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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
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Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
cooking.nytimes.com
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
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Green tomatoes are simply unripe red tomatoes hence their lower sugar content and slightly sour taste.
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Use a stovetop grill to give shrimp a slightly smoky taste that's great in an easy version of shrimp and grits. Serve with a drizzle of barbeque sauce.
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A healthy egg-white frittata recipe with shrimp, tomato, and spinach.
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Get Spicy Low-Country Shrimp and Grits Recipe from Food Network