Delicious seafood recipes - 2367 recipes
More Seafood recipes
Zesty Shrimp and Black Bean Salad
By angelahon
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
Baked Grouper with Crab
By calypan
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
Baked Salmon with Creole Mustard Sauce
By jo797
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
Shrimp Oreganata
By á-24688
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
Baby Flounder and Vegetable in Foil
By á-23043
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
Pistachio Encrusted Swordfish Steaks
By á-3514
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
Baked Fish in Spaghetti Sauce
By Shutterfly614
From the Book once a month cooking
- 1 1/2 lb frozen tilapia fillets
- 2 cups spaghetti sauce
Smoked Salmon Pasta with Fresh Tomatoes, Basil and Goat Cheese
By á-9182
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
SMOKED SALMON & CHIVE STUFFED MUSHROOMS Serves 3-4
By á-9182
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
Fried Crab Claws
By á-9182
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
Crook's Corner Shrimp & Grits
By KathieC
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
Shrimp Scampi
By Liv0831
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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