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A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!
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This is a New Orleans-style salad with shrimp, ham, bacon, rice, and Creole seasonings.
cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
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This dish combines spicy cool salsa verde with a hot grilled shrimp for a refreshing meal that is especially good in spring and summer.
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Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
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Shrimp and chicken simmer with classic jambalaya ingredients in this easy slow cooker meal.
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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work.
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!