This creamy and aromatic spiced sauce can be prepared in advance and kept on hand for a fast, flavor-packed rush-hour dinner.

While the ingredients you need to make a classic seafood-boil sauce include seafood stock ... delectable condiment on your next crawfish- or shrimp-filled New Orleans-style po'boy.

For years, I poached or boiled shrimp for shrimp cocktails ... When cool, chill for at least an hour before serving. To make the sauce, whisk together ingredients, taste and adjust seasonings ...

A shrimp cocktail is the perfect example of an elegant appetizer that doesn't require much fuss. Poach the seafood, whip up a quick cocktail sauce, and serve. Yet boiled food typically misses out ...

Crisp, panko-encrusted shrimp are drizzled with a tangy chipotle sauce and nestled into corn tortillas ... Bring the water to a full boil, then turn off the heat and allow the tortillas to sit ...

Evenly divide shrimp mixture among shells. Transfer sauce to pot; top with stuffed shells. Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is ...

Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party, too, ...

Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp ... pasta to the sauce, finish with ...