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1 Wash and dry the fresh produce

  • 2 Catfish Fillets
  • 3/4 Cup White Basmati Rice
  • 3 Cloves Garlic
  • 2 Scallions
  • 1 Zucchini
  • 3 Tablespoons Peanuts
  • 2 Tablespoons Ponzu Sauce
  • 2 Teaspoons Black & White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 1 Tablespoon Sambal Oelek
  • 1 Tablespoon Sesame Oil
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For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside

  • Mexican Shrimp Burgers:
  • 1 pound medium shrimp, shelled and deveined
  • 2 tablespoons finely chopped fresh cilantro
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 2 tablespoons chipotle adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 4 hamburger buns, split and toasted
  • 2 medium tomatoes, sliced
  • 4 butter lettuce leaves
  • Avocado Aioli:
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 2 medium cloves garlic
  • 1 avocado, halved and pitted
  • Sea salt and freshly ground black pepper
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Preheat oven to 375 degrees F

  • 2 cups sourdough bread croutons (1-inch dice)
  • 3/4 cup pitted green olives
  • 3 red onions, cut into wedges
  • 3 red bell peppers, seeded and cut into 6 slices each
  • 1/2 teaspoon smoked paprika
  • Sprinkle of kosher salt
  • Sprinkle of freshly ground black pepper
  • 5 tablespoons olive oil
  • Six 6-ounce fillets skinless salmon
  • 2 tablespoons chopped fresh parsley
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Place the shrimp in a large colander and rinse with water

  • 1 pound large shrimp, peeled and deveined
  • Salt to taste
  • 1/8 teaspoon sugar
  • 2 tablespoons canola oil or light sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 to 1/2 teaspoon crumbled dried red chili
  • 2 tablespoons sesame seeds
  • 1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
  • 2 teaspoons dark sesame oil
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In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano

  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. packed light brown sugar
  • 1/4 tsp. crumbled dried oregano
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
  • 1 large yellow onion, sliced through the stem end into thin wedges
  • 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
  • Warmed flour tortillas
  • 1/4 cup packed cilantro leaves
  • 1 lime, cut in wedges
  • Sour cream (optional)
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Cashew-Crusted Ahi Tuna With Mint-Basil Avocado Oil

  • For the Tuna:
  • For the mint-basil oil (must prepare 3-4 hours ahead, up to 7 days)
  • 1 1/2 cups packed fresh basil leaves
  • 1/4 cup packed fresh mint leaves
  • 1 cup avocado oil
  • 4 sushi-grade ahi tuna steaks (1 inch thick, about 6 oz each)
  • Salt and freshly ground black pepper
  • 4 Tbsp sesame oil
  • 3/4 cup finely chopped cashews
  • 2 Tbsp canola oil
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**Times and quantities are for 2 separate bagged meals to be frozen**

  • 12 new potatoes
  • 2 cans cream of potato
  • 2 cans of water
  • 2 ham steaks, cubed
  • 16 oz cheddar cheese
  • 4 cups of broccoli
  • salt and pepper
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Freshly boiling the short-grain rice gives it the proper texture for this dish

  • 2 cups short-grain brown rice
  • Salt
  • 10 ounces boneless country-style pork ribs, trimmed
  • 1 tablespoon hoisin sauce
  • 2 teaspoons honey
  • 1/8 teaspoon five-spice powder
  • Small pinch cayenne pepper
  • 4 teaspoons vegetable oil
  • 8 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
  • 3 eggs, lightly beaten
  • 1 tablespoon toasted sesame oil
  • 6 scallions, white and green parts separated and sliced thin on bias
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 cup frozen peas
4/5 (1 Votes)

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4 servings

  • 12 oz red potatoes, scrubbed and sliced 1/4" thick
  • 2 T lemon dill sauce
  • 12 oz asparagus (3/4 bunch), trimmed
  • salt and pepper
  • 4 6 oz. skinless haddock fillets
  • 1/4 cup shredded parmesan cheese
0/5 (0 Votes)

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from Raw Spice Bar

  • RawSpiceBar's Egyptian Spices
  • 1 -2 (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
  • 1 cup couscous
  • 1 whole lemon
  • 1 bunch fresh parsley
  • 1 cup halved grape tomatoes
  • 1 cup red onions, thinly sliced
  • 3 cloves garlic, crushed
  • 2 tsp salt
  • Salt & pepper to taste
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IC cookbook by Bev Laumann

  • 2 c chow mein noodles, divided (can use reg cooked pasta instead)
  • 2 cans 6oz each tuna in water, drained
  • 1/2 c salted cashews
  • 1 c sliced celery
  • 1/4 c chopped green onion
  • salt and pepper to taste
  • 10 oz can cream of mushroom soup
  • 1/4 c water
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In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil

  • 2 tsp. kosher salt
  • 1 c. polenta or yellow cornmeal
  • 2 tbsp. butter
  • 1/3 c. freshly grated Parmesan
  • 1/3 c. freshly grated Asiago
  • 3 scallions, thinly sliced, whites and greens separated
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes, plus more for garnish
  • 1 pt. grape tomatoes, halved
  • 1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
  • 2 tsp. fresh thyme leaves
  • 1/2 c. dry white wine
  • 1/2 c. chicken stock
  • 2 tbsp. heavy cream
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Spicy Shrimp with Creamy Polenta Catfish, Spicy Ponzu-Glazed