Author: Jasper White
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen
Author: Marcus Samuelsson
Author: Joe Dion
A flavorful shrimp curry sweetened with the use of mango and sweet potato.
Author: Holly
Author: Janet Fletcher
Author: George Mahaffey
This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes...
Author: Kandace Armand Pierce
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that...
Author: RyanVF
Author: Jean Anderson
This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short...
Author: VitaCavallo
Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens...
Author: Miss Amy
Author: Mary Cech
This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.
Author: Laura Dobbins Corbett
No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional...
Author: Soup Loving Nicole
Author: Mary O'Callaghan
Author: Sharon Buck
My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!
Author: jsgrl
A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat.
Author: mattTRAZY
You can toss the ingredients together for this casserole in just 20 minutes.
Author: Land O'Lakes
Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or...
Author: Lady Linda
Author: Grace Parisi
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée...
Author: thedailygourmet
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for...
Author: Doug Matthews
By itself or served over rice, this dish is elegant but easy to prepare
Author: JJCATERING
Author: Harley Pasternak, M.Sc.
Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!
Author: A Day In the Kitchen
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread...
Author: Anonymous
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten...
Author: Rhoda Boone