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Delicious seafood recipes - 2367 recipes

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This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s

  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
  • 1/2 teaspoon salt, divided
  • 1 teaspoon ginger, minced (Gourmet Garden Ginger Paste)
  • 1 teaspoon garlic, minced
  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
4.6/5 (12 Votes)

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This breadcrumb-crusted cod fits the bill

  • 1/2 cup fine dry breadcrumbs, preferably whole-wheat
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/8 teaspoon salt
  • 1-1 1/4 pounds cod, tuna, wild salmon or mahi-mahi, skinned if desired, cut into 4 portions (see Tip)
  • 4 lemon wedges for serving
4.3/5 (13 Votes)

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Not a real ceviche since the shrimp is poached in seasoned water instead of just marinating in an acid juice but it...

  • 1 pound shrimp, heads off but unpeeled, easy peel is fine
  • 2 quarts water
  • 1 vanilla bean, split
  • 1 stalk lemon grass, chopped
  • 1-inch piece peeled ginger, chopped
  • 2 garlic cloves
  • 2 whole star anise (or the equivalent of the 6 'points' per anise if they are broken)
  • 1/2 cup finely diced yellow pepper
  • 1/2 cup chopped scallions
  • 1 to 2 cloves garlic, minced
  • 1/4 chopped cilantro, basil or mint or a combination of all three, which ever you like
  • Juice of two limes or about 1 1/2 tablespoons of lime juice
  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons Chinese chili paste (sambal olek) There's really no substitute for this Indian chili paste doesn't taste remotely similar
4.6/5 (12 Votes)

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Start the party early - enlist some friends to help you peel the crawfish for this worth-the-effort Louisiana bisqu...

  • For Gravy:
  • 1 1 sack live crawfish (about 40 pounds)
  • 2 large 2 large onions
  • 4 4 ribs celery
  • 1/4 1/4 bell pepper
  • 4 cloves 4 cloves garlic
  • 10 sprigs 10 sprigs of parsley
  • 1 cup 1 cup cooking oil
  • 2 cups 2 cups flour (about)
  • 4 heaping teaspoons 4 heaping teaspoons tomato paste
  • 9 cups 9 cups hot water
  • 5 teaspoons 5 teaspoons salt
  • 2 teaspoons 2 teaspoons red pepper
  • 6 6 green onions
  • For Stuffing:
  • 2 large 2 large onions
  • 3 3 ribs celery
  • 1/4 1/4 bell pepper
  • 4 cloves 4 cloves garlic
  • 10 sprigs 10 sprigs parsley
  • 1/4 cup 1/4 cup cooking oil
  • 2 2 eggs, beaten
  • 2 cups 2 cups dry bread crumbs (or more)
  • 4 teaspoons 4 teaspoons salt
  • 2 teaspoons 2 teaspoons red pepper
  • Flour
  • 6 6 green onions
4.6/5 (12 Votes)

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Open salmon. Break apart to take out bone

  • 1 can salmon
  • 1 egg
  • 1/2 c. bread crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Oil to cover bottom of frying pan
4.6/5 (12 Votes)

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Combine all ingredients in a pot mix well, heat and simmer

  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 can of new England clam chowder soup
  • 1 pint milk or half and half or u can use heavy cream
  • 1 can minced or chopped clams drained
  • (optional chopped onion and celery)
4.4/5 (25 Votes)

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Lost Restaurants of New Orleans" by Peggy Scott Laborde and Tom Fitzmorris includes this unusual crab bisque from T

  • Makes 6 to 8 first courses or 4 entree courses
  • 4 pounds crab claws
  • 1 bay leaf
  • 1/2 gallon cold water
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 1 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 6 sprigs flat-leaf parsley, chopped
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • Crab boulettes
  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1 rib celery, chopped
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 2 tablespoons lemon juice
  • 6 inches stale po-boy bread, cubed, with crumbs
  • 2 green onions, thinly sliced
  • Leaves of 10 sprigs flat-leaf parsley, chopped
  • Pick meat off crab claws; reserve shells. Divide crabmeat into 2 equal portions.
4.5/5 (22 Votes)

By

Bang Bang Fish Tacos – a delicious well-balanced meal! With lightly toasted corn tortillas, citrusy cabbage slaw

  • For The Cabbage Slaw:
  • 1/2 head purple cabbage, shredded
  • 2 carrots, shredded
  • 1/2 cup cilantro leaves
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
  • 1 lime, juiced
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon salt
  • For The Bang Bang Sauce:
  • 1/3 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)
  • For The Tacos:
  • 16 Gorton’s Alaskan Pollock Fish Sticks
  • 8 corn tortillas
  • 1/2 cup Cilantro leaves for garnish
  • additional lime wedges for garnish
4.4/5 (14 Votes)

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Heat oil in a large nonstick skillet over medium heat

  • 1 ⁄2 cup olive oil
  • 6 garlic cloves, sliced
  • 6 ounces fully cooked chorizo sausage, sliced
  • 2 lbs deveined jumbo shrimp, peeled
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon crushed red pepper flakes
  • 1 ⁄3 cup dry sherry or 1⁄3 cup dry white wine
  • 2 tablespoons chopped parsley
4.6/5 (8 Votes)

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Note: Once you have your cooked, tender octopus, you need to let it rest and come to room temperature, and you can ...

  • 3 pounds cleaned octopus
  • 1 cup dry white wine
  • 1/4 cup whole peppercorns
  • 2 lemons, plus additional lemon wedges for serving
  • 1 wine cork
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil divided
4.1/5 (32 Votes)

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These tuna melt calzones, a spin on classic tuna melts, are a great way to make use of tuna and frozen pizza doughs

  • 2 (170 gram) cans solid white tuna, water packed, drained
  • 1/2 cup mayonnaise
  • 1/4 cup celery, finely chopped
  • 1/4 cup green onions, chopped
  • 1/8 teaspoon salt
  • 4 cups baby spinach
  • 1 (450 gram) ball frozen pizza dough, defrosted
  • 1 cup white cheddar cheese, grated
  • 1 large egg, beaten
  • 1 tablespoon grated parmesan cheese
4.6/5 (8 Votes)

By

In saucepan, simmer first 3 ingredients and 1/2 cup water, 8 minutes

  • 2 cups chicken stock
  • 20 frozen raw medium shrimp
  • 1/4 cup vermouth or white wine
  • 1 cup chopped onion
  • 1 cup arborio rice
  • 3 tablespoons butter
  • 2 cloves garlic, chopped
  • 2 teaspoons lemon zest
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped basil
  • 1 tablespoon fresh lemon juice
4.5/5 (18 Votes)

Any burning questions? Our chefs answer!

Shrimp and Herb Risotto Shrimp and Asparagus Stir Fry with Lemon Sauce