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Drizzle some extra-virgin olive oil over steaks to coat lightly

  • Extra-virgin olive oil for drizzling, plus
  • 1 tablespoon extra-virgin olive oil
  • 4 tenderloin steaks, 1" thick
  • 8 large diver sea scallops foot trimmed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 large shallot chopped
  • 2 garlic cloves chopped
  • 1/3 cup sweet vermouth
  • 2 tablespoons butter
  • 1 pound asparagus spears trimmed
  • 1/2 lemon juiced
  • 2 tablespoons chopped or snipped chives - (10 blades)
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Preheat oven to 425 degrees

  • 12 jumbo raw shrimp - (16/20 count) peeled, deveined
  • 12 large sea scallops trimmed, and well drained
  • 1 lime juiced, zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning (or coarse salt and black pepper)
  • 1 teaspoon hot red pepper flakes
  • 12 slices center-cut or applewood smoked bacon cut in halves
  • Toothpicks as needed
  • 3 scallions very thinly sliced
  • on an angle
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Run your fingers through the crab meat to remove any bits of shell

  • 2 tubs fresh lump crab - (6 oz ea) (1 lb 300 count shrimp may be substituted)
  • 2 celery ribs from the heart finely chopped
  • 1/4 cup finely-chopped white onion (or grated with a hand grater)
  • 3 tablespoons mayonnaise
  • 1/4 cup chili sauce
  • 1 teaspoon Tabasco hot sauce
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 Bibb or leaf lettuce leaves
  • 4 large croissants split lengthwise
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Bring a large pot of salted water to a boil over high heat

  • Kosher salt as needed
  • 2 garlic cloves
  • 1 lemon halved
  • 1 teaspoon crushed chile flakes
  • 2 pounds shrimp - (21/25 count) peeled, deveined
  • 2 scallions finely chopped
  • 1 small red onion finely chopped
  • 1 ounce capers
  • 1 celery rib chopped
  • 30 cherry tomatoes halved
  • 1 teaspoon finely-chopped fresh oregano
  • 1 ounce olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
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Beat eggs. Add all ingredients and mix together

  • 1 package frozen chopped spinach thawed
  • 2 pounds small curd cottage cheese
  • 3 tablespoons soy flour
  • 6 eggs
  • 5 tablespoons butter diced
  • 1/2 pound sharp cheddar cheese
  • 12 ounces crabmeat
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Cut lobster meat into 1-inch pieces

  • SALAD:
  • 3/4 pound cooked lobster meat
  • 2 cups thinly-sliced Chinese cabbage
  • 1/2 thinly-sliced red pepper
  • 4 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds
  • DRESSING:
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 packet sugar substitute
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Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a l...

  • 1 egg well beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon butter melted
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 pound claw crabmeat drained, flaked
  • 1 1/2 cups pork rind crumbs
  • Vegetable oil as needed
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Remove all the crab meat from the shells and set it aside

  • 4 pounds snow crab clusters (legs)
  • 4 quarts water - (16 cups)
  • 1 small onion chopped
  • 1 1/2 celery stalks chopped
  • 2 garlic cloves quartered
  • 2 small turnips peeled, chopped
  • 1/4 cup fresh chopped Italian parsley
  • 2 teaspoons mustard seed
  • 1 tablespoon chopped pimento
  • 1/2 teaspoon coarsely-ground black pepper
  • 2 bay leaves
  • 1/3 cup sugar-free tomato sauce
  • 2 tablespoons half-and-half
  • 1/4 cup unsalted butter
  • 1/4 teaspoon thyme
  • 1/8 teaspoon basil
  • 1/8 teaspoon marjoram
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Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of t...

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 garlic clove minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sesame oil
  • 2 tablespoons slivered green onion divided
  • 2 tablespoons slivered fresh ginger root divided
  • 1 dash Asian chile sauce (sold in the Asian aisle of well-stocked supermarkets)
  • 1/2 bok choy head
  • 6 shiitake mushrooms
  • 2 cups Chinese pea pods
  • 8 jumbo shrimp peeled, deveined
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Place the crab in a large pot and cover with water

  • 1 live Dungeness crab - (2 to 2 1/2 lbs)
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons tarragon vinegar
  • 1/4 teaspoon salt
  • 1 baguette sliced very thin
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To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute

  • TAQUITOS:
  • 8 ounces cream cheese
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded jack cheese
  • 1 teaspoon chopped garlic
  • 1 1/2 cups cilantro stems discarded
  • 1 cup chopped red onion
  • 1/3 cup bread crumbs
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 pounds cooked lobster meat chopped
  • 1/2 cup oil
  • 8 corn tortillas
  • 8 toothpicks
  • TOMATILLO SALSA:
  • 7 tomatillos peeled, rinsed, and roughly chopped
  • 1/2 large yellow onion diced
  • 1 tablespoon olive oil
  • 1/2 bunch cilantro
  • 1 cup chopped fresh pineapple
  • 1/4 cup brown sugar
  • 1/4 tablespoon cumin
  • 1/4 tablespoon chili powder
  • Salt to taste
  • Freshly-ground black pepper to taste
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Heat the oil in a skillet over medium-high heat

  • 1/3 cup olive oil
  • 6 garlic cloves chopped
  • 3 pounds large shrimp shelled
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil leaves
  • 2 teaspoons dried red pepper flakes
  • 4 cups marinara sauce
  • 2 cups dry white wine
  • 1 1/2 pounds linguine
  • Salt to taste
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