I cannot resist a good lobster recipe. And when I saw this lobster stew recipe, its decadence and layers of flavors made me ...

My shrimp and corn bisque hits the down-home meal happy spot with electrifying flavors and a lush, luxurious body, y'all.

Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer, or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup.

Another F&W favorite is Daniel Boulud's recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp ...

Save the large Jack-O-Lantern pumpkins for carving — this recipe ... autumn soup. We use canned pumpkin here in the name of speed. Elegant and unexpected, this pumpkin bisque features fiery ...

Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1 ...

It may involve the best cuts of steak or the finest of seafood. But sometimes that ... A $1,893 take on Bookbinder Soup is based on a recipe dating back to 1800s, can be found in Chicago at ...

you can use whatever seafood (and other ingredients) you like. Most people think of hotpot as a winter dish, but because this recipe uses dashi broth instead of a heavier soup, it's light enough ...

Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.