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Delicious seafood recipes - 2367 recipes

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This classic sauce is made with a wine, vinegar and shallot reduction into which very small chunks of cold butter a...

  • 2 2 2 Tbsp finely minced shallot
  • 2 2 2 Tbsp lemon juice
  • 2 2 2 Tbsp dry white wine
  • 1 1 1 Tbsp whole white peppercorns, lightly crushed
  • 1 1 1 Tbsp heavy whipping cream
  • 8 8 1/4 1/2" (1 stick) cold, unsalted butter, cut into 1/4 - 1/2" pieces
  • Kosher salt and freshly ground white pepper
  • 2 2 2 Tbsp minced chives
  • 1 1 1 Tbsp grated lemon zest
  • 4 4 ounce) 4 (4-5 ounce) salmon fillets, pinbones removed
  • 1 1 1 Tbsp extra-virgin olive oil
  • 1 1 1 Tbsp canola oil
4.3/5 (15 Votes)

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For the dressing: Mix all the ingredients and let it rest in the fridge overnight

  • For the dressing:
  • 1 cup of unsweetened, low-fat yogurt
  • 2 teaspoons of capers
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of sugar
  • A pinch of cayenne pepper
  • For the fritters:
  • 9 oz [0.9 kg] salted dry codfish
  • 3/4 lb [0.34 kg] of waxy potatoes
  • 1 small purple onion
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly-cracked pepper
  • 1 large egg
  • 1/4 cup of oil for frying
4.4/5 (10 Votes)

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1. Heat oven to 400. Cook pasta according to package directions; drain and set aside

  • 9 tablespoons unsalted butter, divided
  • 1 pound cooked shrimp, peeled, deveined and chopped into 1/2-inch pieces
  • 1 teaspoon Cajun seasoning, divided
  • Salt and pepper, to taste
  • 1 box penne pasta (1 lb)
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • Shredded pepper jack cheese (12 oz)
  • shredded cheddar cheese (8 oz)
  • 1 cup Panko bread crumbs
4.4/5 (11 Votes)

By

Bake your cornbread and set aside

  • 3 boxes of Jiffy Cornbread
  • 1 container of Savoy Dressing Mix (Fiesta Grocery Store)
  • 2 Stalks of Green Onions
  • 2 Onions
  • 3 Celery Sticks
  • 1 Tbsp Garlic
  • 2 Bell Peppers
  • 2 Lbs Shrimp
  • 1 Bag of Crab Meat (Optional)
  • 1 Bag of Crawfish Tails (Optional)
  • 1 can of Cream of Chicken Soup
  • 1 can of Cream of Mushroom Soup
  • 1 can of Cream of Shrimp Soup
4.4/5 (5 Votes)

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No Fondue Pot? Use your slow cooker to serve this cheesy Fondue

  • 1 3/4 Cup Milk
  • 2 Cans Cream of Mushroom Soup
  • 3 Cups Shredded Cheddar Cheese
  • 10 Ounces Velveeta Cheese
  • 2 (6 oz.) Cans Crab Meat, drained
  • 2 (13.75 oz.) Cans Quartered Artichoke Hearts, chopped
  • 3 Green Onion Stems, diced
  • Juice from 1 Lemon
  • 2 Tablespoons Hot Chili Oi
4.5/5 (2 Votes)

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This Smoked Salmon, Arugula and Goat Cheese Tart is the perfect appetizer for a party

  • Unsalted butter, for greasing the tart pan
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
  • 2 tablespoons ice water, plus more as needed
  • 3 tablespoons olive oil
  • 1 medium leek, pale green and white part only, cleaned and thinly sliced
  • 6 cups baby arugula leaves (6 ounces)
  • 2 ounces goat cheese, crumbled
  • 3 ounces smoked salmon, chopped into 1/2-inch pieces
  • 6 large eggs, at room temperature
  • Kosher salt and freshly ground pepper
  • Special equipment: a 9-inch diameter tart pan with a removable base
4.4/5 (10 Votes)

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Spiced shrimp is a perfect Halloween appetizer or supper with all of the spices and flavors

  • 1 1/2 cups plain yogurt
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 1 large garlic clove, grated
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 2 teaspoons tandoori masala seasoning
  • 1 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon coarse salt
  • 2 tablespoons corn or vegetable oil
  • 48 jumbo shrimp, peeled and deveined, tails left intact
  • Black sesame seeds, for garnish
4.5/5 (2 Votes)

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The citrus minted yogurt sauce is a bright contrast to the smoky curried shrimp

  • Sauce:
  • 1/2 cup plain yogurt
  • 1/4 c coarsely chopped mint
  • 3 T fresh lime juice
  • Shrimp:
  • Toss Together: Add:
  • 1 lb Shrimp (16-20 count, peeled, deveined, tails intact
  • 2 T toasted sesame oil
  • 3 T curry powder
  • salt and coarsly ground pepper
4.3/5 (3 Votes)

By

From Good Housekeeping Cookbook 1963

  • 2 tablesp. butter or margarine
  • 2 tablesp. flour
  • 1 cup milk
  • 1 1-lb. can salmon, drained and flaked
  • 8-oz. pkg. medium noodles (2 cups)
  • 1/2 lb. processed sharp cheddar cheese, grated
  • 1 teasp. salt
  • 1/2 teasp. pepper
4.3/5 (3 Votes)

By

Approx nutrition info per cake: 65 calories, 4g fat,

  • Roasted Red Pepper Sauce:
  • 1 cup lump crab meat
  • 1 egg, beaten
  • 2 tsp dijon mustard
  • 1 Tbl fresh lemon juice
  • 2 tsp Old Bay seasoning
  • 2 Tbl parsley, chopped
  • 1.5 Tbl coconut flour
  • 2 Tbl coconut oil
  • Makes 8 servings:
  • 1/4 cup roasted red peppers
  • 1 Tbl extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh avocado
  • Blend all of the ingredients until smooth. Season with salt and pepper. Serve.
5/5 (2 Votes)

By

Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt

  • Juice and zest of 1/2 lime
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons tsp sriracha sauce*
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 lbs pounds salmon fillet, skin removed
  • 2 tablespoons coarsely chopped cilantro
4.4/5 (10 Votes)

By

Place fish heads/bones/parts in a large pot and cover with water

  • 2 large salmon heads
  • extra fish parts and bones ( nice but optional )
  • 2 stalks celery
  • 2 large carrots
  • 1 large onion
  • 1 large green bell pepper
  • 1 large tomato
  • 1 large tomato diced
  • 1 bay leaf
  • 2 large cloves of garlic
  • salt, pepper
  • one lemon quartered
  • extra lobster or fish stock paste from a jar. ( e.g., Better than Bouillon brand )
  • 1/2 to one cup white wine
4.6/5 (8 Votes)

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