Try an Asian shrimp stew. Chef Andrea Reusing features many dishes influenced by Asian cuisine at Lantern, her restaurant in Chapel Hill, North Carolina. She tosses shrimp in a marinade made with fish sauce, a Southeast Asian condiment, to add a salty, savory depth to this dish. Reusing also coarsely grinds jasmine rice (or another aromatic long-grain rice), which helps the stew thicken nicely without a gumbo's buttery roux. Baby spinach and peas add bright color.
Get the recipe: Shrimp, Pea and Rice Stew