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Shellfish recipes - 1399 recipes

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If using fresh clams (e.g

  • 1 cup drained clam meat
  • 1 egg
  • 2 slices bread
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 teaspoon salt - (to 1/2)
  • 4 hamburger buns
  • Tomato slices as needed
  • Pickle relish as needed
  • Lettuce as needed
0/5 (0 Votes)

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In a large saute pan or saucepan, heat the oil over medium-high heat

  • 1 tablespoon peanut oil
  • 1/2 cup very thinly-sliced yellow onions
  • 1 tablespoon thinly-sliced garlic
  • 2 teaspoons minced fresh ginger
  • 2 serrano chile peppers - or to taste seeded, minced
  • 1 cup fish or shrimp stock
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 2 1/2 pounds New Zealand Green Shell Mussels well rinsed in
  • several changes of water, beards removed, any open mussels discarded
  • 1 cup unsweetened coconut milk
  • Chopped cilantro leaves
  • Chopped mint leaves
  • French bread as accompaniment
0/5 (0 Votes)

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Place the shrimp in a large glass bowl or baking dish

  • 2 pounds large shrimp - (10/15 count) peeled, deveined
  • 2 tablespoons hot red pepper sauce
  • 2 tablespoons Essence (see Bayou Blast recipe)
  • 3 tablespoons water
  • 1 pound unsalted butter - (4 sticks) cut into pieces
  • 4 teaspoons finely-grated lemon zest
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1 pinch cayenne
  • 1 garlic clove peeled, smashed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot red pepper sauce
  • Chopped parsley for garnish
  • Chopped green onions for garnish
  • 1 baguette as accompaniment
0/5 (0 Votes)

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Season crabs with salt and pepper and dredge in the flour, shaking off excess

  • 3 soft-shell crabs cleaned, patted dry
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup flour
  • 2 tablespoon extra-virgin olive oil
  • 3 garlic cloves sliced
  • 2 tablespoons capers drained
  • 1/2 cup white wine
  • 1 tablespoon butter
  • Few chive blades chopped
  • Essence for garnish (see Bayou Blast recipe)
0/5 (0 Votes)

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Preheat the oil in a large saucepan or deep fryer to 360 degrees

  • Vegetable oil for deep frying
  • 8 soft-shell crabs cleaned, and rinsed gently under cold running water
  • 4 tablespoons Essence plus
  • 1 teaspoon Essence plus
  • more for sprinkling (see Bayou Blast recipe)
  • 1 cup all-purpose flour or more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 egg
  • 2 cups bread crumbs
  • 6 tablespoons butter
  • 1/3 cup minced shallots
  • 1/2 pound raw shrimp peeled, deveined
  • 3/4 cup shrimp or seafood stock
  • 1 cup heavy cream
  • 1/2 pound cooked crawfish tails peeled, and seasoned with Essence
  • 1 teaspoon chopped fresh thyme leaves
  • Snipped chives
0/5 (0 Votes)

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* Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France In a large skillet, melt 2 tablespoons of the...

  • PARMESAN CRISPS:
  • 2 tablespoons unsalted butter plus
  • 8 tablespoons cold unsalted butter cut into pieces
  • 2 teaspoons minced garlic
  • 5 bunches fresh watercress coarse stems
  • removed, well rinsed, with a little
  • water clinging to leaves
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 20 sea scallops patted dry
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 cup Brut Champagne see * Note
  • 1 sheet frozen puff pastry defrosted
  • 1 large egg beaten
  • 1 cup grated Parmesan
  • 4 teaspoons sesame seeds
0/5 (0 Votes)

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Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl

  • 2 tablespoons honey
  • 4 teaspoons lime juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 1/2 pound bay, calico or sea scallops
  • 1 lime cut into wedges
0/5 (0 Votes)

By

To Make The Rémoulade: Bake or steam the beets

  • BEET AND HORSERADISH RÉMOULADE:
  • 1 bunch small beets
  • Extra-virgin olive oil for coating if baking, plus
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon rice or champagne vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly-grated horseradish - (to 3)
  • 1/4 teaspoon freshly-ground black pepper
  • CRAB CAKES:
  • 3/4 pound yellow Finn potatoes - (to 1 lb)
  • 1 pound fresh blue-crab meat picked clean
  • 1 red bell pepper roasted, peeled, seeded, and minced
  • 3 scallions, white part only minced
  • 3 tablespoons minced fresh parsley
  • 1/2 jalapeño seeded, minced
  • 1 egg
  • 6 tablespoons mayonnaise - (to 7)
  • 2 teaspoons salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup fresh toasted bread crumbs - (to 3/4)
  • Peanut oil for frying
  • Lemon wedges for garnish
  • Chervil or tarragon sprigs for garnish
0/5 (0 Votes)

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For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees

  • BARBEQUE BUTTER:
  • 1 pound butter
  • 2 teaspoons freshly-ground black pepper - (scant)
  • 1/4 teaspoon cayenne pepper - (scant)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2 ounces garlic finely chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoon water
  • SHRIMP:
  • 1 tablespoon olive oil plus
  • 1 teaspoon olive oil
  • 1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • Sourdough bread for serving
0/5 (0 Votes)

By

Fill a large pot halfway with water

  • ON THE SIDE:
  • 1 cup vegetable oil
  • 2 large garlic heads separate and peel all cloves
  • 2 pounds king crab legs
  • 2 teaspoons dried parsley flakes
  • Melted butter
0/5 (0 Votes)

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Bring the potatoes and the clam juice to the boil

  • 10 cups clam juice
  • 2 pounds baking potatoes, like russets peeled, diced
  • 4 pounds fresh or frozen clams shelled, diced
  • 1/4 pound salt pork diced
  • 2 small onions diced
  • 1 cup butter
  • 1 cup flour
  • 2 pints half-and-half
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
4.3/5 (4 Votes)

By

Slice shrimp down middle the opposite site you deveined

  • 20 medium raw shrimp peeled, deveined, tails removed
  • Joe's Crab Shack's Seafood Stuffing (see recipe)
  • 20 jalapeño slices
  • 2 slices Monterey jack cheese cut 1/2" pieces
  • 20 slices uncooked bacon
1/5 (3 Votes)

Any burning questions? Our chefs answer!

Joe's Crab Shack's Stuffed Shrimp Embrochette Clamburgers