When cauliflower is cooked and pureed, starches are released from its cell walls, creating a smooth and velvety texture.

Pour in a glass of white wine, add the shrimp heads and shells, 2 tablespoons of tomato paste, and canned tomatoes (two cans) when some liquid evaporates. Cook over low heat for about half an hour ...

One of our favorite seafood soups is a creamy coconut version packed with Thai flavors. Shrimp and scallops take just minutes to cook, so this soup comes together in a matter of minutes.

There’s something magical about a bowl of hot soup that’s bursting with exotic flavors. Thai Shrimp Coconut Soup, also ...

this soup is southern Italian peasant food at its very best. Serve with a rustic garlic ciabatta to mop up the juices and, despite the fact that it’s a seafood dish, a glass of hearty red ...

Fill a tall soup pot with water and bring to a rolling boil over high heat. Reduce heat to medium and stir in rinsed shrimp. Gently poach shrimp until shells are pink and bodies just curl, about 2 ...

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce ... about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.