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Shellfish recipes - 1399 recipes

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(Thaw shrimp if frozen) Place shrimp in a shallow ceramic or glass baking dish

  • 2 pounds of large shrimp (fresh or frozen, shelled and deveined)
  • 1/2 cup olive oil
  • 1/2 cup finely chopped shallots or green onions (white part only)
  • 1/4 cup lemon juice
  • 1/2 cup dry white wine
  • 1/4 cup finely snipped parsley
  • 1/2 teaspoon salt
  • 1 teaspoon dillweed
  • 1 tbls. Worcestershire sauce
4.4/5 (10 Votes)

By

Half the avocado and take the pit out

  • 1 whole medium avocado
  • 2 about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 4-5 cloves garlic, minced
  • 1 Hard Boiled Egg
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
4.3/5 (12 Votes)

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Gasparilla Party food

  • 8 strips bacon cut into thirds or cubed tasso ham,
  • 20 jumbo shrimp (2 pounds), peeled, leaving tail intact
  • kosher salt and freshly ground black pepper
  • 2 Tbsp canola oil
  • 2 Tbsp apple cider vinegar
  • 3 1/2 tsp firmly packed dark brown sugar
  • 2 1/2 cups chicken stock
  • 1 Tbsp cold unsalted butter
  • 3 cups whole stone-ground grits cooked per package directions
  • 2 Tbsp minced fresh chives
4.3/5 (13 Votes)

By

Very tasty shrimp burgers with a little spice

  • 1 lb shrimp, peeled and deveined
  • 2 garlic cloves
  • 1/8 cup parsley
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • pinch cayenne pepper
  • 1/2 c Panko breadcrumbs
  • 1 egg, slightly beaten
  • 1 T olive oil
4.4/5 (10 Votes)

By

1. Heat oven to 400. Cook pasta according to package directions; drain and set aside

  • 9 tablespoons unsalted butter, divided
  • 1 pound cooked shrimp, peeled, deveined and chopped into 1/2-inch pieces
  • 1 teaspoon Cajun seasoning, divided
  • Salt and pepper, to taste
  • 1 box penne pasta (1 lb)
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • Shredded pepper jack cheese (12 oz)
  • shredded cheddar cheese (8 oz)
  • 1 cup Panko bread crumbs
4.4/5 (11 Votes)

By

No Fondue Pot? Use your slow cooker to serve this cheesy Fondue

  • 1 3/4 Cup Milk
  • 2 Cans Cream of Mushroom Soup
  • 3 Cups Shredded Cheddar Cheese
  • 10 Ounces Velveeta Cheese
  • 2 (6 oz.) Cans Crab Meat, drained
  • 2 (13.75 oz.) Cans Quartered Artichoke Hearts, chopped
  • 3 Green Onion Stems, diced
  • Juice from 1 Lemon
  • 2 Tablespoons Hot Chili Oi
4.5/5 (2 Votes)

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Spiced shrimp is a perfect Halloween appetizer or supper with all of the spices and flavors

  • 1 1/2 cups plain yogurt
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 1 large garlic clove, grated
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 2 teaspoons tandoori masala seasoning
  • 1 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon coarse salt
  • 2 tablespoons corn or vegetable oil
  • 48 jumbo shrimp, peeled and deveined, tails left intact
  • Black sesame seeds, for garnish
4.5/5 (2 Votes)

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The citrus minted yogurt sauce is a bright contrast to the smoky curried shrimp

  • Sauce:
  • 1/2 cup plain yogurt
  • 1/4 c coarsely chopped mint
  • 3 T fresh lime juice
  • Shrimp:
  • Toss Together: Add:
  • 1 lb Shrimp (16-20 count, peeled, deveined, tails intact
  • 2 T toasted sesame oil
  • 3 T curry powder
  • salt and coarsly ground pepper
4.3/5 (3 Votes)

By

Approx nutrition info per cake: 65 calories, 4g fat,

  • Roasted Red Pepper Sauce:
  • 1 cup lump crab meat
  • 1 egg, beaten
  • 2 tsp dijon mustard
  • 1 Tbl fresh lemon juice
  • 2 tsp Old Bay seasoning
  • 2 Tbl parsley, chopped
  • 1.5 Tbl coconut flour
  • 2 Tbl coconut oil
  • Makes 8 servings:
  • 1/4 cup roasted red peppers
  • 1 Tbl extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh avocado
  • Blend all of the ingredients until smooth. Season with salt and pepper. Serve.
5/5 (2 Votes)

By

I made this from Chezus' French Moules recipe: http://www

  • For Pesto:
  • 1 big bunch basil
  • 2 large handfuls pine nuts or almonds
  • garlic
  • olive oil
  • salt and pepper to taste
  • 1 lb. mussels, washed
  • 1-2 garden tomatoes
  • 1 ball mozzarella
  • Linguine or favorite pasta
4.5/5 (2 Votes)

By

In a large saute pan, over medium heat, melt the butter and oive oil

  • 4 T butter
  • 3 T olive oil
  • 3 cloves garlic, minced
  • 1/4 c dry white wine
  • 1 3/4 c heavy cream
  • 1 lb. fettuccine pasta
  • 2 T pesto sauce
  • 2 T olive oil
  • 1/4 c finely chopped fresh asil
  • 3 c cooked lobster meat
  • 1/4 c chopped fresh parsley
  • 1/4 c fresh parmesan cheese (grated)
  • salt and pepper to taste
  • parmesan cheese
5/5 (2 Votes)

By

Preheat oven to 350 degrees F

  • 1 (8-ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1/2 pound frozen salad shrimp, thawed
  • 1/2 cup sliced scallion (green onion)
3.5/5 (4 Votes)

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