Author: Elizabeth Horton de Meza
Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.
Author: SAVVYHOSTESS
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
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 no more than two at a time.
Author: Venita Johnson
Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.
Author: SKEHLER
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
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron
Lightly breaded sea scallops cooked in the air fryer with the same results as deep frying, but without the nasty smell or mess!
Author: Kim's Cooking Now
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
Spicy butter-topped oysters that are grilled and on your table in minutes.
Author: Soup Loving Nicole
Prawns and scallops in a ginger butter sauce with shredded carrot and leeks. Delicious served with plain basmati rice.
Author: MACKENZIETHORPE
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Author: Susan Bishop-Sauter
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
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
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
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Author: Marcia Munson
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
Author: Bonnie Wilkens Metully
Author: Amanda Hesser
If you don't love asparagus, this will bring you into the fold. It's fantastic.
Author: AMYSTEPHEN
Author: Roger Berkowitz
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: 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: Ruth Cousineau
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
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.