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Lots of French bread, for dunking in the tasty homemade BBQ sauce, is the perfect accompaniment for this spicy, tan...

  • Seasoning Mix:
  • 2-3 dozen large shrimp, peeled and deveined
  • 1 stick, plus 5T unsalted butter, reserved
  • 1 1/2 t minced garlic
  • 1 t Worchestershire sauce
  • 1/3 cup beer, room temperature
  • Fistful of cilantro, chopped
  • Thick-sliced French bread
  • 1 t cayenne pepper
  • 1 t freshly ground black pepper
  • 1/2 t kosher salt
  • 1/2 t crushed red pepper
  • 1/2 t dried thyme
4.6/5 (12 Votes)

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Delicious creamy and crabby enchiladas are topped with a homemade tomatillo sauce and avocados for a suprisingly ea...

  • FILLING:
  • 1 cup crab meat, I used Louis Kemp Imitation Crab
  • 1 cup sour cream
  • 1/2 cup minced green onions
  • 1/2 cup chopped cilantro, optional
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregono
  • 1/2 cup shredded Mexican-blend cheese
  • TOMATILLO SAUCE:
  • 1 pound tomatillos
  • 2 garlic cloves
  • 1 jalapeno
  • 1 cup chicken or vegetable broth
  • ENCHILADAS
  • 6 corn tortillas
  • 1/2 cup Mexican-blend cheese
  • 1 avocado, sliced
  • 1 medium tomato, chopped
4.1/5 (11 Votes)

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Now that lump crabmeat is more readily available, a great way to enjoy it is with the aromatic spiciness of green m...

  • 2 tablespoons olive or vegetable oil
  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 1 pound lump crabmeat
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups Herbed Pumpkin Seed Mole, recipe on Key Ingredient
  • Twelve 5-to 6-inch corn tortillas
  • 1 cup crumbled cotija cheese
  • 3 green onions, chopped
  • 1 ripe avocado, pitted and sliced - optional
4.6/5 (5 Votes)

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For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until ba...

  • For the Balsamic Reduction:
  • 7 1/2-8 ounces Balsamic vinegar
  • a good pinch or two each, coarse kosher salt and cracked black pepper
  • For the Scallops and Fennel:
  • 20 scallops (5 per person) white muscle removed from the side, patted very dry before cooking
  • 1 fennel bulb, cut into 1/8 size pieces, tossed in olive oil, sprinkled with coarse kosher salt and pepper, some feathery green leaves set aside for garnish
  • 2-3 tablespoons olive oil, approximately, for brushing scallops on both sides for grilling
  • a couple good pinches coarse kosher salt over scallops, and more to taste
  • a couple good pinches cracked black pepper over scallops
  • Equipment:
  • small saucepan
  • wooden spoon for stirring reduction
  • pastry brush for brushing scallops with olive oil
  • plastic squirt bottle designed for food use
  • small funnel for pouring reduction into plastic bottle
  • grill trays for scallops and fennel if desired
4.6/5 (5 Votes)

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from How to Eat Supper and http://www

  • BRINE
  • 1/2 cup kosher or sea salt (not iodized)
  • 1/3 cup sugar
  • 1/3 cup medium-hot chile powder
  • 2 quarts warm water
  • 1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible)
  • SAUTÉ
  • 4 large garlic cloves
  • One 4-inch piece fresh peeled ginger
  • 4 tablespoons expeller-pressed or cold-pressed canola oil or other mild oil
  • 1/4 to 1/2 teaspoon fresh-ground black pepper
  • Salt
  • 4 teaspoons sugar
4.6/5 (5 Votes)

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Not a true ceviche since the shrimp is precooked, but just as delicious! All of the flavors of ceviche with a touch...

  • 1/2 pound shrimp, easy peel is fine but leave the shells on while poaching
  • 1 lemon, cut into 6 pieces
  • 1 pound scallops, muscle removed and sliced horizontally (if you use bay scallops they won't need to be sliced)
  • Juice of 12 limes,or about 10 tablespoons of lime juice
  • 1 red aji limo, minced (a peruvian red chili either fresh or jarred is fine)
  • 2 red onions, thinly sliced
  • 1 red pepper, thinly sliced, optional
  • Juice of 1 lime, or 3/4 tablespoon of lime juice
  • 2 sweet potatoes, not yams, boiled, peeled and cut into 1" cubes
  • 1 fresh ear corn on the cob, cooked and cut into small rounds (DO NOT use frozen, the fresher the better)
4/5 (6 Votes)

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Want to bring some Southern comfort to your kitchen table? At one reader’s request, we tracked down the recipe fo...

  • For the shrimp:
  • 1/4 cup small-diced onions
  • 1/4 cup small-diced celery
  • 1/4 cup small-diced green bell peppers
  • 2 ounces tasso ham, julienned
  • 1 tablespoon creole seasoning (Clime likes Paul Prudhomme’s)
  • 7 large shrimp, peeled and deveined
  • 1 ounce sherry
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • For the grits:
  • 3 cups chicken stock
  • 3 cups milk
  • 1 cup grits (Acadiana uses Hoppin’ John’s)
  • 1/2 cup grated cheddar cheese
  • Sliced green onions as needed
4.6/5 (5 Votes)

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Donna C's shrimp mold

  • 1 (10.75 ounce) can condensed tomato soup
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 1/2 cup cold water
  • 6 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 1 pound cooked shrimp
  • 1 cup minced celery
  • 1/2 cup green onions, minced
  • 2 tablespoons chopped parsley
  • 1/4 tsp tabasco or to taste
4.1/5 (16 Votes)

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Shrimp and Pasta

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (24-ounce) jar Ragú® Traditional Sauce
  • 2 cups chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 10 ounces uncooked fettuccine
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese
4.1/5 (8 Votes)

By

This is the perfect meal to cook for your boo thing on Valentine's day

  • 8 to 10 large shrimp, deveined, tail on
  • 1 ⁄2 cup red onion, sliced
  • 1 ⁄2 cup yellow onion, sliced
  • 1 clove garlic, chopped
  • 1 ⁄4 teaspoon crushed red pepper flakes
  • 1 jalapeño pepper, sliced, with seeds
  • 2 large roma tomatoes, seeded and diced
  • 2 tablespoons lemon juice
  • 1 ⁄2 cup white wine
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • Parmesan cheese, grated
  • 1 ⁄4 pound linguine, cooked
4.6/5 (7 Votes)

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1. Preheat broiler 2. Place poblano chile on a foil-lined baking sheet

  • 1 medium poblano chile
  • 1 TBS butter
  • 1 cup finely chopped onion
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground red pepper (i.e., cayenne)
  • 1 (16 oz) package frozen corn kernels, thawed
  • 1 cup cream, divided (3/4 cup / 1/4 cup)
  • 1 (8 oz) russet potato, peeled and cut into small chunks
  • 2 cups water
  • 2 TBS flour
  • 1 cup milk (whole)
  • 1 (8 oz) container crab meat
4.6/5 (7 Votes)

By

Ceviche is a perfect summer appetizer: light, refreshing and cooking-free

  • 1 pound bay scallops, quartered
  • 1 cup (about 12 whole) cherry tomatoes, roughly chopped
  • 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
  • 3/4 cup chopped fresh cilantro, plus additional for garnish
  • 1 cup finely diced red onion (1/2 medium red onion)
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • Salt to taste
  • 3 tablespoons finely shredded unsweetened coconut flakes
4.5/5 (8 Votes)

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Scallop Ceviche N'awlins BBQ Shrimp