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Preheat oven to 400 degrees

  • 1 1/2 lbs. sea scallops
  • 1/3 lb. bacon, cut slices in half
  • 1/4 lb. butter, melted
  • 1/2 C. dry white wine
  • 1 tbsp. lemon juice
  • 1/2 tsp. paprika
  • 1/2 tsp. seasoned salt
4/5 (18 Votes)

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*seafood main dish

  • 1 T oil
  • 3 eggs slightly beaten (I like more eggs personally and use 6)
  • 1 can chicken broth
  • 1 pkg thawed frozen stir fry mix vegetables
  • or
  • lightly steamed fresh
  • 4 T soy sauce
  • 2 C uncooked instant rice
  • 1 # peeled shrimp - fresh or frozen thawed
4.4/5 (23 Votes)

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A cheesy, garlic-y delicious pasta packed with shrimp, and an easy homemade Alfredo

  • 2 cups 2% milk
  • 4 ounces cream cheese
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons minced garlic
  • 1 cup grated Mozzarella cheese or 3 cheese blend
  • 1/3 cup parmesan cheese (optional)
  • Pepper to taste
  • 1 pound peeled and deveined shrimp
  • Parsley to garnish
4.3/5 (32 Votes)

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Cook pasta as directed on package

  • 1 pound imitation crab meat, coarsely chopped (I like Louis Kemp brand)
  • 1 cup elbow macaroni (or other small pasta), uncooked
  • 1 medium bell pepper, chopped
  • 1/4 cup celery (about 1 rib), chopped (optional)
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon creole seasoning, or to taste (such as Tony Chachere's)
  • good pinch of garlic salt, or to taste
  • 1/4 teaspoon ground black pepper, or white pepper
  • 2 - 3 tablespoons mayo, as needed
  • 1 medium, ripe but firm, tomato, seeded and diced (optional but recommended)
4.3/5 (23 Votes)

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1. Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until ...

  • 1 cup Velveeta cheese, cubed
  • 1 cup swiss cheese, grated
  • 1 (10 1/2 ounce) can Campbell's cream of shrimp soup
  • 1 cup milk
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 broiled lobster tail, shredded
  • cooked shrimp
  • crusty bread
  • 1 diced roasted red pepper (optional)
3.8/5 (116 Votes)

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Preheat oven to 375 degrees

  • 2 lbs yellow potatoes,
  • 1 can cream of mushroom, chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese
4.4/5 (24 Votes)

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Make this "Cook Yourself Thin" recipe

  • 2 tablespoons mayonnaise
  • 2 tablespoons creamy dill mustard
  • 2 tablespoons capers, drained and chopped
  • 2 egg whites
  • 1/2 teaspoon salt
  • 2 cups Panko crumbs
  • 1/4 teaspoon cayenne pepper
  • 1 pound jumbo shrimp, peeled, deveined and butterflied
4.4/5 (25 Votes)

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This Lemon Ricotta Pasta with Seared Scallops tastes like you've spent all day in the kitchen, but is quick and eas...

  • 1 box pappardelle or fettuccine pasta
  • 12 large fresh sea scallops
  • 4 tablespoons good-quality olive oil, divided
  • 1 tablespoon butter
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 1/2 cups fresh green peas, shelled and blanched
  • 4 tablespoons fresh thyme, minced (If you have lemon thyme, it is preferred.)
  • Sea salt and freshly ground black pepper, to taste
  • 1 (475 gram) container ricotta cheese
4.3/5 (27 Votes)

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These Louisiana Barbecue Shrimp are smothered in a buttery, lemony sauce that's rich and delicious! Serve with a ba...

  • 1 stick unsalted butter, cut into small pieces
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 1 fresh lemon juice (from 1 lemon), rinds reserved and sliced
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon cream, optional
  • 1 1/2 teaspoons hot sauce, such as Tabasco
  • 1 30) to 30) medium to large shrimp, peeled
  • 1/2 teaspoon coarse salt
  • to ground pepper, to taste
4/5 (87 Votes)

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The closest I've come to the REAL Red Lobster Shrimp Scampi

  • OPTIONAL:
  • 1 pound Private Selection wild caught Key West pink shrimp, peeled leaving last segment and tail on, deveined, rinsed in ice cold water, dried w/paper towel
  • 2 tablespoon Colavita extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 1/2 cups white wine,
  • 1/2 fresh lemon, juice only
  • 1 package Hidden Valley Ranch Dressing Mix
  • 1/2 cup butter salted melted, more for grill bread
  • 1 tablespoon dry parsley, more for garnish
  • 1/2 cup grated Parmesan Romano cheese
  • Celtic Sea Salt - fine ground
  • Private Selection Steakhouse Seasoning (Kroger brand grinder w/black, pink, & green peppercorns, red pepper, sea salt, garlic, onion, parsley, extractives of paprika for color)
  • 1 package Barilla spaghetti
  • Organic green salad in the bag with Brianna's Blush Wine Vinaigrette Dressing
  • 4 hot dog buns
4/5 (57 Votes)

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bowl of New England Clam Chowder

  • 8 lbs Live Quahogs, shells scrubbed. (If Quahogs aren’t available, substitute smaller clams or 16 ounces of clams and 6 cups of bottled clam juice)
  • 4 oz Bacon, Apple wood smoked, diced fine
  • 4 Tbsp Butter, unsalted
  • 1 Cup Celery, diced
  • 1 Cup Onion, diced
  • 1 clove Garlic, minced
  • 2 tsp Thyme, Fresh, minced or 1 tsp dried
  • 6 Tbsp Flour, all-purpose
  • 6 Cups Stock, from the clams
  • 2.5 lbs Potatoes, Yukon Gold, peeled and 1/2” diced
  • 1 ea Bay leaf
  • TT Black pepper & Salt as needed
  • 2-3 Cups Light cream (depending on thickness preferred, or can use Heavy Cream)
  • 1 Tbsp Dill, chopped, or 1tsp dry dill
4.5/5 (20 Votes)

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1. First, soften the cream cheese in the microwave for about a minute

  • 2 cups crab meat
  • 16 oz. cream cheese (2 blocks)
  • 1/2 cup sour cream
  • 4 green onions, chopped (scallions)
  • 1 1/2 tsp. Worcestershire sauce
  • 2 tbsps. powdered sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. lemon juice
4.2/5 (41 Votes)

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Crab Rangoon Dip Red Lobster Bacon Wrapped Sea Scallops