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Shellfish recipes - 1399 recipes

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The perfect fall or winter time warming soup

  • 1 pound peeled baby shrimp
  • 1 can Mexican Recipe Stewed Tomatoes (14.5 oz)
  • 3 cloves Garlic
  • 4 serrano chilies
  • 2 jalapeños
  • 4 red chilies (chile japones entero/Japanese chili pods)
  • 4 bay leaves
  • 1 teaspoon oregano
  • 6 + ounces cilantro
  • Salt and pepper, to taste
  • 2 dashes Creole seasoning
  • 2 dashes chili powder
  • 8 cups water or broth
  • 1 dash garlic salt
  • 1 lime
  • 1 lemon
  • 1 large potato
  • 1 cup carrots, shredded
  • 2 tablespoons oil
  • 2 tablespoons very hot cocktail sauce
  • 1 can garbanzo beans
  • 1 can mixed vegetables (15 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 jar green olives with pimento (10 ounces)
  • 1 avocado
4/5 (2 Votes)

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Preheat grill for high heat In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, sal...

  • 6 tbsp butter softened
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 2 tbsp minced fresh chives
  • salt and pepper to taste
  • 1/2 tsp paprika
  • 2 lbs large shrimp peeled and deveined
4/5 (2 Votes)

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Jiffy Scalloped Corn CasseroleBy Jo in Arlington on December 08, 2003

  • 2 eggs
  • 1 (14 ounce) cans creamed corn
  • 1 (14 ounce) cans whole kernel corn ( undrained)
  • 1 cup sour cream
  • 1 (8 ounce) packages Jiffy cornbread mix
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • Directions
  • Beat eggs slightly.
  • Add sour cream, butter and corn.
  • Fold in dry Jiffy corn mix.
  • Put in baking disk (I used a 9 x 7).
  • Sprinkle cheese on top.
  • Bake at 350 for 45-60 minutes.
  • Make sure center comes out clean.
  • Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
4/5 (5 Votes)

By

Elegant but easy and even easier if you use canned alfredo sauce, such as CLASSICO (1-2 jars)

  • 3 cups 35% whipping cream
  • 1 cup grated parmesan cheese
  • 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 12 precooked lasagna noodles
  • 1 lb. frozen raw shrimp, shelled and thawed
  • 1 pkg. frozen spinach, thawed, squeezed dry
  • 1 1/4 cups shredded mozzarella cheese
  • 2 tsp. finely chopped parsley
4.2/5 (6 Votes)

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1. In a medium bowl, mash avocado with a fork

  • 1 ripe avocado halved, seeded, and peeled
  • 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2 cup Shrimp cocktail sauce
  • 6 10-inch plain flour tortillas green, red, ...
  • 3 cups shredded spinach leaves
  • 2/3 cup smoked almonds chopped
  • 10 ounces peeled and deveined cooked shrimp chopped
3.5/5 (2 Votes)

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Cook down all veggies with bacon about 20 min

  • 1 medium onion
  • 5-6 carrots peeled and chopped
  • 2 tsp parsley
  • 6 slices of bacon minced
  • 2 lbs potatoes, peeled and cubed
  • 5 6oz cans minced clams
  • 1 8oz bottle clam juice
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp pepper
  • 1 Tbs shrimp base(lobster works as well)
  • 1 Tbs salt
  • 2 pints heavy whipping cream
  • 1/2 gal. milk
  • 3/4 c butter
  • 1 c flour
3.9/5 (15 Votes)

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Bored with the same old Thanksgiving sides? Add zest to your plate with this Cajun-style cornbread stuffing, which ...

  • 3 pounds prepared cornbread, cut into 1-inch cubes
  • 6 thick slices smoked bacon, cut into 1/2-inch pieces
  • 3/4 pounds andouille sausage, cut into 1/2-inch dice
  • 1 large sweet onion, diced
  • 1 medium red bell pepper, diced
  • 1/2 cups diced celery
  • 2 jalapeño chiles, seeded, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves
  • 3 cups cooked crawfish tails or small shrimp
  • 4 scallions, sliced
  • 1/4 cup chopped parsley
  • 2 tablespoons Creole spice
  • 2 cups reduced-sodium chicken broth
  • 1 cup heavy cream
  • 2 large eggs
4/5 (2 Votes)

By

Sauté onion in butter till tender

  • Christy Coleman Spinach, Artichoke and Crawfish Dip
  • 2 boxes frozen chopped spinach, cooked and drained
  • 1 large jar marinated artichoke quarters
  • 1 stick real butter
  • 1 onion chopped
  • 8 oz philly cream cheese
  • 10 oz Monterey Jack
  • ½ carton sour cream
  • 4 oz parmesan cheese
  • ½ pound crawfish tails
  • dash Cajun seasoning, and Worcestershire sauce
3.7/5 (3 Votes)

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Melt butter in medium skillet over medium high heat

  • 3 tablespoons unsalted butter
  • 1 pound bay scallops quartered
  • 2 teaspoons lemon zest finely minced
  • 3 cloves garlic minced
  • 3 tablespoons dill chopped
  • 2 cups Swiss cheese grated
  • 2 1/4 cups mayonnaise
  • ground pepper to taste
  • 12 dozen bread rounds, 1 inch in diameter lightly toasted
  • sweet hungarian paprika
  • lemon slices and dill sprigs for garnish
3.6/5 (11 Votes)

By

Tamara Suarez calls this dish "an aphrodisiac" and says she'd love to make it for Hillary Clinton

  • 4 tablespoons olive oil, divided
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped sweet onion
  • 1/2 tablespoon finely chopped jalapeno pepper
  • 1/2 cup crab claw meat (picked over to remove shells)
  • Ground cumin to taste
  • Salt and pepper to taste, divided
  • 2 grouper fillets, about 6 ounces each
  • juice of one lemon
  • 1/2 cup all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup white wine
3.5/5 (6 Votes)

By

In a large stockpot, heat oil over medium-high heat

  • 4 tablespoons vegetable oil
  • 1 large Spanish onion, diced
  • 4 garlic cloves, chopped
  • 1 pound chourico sausage, diced
  • 2 teaspoons ground tumeric
  • 1 pinch saffron
  • 2 tomatoes, diced
  • 8 cups chicken broth
  • 3 red bliss potatoes, cut in quarters
  • 24 North Coast Seafoods littleneck clams
  • 4 6-ounce North Coast Seafoods haddock fillets
  • 1 pound North Coast Seafoods P.E.I. mussels
  • 1 small head of kale, stems removed, chopped
  • Kosher salt
  • Freshly ground black pepper
3.8/5 (4 Votes)

By

Mix corn meal, flour and baking powder

  • 3 cups ground quahogs (hard-shell chowder clams)
  • 3 cups corn meal (preferably white)
  • 1 cup all-purpose flour
  • 6 teaspoons baking powder
  • 3 eggs
  • 1 cup milk
  • 1 cup quahog juice or more as needed
3.1/5 (34 Votes)

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Rocky Point Amusement Park's Clam Cakes Caldo Aldo de Camaron (Mexican Shrimp Soup)