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Delicious seafood recipes - 2367 recipes

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1. Thaw shrimp and crab, if frozen

  • 12 oz fresh or frozen peeled and deveined shrimp
  • 6 oz fresh or frozen crabmeat
  • 1/3 cup all-purpose flour
  • 1/4 cup cooking oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 4 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground red pepper
  • 3 cups chicken broth, heated
  • 1 16-ounce can tomatoes, cut up
  • 1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
  • 2 bay leaves
  • 1/2 pint shucked oysters, drained
  • 3 cups hot cooked rice
4/5 (1 Votes)

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Place Fish on a George Forman grill, sprinkle with Lemon Juice, olive oil, Lemon Pepper, Old Bay Seasoning, and Gar...

  • Talapia
  • Lemon Juice
  • Olive oil
  • Lemon pepper
  • Old Bay seasoning
  • Garlic
4/5 (1 Votes)

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Fold the tapered end of the tenderloin underneath it and tie with kitchen string

  • favorite marinade (optional)
  • HERB CRUST
  • 2 cloves garlic, crushed
  • 3 T olive oil (plus additional for searing meat)
  • 2 T balsamic vinegar
  • 1/4 t kosher salt
  • 1/4 t coarse black pepper
  • 1/4 t rosemary
  • 1/4 t thyme
  • 4 lbs frozen king crab legs
  • melted butter
4/5 (2 Votes)

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Place the shrimp in a large bowl and add the lime juice

  • 1 pound cooked shrimp
  • 1/2 cup fresh lime juice
  • 3/4 cup ketchup
  • 1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
  • 1 teaspoon Worcestershire sauce
  • 1/2 small white onion, finely diced
  • 1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
  • 1 ripe avocado
4/5 (1 Votes)

By

BRING 3 CUPS WATER TO BOIL AND ADD SHRIMP COOK 3 TO 5 MINUTES OR JUST UNTIL SHRIMP TURM PINK

  • 3 CUPS WATER
  • 1 POUND UNPEELED MEDIUM SIZE FRESH SHRIMP
  • 1 8 OZ PACKAGE SMALL SHELL PASTA (COOKED RINSED AND DRAINED)
  • 2 TEASPOONS CHAMPAGNE OR WHITE WINE VINEGAR
  • 1/2 TEASPOON SALT
  • 1/8 TEASPOON PEPPER
  • 1 SMALL HEAD GREEN LEAF LETTUCE (SEPERATED IN LEAVES)
  • 2 MED TOMATOES CUT INTO WEDGES
  • 1 YELLOW BELL PEPPER CUT INTO STRIPS
  • GREEN GODDESS DRESSING (RECIPE IN DEMY)
3.5/5 (2 Votes)

By

Whisk together and pour over cooked salmon

  • 2 Tbs. white vinegar
  • 2 Tbs. raspberry preserves
4/5 (1 Votes)

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Be sure to have all your ingredients ready to go (and the grits prepared) before you put the shrimp in the pan

  • 1 tablespoon olive oil
  • 1 medium onion. halved lengthwise and
  • thinly sliced.
  • Salt and freshly ground pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 1/4 cup sliced roasted red bell pepper
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup Taylor Cream Sherry
  • 1 tablespoon butter
  • 1 teaspoon chopped fresh parsley
  • Logan Turnpike Mill's Stone Ground Grits
  • GRITS
  • 3 cups whole milk
  • 1 1/2 cups water
  • 1 1/2 cups Logan Turnpike Mill grits
  • l/4 cup plus 2 tablespoons heavy cream
  • 3 tablespoons butter
  • 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
4/5 (1 Votes)

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1) Blend together in food processor

  • 1/3 cup mayo from whole foods
  • 1/3 cup sour cream
  • 1/3 cup smoked fish
  • A bit of red onion, minced
4/5 (1 Votes)

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Low Fat Shrimp Pasta

  • Ingredients
  • 1/2 lb shrimp, peeled and deveined
  • 8 ounces pasta, any kind
  • 2 garlic cloves, minced
  • 3 green onions, chopped
  • 1 lemon, juice and zest of, about 2 Tbsp juice
  • 2 teaspoons red pepper flakes, diced (adjust to taste) or 1-2 jalapeno pepper, diced (adjust to taste)
  • 1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, chopped
  • 1 teaspoon salt
  • 4 tablespoons dry white wine
  • 1 tomato, chopped
  • salt
  • fresh cracked pepper
4/5 (1 Votes)

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1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in...

  • Crab Salad Mixture:
  • 3 tb olive oil
  • 1 tb champagne vinegar
  • 1 tsp lemon zest, grated
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pinch ground pepper
  • 2 tb mayo
  • 12 oz crabmeat (preferably Dungeness)
  • Avocado Salsa:
  • 3 ripe avocados
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • pinch ground black pepper
  • 2 tsp lime juice
  • 10 oz fresh ahi tuna (sushi grade)
  • long english cucumber, peeled & sliced
  • 2 cups frisee
  • orange and grapefruit segments
3.8/5 (4 Votes)

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A tangy mixture of Dijon mustard and Italian dressing seasons both broiled snapper and sautéd vegetables

  • 3 tablespoons country-style Dijon mustard
  • 3 tablespoons reduced-fat Italian dressing
  • 4 (6-ounce) red snapper fillets
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 (10-ounce) package fresh spinach (about 10 cups)
  • 1 cup chopped red or yellow tomato
  • 4 lemon wedges
4.5/5 (2 Votes)

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Take 1/2 pound of the shrimp and mince fine in a food processor

  • Mix:
  • 1 pound peeled and deveined medium shrimp, washed and dried
  • 2 tablespoons minced fine carrot
  • 2 tablespoons minced fine green onion
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 package wonton wrappers
  • Sauce:
  • 1 cup soy sauce
  • 1 ounce white vinegar
  • 1/2 teaspoon chile paste
  • 1 ounce granulated sugar
  • 1/2 teaspoon minced fresh ginger
  • Sesame oil to taste
  • 1 cup water
  • 1 tablespoon cilantro leaves
4/5 (1 Votes)

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