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Oyster Macaroni and Cheese

A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.

Author: Casey M

Roasted Shrimp with Chile Gremolata

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Author: Dawn Perry

Coconut Curry Mussels

Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.

Author: Garrett McCord

Melissa's Mussels

Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!

Author: Melissa Rapoza Fragoza

Garlic Wine Mussels

A simple recipe that's my family's favorite. You can add red pepper flakes if you like. Serve with crusty bread to soak up the juice.

Author: PrairieGirl

Curry Coconut Shrimp

Author: Ying Chang Compestine

Bouillabaisse

Author: David Kamen

Shrimp Curry

This simple shrimp curry uses yellow curry powder and coconut milk.

Potato Crusted Scallops

This simple recipe is so tasty, people won't believe there are only two ingredients!

Author: littleone

Fried Rice with Crab

Author: David Thompson

Tomato Shrimp with Zucchini Noodles

Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen...

Author: Sahara B

Fried Lobster

A very unusual but tasty way to eat Florida lobster.

Author: patty cox

Amarillo Ceviche Mixto

Author: Douglas Rodriguez

Instant Pot® Cajun Shrimp Risotto

This risotto incorporates shrimp, shallots, and Cajun seasoning. You'll have a terrific side dish or a light main course in a short time thanks to your Instant Pot® !

Author: thedailygourmet

Red Curry of Lobster and Pineapple

This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.

Author: Curtis Stone