Delicious seafood recipes - 2367 recipes
More Seafood recipes
Fried Soft-Shell Crabs With A Shellfish Ragu
By á-170456
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
Seared Scallops With Champagne Butter Sauce, Parmesan Crisp
By á-170456
* 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
Whole Fish Baked In Tomatoes, Onions, And Garlic
By á-174942
* 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
Champagne-Poached Salmon
By á-174942
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)
Broiled Scallops With Honey-Lime Marinade
By á-170456
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
Pan-Roasted Halibut With An Iberian Chickpea-Chorizo Stew
By á-174942
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
Crab Cakes With Red Beet And Horseradish Rémoulade
By á-170456
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
Tony Roma's Carolina Honeys BBQ Salmon
By á-170456
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
Ruth's Chris Steak House's Barbecue Shrimp Orleans
By á-174942
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
Joe's Crab Shack's Garlic King Crab Legs
By á-174942
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
Boston's Union Oyster House's Clam Chowder
By á-174942
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
Joe's Crab Shack's Stuffed Shrimp Embrochette
By á-170456
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
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