, and bright with harissa. And I'm already eyeing the fennel at my farmers' market for this fennel and lentil salad with caper-mustard dressing, a new recipe from Yasmin Fahr that's essentially a checklist of my go-to pantry staples (French lentils, apple cider vinegar, capers and mustard). But I do think we can all agree that we need to be eating as many peaches as possible before they go away. Melissa Clark's peach upside-down cake can be made with whichever stone fruit you like, but, come on — peaches! IN THIS NEWSLETTER Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Extra-Green Pasta Salad By Andy Baraghani 30 minutes Makes 4 to 6 servings  Chris Simpson for The New York Times. Food Stylist:Frances Boswell. Coleslaw By Kay Chun 10 minutes Makes 8 to 10 servings Kerri Brewer for The New York Times. Food Stylist. Cyd Raftus McDowell. Charcoal-Grilled Corn With Honeyed Goat Cheese By Jerrelle Guy 55 minutes Makes 4 servings Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Skillet Chicken and Zucchini With Charred Scallion Salsa By Colu Henry 40 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Chermoula Potato and Fish Stew By Nargisse Benkabbou 45 minutes Makes 4 servings Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne. Fennel and Lentil Salad With Caper-Mustard Dressing By Yasmin Fahr About 1 hour Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Peach Upside-Down Cake By Melissa Clark 1 hour, plus cooling Makes 1 (10-inch) cake Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018