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Shellfish recipes - 1399 recipes

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Cook Parma Rosa mix according to directions; keep warm

  • 8 oz. bowtie pasta
  • 1 lb. shrimp, peeled
  • 3/4 lb. chicken, cut into strips
  • 1/2 lb. smoked turkey sausage, cut into chunks
  • Fresh broccoli, cut into pieces
  • 1 onion, largely diced
  • Mushrooms, sliced
  • 1/2 red pepper, largely diced
  • 1/2 green pepper, largely diced
  • 2 T. olive oil
  • 1-1/2 T. cajun seasoning
  • 1 pkt Knorr's Parma Rosa Mix
  • Grated Parmesan Cheese
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1. Make stuffing. 2

  • 2 steak fillets, thick ones
  • 1 teaspoon horseradish
  • 4 slices bacon
  • Crab Stuffing
  • 2 medium king crab legs (read description above.)
  • 2 green onions, sliced thinly
  • 1 small celery rib, cut in half, then chopped thinly
  • olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons parsley
  • 1/2 teaspoon lemon pepper seasoning
  • Asparagus
  • 20 baby asparagus spears
  • 4 slices bacon
  • Sauce
  • 1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
  • 1 teaspoon Worcestershire sauce
  • 3 teaspoons lemon juice
  • 4 tablespoons dry white wine
  • 1 tablespoon white wine vinegar
  • 1 dash Tabasco sauce
  • 50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
  • 1 teaspoon dried tarragon
  • 2 teaspoons fresh parsley, finely chopped
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whish beer,fkiyr mustard and 1/4 tsp salt in a medium bowl until smooth you'll need to cook the shrimp in 2 batche...

  • 1 cup pale ale or other light colored beer
  • 1 cup flour
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1 lb. -13-15 per lb raw shrimp peeled,deveined and tail left on
  • freshly ground pepper to taste
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Place the oil and butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped shallot or onion
  • 1/2 cup finely diced (1⁄8-inch) carrot
  • 1 clove garlic, peeled and finely chopped
  • 2 teaspoons tarragon
  • 2 cups Arborio rice
  • 1/2 cup dry white wine or vermouth
  • 1 teaspoon kosher salt
  • 5 cups low-sodium chicken or
  • vegetable broth/stock, divided
  • 1 1/2 pounds medium (31-40 count) shrimp, peeled and deveined
  • 3/4 pound sugar snap peas, tipped and topped, strings removed
  • shaved manchego cheese or
  • lemon wedges/slices
  • fresh tarragon sprig for garnish,
  • optional
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Galatoire's is a famous restaurant in the French Quarters in New Orleans

  • 1 cup Hellmann's mayonnaise
  • 1 T. Creole mustard
  • 1 T. capers, drained (can omit)
  • 2 t. Emeril's Bayou Blast Creole Seasoning
  • 2 t. Cajun Power garlic sauce
  • 2 t. parsley
  • 1 t. Worcestershire
  • 1 t. lemon juice, freshly squeezed
  • 2 pounds jumbo lump crabmeat
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Cook bacon until transparent

  • 3 oz. diced bacon (approximately 4 slices)
  • 1 medium diced onion
  • 3 stalks diced celery
  • 1/4 lb. diced new potatoes (blanched)
  • 4 cups heavy cream
  • 1 1/2 cups chopped clams, fresh or frozen
  • 1/3 cup flour
  • 1/2 cup half & half
  • 3 oz. butter
  • 2 oz. clam concentrate or clam base
  • 1 1/4 cups clam juice or nectar
  • 1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
  • 1 teaspoon marjoram
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dill
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1/8 cups chopped fresh parsley
5/5 (1 Votes)

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Thaw soups in hot water for 10 minutes or as label directs

  • 2 - 10 ounce cans frozen condensed cream of shrimp soup
  • 2 - 3 ounce packages of cream cheese
  • 1 – 8 ounce can water chestnuts, drained and slices
  • 1 – 4 ½ ounce can small shrimp, drained
  • 1 tablespoon chopped parsley
  • 2 teaspoons lemon juice
  • 1/4 ¼ teaspoon garlic salt
  • 1/4 ¼ teaspoon paprika
  • Toast Points
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Serve with Fennel Slaw

  • 15 Super-jumbo wild-caught Gulf shrimp
  • 1-cup local white wine
  • 3 Tbsp lemon zest
  • 1/2 ½ cup extra virgin olive oil
  • 2 Tbsp lightly toasted whole fennel seeds
  • 1/2 ½ tsp chile flakes (dried gualjillo chilies)
  • Himalayan organic salt and cracked mixed pepper
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This is supposedly the original Pawleys Island shrimp and grits recipe

  • GRITS:
  • 1 medium onion, chopped
  • 2 T. bacon drippings (from cooking 6 slices bacon)
  • 1 1/2 T. all-purpose flour
  • 1 1/2 c. water
  • 2 T. ketchup
  • 1 tsp. Worcestershire sauce
  • 4 drops Tabasco
  • Salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 2 c. water
  • 2 c. half and half or heavy cream
  • 1 stick butter
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 c. grits
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Makes about 4 bruschetta (2 people) - double if necessary

  • 1 small (about 1.25 lb.) lobster, steamed and meat removed from shell and finely chopped
  • 1/2 of a celery stalk, finely chopped
  • 1 T. red onion, minced
  • 1 T. lemon juice
  • 1 T. mayo
  • 1/4 tsp. salt
  • Pinch fresh pepper
  • 1 T. chives
  • 1 tsp. Marsala wine
  • 1 T. EVOO
  • 1 tsp. chives
  • 4 slices challah bread, crusts removed to form rectangle bruschettas
  • 1 T. butter, softened
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Saute onions and garlic in olive oil and butter until soft

  • 2 lb peeled shrimp or crab
  • 1 c olive oil
  • 1/2 stick butter
  • 10 cloves garlic
  • 1 chopped onion
  • 1 t oregano
  • 1 bay leaf
  • juice of 2 lemons
  • 2 t Worchestershire sauce
  • 1/2 t salt
  • 1/2 t cayenne pepper or to taste
  • 1 c white wine
  • green onion tops
  • parsley
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Combine shrimp and crushed croutons in medium bowl

  • 1 lb. fozen uncooked shrimp (peeled and deveined), thawed, blotted dry, finely chopped
  • 1 cup crushed caesar flavoured croutons
  • 8 sole fillets
  • 1/4 cup garlic butter, melted
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