2,338 shell recipes

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

This meat sauce is great for various dishes: spaghetti, moussaka, and the Greek mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.

Like other country tarts, thus plum tart is full of delicious flavor, and it doesn't have to be fancy looking, it is a rustic shell; homemade country style plum tart always make everyone come back for an extra slice!

Fritto misto: Italian mixed seafood fry with squid, sole, and shrimp in a light, egg-white-lifted batter. Crisp, golden, and ready for a squeeze of lemon.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

A simple but delicious dish that's perfect to make when you don't have a lot of time to prepare dinner.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Make-ahead baked French toast coated in crushed corn flakes for an ultra-crunchy shell. Prep the night before, bake in the morning, no standing at the stove flipping slices.

Classic vanilla meringue kisses filled with silky chocolate ganache: crisp shells piped from star-tipped pastry bags, slow-baked low, then thumbed open and spooned full of melted bittersweet cream.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Saucy turkey pie shapes a chili-sauce-spiked ground turkey shell around a creamy scalloped potato filling with mushrooms and Parmesan. A meat-crust dinner pie with a broiled top.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Asian-style crunchy meatballs mix ground beef with water chestnuts and soy sauce, then coat them in crushed chow mein noodles for a deep-fried crunchy shell. Retro party appetizer.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.