In a sauté pan over medium heat, cook the shallot, garlic, zucchini and yellow squash in the olive oil until vegetables are soft. Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp ...

Remoulade Sauce is so flavorful, creamy, tangy and delicious! Made with mayonnaise, horseradish, spices and hot sauce, this ...

Seafood dinners can be quick, fresh, and packed with flavor—no need for a fancy restaurant. From shrimp and salmon to ...

Sauté diced yellow squash, zucchini, onion, celery, bell pepper and garlic 3–5 minutes or until vegetables are wilted. Gently fold in lump crabmeat and shrimp. Pour in lemon juice and cook 1 ...

Keep dinner fast, fresh and easy with fresh zoodles topped with sautéed shrimp in a lemony sauce. IE 11 is not supported. For an optimal experience visit our site on another browser.

1 jalapeno. ½ cup mayonnaise. Old Bay seafood seasoning. Tabasco sauce. Worcestershire sauce. Flour. 4 eggs, beaten well. Panko bread crumbs. Oil, for frying ...

Ingredients: 8 large shrimp, peeled tail on1lb jumbo crab meat1/4cup mayonnaise1 tablespoon Dijon mustard1egg1 teaspoon worchestershire sauce1 teaspoon Old Bay1 tablespoon chopped parsley2 ...

Preheat grill to high (450°F to 500°F). Place corn on oiled grates; grill, uncovered, until corn is bright yellow and evenly charred, about 10 minutes, turning occasionally.

Add shrimp to the sheet pan with the zucchini, spreading it out evenly. Broil for 2 to 5 minutes, or until the shrimp just cooks through (watch it carefully so the shrimp don’t overcook).