Flavorful Grilled Shrimp by John Spottiswood

This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping…

LOBSTER STOCK by Cecelia Heer

Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. After enjoying the richness of the lobster meat, I saved the leftover bodies to use…

Camarones a la plancha - Shrimp on the griddle by John Spottiswood

This 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…

Bruschette with mussels and cherry tomatoes by Alida

These bruschette are quick to prepare and of great effect. They make a light and tasty starter.

Killer Shrimp by John Spottiswood

Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the…

CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

Scallops in Scallion Nests by John Spottiswood

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't…

Linguine with Wine and White Clam Sauce by Vivien

Spanish Scallops by Nancy Miyasaki

These 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.

Shrimp and Tofu with Bok Choy by Nancy Miyasaki

This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu of the original recipe, and I will probably use even more tofu, and less shrimp, the next time around. Feel free to adjust the quantity of each based on your tastes.

Citrus Marinated Bay Scallops and Roasted Red Pepper by Cecelia Heer

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” The original recipe called for sea scallops, cut into several pieces. I like to use bay scallops, which are very tiny and have a sweet and more succulent meat than that of the sea scallop. As was pictured in the…

Shrimp Creole by John Spottiswood

This 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.

Shrimp in Green Garlic Sauce by John Spottiswood

Wow, this is a really powerful and delicious dish. If you are looking for subtle flavors, search elsewhere. But if you're in the mood for a garlicky, "must dip my bread in every last bit of that sauce", type of dish, you cannot beat this. I'll admit our kids are not normal, but all four of them downed these shrimp and were dipping…

FRIED SHRIMP DONBURI (Ebi Fry Don buri) by John Spottiswood

You can make this dish with any type of Japanese fried meat (tonkatsu-fried pork, chicken-katsu, shrimp-katsu, etc.) Katsu is easy to make in large batches. So if you end up with leftover fried meat, you can use it the next day to make this delicious Donburi. Of course, this is good with freshly made katsu too. When I lived in…