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Delicious seafood recipes - 2367 recipes

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Giada recipe - tweaked

  • 1 lb linguine
  • 2 T. olive oil
  • 2 - 12 oz bags cherry tomatoes, stemmed and halved
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper
  • 3 large garlic cloves, smashed and chopped
  • 1/2 c dry white wine
  • 1 lb asparagus, cut into 1 1/2" pieces on the diagonal
  • 1 lb shrimp, peeled and deveined
  • 1/2 c fresh basil, chpd
  • 1/2 c. fresh mint, chpd
  • 2 tsp fresh oregano, chpd
  • parmesan cheese
4.4/5 (14 Votes)

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In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper

  • 2 tbsp honey
  • 1 tbsp lemon/lime juice (freshly squeezed is best)
  • 2 - 3 large garlic cloves, crushed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 x 3 oz each salmon fillets, skin on/off
  • 1 - 2 tsp coconut oil or extra virgin olive oil
  • 2 green onions, finely chopped
4.4/5 (17 Votes)

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David's Note: This flavorful entrée is deliciously versatile

  • 1 lb sea scallops
  • 12 oz fresh shrimp (31-35 count), peeled and deveined
  • 1 tsp ground black pepper
  • 1 Tbsp vegetable oil
  • 2 packs shrimp-flavored Ramen noodles, partially broken
  • 1 (20-oz) bag frozen Asian stir fry vegetable mix
  • 1/4 tsp garlic powder
  • 2 tsp chopped fresh ginger
  • 2 cups water
  • 1 cup sweet and sour sauce
  • 1/2 cup chopped fresh scallions
4.3/5 (20 Votes)

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Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper

  • 4 5 -ounce tilapia fillets
  • Kosher salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • Grated zest and juice of 1 lemon, plus wedges for serving
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1 5 -ounce package baby spinach (about 8 cups)
4.5/5 (17 Votes)

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Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok

  • 8 ounces shrimp, peeled and deveined
  • 3 tablespoons peanut oil
  • 2 garlic cloves, finely chopped
  • 2 eggs, lightly beaten
  • 3 green onions, chopped
  • 1/4 cup chopped seeded red bell pepper
  • 1/4 cup chopped seeded green bell pepper
  • 3/4 cup frozen peas, defrosted
  • 3/4 cup bean sprouts
  • 3 cups cold cooked rice
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • Salt to taste
4.5/5 (20 Votes)

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  • 1 1/2 cups uncooked long-grain rice
  • 1 1/2 pounds medium-size raw shrimp
  • 1/2 cup butter (1/4 cup works fine)
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Cheddar Cheese
  • 1/4 cup fine, dry breadcrumbs (I use crushed Ritz crackers tossed with a tbps. or 2 of melted butter)
4.5/5 (18 Votes)

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Position a rack in the upper third of the oven and preheat to 425 degrees

  • For the garlic butter:
  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley
4.5/5 (20 Votes)

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A perfect blend of classic flavors with a delicious twist

  • 1 pound sea scallops - large U-10's or the largest available
  • 1 cup cracker meal - very fine mesh for dusting the scallops 3 cup panko ( Japanese bread crumbs)
  • 1 cup egg whites
  • 1/2 pound turkey bacon
  • oil for frying
4.1/5 (45 Votes)

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Ina Garten (Barefoot Contessa) cooks the way I love to eat

  • 6 tablespoons unsalted butter, room temperature
  • 6 large garlic cloves, minced
  • 2 medium shallots, minced
  • 2 ounces thinly sliced prosciutto di Parma, minced, optional
  • 2 tablespoons tarragon, freshly minced
  • 4 tablespoons fresh parsley, freshly minced, plus extra for garnish
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons Pernod, may substitute white wine
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 6 tablespoons good olive oil
  • 1/2 cup panko crumbs
  • 7 tablespoons Pernod or dry white wine
  • 2 pounds fresh bay scallops
  • lemon, for garnish
4.1/5 (39 Votes)

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1. In a skillet over medium-high heat, melt the butter

  • 7 tablespoons unsalted butter, divided
  • 1/3 cup panko bread crumbs
  • 1 garlic clove, minced
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt
  • Grits
  • 3-1/2 cups whole milk, plus more if needed
  • 2 garlic cloves, minced
  • 3/4 cup quick-cooking grits
  • 4 ounces grated extra-sharp white cheddar cheese
  • Freshly ground black pepper
  • 16 sea scallops, each about 2 ounces
  • 1-1/4 teaspoons Cajun seasoning
  • 4 scallions, ends trimmed
  • Hot pepper sauce
  • 1 tablespoon finely chopped fresh Italian parsley leaves
4.2/5 (37 Votes)

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1.To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream

  • 1 1/2 cups milk, plus a splash
  • 1 1/2 cups heavy whipping cream
  • 1 cup stone-ground white cornmeal
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, peeled and minced
  • 1 pound spicy andouille sausage links, cut into bite-size pieces
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 bay leaf
  • 2 pounds large shrimp, peeled and deveined, tails on
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • 4 shakes bottled hot sauce
  • 1/2 lemon, juice only
  • 2 tablespoons finely chopped fresh Italian flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1 recipe Buttermilk Biscuits
  • Buttermilk Biscuits
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons baking soda
  • 1 cup cold shortening, cut into 1/2-inch pieces
  • 1 - 2 cups buttermilk
4.2/5 (46 Votes)

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This Pork Chops with Scalloped Potatoes Recipe is an all-in-one comforting main dish everyone will love

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 (14.5-ounce) can chicken broth
  • 6 pork rib or loin chops (3/4-inch thick)
  • 2 tablespoons canola oil
  • Additional salt and pepper, optional
  • 6 cups peeled potatoes, thinly sliced
  • 1 medium onion, sliced
  • Paprika and minced fresh parsley, optional
4.3/5 (27 Votes)

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Pork Chops with Scalloped Potatoes Recipe Linguine with Shrimp, Asparagus and Grape Tomatoes