10 Ways to Mix Up Your Summer Seafood Routine | HuffPost Life

Although freshly caught fish and shellfish need no embellishment there's nothing wrong with a little gussying up.

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Seafood is practically synonymous with summer. Long days spent by the ocean (at least in our dreams!), and a hankering for fresh, bright flavors make seafood something that's craved during these warm months. Although it could be argued that freshly caught fish and shellfish need no embellishment, there's nothing wrong with a little gussying up. Trust us, these dishes are worth the effort.

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Summer Seafood

Avocado Crab Rolls(01 of10)

Get the recipe on Food52.
Like the best seafood rolls, less is more here: just puree the mayo, chop the vegetables, and fold it all together. Don't skip the butter lettuce during assembly! - Amanda & Merrill
Photo: James Ransom

Barbecue Shrimp: A Down-Home, Messy, Good Meal(02 of10)

Get the recipe on Food52.
Jumbo shrimp are roasted in a magical concoction that includes Tabasco, paprika, Worchestershire, oh, and lots of butter. The final step says it all -- this recipe will leave behind "greasy hands and happy faces." - Amanda & Merrill
Photo: James Ransom

Shrimp Burgers with Roasted Garlic-Orange Aioli(03 of10)

Get the recipe on Food52.
In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. - Amanda & Merrill
Photo: Sarah Shatz

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata(04 of10)

Get the recipe on Food52.
This pea puree is unlike any pea puree we've had; it's punchy, it's gingery, it's exciting. Topped with a couple of perfectly-cooked scallops and a lemony, herbaceous gremolata, you've got a dish that's fit for a dinner party. - Amanda & Merrill
Photo: James Ransom

Drunken Clams with Sausage(05 of10)

Get the recipe on Food52.
The rich, tarragon-infused broth is the perfect match for a crusty loaf of bread, and the Littleneck clams pair perfectly with sausage. - Amanda & Merrill
Photo: James Ransom

Lobster Diavolo(06 of10)

Get the recipe on Food52.
If it's done right, Lobster Diavolo sings with the fresh, juicy tang of summer tomatoes and thrums with the gentle heat of chilis. When tossed with al dente pasta, the sauce provide a kicky backdrop that complements rather than overwhelms the sweet suppleness of the lobster itself. - Merrill
Photo: Nicole Franzen

Linguine con Vongole(07 of10)

Get the recipe on Food52.
Each bite brings something chewy, salty, meaty, acidic, and rich; this is far from a simple, one-note bowl of pasta. - Amanda & Merrill
Photo: Karen Mordechai

Brigit Binns' Crab Cakes(08 of10)

Get the recipe on Food52.
This recipe is a perfect showcase for your finest, in-season crab. And sure, you can roast your own red peppers if you like. But we made these with some good quality canned crab and jarred pimientos, and they still turned out to be fresh little bites of summer -- great news for people far from crabs, or crab season. - Amanda & Merrill
Photo: James Ransom

Mussels with Fennel, Italian Sausage & Pernod(09 of10)

Get the recipe on Food52.
The sauce is heavenly with just the right amount of fennel flavor and heat. The sausage tucks away and becomes a little treasure when discovered, complementing the caramelized fennel and mussels. - Amanda & Merrill
Photo: James Ransom

Dad's Favorite Seafood Stew(10 of10)

Get the recipe on Food52.
This stew tastes of the sea -- if the sea was delicately perfumed with tomatoes, aromatics, and herbs. Plus, the broth was so good that we drank it on it's own. - Amanda & Merrill
Photo: James Ransom

Food52 is a community for people who love food and cooking. Follow them at Food52.com -- and check out their new kitchen and home shop, Provisions, to get $10 off!

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