Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a velvety consistency, without masking the flavor of succulent shrimp. Serve with chopped steamed shrimp and a crusty baguette.

Sheldon Simeon grew up with this noodle stir-fry seasoned with oyster sauce and fish sauce and loaded up with whatever meats and vegetables are on hand.

Master Sommelier Pavle Milic, of FnB in Scottsdale, Arizona, gave us the inspiration for this seafood salad, which pairs beautifully with white wines. “I was 14 when I started working for the family business, a little joint called Franco’s Trattoria. We offered a seafood salad that was light, refreshing, and showcased what just a few simple ingredients can do. I love it with Scarpetta Frico Bianco, a blend of Friulano and Chardonnay from my pal (and Master Sommelier) Bobby Stuckey,” Milic says. Quickly poaching the mixed seafood gently cooks each piece to perfect doneness for tender, flaky bites. Choose a favorite olive oil here; its flavor permeates the whole dish and adds a savory vegetal flavor.

Easy enough for a last-minute dinner, this shrimp chow mein recipe will satisfy cravings for take-out.

Sour cream and avocado are great additions to shrimp enchiladas. As a side dish, try serving simple beans and rice or a simple salad.

We recommend peeling shrimp before cooking them on the grill. Peeled shrimp are better at absorbing flavor, both from the grill’s smoky essence and the seasoning or marinade. Plus, they’re easier to eat! You can leave the tails on or remove them—it’s a matter of preference.

Cook your shrimp toast in an oven preheated to 350° for 10 to 12 minutes, flipping them halfway through.

Shrimp and grits is the kind of down-home comfort food that tastes great any time.

Light seafood salad with shrimp, scallops, fresh herbs, and lemon dressing—a refreshing appetizer or elegant main course.