Articles
There are no articles currently tagged as relating to the term "Seafood".
Tips
How To Store Salmon For Maximum Freshness
If you love fresh, never-frozen salmon but can't use it the same day you buy it, this tip will show you how to keep your fillets straight-from-the-market fresh for up to two days.
How to Clean Clams
Clams are quick to prepare and cook but they can be really off-putting if you bite down on gritty sand. Follow the quick tip below for sand-free seafood.
An Easy Hack for Thawing Meat
Find yourself in a pinch with frozen meat and dinner closing in? Use this tip to speed up thawing time!
How to Clean Shrimp
Get the low-down on shrimp and become a pro on peeling, deveining, and prepping shrimp for any recipe or occasion.
How to Shuck Oysters
Are you planning to prepare oysters for the holidays? Do so safely and efficiently with these instructions.
Better Bacon-Wrapped Appetizers
Ensure perfectly crisp and tender bacon-wrapped appetizers with this easy-to do and make-ahead tip.
Remove Pin Bones from Fish With Your Huller
That strawberry huller that's been sitting in the drawer far too long now has another use. Check out how else to use it!
How to Easily Drain Canned Fish or Meat
Here's a safe and easy way to drain water or oil from canned seafood and meats.
All About Shrimp Count
The system of numbering shrimp isn't standardized, so how do you know what size to buy? Here's what we suggest.
Keep Shrimp Chilled by Serving on Frozen Lemons
Love serving shrimp at parties, but unsure what to do once the bed of ice starts to melt? Here's a delicious solution.
How to Remove Meat from Cooked Crab & Lobster Legs
Don't let that last bit of meat go to waste. With this tip, you can easily remove everything from the shell.
Types of Crabmeat
Canned crabmeat comes in multiple varieties. Here's a quick rundown on their qualities, including how they differ.
How-To's
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How To Grill Fish
Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.
Deals
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Recipes
Lobster Thermidor for Two with Creamy Tarragon Sauce
Thought to have been named by Napoleon, lobster Thermidor is the ultimate classic French dish that deserves to be in your repertoire, plus it’s surprisingly easy to make. Simply toss tender chunks of lobster meat in a rich and creamy sauce, top with Parmesan cheese, and broil until golden. It’s one of the best lobster dishes there is — perfect for Valentine’s Day or any special occasion just for two. And with a tasty twice-baked potato, a refreshing salad, and a luscious lemon dessert, it’s …
Shrimp Étouffée
New Orleans is rich in history and steeped in so much tradition, especially with its food. And whether it’s Mardi Gras, or not, the Big Easy is perfect inspiration for this Shrimp Étouffée. You'll have no trouble feeding a crowd with this big pot of the New Orleans classic.
In French, étouffée means “to smother,” and this classic dish — a staple of N’awlins-Cajun cuisine — does just that. Flavors of rich red sauce and spicy shrimp permeate through a bed of fluffy rice and tomatoes. If…
Olive Oil-Poached Cod
This simple technique yields buttery, succulent fish in practically no time at all — a weeknight dinner savior. And you don’t have to worry about overcooking your fish when you poach it in olive oil. Plus, when you steep the oil before poaching, it takes on tons of flavor that’s easily absorbed by the fish.
Niçoise Pasta Salad with Basil Dressing
Niçoise Pasta Salad is a quick dish that allows you to use whatever veggies your heart desires with a little pasta added to bulk up the salad and make it a little more filling. With a dairy-free, pesto-like dressing full of fresh basil, this is totally worthy of dinner salad status on your weekly meal plan.
This recipe is reprinted from A New Way to Food by Maggie Batista.
Seared Scallops with Grapefruit Hollandaise
Everyone knows that seafood and lemon have an affinity for one another. But grapefruit works just as well as lemon does.
Plump, sweet sea scallops get star billing here, but the rich and silky grapefruit hollandaise is nothing to discount. This buttery sauce pairs well with seafood, especially scallops. And both have a liking for grapefruit.
The trick to perfectly seared scallops is a screaming-hot pan. And while hollandaise may seem like too much for a weeknight meal, it actua…
Tahitian Shrimp Soup with Pineapple
Tahitian Shrimp Soup gives you a taste of the tropics right in your own kitchen, no matter the time of year. With the classic background flavors of garlic, ginger, and scallions, the seafood soup has fresh pineapple and shrimp to bring the beach vibes in.
Oysters on the Half Shell with Green Apple Mignonette
Oysters are traditional New Year's fare in France. These oysters are shucked, then served with a tart mignonette sauce with a twist. The classic version is made with shallots, vinegar, and black pepper, but we added green apple for sweet-tart flavor and a pop of color. So celebrate like the French and try these oysters on the half shell this year.
Broiled Cajun Oysters on the Half Shell
Oysters are a quick-cooking appetizer, especially when broiled. The oysters are broiled on the half-shell, which doubles as a serving vessel. Topped with a spicy tomato cream and sprinkled with a buttery, cheesy topping full of crunch, these easy hors d'oeuvres are perfect for passing around a party.
Shrimp Bisque
The night before Christmas is a time to impress guests by serving a menu that looks like you pulled out all the stops. With this virtually make-ahead meal, you’ll be able to relax with everyone else.
This rich and creamy shrimp soup is made in the style of a classic bisque, with rice, seafood meat, and shells puréed to give it body. But the shrimp shells aren’t there just to thicken. They also add tons of flavor when browned in butter and puréed.
Bacon-Wrapped Shrimp with Adobo Aioli
To keep party-goers satisfied, serve shrimp wrapped in bacon — a sure favorite at get-togethers. For an extra smoky kick, be sure to offer them the adobo aioli sauce for dipping.
Baked Scallops
This mollusk meal is anything but ordinary. Little bay scallops make the perfect baby seafood casseroles full of big flavor. You won’t believe there are only 10 ingredients — and this dinner recipe only take 30 minutes.
Rock Shrimp Dip
With their tough, hard shells, rock shrimp resemble tiny lobsters, but they aren’t that different than regular shrimp. They’re actually deepwater cousins of Gulf Brown, White, and Pink Shrimp. They have a delicate texture and lobster-like flavor that is perfect in this creamy dip. Serve this party-ready appetizer with crunchy potato chips.