Top Pick Recipes

Hot and sour shrimp soup with lemongrass, galangal, and lime — Thailand's signature.

A hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and mushrooms — intensely aromatic.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Live crawfish boiled in a peppery, crab-boil-seasoned broth with corn, potatoes, and sausage.

Translucent shrimp dumplings — the benchmark of dim sum quality.

Sizzling shrimp cooked in olive oil with garlic and guindilla chili, served bubbling in a clay dish with bread.

Translucent pleated dumplings filled with whole shrimp, bamboo shoots, and sesame oil.

A rich coconut curry soup with rice noodles, shrimp, tofu puffs, and bean sprouts in a spice-paste base.

Sauteed shrimp with bacon, garlic, and a rich pan sauce served over creamy stone-ground grits.

Shredded green papaya pounded with chilies, lime, fish sauce, and peanuts.

Black-eyed pea fritters from Bahia, split and stuffed with vatapá shrimp paste and caruru okra stew.

Wet, soupy rice loaded with clams, shrimp, crab, and mussels in a tomato-saffron broth.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Clams, shrimp, and chourico steamed together in a sealed copper cataplana with tomatoes, peppers, and white wine.

San Francisco-born Italian-American seafood stew in tomato broth.

Translucent rice paper rolls filled with shrimp, pork, rice vermicelli, and fresh herbs, served with peanut sauce.

Rice paper rolls with shrimp, pork, herbs, and rice noodles — fresh and light.

Mussels steamed in white wine, shallots, garlic, butter, and parsley, served with crusty bread.

Mussels steamed in white wine, garlic, and parsley — simple and fast.

Galician-style boiled octopus with paprika, olive oil, and potatoes.

Tender boiled octopus sliced and served on a wooden board with smoked paprika, olive oil, and sea salt.

Sautéed shrimp over creamy stone-ground grits — Lowcountry staple.

Octopus-filled fried batter balls — Osaka's iconic street food.