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    You are in: Home / Cookbooks / Seafood Sensations!
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    31 recipes in

    Seafood Sensations!

    Ummmm, Seafood, My Favorite!!
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    This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

    Recipe #74740

    Recipe #31229

    One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish.

    Recipe #14174

    Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

    Recipe #89029

    This shrimp is deep fried and then coated with a very spicy buffalo sauce. Not for the faint of heart! I love this served with bleu cheese dressing for dipping. Prep time includes resting time in the refrigerator.

    Recipe #202731

    48 Reviews |  By Rita~

    Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise recipe #120459. It went great with it!

    Recipe #116536

    A ginger, garlic and chilli marinade for prawns (shrimp) especially for your BBQ from the Australian Barbecue Kettle Cookbook. Preparation time does not include time to marinate.

    Recipe #95170

    I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away.

    Recipe #138447

    Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

    Recipe #127066

    Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

    Recipe #42780

    Yet another way to use my ever so versatile Asian-Apricot Sauce. The flavor of the sauce lends itself well to seafood. (If scallops are unavailable, or you just choose not to use them, just double the amount of shrimp in the recipe.)

    Recipe #215802

    This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.

    Recipe #117523

    6 Reviews |  By Bergy

    Just wanting an appetizer and I had these lovely Jalapenos SOooo put on my thinking cap looked in the freezer and came up with this recipe - looks attractive and it really isn't all that spicy, the baking seems to take some of the heat out of the Jalapenos. These may be made ahead but wait to put the crumbs on top until just before baking. Artificial crab works well too. Some like to steam the jalapenos for 5 minutes first but I like to have a little crunch to them.

    Recipe #153857

    4 Reviews |  By chia

    adapted from bon appetit, this uses the lovely shrimp stock that we made in the french forum last week.

    Recipe #153561

    7 Reviews |  By Mike #2

    A traditional Mexican shrimp cocktail from recipegoldmine.com.

    Recipe #164360

    20 Reviews |  By Manda

    This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)

    Recipe #20172

    One of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. This recipe comes from the 1965 edition of "The Gourmet Foods Cookbook" published by the Culinary Arts Institute of Chicago, Illinois. And in fact, Shrimp de Jonghe was created in Chicago in the 1920s at the De Jonghe Hotel on Monroe Street in The Loop, either by the hotel owner himself or his chef, Emil Zehr. Unfortunately, the hotel was closed in the 1930s for, yup, violations of the Prohibition Act. I've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well.

    Recipe #108867

    Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.

    Recipe #69235

    I had the most amazing meal at "El Farol" in Santa Fe. These were the highlight. Thank you Chef James Campbell Caruso! The shimp are sweet and hothothot (The Margaritas were good too).

    Recipe #168202

    I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.

    Recipe #76470

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