Quick to thaw if frozen and readily available year-round, shrimp offer a tasty option for a main course.

Our chefs have some great options, taking cues from international flavor profiles.

Award-winning cookbook author JeanMarie Brownson starts us off with Curry-Seared Shrimp, which can be served in many ways on their own. She usually makes them for Yellow Curry and Corn with Roasted Shrimp. Both recipes are included.