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Shellfish recipes - 1399 recipes

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From my mom's collection - very delicate salad

  • 2 c ring macaroni
  • 2 T mayonnaise diluted with milk
  • 1 t white distilled vinegar
  • 1/4 c green pepper
  • 1/4 c celery
  • 1 can baby shrimp
  • dash garlic salt
  • dash onion powder
  • dash white pepper
  • dash salt
3.6/5 (12 Votes)

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Ole Nassau Style!

  • Sauce:
  • Lobsters: about 6 large lobster tails: split, boiled in shell; shelled; red parts cut off; shredded. Add lime juice and chill.
  • 3 med. onions chopped
  • 3 gr. peppers chopped
  • 1-2 TBS thyme
  • 5-6 shakes Tabasco
  • 6-7 shakes of Worcestershire sauce
  • salt and pepper
  • 1 small can Tomato paste
  • 1 small can Tomato sauce
  • 2 small bird peppers minced- remove seeds* **these are quite hot
3.5/5 (2 Votes)

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1.In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish

  • 1 (7 ounce) can lobster meat, drained and flaked
  • 1 tablespoon minced onion
  • 1 tablespoon lemon juice
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tablespoon prepared horseradish
3.6/5 (5 Votes)

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In a large dutch oven, heat the salt pork until the fat melts

  • 1/2 pound ground or finely-diced salt pork
  • 1 pound onions
  • 1 gallon clam juice
  • 1 pound potatoes diced
  • 1 tablespoon paprika
  • 2 cups canned tomato puree
  • 1 1/2 quarts chopped quahogs (large hard-shell clams)
  • Water as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Pilot crackers crumbled
4/5 (8 Votes)

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Blend cheese sauces, sherry and blackening spice

  • 10 ounces cooked shell pasta
  • 4 ounces crawfish tails
  • 3 ounces cheese sauce
  • 3 ounces alfredo sauce
  • 1/2 ounce pale dry sherry
  • 1 teaspoon blackening spice
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons bread crumbs
3.5/5 (2 Votes)

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Blend all ingredients excejpt crab Fold in crabmeat, refrigerate

  • 1 pound blue crabmeat
  • 1 tsp shallot, minced
  • 1 tsp parsley
  • 1 TBLSP mayo
  • 1 TBLSP bread crumbs
  • 1 whole egg
  • 1 tsp lemon juice
  • 1/8 tsp Worcestire
2.8/5 (10 Votes)

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Combine butter, garlic, onion and celery in a saucepan

  • 3 oz. butter
  • 2 cloves garlic, finely chopped
  • 1/2 medium onion, finely chopped
  • 3 medium celery stalks (outside peeled), finely chopped
  • 3 Tbsp. flour
  • Juice from two (6 oz.) cans of chopped clams (put clams aside for later use)
  • 1 quart half and half
  • 1/4 tsp. ground thyme
  • 1 tsp. salt
3.5/5 (4 Votes)

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Preheat oven to 400. Reserve some cream for the sauce

  • 1 pound shrimp raw, deveined and shelled
  • 1 pint light cream 10% or half & half
  • 2 tablespoons olive oil or butter
  • 2 cups flour, all-purpose
  • 1 large egg yolk
  • 1 stick butter
  • 1 clove garlic minced
  • 1/4 cup parsley leaves fresh, chopped
  • 1 teaspoon chives fresh
  • 1/4 cup lemon juice
3.2/5 (6 Votes)

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Buy the large or the jumbo (12-16 per pound) shrimp for this recipe

  • • 1 lb shrimp, unshelled
  • Court Bouillon
  • • 1 cup onion, coarsely chopped
  • • 1/2 cup carrot, peeled and sliced into thin rounds (about 1 whole carrot)
  • • 4 sprigs fresh thyme
  • • 2 bay leaves
  • • 1/4 large lemon, in thin half-round slices
  • • 1 teaspoon whole black peppercorn
  • • 1/8 teaspoon red pepper flakes (optional)
  • • 1 teaspoon salt
  • • 1 cup dry white wine
  • • 3 cups water
  • For serving
  • • melted butter
  • • fresh lemon juice
  • • coarsely cracked black pepper
  • • salt
3.5/5 (13 Votes)

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This is a recipe from Giada de Laurentiis' Nonna

  • 1 stick butter
  • 8 oz cream
  • 1 garlic clove, peeled, whole
  • 2 cups rice
  • 3 1/2 cups chicken stock
  • 1 pound shrimp, uncooked
  • 2 lemons
  • 1 tbsp hot sauce
  • 3-4 pinches salt
3.4/5 (8 Votes)

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Peel and clean the shrimp and then toss them with one tablespoon oil and one tablespoon chili garlic sauce

  • 20 large shrimp, peeled and cleaned
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, sliced thin
  • 4 heads baby bok choy, chopped
  • 1 inch fresh ginger, chopped
  • 1/2 red onion, diced
  • 1 cup shredded carrots
  • 1 large lime, juice only
  • 10 ounces rice noodles, boiled
  • tablespoon sesame oil, for noodles
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • Fresh cilantro (garnish)
3/5 (3 Votes)

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Place mushroom caps (stem side up)in oven-proof baking pan

  • 16 large mushrooms
  • 1 1/4 c. seafood stuffing
  • 1 c. alfredo sauce
  • 1/4 c grated parmesan cheese
  • garlic toast for dipping
3/5 (3 Votes)

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Joe's Crab Shack-Stuffed Mushrooms Ring Macaroni Salad with Baby Shrimp