World 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.

Smoky stir-fried flat rice noodles with prawns, cockles, Chinese sausage, bean sprouts, and dark soy in intense wok hei.

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

Translucent shrimp dumplings — the benchmark of dim sum quality.

Crawfish or shrimp smothered in a buttery, blond-roux-based sauce with the holy trinity, served over rice.

Sizzling garlic shrimp in olive oil with chili — Spain's greatest tapa.

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.

Stir-fried rice noodles with shrimp, egg, peanuts, and tamarind sauce.

Stir-fried rice noodles with shrimp, tofu, egg, bean sprouts, and peanuts in a tamarind-palm sugar sauce.

Saffron rice cooked with shrimp, mussels, clams, and squid in a seafood-stock base.

Paella with shrimp, mussels, clams, and squid.

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.

Spaghetti with clams in white wine and garlic — Naples' seafood pasta.

Springy thin egg noodles in clear shrimp-and-pork-bone broth with plump shrimp-pork wontons.

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.

Raw blood clams cured in lime with tomato, onion, and cilantro, a delicacy from Ecuador's coast.

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

Cooked shrimp in a tangy tomato-citrus broth with red onion, cilantro, and served with crunchy corn nuts.

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

Spaghetti with mixed shellfish in white wine and garlic.

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

A crispy, savory pancake loaded with scallions, squid, and shrimp, served with a soy-vinegar dipping sauce.

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.

Crispy scallion and seafood pancake — the ultimate Korean bar snack.

Crispy fried shrimp or oysters on French bread with lettuce, tomato, and remoulade sauce.

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.

Black squid ink risotto — dramatic and briny.

Creamy risotto loaded with shrimp, mussels, clams, and calamari.

Garlicky shrimp in white wine butter sauce over linguine.

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

Grilled or sautéed shrimp tacos with chipotle mayo and slaw.

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

Light, crispy battered shrimp and vegetables — almost weightless crunch.

Thick Bahian stew of shrimp, coconut milk, ground peanuts, and dende oil, with African roots.

Hand-cut wheat noodles in a milky anchovy-clam broth with zucchini — a rustic Korean comfort soup.

Spherical battered dumplings filled with diced octopus, pickled ginger, and green onion, drizzled with sauce and mayo.