451 shell recipes

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Homemade ravioli made easy with wonton wrappers, stuffed with a creamy shrimp and fresh sweet corn filling. Poached in minutes, these little parcels burst with summery flavor.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Fava Beans, Shrimp & Savory with Orecchiette Pasta recipe

A no-bake cream cheese pie set with sweetened condensed milk and lemon juice, piled high with fresh strawberries and glossy strawberry glaze. Ten minutes of work, then the fridge does the rest.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.