Seafood recipe collection

Ginger-garlic shrimp stir-fries shell-on jumbo prawns in a hot wok with fresh ginger, garlic and scallions. A 15-minute Chinese restaurant-style dish where the shells stay on for flavor.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

Another new way to enjoy all the healthy benefits of herring!

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.