Quick and easy American dinner party shellfish recipes

One pot shrimp and asparagus pasta

Get all the ingredients ready to go, boil and salt water, cook pasta, add asparagus and shrimp to cooking…

Shrimp Creole

Macadamia Coated Jumbo Shrimp Appetizers

Fresh jumbo Shrimp (Deveined, tails on) in a lemon butter, rolled in crushed macadamia nuts and lightly bake…

King Prawn and Avocado Towers with Horseradish Cream

This is a restaurant quality appetizer you can make at home.

Citrus Scallops

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Clam and Olive Dip

Serve this with bagel or pretzel chips at your next football or tailgate party!

Torte di granchio ( Crab Cakes)

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab…

Monster Shrimp With Orange Chili Sauce

These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death…

shrimp alfrado

this is a pasta dish for every one

Flavorful Grilled Shrimp

This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by…

Classic Crab Cakes | Old Fashioned Crab Crab Cakes

For seriously tasty crab cakes,we need just crab and a little seasoning. 90% crab and 10% seasoning is what…

Shrimp w/ Mustard Sauce

Light and healthy meal. It's a snap to make and your guests will think you slaved for hours!

Crazy Crunchy Jumbo Shrimp

There's nothing wimpy 'bout these shrimpys. Amazing flavor and super crispity crunch in this recipe that's perfect for any occasion. These morsels…

Creole Shrimp Salad

The perfect main dish for brunch, a salad for dinner, or an appetizer! This New Orleans-inspired salad will please everyone who loves shrimp served…

Citrus Marinated Bay Scallops and Roasted Red Pepper

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food &…