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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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Full of Cajun-seasoned shrimp, scallops, cod, and vegetables, this gumbo is prepared easily in an Instant Pot(R).
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This Irish-inspired seafood chowder is great for cold and rainy nights; salmon and shrimp mingle with potatoes, dill, and a hint of spice.
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The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
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Smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice and vegetable mixture for a crowd-pleasing one-pot meal.
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Pasta cooked in curry powder makes a spicy base for a flavorful mix of shrimp, smoked salmon and tender peas. A tarragon, oil and lemon juice dressing finishes this sophisticated salad.
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The surprising combination of peaches and curry powder gives this innovative soup its sweet-savory personality. Serve it Asian-style topped with cooked shrimp and chopped lettuce.
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Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!
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A creamy chowder full of shrimp, scallops, and chunks of halibut gets hearty flavor and a touch of sweetness from sweet corn, potatoes, and bacon.
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Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.