Delicious seafood recipes - 2367 recipes
More Seafood recipes
Sea Scallops Alla Caprese
By á-24269
Preheat a gas grill or prepare a fire in a charcoal grill
- 2 pounds mixed great heirloom tomatoes
- 24 fresh basil leaves
- 3 medium red onions, cut into 1-inch-thick slices
- Kosher salt and freshly ground black pepper
- 5 to 6 tablespoons extra-virgin olive oil
- 12 giant diver scallops (about 2 ounces each)
- 2 tablespoons Maldon salt or other coarse sea salt
- 1 lemon, cut in half
Layered Caesar Shrimp Pasta Salad
By á-51103
Caesar dressing combined with mayo and fresh garlic is the secret to the big crowd-pleasing flavor in this layered ...
- 1/4 cup Kraft Lite Creamy Caesar Dressing
- 1/4 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
- 1 clove garlic, minced
- 1 (6 ounce) package torn mixed salad greens
- 2 cups medium pasta shells, cooked, cooled
- 1 large tomato, coarsely chopped
- 3/4 cup seasoned croutons
- 2 hard-cooked eggs, sliced
- 1/2 lb. frozen cooked cleaned medium shrimp, thawed
- 1/4 cup Kraft Shredded Parmesan Cheese
- 1 lemon, juiced
- Black pepper, to taste
Spicy Grilled Shrimp with Blue Cheese Dip
By á-5531
For shrimp: In a zip-lock bag, combine the shrimp, olive oil, cayenne, crushed pepper flakes and garlic
- 2 lbs uncooked large shrimp, shelled, deveined
- 2 tablespoons olive oil
- 2 tablespoons Cayenne pepper
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons minced fresh garlic (or 1 tablespoon Penzeys minced garlic)
- skewers soaked in water
- 3/4 cup low-fat sour cream
- 1 cup low-fat mayonnaise
- 2 tablespoons milk
- 1-1/2 cups blue cheese, crumbled
- 1/4-1/2 teaspoons salt, to taste
- 1/4-1/2 freshly ground pepper, to taste
Jalapeño, Crab, & Corn Dip
By á-174535
Jalapeños take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a me...
- 2 tablespoons butter
- 1 cup frozen whole kernel corn
- 1/2 cup red sweet pepper, chopped (1 small)
- 1 clove garlic, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup sliced pickled jaalapeño peppers, drained and chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bottled hot pepper sauce (optional)
- 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
- 1 cup Monterey Jack cheese, shredded (4-ounces)
- 2 tablespoons Parmesan cheese, grated
- Blue corn chips
Cajun Shrimp Sandwiches
By garciamoss
Zesty shrimp kebabs become a handheld meal when tucked into a hoagie bun
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Cajun seasoning
- 2 teaspoons lower-sodium Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 8 oz. shelled, deveined uncooked large shrimp, tails removed (21 to 30 count)
- 1/2 yellow bell pepper, cut into 8 pieces
- 8 cherry or grape tomatoes
- 2 hoagie buns, split
- 1/2 avocado, sliced
Tuna Spinach Salad with Strawberries
By IsabelTunaUSA
The perfect salad for a hot summer day!
- Fresh Spinach
- 1 Hard Boiled Egg
- 5 Strawberries
- Sugar or Caramel
- Balsamic Vinegar
- Pine Nuts
- Isabel Solid Light Tuna in Virgin Olive Oil
Crawfish Etouffee
By Dr_Mom
If you can't find crawfish you can use shrimp but it won't be quite the same
- 7 tbls vegetable oil
- 3/4 c. all purpose flour
- 4 tbls (1/2 stick) sweet butter
- 1 c. coarsely diced onions
- 1 c. coarsely diced celery
- 1 c. coarsely diced green peppers
- 1 lb crawfish tail meat, peeled
- 2 bay leaves
- 1/4 c. dry sherry
- 1 1/2 tsps freshly ground black pepper
- 3 tbls Louisiana style hot sauce
- 1/2 tbl. Tabasco sauce (in addition to the other hot sauce)
- 1/2 tbl chile powder
- 1/2 tsp cayenne pepper
- 1 tbl salt
- 5 - 6 c. chicken stock
THE BULLDOG FISH BOWL
By Tabatha
This pic was sent to us on www
- 1 bottle 1800 Coconut Tequila
- 1 bottle Margarita Mix
- 4 Fresh Squeezed Oranges
- 6 Fresh Squeezed Limes
- 2 (24oz) Corona Bottles
Maple-Miso Dijon Salmon
By Mom_s
Marinate the salmon in the mixture of the maple syrup, mustards, miso, vinegar, soy sauce and garlic for at least 3...
- 4 (6 ounce) salmon fillets
- 1/4 cup maple syrup
- 2 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, grated
Grilled Lobster Tails with Lemon-Red Fresno Butter
By á-29965
Directions For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high ...
- 1 1/2 cups freshly squeezed lemon juice
- 1 teaspoon clover honey
- 2 sticks unsalted butter, softened
- 2 teaspoons finely grated lemon zest
- 3 red Fresno chiles, grilled, seeded and finely diced
- Kosher salt and freshly grounded black pepper
- Kosher salt
- 8 jumbo Maine lobster tails (8 to 10 ounces each)
- Canola oil, for brushing
- Freshly ground black pepper
- Fresh cilantro leaves, for garnish
- Lemon zest, for garnish
Baked Stuffed Lobster
By ChefAvi
When you don’t want the hassle of a Clam Bake, but absolutely gotta have some seafood
- 10 Tbsp Unsalted butter (1 stick + 2 Tbsp)
- 1 ea Large Shallot
- 2 sprigs Flat-Leaf parsley, leaves picked finely chopped
- 4 ea Raw, Peeled Maine shrimp, tails removed and split
- 6 oz Raw scallops, chains removed 20/30 size
- 2/3 Cup Dry Sherry
- 1 Tbsp Italian parsley, leaves picked and coarsely chopped
- 2 Cups Ritz Cracker Crumb, ground
- TT Kosher salt or sea salt
- TT Freshly ground black pepper
- 2 Hard shell select lobsters (1 to 1 1/4 pounds each), live, preferably female
- 2 8″ Bamboo Skewers
- Lemon and Drawn Butter as needed
Linguine with Shrimp Scampi
By mjohnmeyer
1. Cook linguine according to package directions
- 1 box linguine
- 3 tablespoons butter
- 2 1/2 tablespoons olive oil
- 4 garlic cloves, minced garlic
- 1 lb uncooked shrimp, peeled and deveined
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup chopped parsley
- zest of 1/2 a lemon
- 1/4 cup freshly squeezed lemon juice
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