Cognac Shrimp Recipe by Evelyn Scott

Delicious shrimp with buttery cognac sauce

Ginataang Hipon (Prawns with Coconut Milk) by ShaleeDP

A tasty prawns recipe that I love. The thick coconut milk makes the dish very enticing to eat.

Crabmeat Pie by Jeananne

This is a Old Fashion Family Pie Crust recipe...Been in my family for a long time. Better to mix one crust at a time. Makes one crust: 3 cups Flour Dash Salt 1 cup Crisco 1/2 cup Milk (add 1 teaspoon Vinegar) Makes sour milk. Mix all ingredients for one minute or untill well mixed( Do not over mix makes crust hard) Roll out on…

Spaghetti with Seafood in Tomato and Herb sauce by John Spottiswood

A 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…

Shore Is Good Seafood Dip by kathryn bowen

Recipe courtesy Paula Deen

Curry Crab Melt by Nanette

This is a delicious twist on the classic Tuna Melt. It's perfect for those hectic nights when spending an hour at the stove is out of the question. Need something different for company brunch or a ladies luncheon? Pair it with a tasty soup, a crisp salad and delight your guests. The hint of curry powder gives this meal a unique and…

Chili Garlic Prawns with Coconut milk and Kangkong by ShaleeDP

Chili Garlic Prawns with Coconut milk and Kangkong is one of my favorite prawns recipe. Love it anytime!

Mussel Bisque by RubyzKitchen

Bisque–Soup just for Seafood, Now that’s a Soup! Although Bisque is traditionally a Seafood Soup, specifically shellfish, it can be made with chicken or other meats. However, to me that’s not what comprises a real bisque, so we’ll call it our soup just for seafood. We start out with mussels steamed in wine, add a handful of…

Mussels Manhattan by Cecelia Heer

A classic Manhattan is a fine drink, and our home bar is always well-stocked with bourbon, sweet vermouth, and bitters during the winter months (all other months, too). I adapted this recipe from executive chef Larry Tressler of Holland House Bar and Refuge in Nashville. The mussels are simmered in bourbon, sweet vermouth and…

Oven-Roasted Dungeoness Crab by pescador

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. Servings: Makes 2 servings.

Linguine with White Clam Sauce by colleen

Yummy!!

Spaghetti with Mushroom Herb Clam Sauce by Robyn Savoie

One of the simplest and quickest yet most pleasing ways to prepare clams is in this simple sauce and served over pasta. Combined with fresh tomatoes and herbs, the dish has a decidedly summertime cast. The clams to use for dishes such as this are the smallest available - littleneck's. These clams are steamed open with various…

Hearty Greek Shrimp by John Spottiswood

This is a simple and really delicious recipe. If you're in the mood for something with wonderful, bold flavors, give it a try.

Barbecue Shrimp by Genet

Don't get thrown off by the name of this one. These shrimp aren't cooked on the grill or smothered in tangy barbecue sauce. This is a New Orleans classic brought to life in the kitchen of Pascal's Manale restaraunt way back in the 1950's. The shrimp are marinated in a typical Cajun/Creole spice blend and cooked in the oven…

Manhattan-Style Clam Chowder by DCMH