Shrimp Barbeque by Amos Miller

Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs…

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

crab and cream cheese enchiladas by dp

Crab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think Thank you

Coconut lime shrimp by Chef Jeff

This recipe is based on something I saw on allrecipes.com and influenced by the way Alton Brown makes cocktail shrimp. I've tweaked both to make this tasty shrimp recipe and not sure I'll ever be able to eat shrimp again without judging them against this recipe. Make sure you get the shrimp with the shells on or it will dry out…

Caribbean Shirmp by John Spottiswood

This sweet and spicy shrimp will keep you coming back for more. It's seductively simple but very flavorful. It goes very well with blackeyed peas and rice!

Steamed Mussels by norah lucus

This is an easy, tasty and pretty popular way to steam mussels.

Coconut Rum Shrimp Pasta by Emily Grace

A light, flavorful shrimp pasta I created by just experimenting one night for dinner. Perfect for a summer evening!

Citrus Grilled Shrimp over Greens by Jessica Ryan

Grilled Shrimp w/ Melon Tarragon Salsa by Yvonne Tally, Your Fit Gourmet

This super easy combo is perfect served with Summer English Pea & Fennel Salad, creating a culinary triad of taste; sweet, savory and salty. It is incredibly light and is delicious the next day or served as an appetizer or main entrée. Tips Buy the shrimp already cleaned and de-veined – it saves lots of time Salsa last for 2 days…

Grilled Lime Shrimp Tacos w/Roasted Tomatillo Salsa by Baking Barrister

Succulent shrimp, crunchy slaw and tangy salsa make these tacos amazing.

Maine Crab Cakes with Watercress and Strawberry Salad by Rick Barbata

A popular salad from my restaurant called "RICKS" in Portland, Maine. I also made it with pears (instead of strawberries). (Recipe was published in Port City Magazine - September 2001) Enjoy!

Ceviche by Chef Smith

Serve this as an appitizer in a martini glass or as a main dish in a glass bowl with the tortilla chips on a platter.

One Dish Seafood Stew by Adam Janowski

I’ve had Cioppino, which is the Italian version, and Bouillabaisse, which is the French version and below you will find my version of a seafood stew. I can’t drink alcohol so you will not find any white wine in mine, though you will find it in most Italian and French versions. It is up to you, but I think my recipe works really well…

Beer-Boiled Shrimp & Red Sauce by Michael Douglas

Any romantic dinner needs to start with a fun appetizer. Boiling the shrimp in beer adds a different flavor to the traditional boiled shrimp. The Red Sauce? Simply THE best I have ever tasted!

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…