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Delicious seafood recipes - 2367 recipes

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Preheat the oil in a large saucepan or deep fryer to 360 degrees

  • Vegetable oil for deep frying
  • 8 soft-shell crabs cleaned, and rinsed gently under cold running water
  • 4 tablespoons Essence plus
  • 1 teaspoon Essence plus
  • more for sprinkling (see Bayou Blast recipe)
  • 1 cup all-purpose flour or more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 egg
  • 2 cups bread crumbs
  • 6 tablespoons butter
  • 1/3 cup minced shallots
  • 1/2 pound raw shrimp peeled, deveined
  • 3/4 cup shrimp or seafood stock
  • 1 cup heavy cream
  • 1/2 pound cooked crawfish tails peeled, and seasoned with Essence
  • 1 teaspoon chopped fresh thyme leaves
  • Snipped chives
0/5 (0 Votes)

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* Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France In a large skillet, melt 2 tablespoons of the...

  • PARMESAN CRISPS:
  • 2 tablespoons unsalted butter plus
  • 8 tablespoons cold unsalted butter cut into pieces
  • 2 teaspoons minced garlic
  • 5 bunches fresh watercress coarse stems
  • removed, well rinsed, with a little
  • water clinging to leaves
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 20 sea scallops patted dry
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 cup Brut Champagne see * Note
  • 1 sheet frozen puff pastry defrosted
  • 1 large egg beaten
  • 1 cup grated Parmesan
  • 4 teaspoons sesame seeds
0/5 (0 Votes)

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* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection

  • 1 whole fish, such as rocaz - (3 to 4 lbs)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Emeril's Essence see * Note
  • 1/2 teaspoon paprika
  • 2 cups chopped seeded tomatoes
  • 1 cup sliced yellow onions
  • 1/4 cup dry white wine
  • 2 tablespoons minced garlic
  • 1/4 cup minced parsley
  • 2 tablespoons minced oregano
  • 1 tablespoon minced thyme
0/5 (0 Votes)

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Grease a 2-quart straight-sided saute pan with the butter

  • 1 tablespoon unsalted butter
  • 4 cups Brut Champagne
  • 1/4 cup shallots
  • 6 sprigs fresh dill
  • 2 tablespoons minced fresh dill
  • 3 tablespoons salt
  • 1 teaspoon freshly-ground black pepper
  • 4 salmon fillets - (6 oz ea) skin removed
  • Champagne Vanilla Sauce (see recipe)
0/5 (0 Votes)

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Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl

  • 2 tablespoons honey
  • 4 teaspoons lime juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 1/2 pound bay, calico or sea scallops
  • 1 lime cut into wedges
0/5 (0 Votes)

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To prepare the seasoning, combine the coriander, Old Bay seasoning, salt, and pepper in a bowl and set aside (if no...

  • SEAFOOD SEASONING:
  • 2 tablespoons ground coriander
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • IBERIAN STEW:
  • 4 tablespoons olive oil
  • 4 ounces Spanish-style chorizo sausage bias cut 1/4" slices (preferably Goya or Quixote brand)
  • 1 tablespoon minced garlic
  • 1 cup diced onion
  • 1/2 cup finely-diced peeled carrot
  • 1/8 teaspoon dried oregano
  • 1 cup shredded cabbage
  • 1 large can chickpeas - (19 oz) drained, rinsed
  • 1 cup chicken stock
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup minced fresh cilantro (leaves and stems)
  • HALIBUT:
  • 4 halibut fillets - (abt 6 oz ea)
  • 4 tablespoons olive oil
  • 1 cup julienned scallions green and white parts
  • 1/4 cup fresh cilantro leaves
4/5 (1 Votes)

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To Make The Rémoulade: Bake or steam the beets

  • BEET AND HORSERADISH RÉMOULADE:
  • 1 bunch small beets
  • Extra-virgin olive oil for coating if baking, plus
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon rice or champagne vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly-grated horseradish - (to 3)
  • 1/4 teaspoon freshly-ground black pepper
  • CRAB CAKES:
  • 3/4 pound yellow Finn potatoes - (to 1 lb)
  • 1 pound fresh blue-crab meat picked clean
  • 1 red bell pepper roasted, peeled, seeded, and minced
  • 3 scallions, white part only minced
  • 3 tablespoons minced fresh parsley
  • 1/2 jalapeño seeded, minced
  • 1 egg
  • 6 tablespoons mayonnaise - (to 7)
  • 2 teaspoons salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup fresh toasted bread crumbs - (to 3/4)
  • Peanut oil for frying
  • Lemon wedges for garnish
  • Chervil or tarragon sprigs for garnish
0/5 (0 Votes)

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Combine all ingredients for the sauce in a saucepan over medium-high heat

  • SAUCE:
  • 1 cup ketchup
  • 1 cup white distilled vinegar
  • 1/2 cup molasses
  • 1/2 cup honey
  • 1 teaspoon hickory liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Tabasco pepper sauce
  • SEASONING:
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • SALMON:
  • 4 skinless salmon fillets - (6 oz ea)
  • Canola oil or olive oil non-stick spray
0/5 (0 Votes)

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For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees

  • BARBEQUE BUTTER:
  • 1 pound butter
  • 2 teaspoons freshly-ground black pepper - (scant)
  • 1/4 teaspoon cayenne pepper - (scant)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2 ounces garlic finely chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoon water
  • SHRIMP:
  • 1 tablespoon olive oil plus
  • 1 teaspoon olive oil
  • 1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • Sourdough bread for serving
0/5 (0 Votes)

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Fill a large pot halfway with water

  • ON THE SIDE:
  • 1 cup vegetable oil
  • 2 large garlic heads separate and peel all cloves
  • 2 pounds king crab legs
  • 2 teaspoons dried parsley flakes
  • Melted butter
0/5 (0 Votes)

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Bring the potatoes and the clam juice to the boil

  • 10 cups clam juice
  • 2 pounds baking potatoes, like russets peeled, diced
  • 4 pounds fresh or frozen clams shelled, diced
  • 1/4 pound salt pork diced
  • 2 small onions diced
  • 1 cup butter
  • 1 cup flour
  • 2 pints half-and-half
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
4.3/5 (4 Votes)

By

Slice shrimp down middle the opposite site you deveined

  • 20 medium raw shrimp peeled, deveined, tails removed
  • Joe's Crab Shack's Seafood Stuffing (see recipe)
  • 20 jalapeño slices
  • 2 slices Monterey jack cheese cut 1/2" pieces
  • 20 slices uncooked bacon
1/5 (3 Votes)

Any burning questions? Our chefs answer!

Joe's Crab Shack's Stuffed Shrimp Embrochette Fried Soft-Shell Crabs With A Shellfish Ragu