2,338 shell recipes

Thai tom yum shrimp soup with lemongrass, galangal, kaffir lime leaves, and enoki mushrooms in a hot-sour broth. Fragrant, spicy, and ready in 30 minutes.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Chilled shrimp salad tossed with fresh dill, cucumber, celery, and a tangy dressing of mayo, sour cream, Dijon, and anchovy paste. Serve it on lettuce or stuffed into hollowed tomatoes for a gorgeous lunch.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Polenta pie sets a rosemary corn polenta crust in a springform pan, then layers grilled squash, eggplant, and roasted peppers inside. A vegetarian Italian showpiece, served chilled.

Best Apple Cheesecake with Graham Pecan Crust recipe

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.

Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.

Classic shrimp creole with the holy trinity, stewed tomatoes, thyme, bay leaf, Worcestershire, and a dash of hot sauce over fluffy rice. A roux-thickened Louisiana staple that's on the table in 45 minutes.

Jumbo shrimp marinated in brandy, garlic, and lemon then skewered with bok choy and broiled until charred and succulent. A show-stopping appetizer or light dinner ready in under an hour.

New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.