If you're searching for a crowd-friendly Mardi Gras dish or a celebratory spring boil (because, crawfish season), look no further than this seafood boil from recipe developer and content creator Rosalynn Daniels. For a big, bold flavor base, start with Zatarain’s Creole Seasoning, a whole head of garlic, beer, bay leaves, and Zatarain's Concentrated Crawfish, Shrimp & Crab Boil.

You can also make scallion oil ahead of time. Quadruple the recipe below and follow the steps. Let it cool and pour it into a sterile jar; it will keep in the fridge for up to 1 month. Use it anytime to elevate any dish you’re making.

If you time everything right (which might take a few tries to master), you’ll end up with chewy, sauce-infused noodles, soft bits of egg, and crunchy bean sprouts and green onion. You’ll never need another pad Thai recipe again."

This version of shrimp and broccoli Alfredo is a comforting twist on a beloved dish. It is rich, satisfying and perfect for a weeknight dinner that feels a little fancy.

Learn how to make a perfect rack of lamb with this comprehensive guide and step-by-step instructions.

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too.

A simple, scampi-inspired dinner that needs neither a lot of time, nor a lot of ingredients. The key is to swiftly simmer the shrimp—done right, these cook in less than 5 minutes—and to rely on extrovert ingredients for seasoning. Lemon juice and lemon zest deliver loads of sunny acidity.

Shrimp pasta that tastes like you’re on vacation needs little more than shrimp and pasta. This recipe calls for tiny tomatoes, fresh basil, and choose-your-own chile paste (plus butter and salt). The result is spicy, saucy, and deeply savory. Starting with shelled shrimp is easier, yes—but they cost more and give you less to work with. Approach shelling as a chance to unwind. Sway to music, toss the shells in a pot, and let them simmer with water. In a matter of minutes, you’ll have a briny stock. That is where pasta will cook, happily, yielding a starchy liquid gold to bolster the sauce. The chile paste is up to you, depending on what you have in the kitchen. Calabrian for kick, harissa for spiced warmth, gochujang for tangy funk? You tell me. And if the basil quantity sounds like overkill, well, that’s the point. In this case, it is treated less like an herby garnish, and more like a leafy green, so there’s no need to fuss over a side dish. Sounds like vacation to me.

I watched the Shrimp and Grits Throwdown with Bobby Flay one night on Food Network and it got in my head...and needed to get in my mouth..a quick pantry fridge search revealed: frozen shrimp, polenta, guanciale, smoked cheddar and arugula... so I put it all together and it worked! It worked beautifully. I've made it again and again each time with whatever cheese/smoked pork product is around.. aged gouda, marscapone and thick cut bacon also yielded terrific results...there is lots of room for creativity in this recipe. It takes under a half hour and is truly satisfying... warm, spicy, cheesy, creamy..lovely dinner after a long day.

This recipe results in a wonderful contrast between the spicy, slightly sweet, acidic tomato layer on top, and the creamy baked orzo on the bottom. The top layer was perfect -- it would be terrific on its own over pasta, with some crumbled goat or feta, and a little fresh basil. It smelled fabulous while cooking, and tasted even better. I probably cooked my orzo longer than I should have (and I reduced the pasta water by half to account for that), so the bottom layer ended up wetter than it should have been -- a little less than al dente, when the ends of the orzo just look like they're starting to get pale and cooked, would probably be better. I'd also recommend cooling the orzo with cold water. Once I get the orzo right, this is definitely a meal I would serve for guests.

A few weeks ago, we made homemade Limoncello, and somehow, we have some left. We've sipped, and we've shared, and still there was a little bit left, so we decided to cook with it. We made Limoncello Shrimp. And they were really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good.

This dish is simple enough to make on a weeknight, and elegant enough to serve at a Thanksgiving dinner. The sauce is rich and creamy, and the shrimp is poached in turmeric water. Peas add a pop of brightness.

At a cooking school we made a vinaigrette using vanilla bean. I loved the flavors so much that I have been making my own version every since. It is perfect with citrus, and made in heaven for seafood (especially lobster). This salad pairs the combination of two varietals of oranges with rock shrimp and large shrimp and lobster for a real treat.

Making green curry paste from scratch is fun, and surprisingly easy. Homemade green curry paste is tastier and more beautiful than any jarred product you can buy from the supermarket. This recipe yields about 2.5 cups of green curry paste, so freeze the extra green curry paste in ice cube molds, and then use one cube for serving 2-3 people.

I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST! They are light, flavorful and the dipping sauce that goes with it just gives it a punch. They are a favorite with my family and co-workers and I hope you guys enjoy them as much as we do!

Simple classic elegance is how I would sum up this dish, not to mention down-right deliciousness. With just a few ingredients and minimal prep work, it comes together beautifully for a taste experience that is refined, yet full of flavor. I did not strain the sauce and loved the added texture and flavor of the shallots. The recipe is very easy to cut in half, making it perfect for two people. This is definitely a dish that I will make for company or for a romantic dinner, with an extra bottle of Champagne, of course!