I occur to stay close to a small however nice seafood market, the place the fish is impeccably contemporary. Their poached shrimp is plump and juicy; the housemade cocktail sauce has simply the suitable zing. I purchased them a couple of times as a starter for a particular meal. However at some point I noticed that I used to be holding again: What I actually wished was to eat shrimp cocktail for dinner. And so I did. And it was nice.There’s a downside, although: This place is open only some days every week, for a number of hours in the course of the day, which is exactly the time I can’t go seafood buying. So when I’ve a craving, I flip to recipes like Melissa Clark’s new roasted shrimp cocktail, which I could make anytime, no journeys to the shop, with frozen shrimp. (At all times hold a bag of frozen shrimp in your freezer. It’s cost-effective and really helpful.) That recipe, together with 4 others I’m enthusiastic about, are under. Questions? Solutions? Want some recipe recommendation? E mail me at dearemily@nytimes.com. And in case you just like the work we do at New York Occasions Cooking, please think about subscribing.2. Sheet-Pan Roast Rooster With Tangy GreensTo make this sheet-pan supper from Sarah Copeland, you first roast hen leg quarters — which embody each the drumstick and thigh, a feast for darkish meat lovers — then toss and shortly roast kale and olives within the juices from the hen. The hassle-to-reward ratio is great.View this recipe.3. Black Pepper Stir-Fried Tofu and AsparagusThis impressed stir-fry from Kay Chun combines tofu with spring asparagus and snap peas in a gingery, peppery sauce. You possibly can swap in frozen peas (or extra asparagus) for the snap peas in case you’d like, which additionally saves you a slice of prep time.View this recipe.4. Salmon TeriyakiThis is Ali Slagle’s one-skillet tackle traditional salmon teriyaki. It checks all of the bins: crisp pores and skin, silky flesh and a balanced sweet-and-salty teriyaki sauce.
