shellfish and served hot

1,006

Recipes

Shrimp and Crab Stuffing- for Chicken or Fish

Posted by Kim_150  

I've had this with skinless boneless chicken breasts and salmon, although I'm sure it has multiple other uses, such as stuffing whole fish or fish fillets. The whole stick of butter might not be necessary- the moistness of the stuffing depends... MORE»

Recipe #314753

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Crawfish Stuffing

Posted by Molly53  

This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #314246

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Oyster and Celery Stuffing

Posted by Molly53  

A savory stuffing for your holiday bird. This recipe will make enough for a 10-pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #314234

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Mushroom and Oyster Stuffing for Turkey

Posted by Molly53  

This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #314024

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Hot Crab Dip in Bread Bowl

Posted by inquisitiv  

quick and simple hot crab dip served in a bread bowl. to die for! MORE»

Recipe #313839

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Shrimp With Black Bean Sauce

Posted by ~Jen~  

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions." MORE»

Recipe #313462

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New England Clam Chowder

Posted by Molly53  

If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the... MORE»

Recipe #313361

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Tomato Oyster Bisque, Tureen-Style

Posted by Molly53  

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313275

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Cream of Quahog Soup

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313235

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Oyster Soup

Posted by Molly53  

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313229

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Provincetown Clam Fritters

(1 reviews) Posted by Molly53  

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313082

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Clam Omelet

Posted by Molly53  

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313080

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Baked Haddock With Oyster Stuffing

Posted by Molly53  

A lovely fish dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #312892

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Extra Garlicy Shrimp Scampi

Posted by Trinkets  

Shrimp are sooo good with lots of garlic! You can serve this with pasta, if that's what you like. We like it served with huge chunks of hot, French bread for dipping. MORE»

Recipe #310903

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Prudhomme's Shrimp Mango Bisque

Posted by Molly53  

Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results. MORE»

Recipe #310554

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Penne With Roasted Red Pepper, Artichoke, & Garlic Puree

(1 reviews) Posted by BlondieItaliana  

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper... MORE»

Recipe #310194

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Yum Yum Sweet and Sour Shimp En Papillote (In Parchment)

(1 reviews) Posted by grumblebee  

Delicious and simple, this recipe is good enough for company, yet easy enough for a quick, everyday meal. I like serving this right in the parchment — just carefully cut the tops open and peel back the paper a bit. This recipe goes nicely with... MORE»

Recipe #309345

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Crab-Coated Shrimp Chops

Posted by Kat's Mom  

From Marsha Dean Phelts' "The American Beach Cookbook". No idea why they are called chops, but this sounds like a delicious dish to impress. Note the 4 hour refrigeration time. Times are a guess-timate. MORE»

Recipe #309235

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Oyster Fritters

Posted by Molly53  

Delicious served with cocktail sauce, lemon wedges or tartar sauce, this recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The simple batter lets the oysters' flavor shine.... MORE»

Recipe #308370

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Warm Piquillo & Crab Dip

Posted by DiScharf  

Oh so yummy! You can make it as hot as you like. Serving this in a pumpernickel bowl is just too much. F&W Magazine, June 2007 edition. This recipe is from Cocktails 2007 from Amazing Cokctails and Bar Food. Chef Jose Garces, from Amada,... MORE»

Recipe #308366

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