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Let's Do Seafood

Baked Shrimp with Lemon Garlic Crumbs By Marie Photo By KC_Cooker
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3 Reviews |  By CandyTX

This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free!

Recipe #172887

This is a great baked salmon recipe for beginners!

Recipe #28199

Recipe #7913

My brother fixed this dish for me with some fried rice and it was so good that I had to ask for the recipe. Adjust the heat by upping or reducing the chili in it. I like it spicy.

Recipe #62441

Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!

Recipe #229249

Recipe #227957

I love clams and my friends and I decided to have everybody make a clam dish. One of my friends made this and it was better than any thing I have ever tasted. These are the only clams I eat now. Hope you enjoy!

Recipe #227961

Recipe #227624

I got this out of Rodale's Natural Food Cookbook. It was extremely delicious.

Recipe #227074

Deliciously crisp outside and flaky light inside. Get your healthful Omegas the easy way with Tilapia. Pictured with leftover twice baked potato filling (with leftover corn thrown it as well) and Brussels sprouts in Balsamic with Basil sprinkles.

Recipe #116956

This is an idea I got from a Tuscan cookbook a while ago. It's very quick and easy.

Recipe #226317

This is a quick and simple dish that my husband loves.

Recipe #226157

This is a very tasty seafood pasta, and less than 1/2 hour to make. Most of time is spent on cleaning & deveining the shrimp.

Recipe #205385

A simple delicious way to grill shrimp. This is from a 1998 Bon Appetit magazine, and they recommend serving Margaritas with the shrimp. How bad can that be?

Recipe #225872

I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

Recipe #183399

4 Reviews |  By Bev

Serve with lemon wedges for a simple and delicious dish for any night! From Allrecipes.

Recipe #191195

Found a recipe on the web and modified to my taste. These are light and crispy and oh so good I'll never use regular bread crumbs for shrimp again. This recipe can also used for scallops.

Recipe #217227

28 Reviews |  By Ms B.

I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat.

Recipe #157841

My in-laws go deep sea fishing a lot, so we're always trying new seafood recipes. This is one that my mother-in-law gave me, and it's incredible

Recipe #218320

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