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Lobster Empañadas

Author: Shirley Lomax Brooks

Mango Basil Shrimp Skillet

Marrying mango and basil was the goal of this dish. I think you'll enjoy how every ingredient keeps its own distinct flavor, and yet this is a nice blend of the flavors together. You can also enjoy this...

Author: Cooking Daddy

Shrimp and Romaine Stir Fry

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Author: Lillian Chou

Shrimp de Jonghe II

A rich and elegant shrimp dish which belies it's short preparation and cooking time.

Author: JFCHURCH

Shrimp in Achiote Oil

In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Grilled Oyster Shooters

A cooked, nonalcoholic version of a well-known favorite, great as an appetizer.

Author: N1COLE

Herbal Shrimp Delight with Beer Sauce

Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!

Author: Chris Warner

Instant Pot® Cajun Shrimp Risotto

This risotto incorporates shrimp, shallots, and Cajun seasoning. You'll have a terrific side dish or a light main course in a short time thanks to your Instant Pot® !

Author: thedailygourmet

How to Boil and Eat Lobster

Learn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.

Author: Elise Bauer

Gluten Free Crab Cakes with Snap Pea Salad

A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...

Author: Anna Stockwell

RumChata® Marinated Shrimp

Shrimp marinated with RumChata®, skewered, seasoned with Grill Mates® Montreal Chicken Seasoning, then cooked on the grill.

Author: Joel Manthei

Crawfish Thermidor

Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

Author: Kathleen Burton