prawn

If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.

A Southern classic featuring shrimp, corn on the cob, red potatoes, and sausage, all boiled together in a seasoned broth with Cajun spices. Served family-style, it’s a flavorful, hands-on feast perfect for gatherings and outdoor dining.

These faux-lobster rolls are my answer to an annual summer craving. I even combined the two (very opposing) schools of lobster roll thought: Connecticut likes theirs hot, with butter, and Maine likes theirs cold with mayo. I compromise by doing a little of both. This buttery, sweet, succulent sandwich comes in a solid close second to the real deal, and I'm cool with that.

This Curried Shrimp brings in bold flavors and multiple textures all while being pretty low on the difficulty scale

Macanese fried rice is the a love child of Portuguese and Chinese cuisine. Perfect instead of your weekend takeaway.

This simple potato side dish is extra special as it’s covered in a shrimp and orange butter before serving.

A delicious dairy-free fish and seafood risotto with a pinch of saffron added for even more luxury.

This quick and easy recipe will satisfy your Tex-mex cravings fast.

Toast Skagen is a classic Swedish dish that is typically served on a slice of toasted bread, often rye bread.

Step into seafood heaven with Matt Tebbutt’s aromatic shellfish broth and grilled brill dish from Saturday Kitchen.

You can’t beat the tingle from Sichuan peppercorns, used here in a marinade for pork with Chinese five-spice powder. Delicious with egg-fried rice.

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the clams.

Rick Stein serves up a fragrant and tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg. A fried egg on top wouldn't go amiss either.

Laksa is a spicy noodle soup popular across South Asia. Ideally the spice paste should be made 24 hours in advance for maximum flavour.

Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing.