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    You are in: Home / Cookbooks / Let's Do Seafood
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    364 recipes in

    Let's Do Seafood

    Baked Shrimp with Lemon Garlic Crumbs By Marie Photo By KC_Cooker
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    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

    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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