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Frizzled leeks on top of a bed of rice with spicy shrimp and leeks

  • 2 tsp sesame seeds, toasted
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 1/2 tsp sugar
  • 1 lb large shrimp, peeled and deveined.
  • 3 T peanut oil, divided
  • 2 tsp minced fresh ginger
  • 6 cups bias-sliced leeks, white and light green parts only
  • 1/4 c diced red bell pepper
  • 1/4 c chicken broth
  • 2 tsp soy sauce
  • Cook white rice
  • Frizzled Leeks
  • 1 leek-sliced white and green part only sliced in rounds or matchstick-size strips
  • 2 T flour
  • 1 c peanut oil
  • salt to taste
4.3/5 (3 Votes)

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This is great as a main entrée or an appetizer

  • 2 lbs medium or large deveined peeled shrimp
  • 1/4 cup olive oil
  • 1 tbsp. minced garlic
  • 1/2 cup dried seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
4.3/5 (3 Votes)

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1. Cook pasta as directed for 14 minutes

  • 1 box Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta
  • 2 lbs. shrimp, deveined and peeled
  • Extra Virgin Olive Oil
  • 1 bunch Italian parsley, chopped
  • 2 tbsp. garlic, chopped
  • 1 lemon
  • 1 can Rotel Mexican Festival (diced tomatoes with lime & cilantro)
  • Tony Chachere's seasoning
  • Parmesan cheese
4.3/5 (3 Votes)

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Heat oil in medium saucepan over medium-high heat to 375 degrees

  • 2 cups vegetable oil
  • 1 pkg. (8 oz) crab meat, drained
  • 1 can (4 oz) fire-roasted diced green chiles, drained
  • 4 oz. cream cheese, softened
  • 6 8" flour soft tortillas
  • 1 cup sour cream
  • 1/2 cup salsa verde
4.3/5 (3 Votes)

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Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween

  • For the Remoulade:
  • 48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
  • 1/4 cup dry white wine
  • 1 teaspoon finely shredded lemon peel
  • 1 to 1-1/2 teaspoons prepared garlic chili sauce
  • 1/2 teaspoon salt
  • 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
  • Wooden toothpick
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared chili garlic sauce
  • 1 teaspoon salt
  • 2 green onion, finely chopped (both white and green parts)
4.5/5 (4 Votes)

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Cut ham in bite-size cubes

  • 1 pound fully cooked ham slice, 1/2-inch thick
  • 5 cup thinly sliced potatoes
  • 1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
  • 1/4 cup milk
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • dash pepper
  • 2 tablespoons butter
  • 1 cup shredded Cheddar cheese, optional
3.9/5 (7 Votes)

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1. Preheat oven to 475 degrees

  • # 12 jumbo shrimp (10 to 12 per lb)
  • # 2 tablespoons olive oil
  • # 1 clove minced garlic
  • # salt and pepper
  • # 1/2 cup unseasoned breadcrumbs
  • # 1/4 cup grated parmesan cheese
  • # 2 tablespoons melted butter
  • # 1 medium lemon, cut in wedges
4.3/5 (4 Votes)

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ACTIVE: 25 MIN TOTAL TIME: 50 MIN SERVINGS: 4

  • 2 tablespoons pine nuts
  • 4 teaspoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 2 cups Pinot Gris
  • 2 thyme sprigs
  • 1 cup fish stock
  • 1 tablespoon heavy cream
  • 1 stick unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 tablespoon minced chives
  • Salt and ground pepper
  • 1 packed cup baby spinach
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 16 large sea scallops
  • 1/2 teaspoon Aleppo pepper flakes (optional)
4.3/5 (3 Votes)

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Preheat oven to 375 degrees

  • 2 tablespoons minced shallots or 2 tablespoons green onions
  • 3 tablespoons butter
  • 1 cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
  • 1/2 teaspoon salt, divided
  • pepper
  • 2 tablespoons madeira wine or 2 tablespoons dry white vermouth
  • 3 eggs
  • 1 cup whipping cream
  • 1 tablespoon tomato paste
  • 8 inches partially cooked pastry shells
3.6/5 (15 Votes)

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Fresh and delicious Shrimp Alexander with a homemade beurre blanc sauce served with a side of rice

  • BEURRE BLANC SAUCE:
  • 1 tablespoon butter
  • 2 cups butter
  • 2 tablespoons shallots, diced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon juice
  • ALEXANDER BREAD CRUMBS:
  • 2 cups bread crumbs
  • 5 teaspoons garlic, diced
  • 2 teaspoons shallots, minced
  • 2 teaspoons parsley, chopped
  • Salt and pepper to taste
  • SHRIMP:
  • 3 tablespoons butter
  • 6 jumbo shrimp
  • 2 cups cooked rice
  • 1/3 cup clarified butter, as required
  • 1/2 lemon, for garnish
  • 1 sprig parsley, for garnish
4.3/5 (13 Votes)

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Preheat the oven to 450 degrees

  • 1 1/2 pounds shell-on medium shrimp
  • 1/2 cup butter
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 4 teaspoons minced or pressed garlic
  • 4 teaspoons paprika
  • 4 teaspoons fresh lemon juice
  • 2 bay leaves
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons coarsely-ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup beer at room temperature
4.1/5 (14 Votes)

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Easy to make Mexican Shrimp Cocktail recipe

  • 1-2 pound cooked and peeled shrimp (50-60 count)
  • 2 large chopped tomatoes
  • 1/2 small white onion, chopped
  • 1/2 cup cilantro slightly chopped
  • 1/2 jalapeno diced
  • 1 avocado chopped
  • V8 tomato juice, enough to cover all ingredients
  • lime juice, to taste
  • salt
  • pepper
4/5 (26 Votes)

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Mexican Shrimp Cocktail Shrimp and Leeks