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Refreshingly filling without the guilt, Crab & Avocado Salad with Pancetta is the perfect combination of your favo...

  • 12 thin slices pancetta
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 anchovy fillet
  • 1 clove garlic, chopped
  • Juice of 1/2 lemon
  • Kosher salt
  • 2 small heads Boston lettuce, torn into large pieces
  • 3 cups baby arugula
  • 1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
  • 1 pound jumbo lump crabmeat, picked through
  • 1 avocado, cut into 1-inch pieces
  • Freshly ground pepper
4.7/5 (6 Votes)

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Place 3 shrimps on the plate Top with Risotto square or round Top with Last Shrimp Sauce : scampi sauce Carrot...

  • 4 Shrimp
  • Risotto Cake
4.7/5 (6 Votes)

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1. In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 fennel bulb, cored and finely chopped
  • 2 celery ribs, finely chopped
  • 1 white onion, finely chopped
  • 1 tablespoon dried oregano (preferably Sicilian)
  • Pinch of crushed red pepper
  • 1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
  • 2 cups dry white wine
  • One 28-ounce can tomato puree
  • 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
  • Salt and freshly ground black pepper
  • 2 cups water
  • 1 cup bottled clam broth
  • 12 ounces mussels, scrubbed
  • 12 ounces littleneck clams, scrubbed
  • 12 ounces shelled and deveined large shrimp
  • 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
  • 2 tablespoons finely chopped flat-leaf parsley
4.7/5 (6 Votes)

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1.Prepare grill for direct cooking

  • 1 ‑1/4 pounds salmon fillet, about 1 inch thick
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • 4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
  • 2 medium mangoes, peeled, seeded and cut into 3/4-inch pieces
  • 1/2 medium red bell pepper, chopped
  • 1 jalapeño pepper,* seeded and finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon frozen orange-pineapple juice concentrate or orange juice concentrate, thawed
4.1/5 (7 Votes)

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1 pkg gardein scallopini other ingredients instructions Thaw gardein scallopini for 30 minutes

  • 1 pkg gardein scallopini
  • other ingredients
  • 1 small red onion , vertically sliced
  • 1 lb small Yukon gold or red potatoes
  • 1 tbsp fresh chopped thyme
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pint heirloom or grape tomatoes quartered
  • 2 tbsp finely chopped mint
  • 1 tbsp capers chopped
  • 2 tsp sherry vinegar
  • 2 tsp dijon mustard
  • cooking spray
4.7/5 (6 Votes)

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Super easy seafood meal. Just add salad and rolls for dinner!

  • 1.5 lb seafood of choice
  • 1.5 cup of water
  • 1.5 cup of brown long grain rice (using rice cooker measuring cup)
  • 2 cups chicken broth
  • 1 bell pepper, chopped
  • 1 large onion
  • 1 tbsp Old Bay Seasoning (may substitute various other spices of choice)
  • 1 tbsp Worcestershire Sauce
4.4/5 (9 Votes)

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Frozen (or fresh) shrimp and fresh veggies are sauteed in butter and seasonings then served with rice of choice

  • 1 (12-ounce) package frozen large shrimp, thawed, peeled, and de-veined
  • 1 stalk fresh broccoli, cut into bite-size florets
  • 1 small onion, coarsely chopped, about 1/2 cup
  • 1 red bell pepper, coarsely chopped, about 2/3 cup
  • 4 large mushrooms, cut in quarters or thick slices
  • 4 tablespoons salted butter
  • Garlic salt, salt, and freshly cracked black pepper, to taste
  • Sesame seeds, optional
4.4/5 (25 Votes)

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Hot asiago cheese and crab are mixed with creamy deliciousness and heated through, then topped with homemade pico d...

  • CRAB DIP:
  • 8 ounces cream cheese (I use reduced-fat)
  • 1/2 cup mayonnaise (I use light)
  • 1/2 cup yogurt (I use fat-free greek yogurt)
  • 1 tablespoon lemon juice
  • 1 bunch green onions, chopped
  • 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also substitute Monterrey jack or Mozzarella)
  • 1 (14 ounce) can of quartered artichoke hearts, drained
  • 8 to 12 ounces jumbo lump crab meat
  • Salt & pepper, to taste
  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • 1 handful cilantro, chopped
  • 1/4 cup green onion tops, chopped
  • Squeeze of lime juice
  • Salt
4.5/5 (22 Votes)

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This recipe is the epitome of weeknight elegance

  • 4 Tbs. cold unsalted butter
  • 10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick
  • 4 medium cloves garlic, minced
  • 1/2 cup dry vermouth
  • 3-1/2 Tbs. chopped fresh parsley
  • 1 Tbs. balsamic vinegar
  • 1/2 tsp. kosher salt; more to taste
  • 1/4 tsp. freshly ground black pepper; more to taste
  • Four 6-oz. skinless cod fillets
4.4/5 (34 Votes)

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What could make a mouth-watering ribs recipe even better? A side of the creamiest potatoes au gratin you'll ever ta

  • For the Dry Rub:
  • 2 1/2 pound Babyback Ribs
  • 2 tablespoons Paprika
  • 2 tablespoon Cayenne Pepper
  • 1 tablespoon Freshly Ground Black Pepper
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Thyme
  • For the Barbecue Sauce:
  • 8 cups Tomato Sauce
  • 2 cup Apple Cider Vinegar
  • 2 cup Light Brown Sugar
  • 5 tablespoons Butter
  • 12 tablespoons Paprika
  • 4 tablespoons Chili Powder
  • 3 cloves Garlic (minced)
  • 1/2 Yellow Onion (chopped)
  • For the Scalloped Potatoes:
  • 2 1/2 pound Russet Potatoes (peeled and cut into 1/4-inch slices)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Butter (melted)
  • 3 Yellow Onions (cut into 1/4-inch thick slices)
  • 1/4 teaspoon Sugar
  • 3/4 cup Flour
  • 2 cups Milk
  • 1/4 cup Parsley
  • 1/4 cup Grated Parmesan Cheese
  • Kosher Salt
  • Freshly Ground Black Pepper
4.6/5 (12 Votes)

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Preheat the oven to 400°F

  • 5 pounds baking potatoes
  • 1/4 cup olive oil
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded sharp Cheddar cheese
  • 1/4 cup ranch dressing
  • 1/4 cup Medium Salsa
  • 1 cup cooked pork bacon (approximately 6 slices)
  • 1/2 tablespoon fresh parsley
4.6/5 (12 Votes)

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For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimah...

  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons butter
  • 2 cups chopped seeded plum tomato
  • 1 1/2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons minced fresh chives
  • 1 tablespoon minced fresh tarragon
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon canola oil $
  • 4 (6-ounce) yellowtail snapper fillets, skin on
4.3/5 (16 Votes)

Any burning questions? Our chefs answer!

Pan-Roasted Fish with Mediterranean Tomato Sauce Crab & Avocado Salad with Pancetta