A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley...
Author: Stephanie Duncan
A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.
Author: Morrie Shepard Killian
This simple marinade for shrimp is guaranteed to please. Passed down by my mother-in-law, it's without a doubt one of her greatest contributions to humankind....
Author: Huge
My boyfriend flipped over these. They are easy enough that you can add or skimp on ingredients and they are virtually fool proof. Add sweet or spicy at...
Author: CHICKLETS
A very simple recipe for blackened shrimp using my blackened seasoning. If you don't eat them straight out the pan, they're very good dipped in garlic...
Author: The Grazing Glutton
What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.
Author: AUSTINNETWORK
Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.
Author: Soup Loving Nicole
Author: Hubert Keller
Easy recipe to put together for that laid-back 'Maui Wowie' person. Great for the beach or backyard BBQ. You will be surprised by the onolicious flavor....
Author: ROXIEMAUI
One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine,...
Author: France C
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
These spicy baked shrimp are made with a perfect blend of spices! So easy and quick to make!
Author: shannalynne
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of...
Author: Melissa S.
Author: John Phillips
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Author: skini
This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead,...
Author: Nita Rockwell Minto
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Quick, easy and delicious shrimp that can be served over white rice or mofongo.
Author: LatinaCook
Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.
Author: TRUCKERDOO
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...
Author: Rhoda Boone
Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them...
Author: Kendra
You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up...
Author: Chef John
Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!
Author: thedailygourmet
Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.
Author: Althea
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny...
Author: Levi Goode
This shrimp in garlic cream sauce is one of my favorite recipes.
Author: Laurie
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly...
Author: Chef John