Seafood recipe collection

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Shrimp noodle bake with sour cream, cream of mushroom soup, cheddar cheese, olives, and dill. A retro casserole baked covered then topped with melted cheese.

Shrimp porcupines: large shrimp wrapped in shaggy kataifi pastry threads and fried golden, served on a bed of bright purple cabbage-mayonnaise sauce. A showstopping appetizer with serious crunch.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Grilled shrimp and scallop kabobs marinated in soy sauce, ginger, lemon, and garlic with pineapple and zucchini. A seafood skewer worth the 3-hour marinate.

Louisiana-style shrimp and chicken gumbo with smoked sausage, the holy trinity, and a dry-roasted oven roux. No-mess deep brown roux that drives serious Cajun flavor.

Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

New England clam chowder made the proper way with whole clams steamed open, salt pork rendered, and a milk-flour finish whisked in at the end. Pennsylvania-style chowder with a creamy thick body.

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.