Shrimp Burgers
This hearty shrimp burger is a nod to the classic New Orleans po’boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor. Here, we used Old Bay seasoning, but you could also swap in your favorite Cajun seasoning, like Tony Chachere or Slap Ya Mama, for something the hews even closer to a po’boy. If keeping things meat-free isn’t a concern, this is particularly delicious cooked in bacon grease instead of butter.
Scallops Wrapped in Kaffir Lime Leaves
Buy the lime leaves first, so you can gauge the size of scallops that will fit neatly inside. You might buy extra lime leaves for serving because the leaves that flavor the scallops as they cook lose their vibrant green color. More Amazing Seafood Recipes
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”
Insalata di Pesce
Master Sommelier Pavle Milic, of FnB in Scottsdale, Arizona, gave us the inspiration for this seafood salad, which pairs beautifully with white wines. “I was 14 when I started working for the family business, a little joint called Franco’s Trattoria. We offered a seafood salad that was light, refreshing, and showcased what just a few simple ingredients can do. I love it with Scarpetta Frico Bianco, a blend of Friulano and Chardonnay from my pal (and Master Sommelier) Bobby Stuckey,” Milic says. Quickly poaching the mixed seafood gently cooks each piece to perfect doneness for tender, flaky bites. Choose a favorite olive oil here; its flavor permeates the whole dish and adds a savory vegetal flavor.
Steamed Rockfish with Thai Citrus
Infused with intense aromatics that are tamed with a hint of coconut oil, this whole-fish showstopper is swimming in bright Thai flavor. Rockfish are native to the Pacific; substitute sustainably caught red snapper, if needed.
