Grilled Shrimp and Vegetable KebabsFromMediterranean Grill
Can shrimp and vegetables ever achieve perfection on a single skewer?
Shrimp ScampiFromSeafood Supper
Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of e...
Southern Shrimp BurgersFromScallops and Shrimp Hot Off the Grill
A good shrimp burger should be first and foremost about the shrimp. Our recipe features a moist yet still cohesive patty, ...
Fried Brown Rice with Pork and ShrimpFromServing Up Noodles and Rice
We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.
Braised Halibut with Leeks and MustardFromBraised to Perfection
Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silk...
Crispy Salt and Pepper ShrimpFromSweet and Spicy Asian Specialties
In this pungently spiced Chinese restaurant classic, the shells are every bit as important (and delicious) as the shrimp.
Grilled Fish TacosFromFavorite Ways with the Catch of the Day
For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.
CioppinoFromSeafood Specials
Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping ...
Sesame-Crusted Salmon with Lemon and GingerFromFavorite Ways with the Catch of the Day
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Shrimp Fra DiavoloFromSeafood Specials
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to ...
Boiled Lobster
The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.
Oven-Steamed MusselsFromAt the Seafood Counter
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refu...
New England Lobster RollsFromGreat American Sandwiches
The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.
Herb-Crusted SalmonFromSalmon and Latkes
For a crust both herby and crunchy, we had to take it apart in order to keep it together.
Garlicky Roasted Shrimp with Parsley and AniseFromAt the Seafood Counter
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
1 of 14
Our recipes are tested up to 100 times
in our kitchen so they'll work the first time and every time in yours