Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent! More

I wanted to eat everything in Brazil. My wife was happy with just the beach and an endless pile of camarão a alho, the Brazilian version of garlic shrimp. We'd step into a shack-like restaurant, and before the first caipirinhas even landed on the table, we'd be faced with a pile of the diminutive ruby-red, briny, thin-shelled gems, complete with head and legs, glistening in olive oil and fried garlic. Here's how to make them at home. More

Simple everyday salmon is broiled on a bed of piperade, a Basque bell pepper stew flavored with spicy, earthy piment d'Espelette. Light, but it packs a punch. More

Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp. You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams. More

I started cooking from Ruta Kahate's Quick-Fix Indian the moment I got my hands on it. I'm always looking to cook more Indian meals, and this one promised that most of recipes could be cooked in a Rachel-Ray-inspired speed of 30 minutes or less. Though I tried a few, including the very good "instant chicken biryani," this recipe for coriander shrimp with zucchini was by far more favorite. More

A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash. [Photograph: Jennifer Olvera] Note: Timing is everything when it comes to a seafood boil, but the time ingredients will take depend largely on factors like potato size... More

Crispy-bottomed salmon topped with a mountain of buttery, two-mustard crumbs and fresh herbs. Made with six ingredients and in only ten minutes! The perfect glammed-up, easy dinner for two. More

[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet... More

Chile plays a major roll in the cuisine of Sri Lanka. Powdered cayenne, and hot peppers both dried and fresh pop up in nearly every recipe in S.H. Fernando Jr.'s Rice & Curry. So it's only appropriate that we're kicking of a week of Sri Lankan home cooking with a chile-laden recipe for Deviled Shrimp. More

Sweet scallops and burnished red smoky, meaty chorizo baked together without fuss in this perfect, stylish, easy dinner for two. More

[Photograph: J. Kenji Lopez-Alt] Note: For best results, use small, raw, shell-on shrimp and peel yourself (shelled shrimp tend to be a little mangled). Avoid par-cooked shrimp, as they will not absorb flavor properly. Traditional Colombian-style coctel is made with... More

Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course. The dressing, made from fresh lime juice, garlic, fish sauce, and sugar, has that classic sweet-sour-salty Thai flavor; use it as a sauce to spoon liberally around the fish. More

A simple, hearty spin on a classic: chunky grilled bread rubbed with garlic and topped with stewy shrimp full of white beans, white wine, a touch of butter, and even more garlic. Perfect for date night with someone you've been with for a long time... More

Zakary Pelaccio, author of Eat with Your Hands has upped the club sandwich ante by adding butter poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, there's also slices of crispy bacon and the mayo on this club is a Sambal Aïoli. More

Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

[Photograph: Blake Royer] Adapted from Lucid Food. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

The same thing that originally attracted me to this recipe from the Colorado Farmers Market Cookbook, also gave me pause. I couldn't wait to see how the sweet heat of the honey and red chile glaze would pair with the fish fillets and the chopped pecans. This is even though I feared the honey would burn and the nuts would fall off, which is exactly what happened on the first round. Luckily, a little tinkering fixes everything. More