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cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust
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With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic paella mixta recipe of meat, seafood, and rice is an easy, impressive dish with lots of Spanish flair.
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Stuffed shells are always an easy crowdpleaser, and this sausage-filled version is sure to be a hit amongst everyone, even picky eaters!
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These shells won't be the only thing stuffed tonight.
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Grilled shrimp coated with olive oil, butter, garlic, and oregano.
Ingredients: shrimp, olive oil, cloves, butter, oregano
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Delicate strands of angel hair pasta are tossed with shrimp, green onions and ranch dressing for an easy and delicious cold salad. Combining the dressing with warm pasta helps the flavors to meld. Toss in the shrimp and onions when the pasta is cooled.
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After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!
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Get Acaraje Recipe from Food Network
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This non-traditional seafood stew is delicious with shrimp, Kielbasa sausage and fresh corn. Crab boil makes this soup burst with flavor!
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Get Camarones al Tequila Recipe from Food Network