Seafood/5 recipes

Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Warm crab dip with white wine, prepared mustard, and grated onion, gently heated and served with crackers. A full pound of crab makes this a generous party appetizer.

Grilled fish fillets marinated in dark rum, orange juice, white wine, lime, and soy sauce. The marinade reduces into a glossy, citrusy drizzle.

A fast wok stir-fry with large shrimp, snow peas, and bok choy in a bright lemon-orange sauce thickened with cornstarch. Dinner in 20 minutes, start to finish. Light, fresh, and full of crunch.

Elegant crab stuffed shrimp appetizer with almonds and sherry. Jumbo shrimp butterflied and filled with flaked crab, breadcrumbs, and butter.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

Grilled jumbo shrimp marinated in a chili-lime dressing with lemongrass, fresh mint, and Chinese chili sauce. Just 2 minutes per side for juicy, charred shrimp with big flavor.

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.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Oysters Rockefeller, the New Orleans classic: shucked oysters in the half shell, baked on a bed of rock salt under a rich green herb-butter sauce until browned and bubbling. An elegant baked oyster appetizer.

Honey walnut prawns are crispy cornstarch-battered shrimp tossed in a creamy honey-mayo-lemon sauce and topped with candied walnuts. A popular Chinese-American restaurant dish made at home.