349 chicken shrimp recipes

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Honey chipotle chicken grilled with a blender sauce of chipotles in adobo, honey, stone-ground mustard, cumin, lime juice, and fresh cilantro. Smoky, sweet, and seriously bold.

Grilled paella with chicken thighs, lobster, shrimp, scallops, mussels, clams, and chorizo over curry-turmeric rice with ancho powder. A show-stopping one-platter feast.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Silky cauliflower soup enriched with curry spices, saffron, and sweet apples, then blended until cloud-smooth. Golden Delicious apples add natural sweetness that balances the warm curry in every spoonful.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Penne pasta tossed in a creamy curry sauce with plump shrimp, scallions, and a squeeze of fresh lemon. A rich, indulgent dinner for two that's on the table in 40 minutes with just six ingredients.

Almond popovers with crisp shells and hollow steamy centers, plus a master batter that branches into bacon, pecan, parsley, chili, and cheese versions. One simple recipe, six different breads.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

Egg foo young with ham, bean sprouts, and scallions deep-fried into crispy golden omelets, then served over a savory soy-molasses gravy. Classic Chinese-American takeout made at home.