Delicious seafood recipes - 2367 recipes
More Seafood recipes
Seared Salmon with a Lemon -Chive Beurre Blanc
By ruthg
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
Codfish and Potato Fritters
By garciamoss
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
Cajun Shrimp Mac N Cheese
By mjohnmeyer
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
Seafood Dressing
By á-46770
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
Crab Artichoke Fondue Recipe
By KeyIngredient
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
Smoked Salmon, Arugula and Goat Cheese Tart
By nnlester
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
Spooky Spiced Shrimp
By ltrodrigu
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
Shrimp; Curry-rubbed Grilled Shrimp with Minted Yogurt
By jadedrosie
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
Cheese Salmon Bake
By Blaine
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
Low Carb Crab Cakes w/ Roasted Red Pepper Sauce
By Skinnygirl85
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.
Fish: Salmon With Sriracha Sauce and Lime
By á-3151
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
Salmon Head Soup
By JimMac, www.rovingculinarian.com
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
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