This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also...
Author: Chef John
Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.
Author: SAVVYHOSTESS
Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.
Author: Soup Loving Nicole
Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.
Author: Christine
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: DEBNJAMES
Author: Elizabeth Horton de Meza
Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice.
Author: Jamie
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 recipe has a little kick to it which my family loves. I typically serve with a salad and a glass of white wine. I hope you enjoy it!
Author: CookAholic
This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.
Author: Raquel Teixeira
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination...
Author: Chef John
Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.
Author: SKEHLER
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish.
Author: Drew Miller
Spicy butter-topped oysters that are grilled and on your table in minutes.
Author: Soup Loving Nicole
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Susan Bishop-Sauter
Author: Amanda Hesser
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
Author: Victoria Granof
Author: Suzanne Tracht
A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.
Author: jade
Author: Bonnie Wilkens Metully
Author: Ruth Cousineau
Author: Roger Berkowitz
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!
Author: Lindsay
If you don't love asparagus, this will bring you into the fold. It's fantastic.
Author: AMYSTEPHEN
Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
Author: MACKENZIETHORPE
Author: Jocelyne Roux
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.