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Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.
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Cooked shrimp and sliced fresh mushrooms are bathed in sauteed garlic, cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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This ozoni soup, made with mochi, chicken, shrimp, spinach and mushrooms, is a soup traditionally eaten on New Year's Day in Japan.
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Stir-fried noodles and the four Thai flavors of salty, sweet, sour, and spicy create this popular Thai dish.
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These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen.
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Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
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This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.