Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles.
Author: Lady Linda
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat...
Author: BLONDIEPEREZ
Shrimp and pasta in a sweet, buttery, Amaretto sauce with almonds.
Author: PEBBLES241
This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.
Author: Laura Dobbins Corbett
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Author: Jody Adams
Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.
Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20...
Author: Judy Nic
This cilantro-lime shrimp is delicious over a bed of rice, or if you're looking to cut carbs, pair it with your favorite vegetable. It's fresh and light with some spice and a touch of sweetness to fuse...
Author: Cookingbella
These shrimp fajitas take on a different technique as they don't use a typical liquid marinade, and are air fried. You can use your preferred fajita seasoning and serve with toppings of your choice, like...
Author: thedailygourmet
Tostadas are crisply fried tortillas topped with various ingredients.
Author: Land O'Lakes
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!
Author: Sarah Adamson