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08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
11/09/2011
Grilled Spot Prawns with Finger Lime and Basil
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
07/18/2012
Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
04/05/2010
Piri-Piri Prawns
Piri-piri refers both to a kind of chile (the African bird's-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.

Issue #129
05/27/2009
Mexican Seafood Cocktail
This dish goes perfectly with fried tortilla chips and cold beer.
Issue #121
03/10/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
01/02/2009
Mussels with White Wine, Parsley, and Garlic
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
Issue #117
07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
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07/20/2011
Beer-Steamed Crabs
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Issue #111
04/14/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
11/06/2007
Gratinéed Oysters with Sauerkraut
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
07/13/2007
Poached Shrimp and Sautéed Scallops
This Russian preparation is a delightful and simple dish of scallops and shrimp.
Issue #104
05/31/2007
Grilled Mussels
Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach.
Issue #103
04/02/2007
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
03/01/2007
Shrimp Cocktail
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Issue #100
01/16/2008
Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
01/17/2008
Grilled Oysters Wrapped in Alaria Seaweed
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
Issue #95
01/28/2008
Pocho Clams
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
Issue #93
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