Shrimp

Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle.

At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods stores and cajungrocer.com. You can sub in andouille sausage if tasso is not available.

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

Sometimes we forget that there is more to Mexican food than our favorite enchiladas and puffy tacos. In fact, there are many specialty seafood dishes throughout the country, varying in style and preparation, yet equally delicious. Veracruz is a central Mexican city on the Gulf of Mexico, and it’s where many Spanish conquistadors landed when first coming to the Americas. Here, culinary traditions began to meld—not only Spanish but also Mediterranean, French, and Caribbean. The result is Veracruzano—Veracruz style. We love serving our version of this dish over a bed of fluffy quinoa, which is an excellent vehicle for soaking up the delicious juices.

Enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Use this as a finisher atop a grilled steak or to enrich pasta dishes.

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's the first course in a festive Cuban party menu she created for Epicurious. Here I have taken a Cuban classic, camarones al ajillo (shrimp in garlic sauce), and adapted it for backyard entertaining. I was also inspired by the crowd-pleasing mounds of cold poached shrimp with sides of cocktail sauce you see at buffets. So I grilled jumbo shrimp, piled them on a platter, and served them with mojo, the addictively delicious citrus-garlic sauce that has become synonymous with Cuban cooking.

The dish was the Queen Mother's favorite and one we always put on the menu when she came to stay. It was also served at the wedding breakfast of Princess Anne and Captain Mark Phillips in 1973.

Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.

This recipe presents a fun variation on the traditional dish of shrimp and grits associated with the southeastern coastal regions of the United States. Polenta, thyme, capers, feta cheese, and currants update the classic with Mediterranean flavors. The inclusion of honey injects just the right amount of sweetness to complement the dish's many savory flavors. I encourage the use of sustainably raised and harvested prawns here, as they exact a considerably smaller toll on our global aquatic ecosystems.

Paella is arguably the most famous dish of Spain. It can be made with fish, chicken, or sausage, and sometimes is made with all three.

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.