This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel.
Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish.
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
Serve these garlicky shrimp with lots of crusty bread.
The Good Cook series of cookbooks is filled with timeless classics. Among our favorite recipes is this one for canapés made with herb and shrimp butters.
Vuelve a la Vida The Editors
This seafood cocktail is the most delicious hangover cure we've ever tasted.
If you can't find prawns, purchase the largest head-on shrimp available for this dish, which came to us from Vitaly Paley, the chef and co-owner of Paley's Place in Portland, Oregon.
Roberto Santibañez, chef at Fonda restaurant in Brooklyn, New York, shared his recipe for this bracing seafood cocktail, a popular Mexican hangover cure.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Celebrating the Feast of the Seven Fishes Greg Ferro
This Italian-American Christmas tradition commemorates the wait for the birth of Jesus with a festive spread of seafood.
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.