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Sautee celery, onion, and garlic in margarine for until translucent

  • 1/4 cup margarine
  • 1/2 bunch celery trimmed, diced
  • 3 large onions - diced
  • 1 1/2 tablespoons minced garlic
  • 1/2 pound pollock fillets
  • 1/2 pound salad shrimp chopped
  • 1 ounce shrimp base
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly-ground white pepper
  • 2 cups croutons
  • 1/4 cup seasoned bread crumbs
  • 1/2 pound crab claw meat
0/5 (0 Votes)

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Curry Sauce: Make a light roux with the butter and flour

  • THAI CURRY SAUCE:
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1/4 cup coconut milk
  • 1/2 teaspoon salt
  • 3 tablespoons sriracha sauce
  • 1 teaspoon tamarind paste
  • 3 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon fish sauce
  • FOR THE DISH:
  • 1 tablespoon oil
  • 1/4 cup diced tomato
  • 2 tablespoons raisins
  • 1/4 cup onion slivers
  • 1/4 teaspoon garlic
  • 3/4 cup Thai Curry Sauce
  • 1/4 pound fresh crawfish tails
  • 10 ounces cooked angel hair pasta
  • 1/4 cup carrot sticks
  • 1 tablespoon cilantro leaves
  • 2 tablespoons basil slivers
  • Crushed red pepper to taste
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Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes

  • 1/2 teaspoon minced garlic
  • 3 ounces Kung Pao sauce
  • 1/2 teaspoon McCormick crushed red pepper
  • 8 ounces shrimp
  • 1 tablespoon chopped green onion
  • 5 whole chile pods
  • Sesame oil
0/5 (0 Votes)

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Coarsely chop the shallots

  • 3 ounces olive oil
  • 1 pound fresh shrimp
  • 2 1/2 ounces garlic peeled
  • 1 whole shallot - (4 oz) peeled
  • 5 ounces white wine
  • 2 1/2 ounces lemon juice
  • 8 ounces tomatoes cut
  • 3 ounces Calamata olives
  • 1 teaspoon salt
  • 1 1/2 teaspoons red pepper
  • 1 1/2 ounces butter room temperature
  • 1 1/2 ounces ricotta salata cheese
  • 10 ounces butter
  • 2 1/2 tablespoons finely-chopped sage
  • 1 1/2 ounces garlic chopped
  • 2 ounces Romano cheese
  • 1 tablespoon red pepper
  • 1 teaspoon salt
  • 2 1/2 pounds angel hair pasta
0/5 (0 Votes)

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Saute onions, bell peppers, and celery until half done

  • 1 1/2 ounce margarine
  • 4 1/2 ounces chopped onion
  • 1 1/2 ounces chopped bell pepper
  • 1 ounce chopped celery
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper
  • 6 1/2 ounces claw crabmeat
  • 1/2 teaspoon parsley
  • 1 1/2 ounces bread crumbs - (to 2)
  • 1 ounce chopped green onions
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Combine Black Pepper Sauce ingredients and set aside

  • BLACK PEPPER SAUCE:
  • 1 dozen shrimp peeled, cleaned
  • Cornstarch or potato starch as needed
  • Canola oil for frying
  • 1/2 lemon cut thin slices
  • Assorted vegetables cut thin strips
  • 1 ounce table black pepper
  • 1 ounce garlic
  • 4 ounces tomato ketchup
  • 2 ounces soy sauce
  • 1 1/2 cups chicken stock
  • 3 ounces sugar
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Cook noodles until al dente

  • FIRECRACKER SAUCE:
  • 8 ounces medium shrimp peeled, deveined
  • 3 tablespoons diced green pepper
  • 3 tablespoons diced yellow onion
  • 10 ounces cooked egg noodles
  • 1 tablespoon minced garlic
  • 3 tablespoons diced red pepper
  • 1 tablespoon diced green onion, white part only
  • 1 tablespoon chili paste
  • 2 tablespoons chili bean sauce/paste
  • 1 cup chicken stock
  • 1/2 cup rice wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • SHRIMP MARINADE:
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon freshly-ground white pepper
  • 2 tablespoons vegetable oil
  • 1 egg white
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Peel and devein shrimp, leaving tails intact

  • 3/4 pound unpeeled large fresh shrimp
  • 1/2 cup lemon juice
  • 1/4 cup butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 8 garlic cloves minced
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In a heavy-bottomed saute pan, heat butter over medium-high heat

  • 1 pound cooked crawfish tails
  • 1/4 cup butter
  • 3/4 cup minced red bell pepper
  • 1 tablespoon chopped garlic
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1 tablespoon chopped parsley
  • 8 eggs
  • 1/2 cup milk
  • Salt to taste
  • Freshly-cracked black peeper to taste
  • 1/2 teaspoon Worcestershire sauce
1/5 (1 Votes)

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In large skillet, saute shrimp, vegetables and garlic in margarine

  • 1 pound frozen cleaned shrimp cooked, drained
  • 2 cups mushroom slices
  • 1 cup green or red pepper strips
  • 1 garlic clove minced
  • 1/4 cup Parkay Margarine
  • 3/4 pound Velveeta Pasteurized Process Cheese Spread cubed
  • 3/4 cup whipping cream
  • 1/2 teaspoon dill weed
  • 1/3 cup Kraft 100% Grated Parmesan Cheese (1 1/2 oz)
  • 8 ounces fettucini cooked, drained
0/5 (0 Votes)

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Fill very large bowl with ice water

  • 6 live lobsters - (1 1/2 lbs ea) rinsed
  • 1 cup butter - (2 sticks) melted
  • Toasted-Garlic Rice With
  • Fresh Herbs And Lime (see recipe)
  • Crunchy Pear Salsa (see recipe)
  • Warm flour tortillas
  • Lime wedges
0/5 (0 Votes)

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Melt butter in heavy large skillet over medium-high heat

  • 6 tablespoons butter - (3/4 stick)
  • 2 frozen lobster tails - (10 to 12 oz ea) thawed
  • 8 ounces shiitake mushrooms stemmed, and thinly sliced
  • 1/2 cup thinly sliced fresh basil - (packed)
  • 6 green onions thinly sliced
  • 3 garlic cloves chopped
  • 1 1/3 cups whipping cream
  • 1 bottle clam juice - (8 oz)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 ounces fettuccine
  • 1/4 cup freshly-grated Asiago cheese - (abt 1 oz)
0/5 (0 Votes)

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Pasta With Lobster, Wild Mushrooms, And Cream Joe's Crab Shack's Seafood Stuffing