Squid and Shrimp Fideuà with Allioli
在这个one-skillet主菜inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be careful not to overcook the seafood — especially the squid — during the initial sauté. Taribó loves to serve this at dinner parties at her California winery, Camins 2 Dreams.
Auntie Monica’s Seafood Mac and Cheese
Loaded with fresh shrimp, crab, and lobster and layered with a rich mixture of cheeses, this macaroni and cheese gets an extra boost of spice from liquid shrimp-and-crab boil. The boil seasoning lends its long-cooked flavor to the casserole without overcooking the delicate seafood. This recipecomes from Monica Williams, chef Kia Damon's auntie and former drill instructor for the United States Marine Corps.
Pasta with Scallops, Capers and Grilled Scallions
The wood-fired oven at Philadelphia’s Wm. Mulherin’s Sons creates flavor as well as a cozy atmosphere. In the restaurant’s variation on pasta puttanesca, grilled scallions add smokiness and char.Slideshow:
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Chorizo-Poached Shrimp Pasta
Food & Wine’s Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor.Slideshow:
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Fennel-and-Mussels Alfredo
这个违规面食从厨师约书亚麦克费登of Ava Gene’s in Portland, Oregon, will completely change your mind about dairy and seafood. The deeply sweet, creamy flavor of the anise-laced sauce perfectly compliments the brininess of the mussels.Slideshow:
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Spaghetti with Shrimp, Lemon, Mint and Pecorino
Roman chef Angelo Troiani riffs on the classic spaghettiajo, ojo e peperoncino(garlic, oil and chile), embellishing it with shrimp, lemon, pecorino, almond and mint. It's simple, delicious and crowd-pleasing.Slideshow:
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