Low-Country Shrimp Boil With Spicy Remoulade

A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.

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.

Shrimp Boil Skewers

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

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.

Lowcountry Stew Chicken

A South Carolina stew in a deeply flavored, light-bodied sauce.

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.

Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces

This recipe will get you started, with one pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the communal pot.

Seafood chowder

If you feel like a creamy soup… but something other than creamed corn or bacon and pea, make this hearty broth filled with delicious seafood.

Shrimp Stock from 'The Adobo Road Cookbook'

Use this stock from Marvin Gapultos's new cookbook, The Adobo Road, as a base for seafood soups as well as the braising liquid for his Kale Greens in Coconut Milk.

Shrimp and Grits

Our version adds mushrooms, crispy bacon, and gruyère to an easy and monumental classic.