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Shellfish recipes - 1399 recipes

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Make the sauce. In a heavy skillet, heat sherry on medium high heat

  • For sauce:
  • 1/4 cup sherry
  • 1 cup heavy cream
  • Salt
  • Ground white pepper
  • For scallops:
  • 1/4 cup unsalted butter
  • 1 pound sea scallops, preferably dry-packed
4/5 (22 Votes)

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1) Melt butter in a large heavy pot

  • 1 stick (1/2 cup) butter
  • 3/4 cup flour
  • 1 cup each diced onion, green pepper and celery
  • 8 oz sausage, cut into 1/2-in. pieces
  • 8 oz ham- diced
  • 1 1/2 Tblsp Emeril's Bayou Blast seasoning
  • 1 1/2 tsp paprika
  • 1 tsp gumbo file powder
  • 1/4 tsp ground chile pepper
  • 4 cans chicken broth
  • 1 Tblsp light brown sugar
  • 1 bay leaf
  • 8 oz raw shrimp peeled and deveined
3.8/5 (9 Votes)

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Buy extra-large shrimp (21 to 25 per pound) for this recipe

  • Marinade
  • 1 jalapeño chile , seeded and chopped
  • 3 tablespoons olive oil
  • 1 teaspoon grated lime zest , plus 5 tablespoons juice from 3 limes
  • 6 garlic cloves , minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Shrimp
  • 1 1/2 pounds extra-large shrimp , peeled and deveined
  • 1/2 teaspoon sugar
  • 1 tablespoon minced fresh cilantro
3.4/5 (23 Votes)

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Chopped parsley leaves, for garnishIn a large pot, heat 1/4 cup olive oil

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
  • 2 (8 ounce) cans chopped tomatoes in their juice
  • 1 (8ounce) bottle clam juice
  • 1/4 cup dry white wine
  • 1 cup water
  • 2 cups plain couscous
  • 2 pounds large shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1 tablespoon red pepper flakes
3.8/5 (12 Votes)

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Rendition of Manhattan Clam Chowder

  • 2 Tbsp canola oil
  • 2 large onions diced
  • 4 medium carrots peeled and diced
  • 1 stalk celery diced
  • 3/4 tsp kosher salt
  • 1 tsp old bay seasoning
  • 1/2 tsp freshly ground black pepper
  • 1 can(s( 28 oz.crushed tomatoes
  • 1 bottle 8 oz. clam juice
  • 1 bottle 8 oz. water
  • 5 slice bacon, cooked (I use turkey bacon)
  • 2 Idaho potatoes peeled and diced 1/2 inch
  • 6 oz. fresh string beans, 1 inch pieces
  • 16 oz. frozen corn
  • 1/2 tsp each dried thyme and dried oregano
  • 2 tsp sugar or splenda no calorie sweetener
  • 3 can(s) chopped or minced clams
  • additional water if broth is too thick
  • 1 tsp crushed red pepper flakes (optional)
4.1/5 (8 Votes)

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This is one of my favorite "go-to" recipes my mom used to make us growing up

  • 6 ounces egg noodles
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1 cup half and half (Sometimes I like to use 3/4 whipping cream and 1/4 milk to make it creamier)
  • 1 package crabmeat
  • 1/2 cup Parmesan cheese
  • 1/8 teaspoon black pepper
  • Seafood seasoning to taste
  • Tony's to taste
3.7/5 (31 Votes)

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Egg rolls meet Cajun cuisine in this recipe for Crawfish Egg Rolls with a Hot Sesame Drizzle

  • GARNISH:
  • EGG ROLLS;
  • 2 teaspoons olive oil
  • 1/2 cup onions, finely diced
  • 1/2 cup celery, finely diced
  • 1 cup Napa or white cabbage, finely shredded
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 teaspoons garlic, minced
  • 1/2 cup carrots, finely grated
  • 1/2 pound crawfish tails, peeled
  • 2 tablespoons sesame oil
  • 2 teaspoons raw sesame seeds
  • 1 teaspoon fresh cilantro, finely chopped
  • 2 eggs
  • 8 egg roll skins
  • 6 cups vegetable oil
  • 1/4 cup dry mustard
  • 1/4 cup water
  • Cilantro leaves
  • HOT SESAME DRIZZLE:
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt
  • 1 cup chicken stock
  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 1 tablespoon plus 1 teaspoon soy sauce
  • Black pepper, freshly ground, to taste
3.7/5 (3 Votes)

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1. Melt butter in a large sauté pan or skillet over medium

  • 2 tablespoons salted butter
  • 1/2 cup diced green bell pepper
  • 1 small yellow onion, diced (about 1 cup)
  • 1/2 cup diced celery
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 pound frozen peeled crawfish tails, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 cups grated extra-sharp Cheddar cheese (about 8 oz.)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crackers, toasted baguette slices
3.8/5 (22 Votes)

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Paella Negra aka Arròs negre is a Valencian and Catalan dish made with squid and rice, somewhat similar to seafood...

  • 5 vine ripened tomatoes, scored
  • 1/2 cup olive oil
  • 1 pound squid, cleaned and cut into small squares
  • 12 pieces prawns, peeled and deveined
  • 1 onion, finely diced
  • 4 garlic cloves, finely chopped
  • 1/4 ounce squid ink, available from delicatessens
  • 6 3/4 ounces dry white wine
  • 14 ounces bomba rice
  • 4 1/2 cups hot fish stock
3.6/5 (5 Votes)

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1. Heat a medium-sized sauce pan to medium, then add butter and allow it to melt

  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of minced garlic
  • 3 1/2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup grated Parmesan and Ramono cheese
  • 1/8 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
3.6/5 (77 Votes)

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Roban sauce is a variation on an alfredo sauce

  • ROBAN SAUCE:
  • 1/2 ounce olive oil
  • 2 ounces shrimp or chicken portions
  • 4 ounces Roban Sauce (see below)
  • 1 gallon Alfredo Sauce
  • 2 quarts heavy cream
  • 1/2 pound salted butter
  • 4 cups chopped green onion, white and green
  • 5 1/4 ounces blackened red fish seasoning
  • 2 teaspoons cayenne pepper
  • 2 ounces garlic minced
3.9/5 (23 Votes)

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1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat

  • 2/3 cup maple syrup
  • 1/2 cup water or cherry juice
  • 2 tablespoons dried cherries, minced or 1/4 cup fresh
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons currant jelly
  • 24 medium shrimp, peeled
  • 24 ounces salmon fillets
3.8/5 (24 Votes)

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