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Narrow Results You've Selected: Shellfish Medium Summer Remove all Source Saveur (32) SF Gate (1) Course Main Course (16) Appetizers (13) Soups & Stews (5) Salad (2) Cuisine American (8) French (5) Italian (5) Asian (2) Cajun/Creole (2) Show all... Chinese (2) Central/South American (1) German (1) Irish (1) Japanese (1) Mexican (1) Scandinavian (1) Southern/Soul Food (1) Spanish/Portuguese (1) Vietnamese (1) Occasion Christmas (3) Cocktail Party (2) Easter (2) Thanksgiving (1) Technique Saute (12) Fry (5) Poach (5) Slow Cook (5) Grill/Barbecue (4) Show all... Bake (3) Broil (3) Steam (3) Chill (2) Marinate (1) No Cook (1) Stew (1) Topic Recipe (33) 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 = "Season:Summer"; var omni_prop8 = "Main Ingredient:Shellfish,Difficulty:Medium,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 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 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 08/08/2007 Shellfish Empanadas Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores. Issue #14 07/25/2011 Lobster and Corn Chowder This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn. Issue #12 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 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 03/01/2007 Barbecued Oysters Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did. Issue #7 01/27/2007 Lobster Fricassée Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said. Issue #5 01/23/2007 Seppi's BBQ Shrimp with Lemongrass Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp. Issue #2 01/19/2007 She-Crab Soup This traditional Lowcountry soup is considered Charleston’s signature dish. Issue #1 06/18/2010 White Gazpacho, Steamed Littleneck Clams, Smoked Paprika Littleneck clams are the main attraction in this elegant and flavorful cucumber-almond gazpacho from Chef Wylie Dufresne, of New York City's wd~50. Does Not Apply 08/01/2008 Mini Tostadas with Chile-Butter Crab and Avocado-Tomatillo Crema From Sfgate.com Does Not Apply Source: SF Gate « Previous 1 2 Next »