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Delicious seafood recipes - 2367 recipes

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vMakes 2 servings. Per serving: 283 cal, 16 g fat (2 g sat), 25 g carbs, 476 mg sodium, 5 g fiber, 14 g protein

  • Dressing:
  • 4 oz canned salmon
  • 3 cups Bibb lettuce, torn into bite-size pieces
  • 1/4 avocado, diced
  • 1 pink grapefruit, sectioned
  • 2 slices red onion
  • 1/2 cup canned beets, drained and diced
  • 10 pistachio nuts, shelled and chopped
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh orange juice
  • 2 tsp white wine vinegar
  • 1/2 tsp orange zest
  • 1/2 tsp Dijon mustard
  • 1 large pinch kosher salt
  • 1 large pinch chili powder
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Preheat oven to 375 degrees

  • 26 ounces canned chopped clams (not minced - Four 6.5oz cans)
  • 1 1/2 pounds bulk hot Italian sausage (or 6 links hot Italian sausage)
  • 2 eggs
  • 1 medium sweet yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup seasoned breadcrumbs
  • 1 teaspoon fresh parsley
  • 1/8 teaspoon pepper
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Mix mayonnaise, pepper and Worcestershire sauce together

  • 1/2 1/2
  • cup Mayonnise or Low Calorie
  • Mayonnaise
  • Pepper -- to taste
  • 1 1
  • teaspoon Worcestershire sauce
  • 2 2
  • tablespoons Chopped green bell pepper
  • 1 1
  • small Onion -- chopped
  • 1 1
  • cup Celery -- finely chopd
  • 1 1
  • cup Crabmeat
  • 1 1
  • cup Shrimp, cleaned and
  • Deveined
  • 2 2
  • Hard cooked eggs -- cut up
  • 1 1
  • cup Fine soft bread crumbs --
  • Divided
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Defrost the shrimp according to directions on package

  • 1 pound raw shrimp, frozen (20 count), cleaned & de-veined
  • 1 cup Frank’s Red Hot Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 tsp fresh ground ginger
  • 1 tsp fresh lemon juice
  • 20 fresh rosemary sprigs
  • Sriracha hot sauce
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Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baki...

  • Lobster Cream Sauce:
  • 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups heavy cream
  • 1/2 cup medium-dry sherry
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper
  • Crumb Topping:
  • 1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
  • 3 tablespoons butter, melted
  • 1/2 teaspoon paprika
  • print a shopping list for this recipe
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Preheat oven to 350 Individually wrap each piece of fish in foil topping eac with half of toppings)

  • 2 servings
  • 8 oz cod or orange roughy
  • 1 cup diced tomatoes
  • 1 sm onion sliced thin
  • 1/2 green or red pepper sliced
  • 1/2 tsp basil
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Servings = 4 | Serving size =4 ounces fish This recipe can be multiplied by 2, 3, 4

  • 2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp dried oregano leaves
  • 4 N/A 4 ounce filets red snapper
  • 0 N/A spray olive or grapeseed oil
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Easy way to get more fish into your diet and tastes great

  • 6 tilapia filets
  • 1 large onion, chopped
  • 1 large stalk celery, chopped
  • 1 large leek, white part only, sliced and well cleaned
  • Olive oil
  • 1/2 cup heavy cream ( I use half and half - it’s rich enough)
  • Scant 1/4 cup lemon juice
  • 1/4 cup fresh dill OR 1 Tbsp dried dill
  • 2 slices bread processed into crumbs
  • 4 Tbsp melted margarine
  • 4 Tbsp grated Parmesan cheese
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Add sliced potatoes, chicken base & water, and bacon pieces to pressure cooker

  • 6 red skin potatoes sliced thin
  • 1 tsp chicken base mixed into 1 cup of water
  • 1/2 C cooked bacon pieces
  • 1/2 C shredded sharp cheddar cheese
  • 2 oz cream cheese
  • salt & pepper
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Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked throug...

  • 4 Tbs (60 ml) butter
  • 1 lb (450 g) large sea scallops
  • 8 oz (225 g) fresh mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 1-2 cloves garlic, finely chopped
  • 1/2 cup (125 ml) dry white wine or chicken stock
  • 1/2 cup (125 ml) half-and-half or milk
  • 1 Tbs (15 ml) Dijon mustard
  • 1 tsp (5 ml) lemon juice
  • Salt and freshly ground pepper to taste
  • 1 1/2 - 2 cups (375-500 ml) cooked brown or white long-grain rice
  • Chopped chives or parsley for garnish
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Wash and dry squash. Cut crosswise into 1/4-inch slices

  • 1-1/2 pounds yellow squash (equals 3 cups squash)
  • 3/4 cup raw shrimp, shells removed and deveined
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup whipping cream
  • 1 tablespoon minced onion
  • 1/2 cup coarse bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter, melted (to combine with crumbs and cheese)
3/5 (1 Votes)

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Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl

  • 1 head bibb lettuce (about 8 ounces total), washed and dried well
  • 1/2 head red leaf lettuce (about 6 ounces total), washed and dried well
  • 3/4 cup Charley's Crab Raspberry-Maple Dressing (recipe link below)
  • 1/4 cup crumbled blue cheese
  • 12 rings red onion, each about 1/4-inch thick
  • 3 Tablespoons pine nuts, toasted (see Note)
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