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Shellfish recipes - 1399 recipes

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Preheat oven to 400 degrees

  • 5 tablespoons unsalted butter, divided
  • 3 teaspoons Frontier Original Organic Seafood Seasoning, divided
  • 1/3 cup whole wheat bread crumbs
  • 8 ounces uncooked rotini (or other pasta)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups 1% milk
  • 1/4 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1/4 cup sour cream
  • 4 ounces smoked Gouda cheese, grated
  • 6 ounces sharp cheddar cheese, grated
  • 6 ounces raw lobster tail meat, cut into pieces (thaw if frozen*)
  • 1 1/2 teaspoons medium grind black pep
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Millie

  • 2 lbs. shelled, deveined, large shrimp
  • 2 oz. olive oil
  • 2 tsp. salt
  • 1 tsp. white pepper
  • 2 oz. dry vermouth
  • 2 tbsps. lemon juice
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In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime j...

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1 cup cilantro leaves
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Vegetable oil, for frying
  • Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
  • 4 tablespoons unsalted butter
  • 6 ounces thick-cut bacon
  • 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
  • 3 large garlic cloves, thinly sliced
  • 1 large jalapeño, seeded and finely chopped (1/4 cup)
  • 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
  • 1 1/2 cups frozen baby peas, thawed
  • 1 pound jumbo lump crabmeat, picked over
  • Lime wedges and green hot sauce, for serving
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On a large plate, pour the red sauce over the shrimp and set aside

  • 1 cup Mexican red sauce
  • 12 large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 large onion, chopped into chunks
  • 1 green bell pepper, chopped into chunks
  • 1 red bell pepper, chopped into chunks
  • Butter, for cooking tortillas
  • 6 flour tortillas
  • 2 cups grated cheese ( Monterey Jack is best)
  • Sour cream, for serving
  • Fresh cilantro leaves, for serving
  • Lime wedges, for serving
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Very good

  • 2 tbsp chopped green onions
  • 2 tbsp chopped green pepper
  • 2 tbsp butter
  • 1-10oz can cream of mushroom soup
  • 1/2 cup cream
  • 1 tbsp cornstarch
  • 2 egg yolks
  • 1/8 tsp nutmeg
  • 2-5-1/2 oz cans lobster
  • 1 cup grated cheddar cheese
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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
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1) Thread shrimp on 4 skewers

  • Sweet Tequila Marinade:
  • 12 medium shrimp, peeled and deveined, tails on
  • 4 oz. uncooked rigatoni pasta
  • 1/2 Tbsp minced garlic
  • 1 Tbsp butter, softened
  • 1 Tbsp fresh lemon juice
  • 1 tsp grated lemon peel
  • 1/2 Tbsp fresh chopped parsley
  • 1 cup diced roma tomatoes
  • 1 Tbsp thinly sliced green onions
  • 1 Tbsp crumbled Feta
  • 1 Tbsp minced garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup molasses
  • 1/4 cup EVOO
  • 1/2 Tbsp tequila
  • 2 Tbsp sweet chili sauce
  • Veloute Sauce:
  • 2 1/2 cups chicken stock
  • 2 Tbsp butter
  • 2 Tbsp flour
  • pinch salt
  • white pepper
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5 pieces per serving: calories 320, total fat 20gms, carbs 5gms, fiber 1gm, protein 30gms

  • 10 bacon slices
  • 2 pounds peeled, deveined tail on jumbo shrimp
  • 30 wooden toothpicks
  • 1/2 cup Louisiana hot sauce
  • 3/4 cup blue cheese dressing, no sugar added
  • 4 celery ribs, cut into sticks
  • 1 lemon, cut into 6 wedges
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1. Preheat oven to 325*F. In a 1-qt

  • 1 envelope Lipton vegetable soup mix
  • 1 container (16 oz) sour cream
  • 1 can (6.5 oz) crabmeat or 1 cup frozen crabmeat, thawed
  • 1 pkg. (3 oz) cream cheese, softened
  • 1 tsp. lemon juice
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Heat oven to 375 degrees

  • 1 cup light mayonnaise
  • 2 eggs
  • 1/4 cup fresh lemon juice
  • 1/4 cup milk
  • 1 tablespoon seafood seasoning (such as J.O. Spice Company or Old Bay)
  • 1 teaspoon dry mustard
  • 1 pound crab claw meet
  • 1 sweet red pepper, diced
  • 1/2 cup diced onion
  • 2 ribs celery, diced
  • 1 cup plus 2 tbsp plain bread crumbs
  • 2 tablespoons olive oil
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1. Wrap 2 lb. snow crab clusters & 1 Tbsp

  • 2 lbs snow crab clusters
  • 1 Tbsp butter
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1. Heat olive oil in a large skillet over medium-high heat

  • 1 tbsp. olive oil
  • 2 oz. tasso ham, minced
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 1/4 lbs. shrimp, peeled & deveined
  • 1 tsp. Cajun seasoning
  • 2 1/4 cups water, divided
  • 1 tbsp. unsalted butter
  • 1 cup fat-free milk (almond milk ok to sub)
  • 1/4 tsp. salt
  • 1 cup uncooked quick-cooking grits
  • 4 oz. sharp cheddar cheese, shredded
  • 1/2 cup sliced green onions
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Cajun Shrimp & Grits Smoked Gouda Lobster mac and cheese