2,393 shell recipes

An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

Butter-poached shrimp baked in their shells with garlic, rosemary, cayenne, and a full tablespoon of paprika. The shells turn crispy while shrimp stay tender. Serve with crusty bread to soak up the spiced butter.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Quick, easy and refreshing. Serve this tasty and light side dish with any your favorite meat dishes.

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

Fruit tarts with cheddar cheese pastry shells filled with pineapple and orange curd. A vintage sweet-and-savory dessert where sharp cheddar meets tropical citrus.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Mango shrimp pasta: a tropical one-pan dinner with lime-marinated shrimp, sesame-sauteed red pepper, black beans, cilantro, and fresh mango tossed with small pasta shells. Ready in 30 minutes.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Home-kitchen Philly cheese steak with thin-sliced seared shell steak, jammy caramelized onions, and broiler-melted cheddar on a soft roll. Street-food classic, 30 minutes to your table.

Fruit tarts with a retro cheese pastry shell filled with orange and pineapple pastry cream, finished with sharp cheddar. Sweet meets savory in this cheddar-apple-pie-school classic.

Gratineed oysters on the half shell with diced apples and a Calvados sabayon broiled golden. An elegant French appetizer pairing briny oysters with apple brandy cream.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.