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Spicy Shrimp Moroccan Style by John SpottiswoodThese prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too. |
18 votes
38966 views
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Spanish Scallops by Nancy MiyasakiThese are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce. |
6 votes
3837 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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Camarones a la plancha - Shrimp on the griddle by John SpottiswoodThis is a delicious mexican shrimp dish that you'll find served in the lovely seaside restaurants along both of Mexico's coast. The wonderful smells of the shrimp, garlic, and onion will fill your house and make everyone's mouths water. I cooked these tonight for Cinco de Mayo and both we and our kids absolutely loved them. I left… |
5 votes
11757 views
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Spaghetti with Seafood in Tomato and Herb sauce by John SpottiswoodA colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked for a fresh herb pasta recipe. I changed the herbs up a bit to use what I had, substituted prawns for mussels, and ended up with a delicious pasta. As long as you get the basics of this sauce right, you can mess around with… |
5 votes
3390 views
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Clam Sauce for Spaghetti by Sherwin FadenThis was a favorite growing up. Easy and fast to make. I like this best over Angel Hair pasta. This is not a heavy sauce and is on the healthier side. The cornstarch helps to thicken and keep the sauce on the noodles. |
4 votes
9259 views
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Pasta Paella by Nancy MiyasakiAn easy and great tasting recipe. If you like the flavor of paella, you'll love this pasta. I've made this as well as true paella, and I think my family likes this better. Elegant enough to serve with company, but easy and kid friendly enough to have any week night. Give it a shot! |
4 votes
6294 views
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Shrimp Tacos by John SpottiswoodThese shrimp are easy to make and absolutely delicious. While I enjoy them in these tacos immensely, they would also be great served over rice with beans on the side. They simply melt in your mouth! |
4 votes
12726 views
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Garlic & Lemon Butter Shrimp by Nancy MiyasakiThis recipe for pan searing shrimp is one of my favorites. I adapted it from a Cooks Illustrated recipe. It is full of flavor and the shrimp will come out brown and slightly caramelized if you pan sear them as described. We tried two different recipes the same night and compared side by side. This was the consensus, but not… |
4 votes
19324 views
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Ginger-Hoisin Seared Shrimp by Nancy MiyasakiThis recipe for pan searing shrimp is tangy and flavorful. It's not as universally popular in our family as the Garlic Lemon Butter Shrimp I've posted. But it's a close second. If you're looking for an Asian flavor, this is yummy. I adapted it from a Cooks Illustrated recipe. The shrimp will come out brown and slightly caramelized… |
4 votes
8157 views
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Penn Cove Mussels Provencal by John Howie
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3 votes
7829 views
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Tuscan shrimp marinara with chickpea pasta by John SpottiswoodThis is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish. |
3 votes
24802 views
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Sea Scallops with Lobster Pea Broth by Roland PassotFantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make the night memorable. Here's a suggestion: On a large plate, put mixed vegetables in the center and 2 scallops on top of vegetables then drizzle with 1 tablespoon sauce around all. |
2 votes
9805 views
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crab ravioli with grilled lobster in saffron cream sauce by Seduction MealsFor a luscious meal that can be made in 1/2 hour, this recipe has always been a sure thing. |
2 votes
19240 views
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Steamed Clams with Pesto by John Howie
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2 votes
17004 views
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