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A Mediterranean delicacy, this risotto with squid in its own ink is a refined classic

  • 2 cups of rice
  • 1 pack of Isabel’s Squid in its own ink
  • 2 cloves of garlic
  • 1 cup of white wine
  • Olive oil
  • Salt
4.5/5 (2 Votes)

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Mix all ingredients. Split muffins

  • 1 stick margarine
  • 1 jar old english sharp cheese spread
  • 1 1/2 tsp mayonaise
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 1 can (6 3/4oz) crab meat
  • 6 English muffins
4.3/5 (12 Votes)

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I serve this Shrimp and Pumpkin Curry with Black 'Forbidden Rice' instead of steamed white rice to add another lay...

  • 2 T. Olive oil
  • 1 C. Sliced onion
  • 1 T. Minced ginger
  • 1 T. Minced garlic
  • 1 Chopped plum tomato
  • 1 - 15 oz. Can pumpkin puree*
  • 2 C. Vegetable broth
  • 1 C. Unsweetened coconut milk
  • 1 1/2 t. Curry powder
  • 1/8 t. Cayenne pepper (optional)
  • 1 ? t. Fresh lime juice
  • 1 C. Roasted, cubed butternut squash**
  • 1 lb. peeled, deveined shrimp
  • Steamed rice
  • Cilantro, lime zest and fried shallots
4/5 (2 Votes)

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1 Coarsely chop lobster meat

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  • Ingredients:
  • Servings:
  • 16 16
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  • 3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
  • 3/4 cupunsalted butter
  • 3/4 cupall-purpose flour
  • 1 1/2 teaspoonsfine sea salt
  • 1/2 teaspooncayenne (to taste)
  • 8 cupshalf-and-half
  • 1/4 cupsherry wine, medium-dry such as Sandeman Amontillado
4.5/5 (2 Votes)

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For the crab dip: In a large bowl, combine crabmeat, cream cheese, mayonnaise, lemon juice, zest and salt, pep...

  • 1 pound pizza dough, thawed if frozen
  • 1/2 pound flake or backfin crabmeat, picked over for shell fragments
  • 4 ounces cream cheese, softened
  • 2 heaped tablespoons mayonnaise
  • juice and zest of one lemon
  • kosher salt, to taste
  • 6 ounces shredded cheddar and jack mix
  • 2 eggs, lightly beaten
  • snipped chives, to garnish
4.5/5 (2 Votes)

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Mortar spices well. Put cream and milk in a pan with butter and half the spice mixture

  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 pint cream
  • 1/4 teaspoon poultry seasoning
  • 1/8 - 1/4 teaspoon cayenne (adjust to taste)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon onion powder
  • 1/2 cup white wine
  • 1 tablespoon garlic powder
  • 1 pound linguine
  • 4 chicken breasts
  • 8 ounces shrimp
  • 1 tablespoon olive oil
4.5/5 (2 Votes)

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Peel and devein the shrimp

  • 2 pounds fresh,jumbo shrimp, peeled and deveined
  • 1/2 cup butter, melted
  • 4 tablespoons Heinz Chili Sauce
  • 3 tablespoons olive oil
  • 2 tablespoons Worcestershire
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons Liquid Smoke (hickory)
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon Tabasco sauce
  • 5 cloves fresh garlic, minced
4/5 (2 Votes)

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Three Methods, Four Coatings, Five Sauces

  • COATINGS
  • All coatings are adequate for at least 4 crabs. Add salt and pepper in every case.
  • Simple Flour or Cornmeal
  • Put a mound of all-purpose flour or cornmeal on a plate (you can add a big pinch of cayenne if you like). Dredge the crabs and fry or sauté.
  • Cornmeal Batter
  • Beat an egg with 1 cup milk in a bowl. On a large plate, combine 1 cup cornmeal, 1/2 cup all-purpose flour and 1/2 teaspoon cayenne. Dip the crabs in the egg mixture, then dredge well in the cornmeal mixture and fry or sauté.
  • Ground Oyster Crackers or Saltines
  • Tempura
  • SAUCES
  • Makes enough for at least 4 crabs. Salt and pepper, please.
  • Tomato Sauce
  • Tartar Sauce
  • Cilantro ‘Pesto’
  • Combine 2 cups loosely packed cilantro leaves, 1 clove peeled garlic and 3 tablespoons neutral oil in a food processor. Pulse several times. Stop, scrape the sides, add 1 tablespoon lime juice and blend. Add water as necessary to purée.
  • Chili Sauce
  • Ponzu Sauce
4/5 (2 Votes)

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Cook seafood in 1/4 cup butter 4 to 5 minutes

  • 1 lb fresh shrimp, cleaned
  • 3/4 lb small scallops
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 2 tbs marsala wine
  • 1 cup bread crumbs
  • 1/4 cup grated cheese
  • salt, pepper, paprika
3.6/5 (10 Votes)

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Preheat the oven for 350 degrees F

  • Bacon Wrapped Crab Stuffed Shrimp:
  • 1 pound lump crabmeat, picked clean
  • 1/2 butter crackers, crushed (recommended: Ritz)
  • 3 scallions, tops and whites finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon table salt
  • Pinch cayenne pepper
  • 16 large shrimp, peeled
  • 16 slices bacon
4.5/5 (2 Votes)

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Chef Michael Taylor

  • Puff Pastry sheets to cut 8 shells (see note below)
  • 1/2 cup oil or butter
  • 1/2 cup flour
  • 2 cups onion, diced fine
  • 1 cup red bell pepper, diced fine
  • 3/4 cup celery, diced fine
  • 1 cup white portions of green onions, diced no larger than 1/4"
  • 4 cups heavy cream
  • 2 sticks unsalted butter
  • 1 tsp. McCormick Gourmet Collection celery salt
  • 1 Tbl. McCormick Gourmet Collection paprika
  • 1 1/2 tsp. McCormick Gourmet Collection white pepper
  • 1 1/2 tsp. McCormick Gourmet Collection black pepper
  • 1 1/2 tsp. McCormick Gourmet Collection onion powder
  • 1 tsp. McCormick Gourmet Collection dry mustard
  • 2 tsp. gumbo file powder
  • 1 tsp. thyme
  • 3 tsp. basil
  • 2 tsp. rosemary
  • 3 Tbls. McCormick Gourmet Collection minced garlic
  • 2 cups chopped green onion tops, diced no larger than 1/4"
  • 2 pounds or more of crawfish tail meat, with fat
  • 1 tsp. butter
4.5/5 (2 Votes)

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Fry shrimp Drain Place 1 stick of butter in sauce pan add lemon juice Melt together Add fried shrimp and prairie du...

  • 1 package seapak popcorn shrimp
  • Cherry peppers
  • Lemon butter
  • Prairie dust
4.5/5 (2 Votes)

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