Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Shellfish Saute Remove all Source Saveur (16) Cuisine Italian (4) Spanish/Portuguese (3) American (2) French (2) Cajun/Creole (1) Show all... Central/South American (1) Chinese (1) Gluten-Free (1) Irish (1) Southern/Soul Food (1) Season Summer (8) Spring (5) Winter (4) Fall (2) Occasion Christmas (1) Easter (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Main Ingredient:Shellfish,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 03/11/2007 Hot Buttered Lobster From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know. Issue #91 02/03/2009 Spaghetti with Lobster This Venetian recipe showcases fresh lobster in a vividly flavorful way. Issue #38 06/21/2007 Tagliolini with True Clams Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. Issue #38 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 04/10/2007 Lobster Cardinale This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s. Issue #37 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 03/14/2002 Stuffed Squid with Lobster Sauce Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings. Issue #20 03/28/2002 Paella Valenciana This is the definitive paella of Valencia. Issue #13 03/28/2002 Valencian Pasta Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia. Issue #13 09/11/2007 Lobster with Shallots, Tomatoes, and Cayenne This is Brittany's most famous seafood dish—every Breton chef has a favorite version. Issue #10 07/18/2007 Black Pepper Crab This simple dish is a great way to cook crab; black pepper adds an extra kick. Issue #8