Delicious seafood recipes - 2367 recipes
More Seafood recipes
Pasta With Lobster, Wild Mushrooms, And Cream
By á-174942
Melt butter in heavy large skillet over medium-high heat
- 6 tablespoons butter - (3/4 stick)
- 2 frozen lobster tails - (10 to 12 oz ea) thawed
- 8 ounces shiitake mushrooms stemmed, and thinly sliced
- 1/2 cup thinly sliced fresh basil - (packed)
- 6 green onions thinly sliced
- 3 garlic cloves chopped
- 1 1/3 cups whipping cream
- 1 bottle clam juice - (8 oz)
- Salt to taste
- Freshly-ground black pepper to taste
- 12 ounces fettuccine
- 1/4 cup freshly-grated Asiago cheese - (abt 1 oz)
Sugar-Seared Salmon With Cream Sauce
By á-174942
Mix sugar and next 3 ingredients in bowl
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly-ground black pepper
- 4 skinless salmon fillets - (6 oz ea)
- 1/4 cup unsalted butter - (1/2 stick)
- 1/2 cup bottled clam juice
- 1/4 cup whipping cream
- Chopped green onions
New England Seafood Chowder
By á-170456
To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes
- 8 bacon slices chopped
- 2 large onions chopped
- 1 tablespoon curry powder
- 4 bottles clam juice - (8 oz ea)
- 4 cups peeled white potatoes in 1/2" dice (abt 3 lbs)
- 4 cups peeled butternut squash in 1/2" dice (abt 3 lbs)
- 2 bay leaves
- 4 cups chopped kale leaves
- 5 cups milk
- 1 cup half-and-half
- 2 tablespoons minced fresh thyme (or 2 tspns dried thyme, crumbled)
- 3 pounds mixed fresh fish cut 3/4" pieces (a choice of cod, halibut, haddock and/or scrod)
- Salt to taste
- Freshly-ground black pepper to taste
Maple Seared Scallops
By á-170456
Heat a non-stick saucepan until very hot
- 1 pound medium scallops
- 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 1/4 cups Vermont maple syrup
- Salt to taste
- Freshly-ground black pepper to taste
Beach House Seafood Strata
By á-174942
Cube bread and place in large Pammed 11- by 13-inch casserole dish
- 1 large loaf scally or challah (or some other white specialty bread)
- 1 1/2 cups shredded Swiss or Jack cheese
- 1/2 cup slivered purple onion
- 1 cup sliced celery
- 1/2 cup sliced sweet red, orange, yellow peppers (optional)
- 1 pound seafood salad from the deli (you may, of course, substitute fresh lobster, shrimp, crab, etc.)
- 5 large eggs
- 3 cups milk
- 1/4 teaspoon dried mustard
- Salt to taste
- Freshly-ground black pepper to taste
Shrimp Delight
By á-174942
Saute onion, bell pepper, and shrimp in oleo
- 1 medium bell pepper diced
- 1 medium onion diced
- 1 stick oleo
- 2 cups raw rice
- 2 cans creamy chicken mushroom soup
- 1 can Rotel tomatoes
- 2 pounds shrimp peeled
- 1/2 can water
- Salt to taste
- Freshly-ground black pepper to taste
- Parsley to taste
Scallops With Maple Mustard Cream Sauce
By á-174942
Saute bacon and pour off fat
- 2 slices bacon - (to 3)
- 2 tablespoons butter
- 1 pound Nantucket bay scallops
- 1 cup half-and-half
- 2 tablespoons dijon mustard
- 2 tablespoons Vermont pure maple syrup
Scallops Alla Veneziana
By á-174942
Saute the sliced onions and the scallops in the butter over medium heat until golden brown
- 2 pounds fresh sea scallops
- 1 large onion sliced thin
- 1/2 cup raisins
- 1/2 cup pine nuts
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups half-and-half
- Salt to taste
Minced Lobster
By á-170456
Boil lobster tails. Cool
- 6 lobster tails
- Diced onion
- Tomato paste
- 1 can blended whole tomatoes drained
- Minced garlic
- Thyme
- Lime juice
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup cooking oil
Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote
By á-170456
Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juic...
- 1 pound cleaned peeled shrimp
- 1 teaspoon pureed canned chipotle chiles
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1 red bell pepper diced
- 1/2 red onion diced
- 4 tablespoons chopped fresh cilantro
- 6 tablespoons olive oil
- 4 tablespoons lime juice
- 2 ounces white wine
- 2 tablespoons chopped fresh garlic
- 2 chayote squash cut 1/4" slices
- 2 tablespoons butter
Rum Soused BBQ Shrimp
By á-170456
For the Lime And Mango Ratatouille: Mix mangos, green pepper and onion with liquid ingredients
- LIME AND MANGO RATATOUILLE:
- 2 pounds medium shrimp
- 3 ripe mangos peeled, and finely diced
- 1 green pepper finely diced
- 1 small sweet red onion finely diced
- 1 cup pineapple juice
- 1/4 cup lime juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh basil
- Freshly-ground black pepper to taste
- Salt to taste
- MARINADE:
- 1 1/2 cups pineapple juice
- 1/2 cup light or dark rum
- 6 tablespoons fresh lime juice - (abt 4 limes)
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
Halibut With Tomato-Tarragon Cream Sauce
By á-170456
Preheat a grill on medium
- SAUCE:
- 1/2 yellow onion
- 3 plum tomatoes
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 3 sun-dried tomatoes (not oil-packed)
- 1/2 cup boiling water
- 1/4 cup heavy (whipping) cream
- 1 tablespoon sherry vinegar (or white wine vinegar)
- 1 tablespoon roughly-chopped fresh tarragon
- FOR THE HALIBUT:
- 4 halibut fillets - (7 to 8 oz ea)
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly-ground black pepper to taste
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