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Delicious seafood recipes - 2367 recipes

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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
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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)
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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
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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
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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
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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
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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
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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
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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)
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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
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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
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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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