451 shell recipes

Eggnog truffles piped into homemade semi-sweet chocolate cups. Milk chocolate and eggnog ganache in a crisp dark shell, perfect for holiday candy boxes and gifts.

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.

A delicious appetizer made with shrimp, garlic and a pinch of cayenne pepper.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Definitely a lazy way to make a crab stew, but I was surprised by how great it came out, and it was so quick and easy too.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Shrimp tossed in curry powder, cayenne, and flour then sauteed in olive oil until golden and crisp. Five ingredients, 15 minutes, zero leftovers. A spicy, quick weeknight dinner or appetizer.

These apricot canapes are so easy to make, and they taste absolutely delicious. Slightly sour, a bit of sweet, nutty and peppery tastes are all in one bite. Just pick it up, and put in your mouth.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.

Pizza quiche loaded with Italian sausage, pepperoni, ham, salami, ricotta, mozzarella, and Parmesan in a double-crust pie shell with an egg wash top.