Author: Sharon Buck
If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
Author: Chef John
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!
Author: VitaCavallo
This yummy recipe is an all-time favorite. It'll leave dinner guests begging for more.
Author: Alixandra Lange
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: Andrew Urell
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Author: Juliana Hale
This dish can be made with either crawfish or shrimp. It's a great crowd pleaser. Serve with a salad and crispy French bread.
Author: B. Gisclair
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make...
Author: Rhoda Boone
These tangy baked shrimp I threw together with the ingredients I had on hand and not much time to stand at the stove, but my husband and I were very hungry. Surprise, surprise! It turned out to be fabulously...
Author: bavscookin
Author: Robert Randolph
By itself or served over rice, this dish is elegant but easy to prepare
Author: JJCATERING
Author: Dorothy Duder
Author: Seamus Mullen
Steamed lobster tails with a hint of beer. Goes great with melted butter, lemon juice and garlic.
Author: Kathleen Burton
Author: Jody Adams
Author: Leah Chase
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Author: Bren