A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
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
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
This is a sweet little experiment with shrimp and pineapple that I tried one night on my family. It has few ingredients so it is cheap and easy for small...
Author: Homer Green
Author: Ginny Leith Holland
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
An old-time Maine recipe, passed down by my wife's grandmother, for scallops in a white cream sauce.
Author: Messy Cook
Author: Lauren Beal
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
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
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
Author: Karen Adler
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
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
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
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
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
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
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: Cheryl Alters Jamison
Author: Chris Schlesinger
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
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