Seafood recipe collection

Tom yum-style hot and sour shrimp soup builds a fragrant broth from shrimp shells, lemongrass, lime peel, and chile, finished with fish sauce, lime juice, mint, and cilantro. Authentic Thai flavor.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

Thai hot and sour shrimp soup (tom yum goong) with lemongrass, kaffir lime leaves, straw mushrooms, and chili paste. Aromatic, spicy, tangy, and ready fast.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.

Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.

Hot cheese dip with minced clams, sharp cheddar spread, green peppers, and hot sauce. Made in the microwave in 5 minutes flat. Serve with corn chips.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.