This Russian preparation is a delightful and simple dish of scallops and shrimp.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
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.
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 specialty of the Macedonian port city of Thessaloníki.
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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