A Thai- or Caribbean-style soup with shrimp simmered in creamy, fragrant coconut milk broth.

Creamy casserole of wild rice, shrimp, and vegetables baked until golden and bubbly.

Stir-fried shrimp in a savory sesame soy glaze with an Asian-inspired twist.

A towering sandwich layered with shrimp, crispy bacon, lettuce, tomato, avocado, and smoky mayo.

Pasta tossed in a fiery sauce with shrimp and a creamy finish.

Sizzling shrimp, peppers, and onions in a fast, flavorful Tex-Mex dish.

A savory shrimp-based dressing or stuffing, perfect as a side or main.

A hearty pasta dish with chicken, shrimp, and a savory garlic cream sauce.

Mushrooms filled with a cheesy shrimp mixture, baked until golden.

Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.

This may be the perfect weeknight gumbo. Drbabs, a former New Orleansian herself, has streamlined and lightened the Cajun classic while still pulling in all the right flavors and kick from a smoky dark roux and well-chosen cocktail of spices. By design, this recipe could be made year-round from pantry staples, but you can always put a little Mardi Gras in it by adding andouille or tasso.

This one is as good warm from the oven as it is at room temperature -- perfect for potlucks, picnics, and lunches.

In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. In her accompanying aioli, EmilyC forgoes the wallop of a raw garlic and lemon for the mellow, floral flavors of roasted garlic and orange, and cleverly uses the aioli not once but twice: to bind the shrimp patty (we used 2 teaspoons, but you may want more), and to layer on just before biting down. Note: For the aioli's flavors to fully develop, we recommend making it the day before and letting it hang out in the fridge overnight, tightly covered.

Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!

Our family was in the retail fish and seafood business for almost 80 years, and during the course of that time, hundreds of seafood recipes were collected, tested, and developed. Dad came up with this one years ago, and it's been a family favorite for those of us who love the fruits of the sea. An impressive, but easy, company dish for four to six. Serve it up with crusty bread!

I enjoyed this dish more than I expected. The dish was filling yet let, thanks to its bright, warm flavors. The heat of the garlic and red pepper flakes, matched with the sharp lemon juice, made the dish feel that much more comforting. The combination of flavors were well balanced and it was easy to put together. I halved this and it was a generous amount for two people; and thought that olives were a great salty counterpoint to the mild fish (we used sole)—and it was great with crusty bread. I'd recommend stirring in the lemon juice, zest, and spices just before adding the fish so as not to break it up too much.