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Let's Do Seafood

Baked Shrimp with Lemon Garlic Crumbs By Marie Photo By KC_Cooker
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7 Reviews |  By Chill

I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!

Recipe #110921

A mild sauce to brush on your salmon as it grills. From Taste of Home Annual Cookbook 1999.

Recipe #505852

Found on a recipe site.

Recipe #203927

This is a wonderful recipe that will work with any white fish. I prefer the Tilapia, as it is so mild. This is quick and easy. We serve it with Jasmine Rice, and Black Beans!

Recipe #301573

Very light and wonderfully tasty!!!

Recipe #92707

I came up with this shrimp scampi recipe by trying different things. Over time, it eventually evolved into this. This is a butter-and-garlic lover's delight, and my favorite way to make shrimp. Enjoy.

Recipe #26321

In 'Seriously Simple Parties' by Diane Rossen Worthington

Recipe #498808

Tastes EXACTLY like the Red Lobster Shrimp Scampi. It's a favorite recipe in our home!!

Recipe #393523

This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.

Recipe #185704

Kate Sherwood’s recipe from the November 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. She says, “Herbes de Provence is a magical combination of basic, fennel seed, thyme, lavender, and other herbs that makes this dish taste like sunshine in Saint-Tropez. Look for it in the spice aisle.” Per 2 cups serving: Calories 380; Total Fat 16 g; Sat Fat 2.5 g; Protein 26 g; Carbs 28 g; Fiber 4 g; Sodium 440 mg.

Recipe #490450

Simple Asian inspired fish dish that is easy to prepare and delicious served with rice or noodles. Found on web site, "Hooked on Seafood". Recipe by Simon Holst.

Recipe #489342

3 Reviews |  By Cook4_6

I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!

Recipe #152440

I want to share with you one of our favorite foods: this excellent Salmon recipe. Hope you enjoy it as we do.

Recipe #413872

12 Reviews |  By Derf

Very easy and quick with good taste--make it as spicy as you wish. from Cooking Light.

Recipe #16913

Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did.

Recipe #151785

From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.

Recipe #360550

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking by Rhoda Yee.

Recipe #491373

Panko is a Japanese bread crumb, coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked tilapia that is lightly seasoned with butter and lemon.

Recipe #219784

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Recipe #254691

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