Low Country Boil

Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.

Shrimp Boil Skewers

All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.

Shrimp Po' Boys

These classic po' boys feature big, juicy shrimp which are double-dredged in a mixture of flour and cornmeal for extra crispiness.

Lobster Boil

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe.

New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'

Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.

Grilled Shrimp Rolls

Juicy grilled shrimp tossed with an herby mayo and piled into toasted, buttered buns.

Grilled Shrimp With New Orleans-Style Barbecue Sauce From 'The Big-Flavor Grill'

If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.

Sullivan's Island Shrimp Bog Recipe | Cook the Book

This Sullivan's Island Shrimp Bog from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was one of those recipes that I was drawn to for its name. It conjured up images of marshy Carolina shores, tall grass, and rice paddies. This evocatively titled recipe captures a region where both shrimp and rice are staples and whose diverse culinary influences season the dish with flavors that are both unexpected and entirely satisfying.

Plump and Tender Shrimp Cocktail

Shrimp cocktail may be simple, but there are still details that go into making it the best it can be. For the plumpest, juiciest, tastiest shrimp, we start by poaching them in a flavorful broth.

Quick Broiled Shrimp With Harissa and Beer

Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.