Delicious seafood recipes - 2367 recipes
More Seafood recipes
Joe's Crab Shack's Seafood Stuffing
By á-170456
Sautee celery, onion, and garlic in margarine for until translucent
- 1/4 cup margarine
- 1/2 bunch celery trimmed, diced
- 3 large onions - diced
- 1 1/2 tablespoons minced garlic
- 1/2 pound pollock fillets
- 1/2 pound salad shrimp chopped
- 1 ounce shrimp base
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly-ground white pepper
- 2 cups croutons
- 1/4 cup seasoned bread crumbs
- 1/2 pound crab claw meat
Semolina's Spicy Thai Crawfish
By á-170456
Curry Sauce: Make a light roux with the butter and flour
- THAI CURRY SAUCE:
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 1/4 cup coconut milk
- 1/2 teaspoon salt
- 3 tablespoons sriracha sauce
- 1 teaspoon tamarind paste
- 3 tablespoons brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- FOR THE DISH:
- 1 tablespoon oil
- 1/4 cup diced tomato
- 2 tablespoons raisins
- 1/4 cup onion slivers
- 1/4 teaspoon garlic
- 3/4 cup Thai Curry Sauce
- 1/4 pound fresh crawfish tails
- 10 ounces cooked angel hair pasta
- 1/4 cup carrot sticks
- 1 tablespoon cilantro leaves
- 2 tablespoons basil slivers
- Crushed red pepper to taste
P. F. Chang's Kung Pao Shrimp
By á-174942
Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes
- 1/2 teaspoon minced garlic
- 3 ounces Kung Pao sauce
- 1/2 teaspoon McCormick crushed red pepper
- 8 ounces shrimp
- 1 tablespoon chopped green onion
- 5 whole chile pods
- Sesame oil
Buca Di Beppo's Shrimp Arrabbiata
By á-174942
Coarsely chop the shallots
- 3 ounces olive oil
- 1 pound fresh shrimp
- 2 1/2 ounces garlic peeled
- 1 whole shallot - (4 oz) peeled
- 5 ounces white wine
- 2 1/2 ounces lemon juice
- 8 ounces tomatoes cut
- 3 ounces Calamata olives
- 1 teaspoon salt
- 1 1/2 teaspoons red pepper
- 1 1/2 ounces butter room temperature
- 1 1/2 ounces ricotta salata cheese
- 10 ounces butter
- 2 1/2 tablespoons finely-chopped sage
- 1 1/2 ounces garlic chopped
- 2 ounces Romano cheese
- 1 tablespoon red pepper
- 1 teaspoon salt
- 2 1/2 pounds angel hair pasta
Copeland's Of New Orleans' Stuffed Crab
By á-170456
Saute onions, bell peppers, and celery until half done
- 1 1/2 ounce margarine
- 4 1/2 ounces chopped onion
- 1 1/2 ounces chopped bell pepper
- 1 ounce chopped celery
- 3/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon cayenne pepper
- 6 1/2 ounces claw crabmeat
- 1/2 teaspoon parsley
- 1 1/2 ounces bread crumbs - (to 2)
- 1 ounce chopped green onions
P. F. Chang's Lemon Pepper Shrimp
By á-174942
Combine Black Pepper Sauce ingredients and set aside
- BLACK PEPPER SAUCE:
- 1 dozen shrimp peeled, cleaned
- Cornstarch or potato starch as needed
- Canola oil for frying
- 1/2 lemon cut thin slices
- Assorted vegetables cut thin strips
- 1 ounce table black pepper
- 1 ounce garlic
- 4 ounces tomato ketchup
- 2 ounces soy sauce
- 1 1/2 cups chicken stock
- 3 ounces sugar
P. F. Chang's Firecracker Shrimp II
By á-170456
Cook noodles until al dente
- FIRECRACKER SAUCE:
- 8 ounces medium shrimp peeled, deveined
- 3 tablespoons diced green pepper
- 3 tablespoons diced yellow onion
- 10 ounces cooked egg noodles
- 1 tablespoon minced garlic
- 3 tablespoons diced red pepper
- 1 tablespoon diced green onion, white part only
- 1 tablespoon chili paste
- 2 tablespoons chili bean sauce/paste
- 1 cup chicken stock
- 1/2 cup rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- SHRIMP MARINADE:
- 1/2 teaspoon cornstarch
- 1/4 teaspoon freshly-ground white pepper
- 2 tablespoons vegetable oil
- 1 egg white
Shrimp Dijonnaise
By á-174942
Peel and devein shrimp, leaving tails intact
- 3/4 pound unpeeled large fresh shrimp
- 1/2 cup lemon juice
- 1/4 cup butter or margarine
- 2 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 8 garlic cloves minced
Crawfish Omelette
By á-174942
In a heavy-bottomed saute pan, heat butter over medium-high heat
- 1 pound cooked crawfish tails
- 1/4 cup butter
- 3/4 cup minced red bell pepper
- 1 tablespoon chopped garlic
- 1/2 cup sliced mushrooms
- 1/4 cup sliced green onions
- 1 tablespoon chopped parsley
- 8 eggs
- 1/2 cup milk
- Salt to taste
- Freshly-cracked black peeper to taste
- 1/2 teaspoon Worcestershire sauce
Shrimp Milano
By á-174942
In large skillet, saute shrimp, vegetables and garlic in margarine
- 1 pound frozen cleaned shrimp cooked, drained
- 2 cups mushroom slices
- 1 cup green or red pepper strips
- 1 garlic clove minced
- 1/4 cup Parkay Margarine
- 3/4 pound Velveeta Pasteurized Process Cheese Spread cubed
- 3/4 cup whipping cream
- 1/2 teaspoon dill weed
- 1/3 cup Kraft 100% Grated Parmesan Cheese (1 1/2 oz)
- 8 ounces fettucini cooked, drained
Salmon With Grits And Caper-Cream Sauce
By á-174942
Melt butter in heavy medium saucepan over medium heat
- 1 tablespoon butter
- 1/4 cup drained capers
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1 1/4 cups whipping cream
- 2 cups half and half
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup instant grits
- 1 cup grated Monterey Jack cheese
- 4 skinless salmon fillets - (7 oz ea)
- 1 tablespoon olive oil
Puerto Nuevo-Style Lobster Tacos
By á-170456
Fill very large bowl with ice water
- 6 live lobsters - (1 1/2 lbs ea) rinsed
- 1 cup butter - (2 sticks) melted
- Toasted-Garlic Rice With
- Fresh Herbs And Lime (see recipe)
- Crunchy Pear Salsa (see recipe)
- Warm flour tortillas
- Lime wedges
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