This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!
Author: EPHESIS
Author: Eric Ripert
Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!
Author: Valorie
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
Celebrate in style! Anniversaries, New Year's Eve, Valentine's Day all call for a special entree, and this is sure to win over that special someone. The great part of this recipe is that the lobster is...
Author: Pam
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Author: Kristen Milone
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Joe Dion
I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach...
Author: Shelak
Author: Michael Schlow
Great for a romantic dinner for two or an inexpensive appetizer. Choose your mussels carefully as small mussels will not work with this recipe.
Author: Bren
Author: Rick Rodgers
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops...
Author: Melanie Butler
A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Author: Robyn Webb
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Margaret Jane Ross
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
Author: Janet Fletcher
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you...
Author: Lillian Chou
Author: Abraham Conlon
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren
This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
Author: sal
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
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth....
Author: Rhoda Boone
Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!
Author: BOLLIVEB
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
This decadent, restaurant-worthy cream sauce with shaved asparagus is perfect for lobster or spinach ravioli, other pasta, etc.
Author: Colleen Renzullo
Author: Eric Ripert