Shrimp recipes

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Creamy microwave casserole with tuna, elbow macaroni, olives, and Parmesan in a mushroom soup sauce, ready in minutes.

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.

Seared lamb shoulder chops smothered in a glossy pineapple-brown sugar sauce with tender carrots and green bell pepper. A sweet and sour twist on lamb that's ready in 35 minutes.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Sauteed catfish dredged in thyme-flour, pan-fried golden, then plated under a sweet-tangy ginger peach sauce and toasted pecans. The Southern fish-fry tradition meets summer fruit in one elegant skillet dinner.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Creamy curry soup with mixed seafood, mushrooms, asparagus, and green peas in a flour-thickened chicken broth finished with cream. Ready in under 20 minutes.