Author: Jeanne Thiel Kelley
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter....
Author: Melanie Butler
An old-time Maine recipe, passed down by my wife's grandmother, for scallops in a white cream sauce.
Author: Messy Cook
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner.
Author: sal
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Author: Kristen Milone
I learned this style of cooking from my mother-in-law. This recipe will work with crawfish or shrimp. You can add as many lobsters as you want, but cook...
Author: Venita Johnson
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled...
Author: Ginna C
Author: Ginny Leith Holland
This is a delicious shrimp dish and very easy to prepare. It can be served alone, on top of a baby green salad, or over pasta.
Author: EQGIRL
I kept this recipe simple for the fact I often like to use shrimp in pasta. I use frozen, peeled, deveined, tail-off shrimp in this recipe, but feel feel...
Author: thedailygourmet
Author: Marcia Munson
These tangy baked shrimp I threw together with the ingredients I had on hand and not much time to stand at the stove, but my husband and I were very hungry....
Author: bavscookin
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Lauren Beal
Author: Karen Adler
Author: Jocelyne Roux
Author: Rosalind Bergeron
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Cheryl Alters Jamison
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
Author: MACKENZIETHORPE
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these...
Author: Diana S.
Author: Nobuyuki Matsuhisa
A Cajun shrimp recipe cooked in a cast iron skillet and served with crusted French bread. I have made this twice for my wife and I, and we both love it....
Author: Alan Anderson
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find...
Author: Rhoda Boone