Shrimp

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

In the South, you'll usually find this delicate spread — not a smooth paste, but slightly textured, to play up the flavor of the shrimp — on "benne wafers" (sesame-seed crackers). Spooned onto buttery toast points, it makes for tiny little bites with big sea flavor.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.

This dish is finished with a delicious (and super-easy) basil and tarragon butter.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

Start preparing this one day before serving — it needs to chill overnight.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe and introductory text below are from Marcus Samuelsson's book, Aquavit : And the New Scandinavian Cuisine Salads like this one are part of the Swedish smorgasbord enjoyed on special occasions such as New Year's. Called skagen in Swedish, this salad is named for a Danish fishing village across the river from Sweden. It's a very traditional dish that appears on every smorgasbord table in the country. Here is our version, which includes smoked salmon, shrimp, and crabmeat. It makes a great lunch served with crusty French bread or whole-grain crispbread.

A cook's dream: The base is made ahead, and the shrimp are added at the last minute. Best of all, the gumbo tastes even better the second day.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

This satisfying stew just may be the essence of Cajun cooking: shrimp with onion, celery, and green pepper, all given depth by brown roux and livened up with cayenne.