Shrimp recipe collection

Give your shrimp a unique taste with this simple recipe that your whole family will love!

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

Amazing Seafood, Chicken, and Sausage Paella recipe

Rice cooker shrimp jambalaya with Rotel tomatoes, holy trinity vegetables, and tender shrimp. Easy Cajun-Creole one-pot dinner ready in 30 minutes.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Buttery flounder fillets stuffed with shrimp, crab and seasoned breadcrumbs, then baked until the fish is flaky and the filling is golden. A Gulf Coast showstopper for seafood night.

An easy main dish chicken recipe. Chicken breast browned and braised in beer, with ham and shrimp.

Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.