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This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice. Serve in a tall beer glass or ice cream sundae glass with tortilla chips on the side.
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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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I concocted this after some experimenting with different clam chowder recipe's. Being from the Land of 10,000 lakes and an avid fisherman, I always have fish...
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Get Rhode Island Calamari Recipe from Food Network
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
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Here's a wonderfully fragrant version of France's bouillabaisse or San Francisco's cioppino.
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Get Lobster Pot Pie Recipe from Food Network
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Get Seafood Potpie Recipe from Food Network
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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.