Seafood/3 recipes

Creamy shrimp curry with mango chutney, clam juice, and a splash of heavy cream for a rich, velvety sauce. Quick sautéed shrimp spooned over rice makes this a 35-minute weeknight dinner with serious comfort food appeal.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.

Slow cooker shrimp chowder made with cream of chicken soup, potato soup, corn, evaporated milk, and cream cheese stirred in at the end. Thick, creamy, and hands-off.

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

Lobster dome with lobster meat, new potatoes, haricots verts, and Roma tomatoes in lobster American sauce, sealed under golden puff pastry and finished with truffle oil.

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.

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

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia