Delicious seafood recipes - 2367 recipes
More Seafood recipes
Martha Stewart's Manhattan Clam Chowder
By KathieC
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
Seafood Cacciatore
By á-3831
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
Pasta with Mixed Seafood Recipe - Pasta alla Posillipo Recipe
By á-1443
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
Citrus Sauce for Grilled Rainbow Trout
By AnnieMro
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
CRAB PIZZA
By pbaumgartner
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)
Shrimp and Eggplant Casserole
By rhongaut
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
TROPICAL CRAB SALAD
By pbaumgartner
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
Cod with Garlic Butter (Alfred Portale - Gotham Grill)
By contessawannabe
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
Garlic Roasted Shrimp with Lemon Thyme Butter Sauce
By lascrna
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
Medallions of Maine Lobster with leeks and Sauternes
By á-2053
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
Grilled Mediterranean Shrimp
By á-2053
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
Tomato and Roasted Red Pepper Fish Stew
By á-2421
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
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