Delicious seafood recipes - 2367 recipes
More Seafood recipes
Garlic Ginger Teriyaki Shrimp
By á-174942
Preheat oven to 400 degrees
- 2 pounds shrimp - (16 to 20 count)
- 1/2 cup teriyaki sauce
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 12 garlic cloves minced
- 1/2 cup minced peeled ginger
- 2 teaspoons red pepper sauce
Seared Scallops And Tenderloin Steaks With Manhattan Sauce
By á-174942
Drizzle some extra-virgin olive oil over steaks to coat lightly
- Extra-virgin olive oil for drizzling, plus
- 1 tablespoon extra-virgin olive oil
- 4 tenderloin steaks, 1" thick
- 8 large diver sea scallops foot trimmed
- Salt to taste
- Freshly-ground black pepper to taste
- 1 large shallot chopped
- 2 garlic cloves chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears trimmed
- 1/2 lemon juiced
- 2 tablespoons chopped or snipped chives - (10 blades)
Bacon Wrapped Shrimp And Scallops
By á-170456
Preheat oven to 425 degrees
- 12 jumbo raw shrimp - (16/20 count) peeled, deveined
- 12 large sea scallops trimmed, and well drained
- 1 lime juiced, zested
- 1 tablespoon toasted sesame oil
- 1 tablespoon grill seasoning (or coarse salt and black pepper)
- 1 teaspoon hot red pepper flakes
- 12 slices center-cut or applewood smoked bacon cut in halves
- Toothpicks as needed
- 3 scallions very thinly sliced
- on an angle
Acadian-Style Crab Salad On Croissants
By á-174942
Run your fingers through the crab meat to remove any bits of shell
- 2 tubs fresh lump crab - (6 oz ea) (1 lb 300 count shrimp may be substituted)
- 2 celery ribs from the heart finely chopped
- 1/4 cup finely-chopped white onion (or grated with a hand grater)
- 3 tablespoons mayonnaise
- 1/4 cup chili sauce
- 1 teaspoon Tabasco hot sauce
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Freshly-ground black pepper to taste
- 4 Bibb or leaf lettuce leaves
- 4 large croissants split lengthwise
Macaroni Fish Pie
By á-174942
Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter
- CHEESE SAUCE:
- 1 pound haddock fillet cut into 3 pieces
- Juice of 1/2 lemon
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons butter
- 2 cups elbow macaroni
- 1/4 cup Cheddar cheese grated
- 2 tablespoons butter
- 1/4 cup flour
- 1 1/4 cups milk
- Salt to taste
- Freshly-ground black pepper to taste
- 1 pinch dry mustard
- 1/2 cup grated Cheddar cheese
- Parsley sprig for garnish
Shrimp Salad - {Garidosalata}
By á-174942
Bring a large pot of salted water to a boil over high heat
- Kosher salt as needed
- 2 garlic cloves
- 1 lemon halved
- 1 teaspoon crushed chile flakes
- 2 pounds shrimp - (21/25 count) peeled, deveined
- 2 scallions finely chopped
- 1 small red onion finely chopped
- 1 ounce capers
- 1 celery rib chopped
- 30 cherry tomatoes halved
- 1 teaspoon finely-chopped fresh oregano
- 1 ounce olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Trout Piemontese Style
By á-174942
In a 12-inch to 14-inch non-stick saute pan, heat 4 tablespoons oil until smoking
- 6 tablespoons virgin olive oil divided
- 4 medium trout - (abt 2lbs total) seasoned with
- Salt to taste
- Freshly-ground black pepper to taste
- 1 celery stalk thinly sliced
- 1 medium red onion thinly sliced
- 2 garlic cloves
- 1 tablespoon chopped fresh rosemary leaves
- 4 tablespoons balsamic vinegar
- 1 cup Barbera or Dolcetto wine (dry red wine from Piedmont)
- 3 tablespoons unsalted butter
- 1/4 cup finely-chopped Italian parsley
Swordfish Niçoise
By á-174942
Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar
- 1 large garlic clove
- Coarse salt to taste
- 2 1/2 tablespoons red-wine vinegar
- 1/3 cup extra-virgin olive oil plus
- 2 tablespoons extra-virgin olive oil
- Freshly-ground black pepper to taste
- 4 red new potatoes
- 8 ounces tender green beans ends snapped, halved diagonally and blanched
- 1/2 cup diced (1/4") red bell pepper
- 1/2 small red onion slivered lengthwise
- 1/4 cup pitted Niçoise olives
- 1 tablespoon drained tiny capers
- 1/4 cup slivered basil leaves - (loosely Packed)
- 2 tablespoons fresh lemon juice
- 4 swordfish steaks - (abt 6 oz ea)
- 1 hard-cooked egg coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
Rick Bayless' Grilled Salmon Vera Cruz With Salsa
By á-170456
Prepare the sauce: Place oil in a saucepan over medium heat
- 1/4 cup extra-virgin olive oil plus more for oiling the grill and the salmon
- 1 medium onion thinly sliced
- 4 garlic cloves finely chopped
- 7 cups diced (1/2") ripe tomatoes
- 2 tablespoons chopped fresh thyme leaves plus a
- few sprigs for garnish
- 2 teaspoons finely-grated lemon zest
- 1 cup roughly-sliced pitted green olives (preferably manzanillo olives)
- 1/4 cup capers drained, rinsed
- 3 pickled jalapeño peppers stemmed, seeded, and thinly sliced
- Salt to taste
- 6 salmon steaks, 1" thick - (7 to 8 oz ea)
Crab-Spinach Souffle
By á-174942
Beat eggs. Add all ingredients and mix together
- 1 package frozen chopped spinach thawed
- 2 pounds small curd cottage cheese
- 3 tablespoons soy flour
- 6 eggs
- 5 tablespoons butter diced
- 1/2 pound sharp cheddar cheese
- 12 ounces crabmeat
Asian Lobster Salad
By á-174942
Cut lobster meat into 1-inch pieces
- SALAD:
- 3/4 pound cooked lobster meat
- 2 cups thinly-sliced Chinese cabbage
- 1/2 thinly-sliced red pepper
- 4 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
- DRESSING:
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 packet sugar substitute
Chesapeake House Crab Cakes
By á-174942
Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a l...
- 1 egg well beaten
- 2 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon butter melted
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pound claw crabmeat drained, flaked
- 1 1/2 cups pork rind crumbs
- Vegetable oil as needed
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