69 shellfish recipes

Shrimp pulao cooks basmati rice in ginger-infused shrimp stock with coconut, cardamom, cumin, and red chili. A simple South Indian one-pot seafood rice ready in 30 minutes.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Shrimp and wine spaghetti in a garlicky tomato sauce with white wine, basil, and oregano. A quick Italian-style seafood pasta dinner ready in under 45 minutes.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Rotini tossed with broccoli, zucchini, crab, and Parmesan in garlic-olive oil. Light 30-minute pasta dinner.

Spicy gazpacho with shrimp, a chilled Spanish tomato soup with bread-thickened body, cumin warmth, and red wine vinegar tang. Topped with poached shrimp and fresh mint for summer suppers.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Spice up your shrimp with this savory recipe your whole family will enjoy.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.