In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Just like Ruby Tuesday's Salmon Florentine by tara

yummy salmon smothered in a cheesy spinach and artichoke sauce

Garlic Shrimp by Roselyn King

This shrimp dish was insprired by our Puerto Vallarta vacation one year. It is very quick to cook, as well as versatile. Use it as an entree paired with a few sides or it makes a great appetizer!

Angle hair paste in red wine sauce by Yummytummy

Looking for something simple and use what already in your pantry? Then look no further, this is the perfect recipe that takes very little time and perfect for a relaxing night in.

Heavenly Shrimp Cocktail by Lauren

A refreshing Baja style Shrimp Cocktail serve in a glass with cooked shrimp, cucumber, tomatoes, onions, cilantro, avocado in a mixture of cocktail sauce and orange juice. I added my own twist by adding chopped Jicama for extra crunch!

Smoked Trout & Artichoke Galette by Bob Vincent

This is a tasty savory galette. It makes a great appetizer or a nice meal for two with the addition of a salad. I hot smoked the trout in my smoker but store bought smoked fish would work fine. I also made my own creme fraiche. Sour cream could be used instead. I served the galette with a spinach salad and sour dough bread.…

Oyster Fritters by Evelyn Scott

Naturally salty oyster meat is coated with a savory sparkling wine batter and deep-fried until it turns hot and crispy. The unique coating is flavorful alone, but can be enhanced with either a splash of vinegar or a bit of horseradish-lemon garnish. This beignets D’Huitres au vin make a wonderful first course or main course.

Elaine's Shrimp and Salad Stuffed Tomatoes by Elaine

A delicious combo of tomato, shrimp, and salad, all rolled into one healthy and attractive side dish! Prep:30m Servings:6

Crazy Crunchy Jumbo Shrimp by Smokinhotchef

There's nothing wimpy 'bout these shrimpys. Amazing flavor and super crispity crunch in this recipe that's perfect for any occasion. These morsels get a power packed boost from a complex yet simple marinade that's simply out of this world. Try to eat just one- I dare you.!! Three or four of these bad boys will easily stand in as a…

salmon quice by melissa

Fish Taco by Kathy McHenry

I don’t remember the first time I tried fish tacos, but I know I was hooked right then.

Red Chili & Curry Little Neck Clams by stacie bourne

Great New Year's Appetizer! It's delicious & spicy

BBQ Shrimp by sally

crab and cheese crepes by Mandy Rodriguez