Cuisine: Seafood

Overnight Marinated Shrimp

Are you bored with the same old shrimp cocktail? This Overnight Marinated Shrimp is the answer. It's the perfect appetizer for entertaining that your guests will love!

By Leslie Blythe

  • Prep: 20 mins
  • Yields: Makes 12 - 15 appetizer servings

Roasted Shrimp with Indian Spices

My favorite way to cook shrimp is roasting it in the oven, which delivers amazing flavor for very little effort. This vibrant and colorful Roasted Shrimp with Indian Spices has a ton of flavor and a nice spicy kick.

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Drunken Mussels

These Drunken Mussels can be made with either wine or beer. They are very fast to make and can be served as an appetizer for 4 or a main dish for 2.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings

Roasted Shrimp and Vegetable Salad with Chili Lime Dressing

This is probably one of the most beautiful salads I've ever made. I love all the colors of the rainbow. This Roasted Shrimp and Vegetable Salad with Chili Lime Dressing is so healthy, fresh and you can make it ahead or eat it warm from the oven.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Lobster Tails with Basil Butter

 

Cooking lobster is not as difficult as you may think. Lobster tails can be grilled, broiled or steamed. I steamed these and served them with fresh basil butter. You’re on your way to a delicious, restaurant quality meal, in the comfort of your own home!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Pickapeppa BBQ Shrimp

 

Pickapeppa Sauce was invented by a 16 year old boy in Jamaica in 1921. The sauce is sweet, sour and mildly spicy. One traditional use of the sauce is to pour it over a block of cream cheese, to be spread on crackers. You’ve got to try this Pickapeppa BBQ Shrimp. Don’t ask why it’s called barbecued shrimp, when it’s not even barbecued. No one seems to know.  It’s a New Orleans favorite.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Lobster Rolls

 

Lobster Rolls are one of my favorite things to eat while on the east coast. It’s heaven in a bun. The lobster roll was originated at a restaurant named Perry's, in Milford, Connecticut, as early as 1929.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Shrimp Scampi with Fettuccine

 

Shrimp Scampi is a dish that has plenty of garlic, butter and dry white wine or lemon juice. It is often served over pasta. The key to this dish is not to over cook the shrimp.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 6 Servings

Mussels in White Wine

I have eaten mussels many different ways, but this is the most classic way to serve them. Mussels in White Wine is very easy and fast to make.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2 Servings as a main or 4 Servings as a starter

Salmon Roasted in Butter

This Salmon Roasted in Butter is a Mark Bittman recipe. It is so simple to make, but SO good! You can use any combination of your favorite fresh herbs.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 20 mins