Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Author: jjelli1
Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!
Author: Chris Warner
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Gael Greene
Author: Grace Young
Tender shrimp in our famous creamy keto garlic-Parmesan sauce, without the carbs! One forkful and you'll wonder where this has been all your life... I serve mine over a bed of steamed shredded cauliflower....
Author: Audrey Ann Denton
Author: Rick Rodgers
Author: Mary Cech
Author: Marcelle Bienvenu
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. Surprise, surprise! It turned out to be fabulously...
Author: bavscookin
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
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Author: Amy Shirley
This decadent, restaurant-worthy cream sauce with shaved asparagus is perfect for lobster or spinach ravioli, other pasta, etc.
Author: Colleen Renzullo
Author: Penelope Casas
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
These shrimp fajitas provide a great alternative to Mexican night! Serve with desired toppings, such as cheese, cilantro, avocado, sour cream, lettuce, tomatoes, Thousand Island dressing, etc.
Author: Amanda
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
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 I am a much happier cook. This recipe is sure to...
Author: RyanVF
Author: Mary O'Callaghan