Green Curry Mussel & Sausage Stew by Bob Vincent

This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted…

Crab & Avocado BLTs On Sourdough by Bob Vincent

This is a different take on standard BLT sandwiches. The addition of lump crab and avocado make for a delicious sandwich. This would be great with Dungeness crab when in season fresh. I served the sandwiches with seedless red grapes and stone fruit. For a wine I chose a Viansa 2013 Sonoma Valley Sauvignon Blanc. Chilled it…

Kymulga Grits Festival Shrimp and Grits by Martha Little

This annual festival held the 1st weekend in May features many grits related food. Of course the grits that are used in the recipes are stone ground Kymulga Grist Mill Grits. This is a beautiful setting on the banks of Talladega Creek. The Shrimp and Grits kitchen is the first to sell out so people line up early to get a bowl.…

New England Chunky Herbed Quahog Chowder by Robyn Savoie

Quahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder. Tradition holds that clam chowder is made with salt pork, but good salt pork…

Squid Adobo by ShaleeDP

Another seafood recipe that is very simple yet delish!

Scallops and Grits by Carolinaheartstrings

When I moved to the South nearly 20 years ago it did not take me long to discover the Southern favorite shrimp and grits. Such a delicious rich satisfying dish. I decided that I would try my hand at making the dish my own and using my favorite seafood, scallops. I hope you enjoy this recipe as much as I do!

Crab and spinach lasagne rollups by Crystalball

Another spin on the lasange rollup.

Shrimp In Cilantro Sauce by Robyn Savoie

Serve this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers. This recipe will make enough sauce for dipping (salsa), over eggs in the morning and dipping veggies. You can easily use thinly sliced chicken in place of the shrimp.

Shrimp And Zucchini by Robyn Savoie

Quick and easy, this flavorful dish shines the spotlight on the fresh zucchini, tomatoes and garlic of late summer. The juices from the tomatoes and pineapple add a wonderful flavor to the sauce.

Spicy Cajun Crab Cakes by Marguerite

These divinely delicious crab cakes are easy to make and guaranteed to please, especially when served with my Seafood Bechamel Sauce! Cest bon, cher!

Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

Grilled Dungeness Crabs with Kicked up Seasoned Butter by Kevin Greggans

Recipe of Emeril Lagasse, 2002 – modified by Kevin Greggans There is nothing like fresh Dungeness crab when the season opens in the San Francisco Bay area! I modified this recipe and kicked it up another notch! Not so much for spicy seasonings, but more of a savory etouffee flavor. When you combine this with the smoked flavor…

White Clam Pizza by BearNakedBaker

Linubihang Pasayan (Shrimp cooked in coconut milk) by Joyce Yap

This unique way of cooking shrimp can fill an empty stomach. Good to eat this rainy season.