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Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.
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This white wine, butter, and garlic sauce is a delicious sauce made with white wine, butter, lemon, tarragon, garlic, and shallots. It is wonderful served over any white fish baked or grilled.
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A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!
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This seafood stock recipe will give your seafood gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
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Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
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Seafood boil in a bag? Yes! Add shrimp, crab, corn, potatoes, smoked sausage, and spicy, seasoned butter to a cooking bag and bake it in the oven. It's the easiest, juiciest, most flavorful seafood boil ever.
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This seafood seasoning recipe really wasn't that hard to crack. The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice or herb, but patience, perseverance, and good ol' trial and error saved the day. The original Old Bay Seasoning was invented in the 1940s by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived), but in the last decade or so, it's been used in other food areas, such as poultry and salads.
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Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal foil packets loaded with shrimp, potatoes, sausage, and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap Heavy Duty Foil makes cleanup a breeze! Serve with hot sauce and slices of crusty bread.
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An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.
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I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!
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Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.
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This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.
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This seafood boil recipe with Old Bay is the absolute best way to enjoy seafood. The lemon, thyme, and seasoning really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Marys, cold beer, crusty bread, and plenty of napkins.
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Tantalizing Instant Pot goat curry. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.
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Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.
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This seafood boil is an old recipe perfect for family get-togethers. It's good and fun, and clean-up is easy. It's best made outside and served on a picnic table covered with 4 to 5 layers of newspaper. Remove everything from the pot, drain, and spread in the center of the table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there are any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Wash the one pot, and the cleanup is done. Have fun and enjoy.
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Easy yet tasty zuppa di pesce (fish soup) is made with the best fresh Mediterranean fish and seafood (frutti di mare). Use the remaining fish stock for a seafood risotto.
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This seafood salad recipe combines juicy shrimp, crabmeat, celery, red onion, mayo, and dill to make a refreshing chilled salad for a hot day. Delicious served on buns or on shredded lettuce.
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This pot pie is loaded with tons of beautiful seafood perfect for special occasions for people you love. You can adjust the type and quantity of the seafood in this to suit your tastes, and preferences — just stay within the same overall amount used here; e.g. use all fish, or all shellfish, or any combo you like.
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These quesabirria tacos are a lovely, rich dish that my entire family thoroughly enjoys. It takes some time to make the birria beef filling but it's so worth it. Serve the tacos and sauce with diced onion, lime wedges, and cilantro.
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