Menu Enter a recipe name, ingredient, keyword...

Delicious seafood recipes - 2367 recipes

Google Ads
Suggestions: shellfish, fish

More Seafood recipes

By

1. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon

  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper
5/5 (1 Votes)

By

Saute shell fish lightly with onion and garlic in oil in skillet

  • 3/4 lb cleaned shell fish
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon oil
  • 1 can (28 oz) whole tomatoes
  • 1 can (8 oz) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/8 teaspoon cayenne pepper
  • 1 medium green pepper, cut in strips
  • 1 1/2 cup minute rice
0/5 (0 Votes)

By

Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for an Italian sea...

  • * 1/2 pound small shrimp, unshelled
  • * 1 pound very small squid (calamari), cleaned and cut into 1/2-inch rings
  • * 1 pound mussels, unshelled
  • * 1 pound small clams (littlenecks), unshelled
  • * Coarse-grained salt
  • * 2 cups cold water
  • * 2 large cloves garlic, peeled
  • * 3/4 cup olive oil
  • * 2 pounds canned tomatoes, preferably imported Italian, undrained
  • * Salt and freshly ground black pepper
  • * 1/2 cup dry white wine
  • * 1 pound dried perciatelli pasta, preferably imported Italian
  • * 20 large sprigs Italian parsley, leaves only
0/5 (0 Votes)

By

Combine juice, zest, Dijon and honey in a blender

  • 1 tsp. grated lemon, lime and orange zest
  • 1 tbsp. juice of lemon, lime and orange
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/2 cup olive oil
  • 1 tbsp. each chopped parsley and cilantro
  • 2 tbsp. diced red pepper
  • salt and pepper
0/5 (0 Votes)

By

Place the softened cream cheese in the bottom of a 9-inch pie pan to form a "crust

  • 8 oz. softened cream cheese
  • 2 cans white crab meat
  • cocktail sauce
  • Melba toast rounds (various flavors)
0/5 (0 Votes)

By

Peel eggplant and cut into squares

  • 2 - 3 eggplants
  • 2 onions, small, chopped
  • 3 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 lbs. raw shrimp
  • 1/2 cup olive oil
  • 1 loaf french bread, cut into small pieces
  • 1 Tbs. garlic powder
  • 1 Tbs. Tony Chachere seasoning
  • 1 Tbs. Worchestshire sauce
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 2 cups mozzarella cheese, shredded
0/5 (0 Votes)

By

Cook rice according to directions on package substituting unsweetened pineapple juice for water

  • 1 c. uncooked regular rice (not the precooked variety)
  • 2 6-oz. pkgs. Alaska king crab meat, thawed & drained (can use tuna, shrimp and crab)
  • 1 1-lb. can mixed Chinese vegetables, drained
  • 1 5-oz. can water chestnuts, drained & sliced
  • 1 c. thin diagonally sliced celery
  • 1/4 c. light cream or unsweetened pineapple juice (plus additional pineapple juice for cooking with rice)
  • 2 c. real mayonnaise
  • 1/3 c. chopped scallions
  • 2 tsp. curry powder
0/5 (0 Votes)

By

1. Stir together first 10 ingredients in a small bowl

  • Outstanding Rate the Recipe Read Reviews (2)
  • Prep Time: 8 minutes
  • Cook Time: 9 minutes
  • Yield: Makes 4 servings
  • Ingredients
  • 1/4 cup unsalted butter, softened
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons minced prosciutto di Parma
  • 1 tablespoon almond, rice, or all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 4 (7-ounce) skinless cod fillets
  • Garnish: lemon wedges
0/5 (0 Votes)

By

Louisiana Cookin

  • Thyme butter:
  • 2 lb large shrimp, peeled and deveined
  • 1 Tbsp good quality olive oil
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 1 cup lemon thyme butter
  • zest and juice from 1 lemon
  • 1 cup unsalted butter, softened
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh chives, coarsely chopped
  • pinch of salt
0/5 (0 Votes)

By

In a 15” braising pan, sauté carrots on high heat for 2 minutes

  • Six 1 1/2 Lb. lobster
  • 1/2 cup Sauternes wine
  • 3 Tbs. freshly grated ginger
  • 1 cup chicken stock
  • 3 large carrots, finely sliced
  • 2 Tbs. butter
  • 1/2 cup heavy cream
  • 1/2 cup butter (plus or minus)
  • salt
  • pepper
  • chopped chives
  • Fettucine cooked and tossed with butter and parsley
0/5 (0 Votes)

By

Combine oil, lemon juice, red pepper flakes, garlic, shallot, lemon peel and rosemary

  • ¼ cup olive oil
  • Juice of 1 lemon
  • ½ tsp. dried red pepper flakes
  • 1 clove garlic, mined
  • 1 shallot, minced
  • 1 2-inch strip of lemon peel
  • 1 tsp. chopped fresh rosemary
  • 1 lb. large shrimp, peeled
  • 1 lb. shitake mushrooms, cleaned and
  • dried
  • Sprigs of fresh rosemary
0/5 (0 Votes)

By

In medium saucepan, heat oil over medium heat

  • 4 tsp olive oil
  • 3 T chopped green onions
  • 2 cloves garlic, finely chopped
  • ¼ tsp hot red pepper flakes
  • 1 can diced tomatoes (14 oz/598 ml)
  • ½ cup chopped roasted red peppers
  • ¼ cup chicken stock
  • ¼ cup chopped fresh cilantro
  • 4 tsp lemon juice
  • ¾ lb white fish fillets ( turbot, snapper, tilapia or halibut) cut into 1 inch pieces
  • salt and freshly ground pepper
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Tomato and Roasted Red Pepper Fish Stew Martha Stewart's Manhattan Clam Chowder