2,338 shell recipes

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Jello ice cream pie: a no-bake summer pie made from Jello powder dissolved with vanilla ice cream and frozen fruit, set in a pie shell. Four ingredients, no oven, retro and refreshing.

Definitely a lazy way to make a crab stew, but I was surprised by how great it came out, and it was so quick and easy too.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Irish smoked cod pie with a creamy mustard sauce, green peas, and buttery mashed potato topping baked until golden. Hearty comfort food from the Emerald Isle.

Banana double cream pie: blind-baked pastry shell layered with fresh banana slices, silky vanilla pastry cream, and a whipped double cream border. British classic.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Shrimp lo mein stir-fried with bean sprouts, chives, ginger, and garlic in an oyster sauce and soy sauce glaze. A fast wok dinner ready in 30 minutes.

Shrimp tossed in curry powder, cayenne, and flour then sauteed in olive oil until golden and crisp. Five ingredients, 15 minutes, zero leftovers. A spicy, quick weeknight dinner or appetizer.

These apricot canapes are so easy to make, and they taste absolutely delicious. Slightly sour, a bit of sweet, nutty and peppery tastes are all in one bite. Just pick it up, and put in your mouth.

Quick curried shrimp with sauteed apples in a light curry-butter sauce. Sweet fruit meets tender shrimp in a 20-minute weeknight dinner that pairs beautifully with steamed rice.

Three-ingredient apple walnut relish with toasted walnuts, diced Golden Delicious apples, and sweet wine. Make it a day ahead for the best flavor.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.