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Seafood

Our favourite seafood dishes, some ours, some other 'zaarites, some tried, some hoping to try soon. All good!!
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Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

Recipe #107997

127 Reviews |  By Lorac

Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

Recipe #86307

82 Reviews |  By Rita~

Lots of garlic and herbs on grilled succulent shrimp!

Recipe #128679

71 Reviews |  By GaylaJ

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

Recipe #134951

53 Reviews |  By Bergy

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Recipe #8899

This has a great garlic flavor and tastes delicious with or without the heaters!

Recipe #36561

43 Reviews |  By chia

So easy and delicious--and no extra fat.

Recipe #48303

38 Reviews |  By Derf

Crusty scallops--excellent! From Cooking Light.

Recipe #16855

38 Reviews |  By Derf

Excellent buffet dish or for a light company supper with a green salad and rolls.

Recipe #14832

This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make it a meal: try these crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.

Recipe #143794

These are VERY good. Could be used as appetizers or dinner course. Goes great with rice pilaf.

Recipe #17658

25 Reviews |  By Merlot

Easy, tasty, low-fat says it all about these scallops!

Recipe #31662

25 Reviews |  By Derf

This is for Italian Tuesday, I will be making it for dinner tonight and will let you know how it turns out.

Recipe #23744

19 Reviews |  By ellie_

This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit ( October, 1981).

Recipe #61747

Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread.

Recipe #20357

This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.

Recipe #222431

16 Reviews |  By Derf

"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!

Recipe #12460

Not sure about the serving size on this recipe because I have not made it yet and it does not tell you. I would guess about 4.

Recipe #24559

16 Reviews |  By Derf

Makes a quick and tasty meal for one or two with leftovers for lunch

Recipe #12469

15 Reviews |  By ellie_

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Recipe #161530

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