Seafood/3 recipes

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

Jumbo shrimp and asparagus stir-fried with ginger, soy, and sherry. Light Chinese-style weeknight dinner built on quick-blanched asparagus and a splash of reserved cooking water.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Butterflied shrimp dipped in a light batter and fried until golden, with tails fanned out like a phoenix. Seasoned with dry sherry and white pepper for a classic Chinese appetizer.

Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Herb marinated grilled shrimp skewers with fresh basil, mint, oregano, and garlic pulsed into olive oil. A bright, Mediterranean-style shrimp that grills in just 6 minutes.

San Ton Pa is a traditional raw fish mincemeat dish using sole, halibut, or flounder cured in lemon juice with onion, garlic, pimentos, fennel, and cilantro. Served cold with green salad.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Grilled shrimp tossed with penne, fresh Roma tomatoes, diced mozzarella, basil, and Italian parsley in a simple olive oil dressing. This no-cook pasta sauce comes together while the penne boils.