A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This hawker center in Malaysia is a food lover’s paradise.
Ham Companions Dana Bowen
This meat becomes even more delicious when paired with certain foods.
Very large, firm daikon radishes are the best for making this classic kimchi.
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Sweet and hot peppers lend intense flavor to this ceviche.
This dish goes perfectly with fried tortilla chips and cold beer.
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
The best part of this dish is the sauce and bread; the shrimp come second.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
Black olives lend this dish a pungency similar to Asian shrimp paste.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Black-eyed peas are the main ingredient in many Bahian dishes,fritter,sauce,and salads like this one.