Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery,...
Author: Norman Van Aken
This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!
Author: EPHESIS
Author: Kathy Grady
Author: Melissa Robert
Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely...
Author: Sahara B
Author: Reed Hearon
Author: Jody Adams
If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce,...
Author: Bibi
This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture...
Author: DEIRDREJAYNE
Author: Alex Grossman
Author: Neal Fraser
Author: Rebecca Jurkevich
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Bob Kinkead
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
To get the taste of California rolls at home, this appetizer version uses cream cheese, spicy Sriracha sauce, imitation crabmeat and fresh avocado.
Author: My Food and Family
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Author: Seamus Mullen
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Author: Bren
Shrimp and pasta in a sweet, buttery, Amaretto sauce with almonds.
Author: PEBBLES241
Author: Maguy Le Coze
This was an experiment that went wonderfully well! Lobster, shrimp, spinach, roasted garlic, mayo, and some cheeses ... you got it! How can that not be...
Author: Tim Huffman
Author: Grace Young
Author: Jasper White
Author: Anita L. S. Eberhardt
Jumbo shrimp at their best. Serve this dish with warm French bread to sop up the sauce.
Author: TOM
Author: Viet Pham