Delicious seafood recipes - 2367 recipes
More Seafood recipes
Smoked Salmon Croquettes
By vegar
Take Smoked Salmon Croquettes to the party for a sure hit
- Bechamel Sauce
- 50 g Butter
- 50 g plain flour
- 1 cup hot milk
- 1/2 onion, diced
- salt
- 500 g smoked salmon or cooked salmon
- 1 tablespoon Dijon mustard (Mailee)
- 1 bunch chives, finely chopped
- 1 bunch dill, finely chopped
- 1 tablespoon chopped thyme leaves
- Coating
- 3 eggs
- 1 cup plain flour
- 2 cups homemade breadcrumbs (or panko crumbs)
- pinch salt
- oil for deep frying
Shrimp & Scallop Casserole
By á-6419
Cook seafood in 1/4 cup butter 4 to 5 minutes
- 1 lb fresh shrimp, cleaned
- 3/4 lb small scallops
- 1/2 cup butter
- 1/4 cup flour
- 1 1/2 cup milk
- 2 tbs marsala wine
- 1 cup bread crumbs
- 1/4 cup grated cheese
- salt, pepper, paprika
Bacon Wrapped Crab Stuffed Shrimp
By á-2179
Preheat the oven for 350 degrees F
- Bacon Wrapped Crab Stuffed Shrimp:
- 1 pound lump crabmeat, picked clean
- 1/2 butter crackers, crushed (recommended: Ritz)
- 3 scallions, tops and whites finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon table salt
- Pinch cayenne pepper
- 16 large shrimp, peeled
- 16 slices bacon
Crawfish Pie on Puff Pastry Shell
By KathieC
Chef Michael Taylor
- Puff Pastry sheets to cut 8 shells (see note below)
- 1/2 cup oil or butter
- 1/2 cup flour
- 2 cups onion, diced fine
- 1 cup red bell pepper, diced fine
- 3/4 cup celery, diced fine
- 1 cup white portions of green onions, diced no larger than 1/4"
- 4 cups heavy cream
- 2 sticks unsalted butter
- 1 tsp. McCormick Gourmet Collection celery salt
- 1 Tbl. McCormick Gourmet Collection paprika
- 1 1/2 tsp. McCormick Gourmet Collection white pepper
- 1 1/2 tsp. McCormick Gourmet Collection black pepper
- 1 1/2 tsp. McCormick Gourmet Collection onion powder
- 1 tsp. McCormick Gourmet Collection dry mustard
- 2 tsp. gumbo file powder
- 1 tsp. thyme
- 3 tsp. basil
- 2 tsp. rosemary
- 3 Tbls. McCormick Gourmet Collection minced garlic
- 2 cups chopped green onion tops, diced no larger than 1/4"
- 2 pounds or more of crawfish tail meat, with fat
- 1 tsp. butter
Longhorn Wild West Shrimp
By kdet
Fry shrimp Drain Place 1 stick of butter in sauce pan add lemon juice Melt together Add fried shrimp and prairie du...
- 1 package seapak popcorn shrimp
- Cherry peppers
- Lemon butter
- Prairie dust
Alaskan Halibut Lasagna
By Addie
I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna
- # 6 tablespoons butter, divided
- # 1-1/2 pounds halibut steaks
- # 3/4 teaspoon dried thyme
- # 2 garlic cloves, minced
- # 1/3 cup all-purpose flour
- # 1/2 teaspoon salt
- # 1-1/2 cups chicken broth
- # 1 cup heavy whipping cream
- # 8 ounces lasagna noodles
- # 2 cups (8 oz) shredded Swiss cheese
- # Minced fresh parsley, optional
- =========================
Tequila Shrimp (Camarones Borrachos)
By á-2323
Prepare all ingredients before starting to cook the shrimp, so the shrimp do not get overcooked
- 2 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 24 shrimp, peeled
- 1/4 c tequila
- 3 Roma tomatoes, diced (or can of diced tomates, drained)
- 2 limes, juiced
- 1 tbsp chopped cilantro
- 1 avocado, peeled, pitted, diced
- salt and pepper to taste
Pico De Gallo with Shrimp
By lacyb123
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl
- 1 pound Cooked Shrimp (tails Removed), Chopped
- ½ whole Red Onion, Diced Finely
- ½ cups Green Or Black Olives, Chopped
- 2 whole Tomatoes, Diced
- 2 whole Fresh Jalapeno Peppers, Minced
- 2 whole Avocados, Chopped
- 2 whole Limes, Juiced
- Kosher Salt To Taste
- 2 cups Cilantro, Chopped
Barefoot Contessa's Shrimp Scampi with Linguine
By KathieC
Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or accordi...
- vegetable oil
- kosher salt
- 3/4 lb linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic (6 cloves)
- 1 lb large shrimp, peeled and deveined (about 16 shrimp)
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest of, grated
- 3 tablespoons fresh lemon juice (1 1/2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
HIBACHI SHRIMP AND GINGER SAUCE
By á-470
Heat butter in a skillet or a wok and quickly saute shrimp until fully cooked
- 16 medium shrimp, washed, peeled, deveined and dried
- 2 Tbsp butter
- salt
- pepper
- dash soy sauce
- 1/2 teaspoon lemon juice
- Ginger Sauce (recipe follows)
- GINGER SAUCE
- 1 cup Japanese soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup vegetable oil
- 1 1/4 inch slice lemon (I leave rind on)
- 4 sprigs parsley
- 2 Tbsp onion coarsely cut
- 2 Tbsp water
- 1 1/2 Tbsp ginger root, coarsely cut
- Put all ingredients in a food processor or blender and blend until smooth. Store in refrigerator up to a week.
Korean BBQ Halibut
By á-347
• Prepare grill (medium heat)
- • 4 tablespoons olive oil or vegetable oil, divided
- • 2 garlic cloves, minced
- • 1 1/2 teaspoons minced serrano chile with seeds (they add a great flavor and zip
- • 1/3 cup soy sauce
- • 1/4 cup (packed) dark brown sugar
- • 3 tablespoons unseasoned rice vinegar
- • 3 tablespoons water
- • 1 tablespoon Asian sesame oil
- • ~~~~
- • 8 baby bok choy, halved lengthwise
- • 4 medium-size Japanese eggplants, trimmed, halved lengthwise
- • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
- • 2 green onions, thinly sliced
- How to make it
- ________________________________________
- • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat.
- • Add garlic and chile; sauté until fragrant and light golden, about 3 minutes.
- • Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves.
- • Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin).
- • Remove barbecue sauce from heat; whisk in sesame oil.
- • Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
- • **You can make the sauce up to 24 hours early.
- • ~~~~
Smoked-Salmon, Tomato, and Basil Sandwich
By Nickel
Combine cream cheese, yogurt, garlic, 1/4 cup basil leaves, and next 4 ingredients in a food processor; process unt...
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons plain yogurt
- 1 garlic clove
- 3/4 cup fresh basil leaves, divided
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 8 slices crusty country bread, toasted
- 2 large tomatoes, sliced
- 1/2 pound sliced smoked salmon
- 1/2 cup thinly sliced red onion
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