Shellfish

Open a cold beer and dig in to this heap of potatoes, corn, and shrimp for a taste of Louisiana summer.

Be well this fall: Have one bowl and you'll spoon up nearly three quarters of your daily requirement for vitamin C.

This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

Jumbo Shrimp tails make good handles at a picnic!

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

This shrimp appetizer almost has the iron of steak but far fewer calories.

Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

You can use any kind of crab, or even dip lump crabmeat in the sauces.

Editor's note: The recipe and introductory text are from Brooke Dojny's book The New England Clam Shack Cookbook, 2nd Edition. At Shaw's [Fish and Lobster Wharf], their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.

These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.