Shrimp/5 recipes

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.

Emerald seafood salad with wine-poached scallops, shrimp, kiwi, apple, walnuts, and red onion on fresh spinach. A colorful, elegant main-course salad with a lemon vinaigrette.

Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

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

Whole red snapper stuffed with saffron paella rice, chorizo, shrimp, and toasted almonds, then basted in lime butter. A showstopping Spanish-inspired seafood centerpiece.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Shrimp, cod, and calamari sautéed with garlic and tossed with tagliatelle in a simmered tomato-wine sauce with mussels on top. A showstopping Italian seafood pasta for a crowd.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.

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

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Restaurant-style Szechuan shrimp flash-fried in peanut oil and tossed in a fiery chili-hoisin sauce with ginger, garlic, and dried chilies. An authentic Chinese wok recipe with serious heat.

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.