Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
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.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
A delicious and easy appetizer sure to please your holiday guests.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp.
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
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