Author: My Food and Family
This is a great non-perishable meal to make while camping - it uses only dry or canned ingredients!
Author: fabeveryday
Author: Jody Adams
This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!
Author: Betty Pritchard
Author: Bruce Cost
Author: Pat Neely
Author: Kent Rathbun
Pineapple and shrimp, basted with a sweet and sour sauce, lends a tropical touch to any BBQ. This is a favorite!
Author: Mina
Author: Louisa Thomas Hargrave
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
This is an easy and very flavorful recipe using white wine, scallops, mussels, and lemon. Great for an appetizer without the pasta or meal with it. Made it for the first time and we practically licked...
Author: melissa505
Author: Cindy Vogels
Author: Eileen Yin-Fei Lo
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Donald Link
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone
After traveling on purpose to try a new restaurant that advertised 'Shrimp Pizza' as their specialty, and being totally disappointed by it, I decided to create my own with ingredients and flavors my family...
Author: mkuhlka
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen...
Author: Sahara B
Author: Midge Russell
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Ginny Leith Holland