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Shellfish recipes - 1399 recipes

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Most risotto recipes call for an Italian, short-grain rice called arborio

  • FOR THE SHRIMP STOCK:
  • 1 lb. medium shrimp
  • 2 C water
  • 1 1/2 c low-sodium chicken broth
  • 1 c chopped leek greens
  • 9 black peppercorns
  • 4 fresh parsley sprigs
  • 2 bay leaves
  • FOR THE RISOTTO:
  • 2 T unslated butter
  • 1 c chopped leek whites
  • 1 c dry short grain arborio rice
  • 3/4 c dry sherry
  • 1 c frozen green peas
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 2 T unsalted butter
  • 2 T grated Parmesan
  • CHIVE GREMOLATA:
  • 3 strips thick sliced bacon, diced
  • 2 T minced fresh chives
  • 2 T minced fresh parsley
  • 1 T minced lemon zest
  • 1/2 tsp minced garlic
  • salt and pepper to taste
4.5/5 (18 Votes)

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Combine chicken broth,tomato paste,onion,curry powder and paprika Cover and cook on high-heat setting f...

  • 6 cups chicken broth
  • 1/4 cup tomato paste
  • 1 1/2 cups chopped onion
  • 3 teaspoons curry powder
  • 1/2 teaspoon paprika
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons cornstarch
  • 1 1/2 pounds(750 g) shrimp,peeled and deveined
  • 1 1/2 cups finely chopped tomatoes
  • salt and cayenne pepper to taste
4.2/5 (30 Votes)

By

Pour oil into pot Saute mode Add onion and saute for a minute or so Add curry paste and mushrooms Stir to mix well

  • 2 T oil
  • 1 small union, chopped
  • 8 oz sliced mushrooms (I use baby bella)
  • Hot pepper flakes to taste
  • 2 T Thai red curry paste
  • 4 cups chicken stock
  • Salt to taste
  • 1 heaping T brown sugar
  • 1 1/2 lbs shrimp, raw with tails on
  • 1 12-oz can coconut milk (I use whole fat, not "lite")
4/5 (7 Votes)

By

“This recipe is easy and can be substituted with shrimp when crawfish are out of season

  • For Rice:
  • 3 cups long grain white rice
  • 6 cups water
  • For Etouffee:
  • 3/4 cup butter (1-1/2 sticks butter)
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 1 pound crawfish tails
  • 2 tablespoons canned tomato sauce
  • 1 cup water, or as needed
  • 6 green onions, chopped
  • salt and pepper to taste
  • 1 1/2 tablespoons Cajun seasoning, or to taste
4/5 (5 Votes)

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"Crab cakes packed with nutrients that promote healthy vision"

  • 2 eggs
  • 2 TBSP cream cheese
  • 2 TBSP lemon juice
  • 1 TBSP creole mustard
  • 1 TBSP minced garlic {from 3 cloves garlic}
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp celery salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup almond flour
  • 16 oz. lump crabmeat
  • 1 TBSP butter
  • 1 TBSP olive oil
4.8/5 (4 Votes)

By

Cream first 6 ingredients together and spread on plate

  • 12 oz cream cheese
  • 1 T Worcestershire sauce
  • 1/2 onion, grated
  • Dash garlic salt
  • 1 T lemon juice
  • 2 T mayonaise
  • Cocktail sauce
  • 6 oz. crab meat (drained)
  • parsley
3.8/5 (6 Votes)

By

Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious

  • 2- 9 ″ deep pie crusts (baked 3 minutes and cooled)
  • 1 pound lump crab meat
  • 4 eggs
  • 2 tablespoon flour
  • 1 cup mayonnaise
  • 1 cup whole milk
  • 8 ounce shredded Swiss cheese
  • 8 ounce shredded Cheddar cheese
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • (Note: You can use backfin, it is fine. Lump is the most expensive and not necessary.)
4.5/5 (24 Votes)

By

This delicious recipe if from @805foodie

  • 2 tablespoons unsalted butter
  • 2 bay leaves
  • 1/2 medium red onion, minced
  • 2 cloves garlic, minced or smashed between the cutting board and the flat side of the blade of your knife
  • 1/2 of an 8-ounce jar Mezzetta-brand julienne-cut sun-dried tomatoes in oil
  • 1 cup cream (container will say "heavy whipping cream"; or substitute half-and-half)
  • 5 or 6 sprigs fresh thyme
  • 1/4 to 1/2 cup Ventura Limoncello or Ventura Blood Orangecello
  • 1 1/2 to 2 pounds Manila clams
  • Freshly ground black pepper, to taste
  • Juice of 1 lemon
  • Zest or 1 lemon or of 1 blood orange, depending on the type of liqueur you are using
  • Warm baquette or similar bread, for dipping
4.8/5 (4 Votes)

By

If you want a easy dinner to make but have it taste as it came from a restarant this is it!!! A different twist on

  • 2 lbs. large to extra large shrimp (peeled, deveined)
  • 3 tbsp olive oil
  • 2 tbsp dry white wine
  • 2 tsp salt (divided)
  • 1-1/4 tsp cracked black pepper, (divided)
  • 1 stick SOFTENED butter
  • 4 cloves garlic, minced well
  • 1/4 cup minced shallots (or dried shallots) or green onions
  • 1/4 cup parsley
  • dash of red pepper flakes
  • zest of lemon
  • Juice of a lemon or 1/4 or less
  • cup lemon juice (be careful not to add to much)
  • 1 egg yolk
  • 1 cup panko bread crumbs
  • Paprika
4.5/5 (23 Votes)

By

This is more of a way to cook clams as an appetizer rather than a true "soup"

  • 2 pounds fresh clams
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 3 cloves garlic, 2 crushed, and 1 for rubbing
  • 1 fresh chili pepper, diced
  • 1 stone from the sea, for flavor, optional*
  • 10 cherry tomatoes, quartered
  • 1 cup white wine
  • Salt
  • Bunch of fresh Italian or flat-leaf parsley, finely chopped
  • 4 slices country bread, toasted and halved
4.8/5 (4 Votes)

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A rich mushroom base used as a soupy sauce for the scallops makes a vibrant first course with one scallop or main c...

  • SHIITAKE BROTH
  • 1/2 cup (125 mL) diced onions
  • 1/2 cup (125 mL) diced carrots
  • 2 oz (60 g) dried shiitake mushrooms
  • 8 fresh shiitake mushrooms, stems removed (and reserved), caps quartered
  • 8 cups (2 L) water
  • 2 tbsp (25 mL) light soy sauce
  • 1/4 cup (50 mL) butter
  • Salt and freshly ground pepper
  • SCALLOPS
  • 1 tbsp (15 mL) olive oil
  • 12 scallops
  • 2 tbsp (25 mL) finely chopped chives
  • Chive flowers (optional)
3.5/5 (6 Votes)

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Separate the crab into chunks; then place into a food processor and pulse a few times with the steel blade until de...

  • 1 (16 oz) package Louis Kemp Crab Delights (imitation crabmeat) (I used Flake Style)
  • 2-3 tablespoons finely chopped celery (1 skinny rib)
  • 1/8 teaspoon black pepper, or to taste
  • 3 to 4 drops liquid crab boil, optional (I used Zatarain's)
  • 1/2 cup real mayonnaise (I used Blue Plate)
  • 2-3 tablespoons half and half or heavy cream
  • 4-6 pistolette rolls (or French bread rolls)
3.7/5 (30 Votes)

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