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Zesty Shrimp and Black Bean Salad

  • 1/4 cup(s) cider vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) minced chipotle chile in adobo (see Tips), or more to taste
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) salt
  • 1 pound(s) peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 1 can(s) (15-ounce) black beans, rinsed
  • 1 cup(s) quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup(s) chopped scallions
  • 1/4 cup(s) chopped fresh cilantro
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1.Preheat the oven to 375 degrees F (190 degrees C)

  • 2 tablespoons Parmesan cheese flavored bread crumbs
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped yellow bell pepper
  • 2 green onions, chopped
  • 1/4 jalapeno pepper, seeded and minced
  • 4 tablespoons butter, melted
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons shredded mozzarella cheese
  • 4 (6 ounce) fillets grouper
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DIRECTIONS 1 For Sauce: Combine all ingredients in heavy medium saucepan

  • INGREDIENTS
  • Sauce
  • 1 Cup whipping cream
  • 3/4 Cup creole mustard or any other coarse grained mustard
  • 4 Tsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 3/4 Tsp ground pepper
  • 1/2 Tsp dried basil
  • 1/4 Tsp ground white pepper
  • 1/4 Tsp cayenne pepper
  • Fish
  • 2 1 1/2 Pound center-cut salmon fillets
  • 1/4 Cup butter, melted
  • 3 Tbsp golden brown sugar
  • 3 Tbsp Soy sauce
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp dry white wine
  • 1 Cup sour cream
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1. Marinate shrimp for an hour or so in the following mix: Olive oil (a few tablespoons or so—depends on number ...

  • 1 lb. shrimp, raw jumbo
  • Olive oil
  • 4-6 cloves of garlic, or more if you’d like--minced
  • Lemon juice to taste
  • Parsley—several Tablespoons if using fresh
  • 1 1/2 about 1 1/2 teaspoons Oregano
  • 1 about 1 C. Bread crumbs
  • 1 about 1 teaspoon Paprika
  • Red Pepper flakes to taste
  • Parmesan Cheese—grated—just a tablespoon or two for added flavor
  • Chicken broth, if needed to mix with bread crumbs to make it moist
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Preheat oven to 425 degrees Rinse fish under cold water and pat dry

  • 1 1/2 pounds flounder, tilapia, or salmon
  • 4 carrots, shredded
  • 8 scallions, chopped
  • 4 zucchini, sliced
  • 1/4 cup teriyaki sauce or Ossie's Asian Dipping Sauce
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1. Pulse pistachios 20 sec to make a breadcrumb consistency

  • Crust:
  • 6 swordfish steaks
  • 1 cup veg. broth
  • 8 oz dry roasted pistachios
  • 1/3 cup cilantro - hand chopped
  • 2 tbpn olive oil
  • salt and pepper
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From the Book once a month cooking

  • 1 1/2 lb frozen tilapia fillets
  • 2 cups spaghetti sauce
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Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown

  • 4 ounces New England smoked salmon*
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 slice local smokehouse bacon, chopped into 1/4 - 1/2 inch pieces
  • 1/2 cup sliced leek
  • 1 medium tomato, diced into 1/3 inch cubes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 1/2 tablespoon capers, rinsed
  • 1 tablespoon butter or butter substitute (we use Earth Balance as a butter replacement)
  • Zest of 1 lemon
  • 2 teaspoons coarsely ground pepper or to taste
  • 1 cup torn or chopped fresh basil leaves
  • 1/2 cup (approximately 3 - 4 ounces) local soft goat cheese in 1/2 inch pieces
  • Sea salt or kosher salt to taste
  • 4 ounces thin spaghetti or linguini
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Clean mushrooms, and remove all stems

  • 10 large mushroom caps
  • 2 tbsp. butter
  • 8 oz cream cheese
  • 1/2 cup thinly sliced Spence Smoked Salmon
  • 2 tbsp. cut chives
  • 1/4 dried mustard powder
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Home-style frying units, such as Fry Daddy or Fry Baby, make deep frying simple for the home kitchen

  • INGREDIENTS FOR BREADING:
  • INGREDIENTS FOR BATTER
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 3 tbsps Creole mustard
  • salt and cracked black pepper to taste
  • 2 cups yellow corn flour*
  • 2 1/4 tsps salt
  • 1 1/2 tsps granulated garlic
  • 1 1/2 tsps cracked black pepper
  • 1 1/2 tsps cayenne pepper
  • 1 1/2 tsps dried thyme
  • INGREDIENTS FOR FRYING:
  • 1 pound cleaned crab claws
  • 1 1/2 quarts vegetable oil
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Chef Bill Smith, Crook's Corner, Chapel Hill, North Carolina, Southern Living APRIL 2004

  • 2 cups water
  • 1 (14-ounce) can chicken broth
  • 3/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1 cup regular grits
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon white pepper
  • 3 bacon slices
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
  • 1/2 cup low-sodium, fat-free chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Lemon wedges
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In large nonstick skillet, heat the oil

  • 4 tsp olive oil
  • 1 1/4 pounds med shrimp, peeled and deveined (tails left on)
  • 6-8 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup minced parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
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Shrimp Scampi Zesty Shrimp and Black Bean Salad