Shrimp

If crawfish are hard to find, shrimp make a good stand-in.

Sherry lends a nutty note to a big-flavored and colorful sauce.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

The chive butter is a breeze to make, and it works overtime: First it's used to baste the shrimp, later it becomes the sauce.

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

The combination of seafood, sausage, and grits creates a hearty and homey dish that brings the smells and tastes of the Lowcountry into your kitchen, no matter where you live.

Protein-packed lean shrimp really satisfies.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks." Charlotte's mother learned this recipe years ago, when she was working on a shrimp boat.

For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs.

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).