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New England Chunky Herbed Quahog Chowder by Robyn SavoieQuahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder. Tradition holds that clam chowder is made with salt pork, but good salt pork… |
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Clam and Olive Dip by Robyn SavoieServe this with bagel or pretzel chips at your next football or tailgate party! |
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Shrimp Fra Diavalo Pizza by Carolinaheartstrings“Fra Diavalo” which literally means “devil brother” is a popular sauce often used with seafood. The “devil” in this case is a little heat courtesy of the use of some black and red pepper. I would consider this only moderately spicy since we are, frankly, pretty wimpy about spicy food in our household. If you are bolder then go… |
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Citrus Shrimp Scampi by Robyn SavoieThis is a great twist on traditional shrimp scampi. |
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Torte di granchio ( Crab Cakes) by J. Gino GenovesiCrab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with… |
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Grilled Shrimp Tacos by CarolinaheartstringsI cannot get enough of them. I love everything about this dish. Depending on how spicy you like your shrimp you can grill them with no spice, a little spice or lots of spice. I like mine grilled with just a dusting of chili powder. Use your favorite kind of shell, corn or flour, crispy or not and pile the shrimp high with my pico… |
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CRAB TASSIES by JUDY BTHESE TARTS HAVE A RICH CRAB FILLING |
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Avocado & Shrimp Martini by Orph
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Shrimp w/ Mustard Sauce by Char's KitchenLight and healthy meal. It's a snap to make and your guests will think you slaved for hours! |
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SHRIMP COCKTAIL by Cecelia HeerThere is nothing better than a visit to my local fish monger--or Lobster Place in the City--on the weekend and purchasing beautiful shrimps in addition to the other fish proteins that look good that day. I love to make a shrimp cocktail using the robust and flavorful U-10-12's whenever I get them (which is virtually "every" time).… |
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Barbecue Shrimp by GenetDon't get thrown off by the name of this one. These shrimp aren't cooked on the grill or smothered in tangy barbecue sauce. This is a New Orleans classic brought to life in the kitchen of Pascal's Manale restaraunt way back in the 1950's. The shrimp are marinated in a typical Cajun/Creole spice blend and cooked in the oven… |
2 votes
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Scallops with couscous by DebbieSimple to prepare and great for a large group. Done in just a few steps. Quantity can be adjusted to fit the size of the group |
2 votes
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Garlic shrimp by sunlit2
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Peanut Dijon Shrimp over rice by JessicaSmooth and light Peanut-Dijon flavor over shrimp and rice. Low Calorie and good source of protein. Quick easy meal |
1 vote
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SPICY GRILL-A SMOKED SHRIMP by GARY ESTESSI LIKE SPICY FOOD AND THIS IS ONE THAT SMOKE GOES WITH. |
1 vote
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