New Orleans BBQ shrimp isn’t exactly barbecue, but it is damn good. This is a Creole shrimp dish heavily influenced by French cooking.
A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
If you have shrimp with shells, you can make shrimp stock. Here’s how.
A Greek dish of warm crab salad with peppers, mostly sweet bell peppers, served with red onions and lots of herbs.
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.
Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.