Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.
Author: Catherine Neal
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Author: Amy Shirley
Author: Ian Knauer
A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.
Author: proudwife
Author: Bon Appétit Test Kitchen
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
Author: Harley Pasternak, M.Sc.
Author: Leigh Vickery
Author: Midge Russell
The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Lannice Snyman
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
This is a delicious shrimp dish and very easy to prepare. It can be served alone, on top of a baby green salad, or over pasta.
Author: EQGIRL
This is a very easy recipe with a lot of flavour and color.
Author: MAMAFOO
Author: Nobuyuki Matsuhisa
A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
My mom and co-workers love when I make this and share. You can make as much or as little as you want and add or reduce ingredients as you see fit for your taste. It's the butter, balsamic vinegar, and...
Author: Anonymous
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
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi