Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means...
Author: Soup Loving Nicole
This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve...
Author: Liv2Cook
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Author: Nguyen Tran
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
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
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
A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.
Author: jade
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster...
Author: Sue
Spicy butter-topped oysters that are grilled and on your table in minutes.
Author: Soup Loving Nicole
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
A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Author: MIKE SNOW
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.
Author: Ned Bruce
A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat.
Author: mattTRAZY
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
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
Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.
Author: Christine
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Author: Sara Jenkins