Steamed sole with cucumber and shrimps
Steamed sole, crispy fried shrimps, and a brown butter sauce. A perfect light weekend dish.
Wild sea bass with champagne sauce
Bring the fantastic flavours of the sea to your table with this luxurious recipe.
Homemade crumpets with potted shrimps
Homemade crumpets will bring joy to any kitchen! The potted shrimps can easily be served with shop-bought crumpets if you’re short on time or energy.
Scampi po’ boy
The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich.
Thai-style red curry with chicken
Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.
Thai-style sausage and coconut soup
This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat.
Prawn and spicy sausage gumbo with chilli cornbread
A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and Tabasco, and is served with a spiced cornbread.
Rissois de camarão
This is a snack of Portuguese origin that melts in your mouth. They can also be made with diced chicken or mushrooms instead of prawns.
Venetian seafood risotto
I have written recipes for seafood risotto before but never made it with the distinctive mix of spices so particular to Venice, which I call a Byzantine spice mix. As with all my mixed seafood dishes, the ingredients are only what I would like. Feel free to use whatever you do.
White radish salad (Sangchae)
If you can get hold of mouli and the fabulous Korean ingredients for this recipe, you won’t be disappointed with this stunning salad.
Chef Matthew Raiford's Lowcountry Boil
A Lowcountry boil, also called frogmore stew in South Carolina, features peak summer ingredients from the garden and sea, and is cooked over a fire if you're lucky (this version is done on the stovetop). Serve it spread over a newspaper- or burlap-covered table with plenty of good friends and cold beer. This dish fit-for-a-crowd is the epitome of community to chef Matthew Raiford.
Sheet Pan Shrimp, Pineapple & Peppers with Rice
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce a sweet-and-tangy flavor profile. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Skillet Shrimp with Rice & Peas
Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook. Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan. Serve with simply steamed asparagus to round out the meal.
Shrimp Lettuce Wraps
Enjoy these shrimp lettuce wraps, filled with crisp veggies and juicy shrimp sautéed with garlic and soy sauce. This light and flavorful dish is perfect for a weeknight meal or weekend gathering. Sambal oelek, a spicy chile paste known for its vibrant red color and intense heat, adds an extra kick. Reduce or omit it to adjust the heat to your liking.
Lemon Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.