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Shellfish recipes - 1399 recipes

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Prepare all ingredients before starting to cook the shrimp, so the shrimp do not get overcooked

  • 2 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 24 shrimp, peeled
  • 1/4 c tequila
  • 3 Roma tomatoes, diced (or can of diced tomates, drained)
  • 2 limes, juiced
  • 1 tbsp chopped cilantro
  • 1 avocado, peeled, pitted, diced
  • salt and pepper to taste
4.8/5 (4 Votes)

By

Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl

  • 1 pound Cooked Shrimp (tails Removed), Chopped
  • ½ whole Red Onion, Diced Finely
  • ½ cups Green Or Black Olives, Chopped
  • 2 whole Tomatoes, Diced
  • 2 whole Fresh Jalapeno Peppers, Minced
  • 2 whole Avocados, Chopped
  • 2 whole Limes, Juiced
  • Kosher Salt To Taste
  • 2 cups Cilantro, Chopped
4/5 (3 Votes)

By

Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or accordi...

  • vegetable oil
  • kosher salt
  • 3/4 lb linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons minced garlic (6 cloves)
  • 1 lb large shrimp, peeled and deveined (about 16 shrimp)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest of, grated
  • 3 tablespoons fresh lemon juice (1 1/2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes
4.3/5 (3 Votes)

By

Heat butter in a skillet or a wok and quickly saute shrimp until fully cooked

  • 16 medium shrimp, washed, peeled, deveined and dried
  • 2 Tbsp butter
  • salt
  • pepper
  • dash soy sauce
  • 1/2 teaspoon lemon juice
  • Ginger Sauce (recipe follows)
  • GINGER SAUCE
  • 1 cup Japanese soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 1 1/4 inch slice lemon (I leave rind on)
  • 4 sprigs parsley
  • 2 Tbsp onion coarsely cut
  • 2 Tbsp water
  • 1 1/2 Tbsp ginger root, coarsely cut
  • Put all ingredients in a food processor or blender and blend until smooth. Store in refrigerator up to a week.
4.5/5 (2 Votes)

By

Cook raw shrimp gently in salted boiling water 3 to 5 minutes depending on size

  • 2 pounds fresh raw shrimp
  • 1/4 cup butter
  • 1/2 cup cold firm butter
  • 1 clove garlic minced or pressed
  • 1 teaspoon salt
  • 1 cup dry sherry or sauterne wine (1/2 water/wine)
  • 1/2 cup finely chopped parsley
  • 1 1/4 cups dry bread crumbs
  • 1/4 cup grated Italian cheese
  • 1/4 cup melted butter
4/5 (3 Votes)

By

In a small saucepan, melt 4 oz

  • Prepared Breadcrumbs:
  • 4 oz. butter or margarine
  • 2 cup plain breadcrumbs
  • 2 tsp. finely minced shallots
  • 2 tsp. chopped parsley
  • 1 tbs. chopped fresh garlic
  • Salt and pepper
  • U-12 Louisiana Shrimp (large, 12 per pound)
4/5 (2 Votes)

By

1. Preheat oven to 350'F. 2

  • Lemon caper remoulade:
  • Crab cakes
  • 1 lb. lump crab meat
  • 3 tbsp olive oil
  • 1/2 cup finely chopped green onions
  • 3 egg yolks
  • 2 tbsp dry breadcrumbs
  • 2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 1 cup mayonnaise
  • Grated rind and juice of 1 large lemon
  • 2 tbsp drained capers, chopped
  • 1 tsp chopped fresh parsley
  • Salt and pepper
4.5/5 (2 Votes)

By

Saute onions, pepper, shallots & garlic in olive oil

  • 1 cup fresh breadcrumbs
  • 1/4 cup grated parmesan
  • 2 Tbsp sweet butter
  • Combine above ingredients & press into a buttered mold.
  • 1 Tbsp olive oil
  • 1 Cup chopped onions
  • 1/2 cup diced red peppers
  • 1/2 cup diced yellow peppers
  • 2 Tbsp minced shallots
  • 1 Tbsp chopped garlic
  • 1/4 tsp creole seasonig
  • 2 lbs. pkg. softened cream cheese (4 pkgs)
  • 6 eggs
  • 3/4 cups grated gouda
  • 1/4 cup chopped scallions
  • 1 tsp salt
  • 1/2 Tbsp worchestire sauce
  • 1/4 tsp cayenne pepper
  • 2 Tbsp chopped parsely
  • 1/2 Cup parmesan
  • 3/4 cup heavy cream
  • Lobster Meat
3.8/5 (6 Votes)

By

Cooking Light

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 cup prechopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) package fresh baby spinach
  • 2 tablespoons chopped fresh basil
  • Feta cheese to taste
3.7/5 (3 Votes)

By

Place fillet darkest or skin-side down in a pie pan

  • 3 1/2 ounces tilapia (or salmon, grouper, halibut, sea bass or swordfish)
  • 3 tablespoons store-bought blue cheese - (to 4)
  • 1/2 cup butter separated
  • Chopped fresh parsley
  • Lemon wedge for garnish
  • Fish seasoning
4.5/5 (2 Votes)

By

Emeril, Modified ~ The original recipe uses grouper & adds tasso or smoked sausage to the sauce

  • 1/4 cup plus 2 TB olive oil
  • 1 cup chopped yellow onions
  • Essence to taste
  • 1 lb crawfish tails, peeled & deveined
  • 1 cup peeled, seeded, & chopped fresh or canned tomatoes
  • 1 TB minced garlic (about 3 medium-size cloves)
  • Salt & pepper to taste
  • 2 cups heavy cream or half & half or combo of both
  • 1 TB Worcestershire sauce
  • 1 TB hot sauce, such LA Hot Sauce or Crystal Hot Sauce
  • 1/4 cup chopped green onions, green parts only
  • 4 fish fillets
  • 2 tsp chopped fresh parsley
3.4/5 (13 Votes)

By

{Paleo, AIP, Gluten free, whole 30}

  • 1/2 T olive oil
  • 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
  • 1 medium zucchini - chopped into bite sized pieces
  • 2 garlic cloves - finely minced
  • 1 t sea salt
  • 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
  • 8 ounces/ 225 grams cooked crab meat (canned is ok)
  • 2 medium sized parsnips - spiralized
  • 1/2 cup water
  • 1/4 cup parsley - finely chopped
4/5 (1 Votes)

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Crab & Meyer Lemon 'Pasta' Tequila Shrimp (Camarones Borrachos)