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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.
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.
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.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
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.
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.
This dish goes perfectly with fried tortilla chips and cold beer.
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.
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
The best part of this dish is the sauce and bread; the shrimp come second.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This Russian preparation is a delightful and simple dish of scallops and shrimp.
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.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
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.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.