217 trail recipes

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

It's important to note that reducing belly fat in just one week is not a realistic or healthy goal. Sustainable and healthy weight loss typically occurs at a rate of 1-2 pounds per week. That being said, there are some steps you can take to start making progress towards reducing belly fat: Cut back on processed foods and added sugars: Foods high in added sugars and processed ingredients are often high in calories and contribute to weight gain, including belly fat. Focus on eating whole foods and try to limit your intake of sugary drinks, desserts, and snacks. Eat more protein and fiber: Eating protein and fiber can help you feel fuller for longer, which may help you eat fewer calories overall. Good sources of protein include lean meats, fish, eggs, and plant-based sources such as beans, lentils, and tofu. Good sources of fiber include whole grains, fruits, vegetables, legumes, and nuts. Stay hydrated: Drinking plenty of water can help you stay hydrated and may help you eat less. Aim for at least 8 glasses of water per day. Engage in physical activity: Cardiovascular exercise, strength training, and high-intensity interval training can all help you burn calories and reduce body fat, including belly fat. Aim to be active for at least 30 minutes per day. Reduce stress: Stress can lead to an increase in the hormone cortisol, which is associated with belly fat. Reducing stress through techniques such as meditation, yoga, or deep breathing exercises can help you manage cortisol levels and reduce belly fat.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Lime-marinated shrimp seared and simmered in a smoky blended chipotle-tomato sauce with white wine and Mexican oregano. Authentic camarones enchipotlados that bring real Mexican heat to your table.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Authentic Tom Yam Goong, Thailand's legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird's eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Classic New England lobster rolls piled with sweet lobster tossed in lemony mayo, crisp celery, and parsley, then stuffed into buttered, toasted rolls. A cool, creamy, no-cook take on the seaside favorite.

Golden turmeric-spiced shrimp tossed with ripe mango, fresh basil, and scallions. A vibrant, tropical dinner that's on the table in under 30 minutes with bold Indian-inspired flavors.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.