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Shellfish recipes - 1399 recipes

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Mix all ingredients together and heat until cheese is melted

  • 2 large pkgs. cream cheese
  • 2 cans cream of shrimp soup
  • 2 cans shrimp
  • 1 tsp. lemon juice
  • Dash Worcestershire sauce
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Peel, cut, and dice eggplant and soak in seasoned water

  • 1 large eggplant
  • 1 large onion chopped
  • 1 pound fresh cleaned shrimp
  • 1/4 stick margarine
  • 1 cup bread crumbs
  • 1 cup crab meat cooked
  • Creole seasoning to taste
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1. Thaw shrimp and scallops, if frozen

  • 1 pound fresh or frozen medium shrimp in shells
  • 8 ounces fresh or frozen sea scallops
  • 1/4 cup lime juice
  • 1/4 cup snipped cilantro
  • 2 tablespoons cooking oil
  • 2 tablespoons tequila
  • 2 cloves garlic, minced
  • 1 to 2 1 to 2 teaspoons bottled hot pepper sauce
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 large onion, cut into thin wedges
  • 1 large green sweet pepper, cut into bite-size strips
  • 1 large red sweet pepper, cut into bite-size strips
  • 1-1/2 cups sliced fresh mushrooms
  • 6 9- to 10-inch warmed flour tortillas
  • 6 ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
  • Lime wedges
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Cool, sweet and creamy with just a bit of heat

  • 1/2 lb. cooked lobster meat diced
  • 1 ripe avocado diced
  • 1/2 mango diced
  • 1 tbls chopped fresh cilantro
  • salad greens
  • 1/4 c Mango Citrus dressing
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Mom's recipe for a hearty salad

  • Salad
  • 1 head of Iceburg or Romaine Lettuce
  • 1/2 - 1 lb of Shrimp
  • 3-4 hard boiled Eggs
  • 2-3 Scallions diced
  • 1 Tomato cut into chunks
  • Dressing
  • 1 c Mayo
  • 1/3 c Ketchup
  • juice of 1/2 lemon
  • 3-4 squirts of Worcestershire
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Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps

  • 1 large onion
  • 1 large green bell pepper
  • 8 oz. frozen okra or frozen green beans
  • 1 cup long-grain white rice
  • 4 oz. best quality bacon
  • 8 oz. smoked sausage, such as kielbasa
  • 1-1/2 lbs. small shrimp
  • Black pepper
  • Extra-virgin olive oil
  • Sea salt
  • Worcestershire sauce
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The Barefoot Contessa Cookbook this recipe will also make 26 mini crab cakes

  • For frying:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion (1 small onion)
  • 1 1/2 cups small diced celery (4 stalks)
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 1/2 cup small diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
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In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic

  • 1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 cup chopped fresh spinach
  • 1 cup diced firm tofu
  • 2 teaspoons dried oregano
  • 1 clove garlic, crushed
  • 2 tablespoons cornstarch
  • 1/2 cup broth
  • 2 eggs, lightly beaten
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For the crust: In a large bowl, blend together the butter and cream cheese

  • Crust:
  • 8 tablespoons butter, cubed and softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • Filling:
  • 6 tablespoons butter, sliced
  • 6 tablespoons all-purposes flour
  • 1 large yellow onion, diced
  • 4 stalks celery, diced
  • 2 small carrots, diced
  • 1 bunch scallions, diced
  • 1 green pepper, diced
  • 2 shallots, diced
  • 1 pound frozen crawfish tails, thawed
  • 3 tablespoons Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 2 cups chicken stock
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Serves 3 as main course, 6 as 1st course

  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/2 stick (4 tbsp) unsalted butter
  • 1 can (13 oz) lump crab meat
  • 1-1/2 cups of fresh bread crumbs
  • 1 egg yolk
  • 1/4 cup mayonnaise
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Worcestershire sauce
  • For mustart mayonnaise
  • 1/4 cup mayonnaise
  • 2 1/2 tsps stone-ground mustard
  • 1/4 tsp fresh lemon juice, or to taste
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Grease large pan with 1 tbsp butter

  • 3 tbsp butter
  • 8 large shrimp, peeled, deveined and cut into 3 pieces
  • 3/4 lb scallops
  • 1 tbsp chopped fresh parsley
  • 1 cup dry white wine
  • 2 tbsp sifted flour
  • 1 1/4 cups light cream, heated
  • 1 cup Emmentaler or Gruyere cheese
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From Cooking Light

  • 4.5 oz (about 1 c) flour
  • 1/4 c. cornmeal
  • 3 Tb finely chopped fresh chives
  • 1 1/2 tsp baking powder
  • 1/8 tsp ground red pepper
  • 1/2 c. buttermilk
  • 2 large eggs
  • 3/4 c. frozen corn kernels (thawed)
  • 8 oz crabmeat, picked over
  • 1/4 c. canola oil, divided
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