These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
This dish is a specialty of the Macedonian port city of Thessaloníki.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
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Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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