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    You are in: Home / Cookbooks / Seafood Dishes
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    56 recipes in

    Seafood Dishes

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    2 Reviews |  By Manami

    This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful."

    Recipe #340179

    This features an "uncooked" sauce, but the pasta will warm it a bit. Sauce the pasta as soon as it is cooked and serve it immediately.

    Recipe #131610

    These tuna patties taste like crab cakes, and are easy to make. I like putting the patties on buns and topping them with pickled jalapenos... YUM.

    Recipe #496031

    This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.

    Recipe #174997

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

    Recipe #393523

    A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.

    Recipe #92346

    191 Reviews |  By teen

    This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

    Recipe #52272

    This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.

    Recipe #92236

    Found this recipe in Food Network magazine - looks so good, I found several "chicken" Francese recipes here but none for shrimp. I love shrimp and this sounds like one I really enjoy. The salt and pepper is to taste, but I had to guess at the amount to post

    Recipe #498190

    Now there's no reason to buy take out.

    Recipe #464219

    In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.

    Recipe #450592

    Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!

    Recipe #472170

    This is marked in my cookbook as "really good". It is out of an old WW cookbook called "Annual Recipes for Success 2000"

    Recipe #295933

    75 Reviews |  By Dib's

    My sister Sydney's recipe, this is lovely and elegant.

    Recipe #16325

    Christina Ferrare's Big Bowl of Love

    Recipe #480820

    Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!

    Recipe #79606

    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

    A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.

    Recipe #487857

    This dish sounds decadent, but might be a perfect dinner for two on some romantic evening--- or not! Or, maybe you are just in the mood for a rich, yummy pasta dish for absolutely no reason at all!

    Recipe #466456

    This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.

    Recipe #464910

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