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Shellfish Greats: Delicious Shellfish Recipes, The Top 100 Shellfish Recipes

Shellfish Greats: Delicious Shellfish Recipes, The Top 100 Shellfish Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to ShellfishGreats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Acadian-Style Crab Salad On Croissants, Arroz Negro - (Black Rice W Shellfish & Garlic Mayonnaise), Asian Soba Salad, Southwestern Caesar Salad With Sauteed Shrimp, Thai Mussel Soup, Thick And Creamy Boston Clam Chowder, Thin Pasta with Shellfish and Tomatoes, West Coast Salad (Vastkustsallad), Yoshe Nobe ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!ShellfishGreats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Shellfish . This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to ShellfishGreats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Acadian-Style Crab Salad On Croissants, Arroz Negro - (Black Rice W Shellfish & Garlic Mayonnaise), Asian Soba Salad, Southwestern Caesar Salad With Sauteed Shrimp, Thai Mussel Soup, Thick And Creamy Boston Clam Chowder, Thin Pasta with Shellfish and Tomatoes, West Coast Salad (Vastkustsallad), Yoshe Nobe ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!ShellfishGreats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Shellfish . This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459599
List Price: $16.99


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  • Index

Shellfish Greats

Copyright © 2013 Jo Franks

Table of Contents


Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Acadian-Style Crab Salad On Croissants ........................................................ 1 Arroz Negro - (Black Rice W Shellfish & Garlic Mayonnaise) ............................ 2 Asian Soba Salad ........................................................................................... 3 Bacon Wrapped Shrimp And Scallops ............................................................. 4 Baked Scallops, Seared Tournedos With Artichoke, Asparagus ....................... 5 Bay Scallop en Papillote ................................................................................ 7 Beer Battered Shrimp With Chipotle Honey ..................................................... 9 Belgo Po'pei Mussel Platter ............................................................................ 9 Bengali Kasundi - Chile Mustard Relish ........................................................ 11 Big Mussels With Garlic And Vermouth......................................................... 11 Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp ................ 12 Brazilian Shellfish Soup................................................................................ 14 Bruschetta Di Mazzancolle Da Zaccaria ........................................................ 15 Butter-Poached Lobster Tail With Sauce ....................................................... 16 Cajun Style Shrimp Risotto........................................................................... 17 Caponata ..................................................................................................... 18 Caribbean Shrimp Salad ............................................................................... 19 Ceviche Tostada - {Tostada De Ceviche} ...................................................... 20 Chaya Spicy Louisiana Shrimp Soup ............................................................. 21 Chili-glazed Shrimp..................................................................................... 23 Chilled Marinated Mussels With Garlic, Lemon And Parsley........................... 24 Cilantro Shrimp With Lemon Grass Rice And Coconut................................... 25 Citrus And Mint Marinated Sea Scallops ....................................................... 26 Clam Chowder Mug O Soup With Deviled Ham Melts .................................... 27 Cockles In Wine Over Linguine ..................................................................... 28 Creole Crabmeat Spaghetti Sauce ................................................................ 29 Diver Scallops with Vegetable Ragout and Caviar ......................................... 30


....................................................................... 80 Puffy Crab Meat And Eggs On Bagels . 81 iv ....................... 77 Perfect Saffron Pasta ... Mussels And Almonds ......................................... 34 Fish Soup With Shellfish ........................................................................................................... 48 Layered Shrimp Appetizer........... 74 Pasta With Seafood .................................................... Pancetta And Hot Chilies ............................ 51 Linguine With Manila Clams..... 44 Italian Seafood Salad.............. 75 Perfect Chilled Shrimp ................................................. Shrimp and Spinach Salad W/ Lime Vinaigrette ..66 Noodle Fish Salad ............................................................................................................................................................................................................. 67 Paella With Chicken And Shellfish .............................................................................................................................................................................................................................. 59 Manhattan Clam Chowder.................... 41 Grilled Prawns W White Beans............................................................... 57 Lobster with Red and Yellow Tomatoes ................................. 55 Lobster Tails Thermidor............................................................................................. 54 Lobster Salad....... 66 Open-Face Lobster Salad Sandwich.................................................................................................................................................. 47 Lasagna........................................... 33 East-West Paella ........... 43 Hollywood Bowl Shrimp And Avocado Quesadillas......................................................................... 61 Milky Maine Steamer Chowder .................... 53 Lobster Custard With Caviar........................... 68 Pan Seared Shrimp And Scallop Skewers ................................. 60 Mariniere Mussel Pot........................................................................................................................................................................Dungeness Crab Coleslaw.. 71 Papaya.............. 35 French Macaroni And Cheese .......................................... 70 Pan-Smoked Shrimp With Orange Sauce ................................................... 73 Pasta Cioppino W/Sun-Dried Tomatoes .................................................................... 62 Monkfish With Shrimp............................................................................................................................................................................................................................................... 40 Frutti Di Mare ........................................................................ 64 Mussels In Mexican Beer ................................................................................................................................................................................................. 65 Chapter 2 N-Z ...................... 78 Piquant Oriental Sauce ......... 52 Lobster Club Sandwich ............................................... 76 Perfect Paella ........................... 37 Fresh Scallops.................... 50 Legal Sea Foods Clam Chowder.............................................. 42 Grilled Shrimp Cocktail With Horseradish Cream Dipping Sauce ........ Mache & Mint Oil .............................. 45 Jumbo Shrimp Wrapped With Arugula And Prosciutto .................................................. 72 Parrillada De Pescado ............................................................................ Crab And Lobster ................................................................................................. Rosemary............................................(Mixed Grill From Barceloneta) ............................................................................................. 46 Kung Pao Shrimp .........................................

............................................................................................ New Potatoes And A Chickpea Aioli............................................................................................................................................... 103 Shrimp Fried Rice........................{Torta De Mariscos} ..{Risotto De Gambaretti} ......... ............................{Po Thak Soup}............................................................................................................... 85 Scallops With Bacon And Scallions............................................ 95 Seared Scallops With Lemon. 88 Seafood Cassoulet ..................................... 92 Seafood Torta ................................................................................ 115 Index ............................... 86 Sea Scallops With Vermouth ....................................... 82 Risotto Nero .............................................. 110 Thai Mussel Soup....... 114 Yoshe Nobe .................. 106 Shrimp Spiedini W Pesto.................................................................................................................................................................................................... 98 Shipwreck Soup ............................................................................................................................................................................... 90 Seafood Rice Salad........................... 100 Shrimp And Papaya Salad....... 109 Southwestern Caesar Salad With Sauteed Shrimp ........................ 89 Seafood Paella .................................................................................................... 107 Shrimp With Coconut ................................................... 112 Thin Pasta with Shellfish and Tomatoes ............................................................................. 101 Shrimp And Vegetable Salad With Pine Nut Dressing ................................... 104 Shrimp Or Langoustines In Chipotle Sauce .............................Table of Contents Red Chile Marinade (Adobo).... 84 Saturna Island Shrimp Pate ..................................... 96 Shellfish And Chicken Paella ..........................................................................{Camarones Al Coco} ....................................................... 108 Sole with Mushrooms.............................................................................................. 105 Shrimp Risotto ................. 102 Shrimp Club Sandwiches With Chipotle Mayonnaise ...................... 87 Seafood Antipasto Alla Venezia................ 83 Risotto With Shrimp And Cherry Tomatoes.............. 99 Shrimp And Chorizo Timbales . 114 West Coast Salad (Vastkustsallad) ....................................................................................................................................................................................................... 97 Shellfish Couscous "Sicilian Lifeguard" Style ............................................... 97 Shellfish Stew Alla Tarantina ......................................................... 117 v ............................................................................... 111 Thick And Creamy Boston Clam Chowder ........................................... Garlic And Fresh Dill ... 93 Seafood-Rice Salad .......................................................................................

While every precaution has been taken in the preparation of the book. recording. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. without the prior written permission of the publisher. No such use. is intended to convey endorsement or other affiliation with this book. and the publisher was aware of a trademark claim. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. photocopying. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Jo Franks vi . electronic. Where those designations appear in this book. or the use of any trade name.°°°°° Preface Notice of Rights All rights reserved. mechanical. the designations appear as requested by the owner of the trademark. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. No part of this book may be reproduced or transmitted in any form by any means. or otherwise.

finely chopped ¼ cup finely-chopped white onion = (or grated with a hand grater) 3 tablespoons mayonnaise ¼ cup chili sauce 1 teaspoon Tabasco hot sauce 1 teaspoon Worcestershire sauce Salt. hot sauce and Worcestershire.(6 oz ea) = (1 lb 300 count shrimp may be substituted) 2 celery ribs from the heart. Arrange sandwiches on a plate and serve. following the shape of the pastry. to taste Freshly-ground black pepper. Pile salad on lettuce leaves in croissants.Chapter 1: A-M Chapter 1 A-M ACADIAN-STYLE CRAB SALAD ON CROISSANTS 6 servings Source: Shellfish Greats 2 tubs fresh lump crab . Add the crab meat to the bowl and mix with a fork. In a bowl. to taste 4 Bibb or leaf lettuce leaves 4 large croissants. combine the celery. onion. to your taste. mayo. 1 . Season with salt and pepper. chili. split lengthwise Run your fingers through the crab meat to remove any bits of shell. Cut each croissant in thirds on angles.

6 servings. cockles or manila clams 1 lb. garlic and paprika and cook until softened.(BLACK RICE W SHELLFISH & GARLIC MAYONNAISE) 8 servings Source: Shellfish Greats 16 large shrimp -. cut 1/4" dice 8 garlic cloves. peppers. or until rice is tender and liquid is absorbed. mussels 6 tablespoons extra-virgin olive oil 1 large spanish onion. Add onion. not stirring. to taste freshly-ground black pepper. for 18 to 20 minutes. see * note Peel shrimp. ARROZ NEGRO . Stir in tomatoes and scallions and season with salt and pepper. about 6 to 8 minutes. cut 1/4" dice 2 red bell peppers. Scrub cockles and debeard and scrub mussels. thinly sliced 2 tablespoons spanish paprika 2 tablespoons squid ink (available in specialty stores) 3 cups short-grain rice 8 cups fish stock. heat olive oil until smoking. canned or cubes 2 cups chopped fresh tomatoes 1 cup sliced scallions salt. Arrange fish in pan and continue to cook. Set all shellfish aside. calamari ½ lb. Serve with Ajo Aceite. about 3 to 4 minutes. to taste 1 recipe ajo aceite garlic mayonnaise. Add squid ink and rice and continue to cook.Shellfish Greats This recipe yields 12 pieces. clean calamari and slice into 1/4-inch rings. 2 . Add fish stock and bring to a boil. homemade. (abt 1 lb) 1 ½ lbs. In an 18-inch to 22-inch paella pan.

cooked shrimp or other shellfish ⅓ cup minced scallion w/ green ¼ cup rice vinegar 1 tablespoon minced fresh gingerroot 2 tablespoons soy sauce 4 tablespoons peanut oil 2 tablespoons oriental sesame oil 2 teaspoons minced garlic 1 teaspoon honey 1 tablespoon minced fresh cilantro In a pot of boiling salted water cook the Soba for 5 minutes. or until al dente. drain and transfer to large bowl. trimmed ½ lb. snow peas.Chapter 1: A-M This recipe yields 8 servings. trimmed 1 cup bean sprouts 1 package enoki mushrooms. Pat dry. Toss with oil. ASIAN SOBA SALAD 1 servings Source: Shellfish Greats 8 ounces soba (japanese buckwheat noodles) 1 tablespoon peanut oil 2 carrots. In large saucepan of boiling salted water add carrots and cook 2 minutes. Add vegetables to bowl of pasta along with seafood and minced 3 . Drain vegetables and refresh. in match sticks ¼ lb. add snow peas and bean sprouts and bring water back to boil.

Wrap each shrimp working from head to tail. 4 . trimmed. zested 1 tablespoon toasted sesame oil 1 tablespoon grill seasoning = (or coarse salt and black pepper) 1 teaspoon hot red pepper flakes 12 slices center-cut or applewood smoked bacon.(16/20 count). cut in halves Toothpicks. Wrap the bacon around the outside of each scallop. Place shrimp and scallops in a shallow dish or bowl. deveined 12 large sea scallops. very thinly sliced on an angle Preheat oven to 425℉. BACON WRAPPED SHRIMP AND SCALLOPS Servings: -Source: Shellfish Greats 12 jumbo raw shrimp . juiced. a generous drizzle of sesame oil. grill seasoning and hot pepper flakes. Toss salad with dressing. Make the dressing: In blender or processor combine all ingredients and blend until combined well. as needed 3 scallions. pulling bacon snuggly around the shrimp.Shellfish Greats scallion. Fasten bacon in place as necessary with picks. and well drained 1 lime. peeled. Wrap each shrimp and scallop with a half slice of bacon. Dress seafood with lime juice and zest.

Shrimps may finish before the scallops. to taste Freshly-ground black pepper. until shrimp is pink and curled. minced 1 shallot. such as a broiler pan. chopped === TOURNEDOS === A drizzle olive oil 1 tablespoon butter 2 tournedos/ 1" to 1 1/4" thick = (fillets of beef steaks) Grill seasoning blend.Chapter 1: A-M Arrange the shrimp and scallops on a slotted baking pan. to taste 2 tablespoons extra-virgin olive oil ½ cup Italian bread crumbs A handful flat-leaf parsley leaves. scallops are opaque and bacon is crisp. chopped. toasted. ASPARAGUS 2 servings Source: Shellfish Greats === SEA SCALLOPS === 8 large sea scallops. 1 tbspn 5 . SEARED TOURNEDOS WITH ARTICHOKE. Bake shrimp and scallops 10 to 14 minutes. Arrange cooked seafood on platter and sprinkle with chopped scallions. chopped ¼ teaspoon freshly-grated nutmeg = (or a few pinches ground nutmeg) Salt. This recipe yields 24 pieces. BAKED SCALLOPS. trimmed of foot at the base of each scallop 2 tablespoons melted butter 2 cloves garlic. buttered ½ cup Madeira or Sherry 2 sprigs fresh tarragon. to taste = (or coarse salt and cracked black pepper) 2 slices good-quality white slicing bread. to allow draining while bacon crisps.

Add Madeira. salt and pepper. and pepper in a medium bowl. place steaks on buttered toast and drizzle with Madeira sauce.(15 oz). Heat a small skillet over medium to medium-high heat. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Set aside. tender tips cut into 2" pieces 1 can quartered artichoke hearts . Combine extra-virgin olive oil and bread crumbs. garlic. Let meat rest 5 minutes for juices to redistribute. Meat will sear in hot pan. shallots. drained ¼ lemon. using liquid to combine any pan drippings. Heat mixture through and remove from stove. salt. To serve. Scatter bread crumbs over scallops and place in the casserole. Return tips to warm pan and combine with drained artichoke hearts. to taste Buttered toast Edible flowers. thin asparagus spears. reduce by half. and add tarragon to the pan. Cook beef 4 minutes on each side for medium. lemon juice. Coat pan with oil and butter and add room temperature fillet of beef steaks. Transfer to shallow casserole dish. to taste Freshly-ground black pepper. olive oil. nutmeg. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.Shellfish Greats === VEGETABLES === 1 lb. for garnish = (available in fresh herb section of produce department) Preheat oven to 425 degrees. Gently transfer 4 baked scallops to platters and finish plates 6 . juiced A drizzle extra-virgin oil Salt. Toss scallops with melted butter. Return pan to heat and deglaze. Steam asparagus tips in 1/4-inch boiling water for 3 minutes and drain.

stirring occasionally.Chapter 1: A-M with lemon dressed artichoke hearts and asparagus tips. Heat the oven to 500 degrees. BAY SCALLOP EN PAPILLOTE 4 servings Source: Shellfish Greats 4 tablespoons unsalted butter 2 shallots. Add the mushrooms and thyme. Brush a 7 . Add the shallots and cook. Melt two tablespoons of butter in a large nonstick skillet over medium heat. about 2 to 3 minutes. Slice the potatoes very thin. Edible flowers make a delicate. chanterelle mushrooms ¼ teaspoon fresh thyme leaves Salt Freshly-ground black pepper ½ lb. 5 to 7 minutes. colorful garnish. chopped fine ½ cup white wine ½ cup cider vinegar 4 tablespoons fresh tarragon leaves Trim stems and slice mushrooms lengthwise 1/4-inch thick. until clear and translucent. thinly sliced ¼ teaspoon ground coriander ¼ cup mirin (Japanese cooking wine) 2 lbs. thinly sliced ½ lb. This recipe yields 2 servings. Season to taste with salt and pepper. Yukon gold potatoes ¼ cup clarified butter 2 large leeks 1 tablespoon orange zest. bay scallops 4 tablespoons prepared truffle butter === APRICOT MIGNONETTE === 2 tablespoons finely-chopped shallots 2 teaspoons freshly-cracked black pepper 2 tablespoons dried apricots. saute until tender.

as if you were making a valentine. Then cut out the shape of half a heart. Assemble each package by arranging a bed of 6 to 8 potato slices on one half of the parchment heart. prepare the leeks by halving and thinly slicing the white and pale green part only. (Makes about 1 cup) Makes 4 servings. APRICOT MIGONETTE: Combine the shallots. then add layers of 1/4 cup leeks.by 16-inch rectangles of parchment in half. orange zest. stirring occasionally. matching the shorter ends together. Accompany each with a small bowl of apricot mignonette for dipping. Brush the top side of the potatoes with the remaining clarified butter. 8 . and arrange the potato slices in a single layer. 5 to 7 minutes. Cook. In a large nonstick skillet over low heat melt the remaining two tablespoons of butter. Seal the package by folding the two edges of the heart together. While the potatoes cook. vinegar in a small bowl. until the leeks are tender. and bake until the paper puffs and the contents bubble. 1/4 cup chanterelles. apricots. pepper. Bake in the heated oven until tender. Place the packages on an ungreased baking sheet. Add the leeks. Season to taste with salt. starting at the bottom of the fold. Fold four 10. and dollop of truffle butter. Fold the other half of the heart over the food. 1/2 cup raw bay scallops. 5 to 7 minutes. Stir well to combine and set aside. Divide into four small bowls and garnish with tarragon before serving. wine.Shellfish Greats baking sheet with clarified butter. clear and translucent. and cut open just before serving. Season with salt and pepper. coriander. Place package on a plate. 4 to 5 minutes. and mirin. Unfold the hearts. allow enough room for steam to accumulate.

then pat off excess. sugar and baking powder in a medium bowl.Chapter 1: A-M BEER BATTERED SHRIMP WITH CHIPOTLE HONEY 6 servings Source: Shellfish Greats 1 cup all purpose flour 1 ½ teaspoons cayenne pepper 1 teaspoon salt ½ teaspoon baking powder 1 teaspoon granulated sugar 8 ounces beer flour. rock shrimp (or peeled white shrimp) chipotle honey dipping Combine the flour with the cayenne. Test oil by sprinkling a few drops of batter and if they rise to the surface. for frying 1 ¼ lbs.about 2 minutes. Toss the shrimps in the flour for dusting and toss to coat evenly. for dusting 4 cups peanut oil. BELGO PO'PEI MUSSEL PLATTER 4 servings Source: Shellfish Greats ½ cup diced bacon 9 . Serve immediately with the Chipotle Honey Dipping Sauce. Heat oil to deep-fry temperature (350 degrees) in a large saucepan. Set aside at least 1/2 hour. Remove with a slotted spoon and drain on paper towels. salt. Add beer all at once and whisk until smooth. the oil is ready. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy -.

about 5 minutes. Steam until mussels open. about 10 minutes. Top with bacon and remaining 1/4 cup of each cheese. 1/4 cup cheddar. stirring. wine. Broil until heated through and bubbling. 3 to 4 minutes. With a slotted spoon transfer bacon to a paper-towel-lined plate to drain. nutmeg.(abt 2 1/4 lbs). about 2 minutes. Add 1 1/2 cups water. Squeeze spinach very dry. 10 . 1/4 cup gruyere. and bring to a boil over high heat. Bring a medium pot of salted water to boil. Remove mussels from shells. to taste Freshly-ground black pepper. scrubbed. to taste In a medium skillet. Drain. and cool slightly. Prepare an ice bath. Add spinach. finely chopped 1 clove garlic. Heat butter in a medium skillet over medium-high heat. cook. Add to blender with spinach. finely chopped 1 pinch freshly-grated nutmeg ½ cup grated GruyÀre ½ cup grated cheddar cheese Coarse salt. Evenly spoon spinach mixture over mussels. salt. purée until well combined. Place mussels in a large pot. well washed 3 tablespoons unsalted butter 3 shallots. and bay leaf. until translucent. Place in blender. and pepper. spinach. This recipe yields 4 servings. Serve immediately.Shellfish Greats 80 mussels . about 15 seconds. Add reduced cream. Simmer cream in a small saucepan until reduced by half. about 2 cups. and blanch until just wilted. Place mussels in remaining shells. Cover. Add shallots and garlic. and transfer to a baking sheet. cook bacon over medium heat until crisp and brown. debearded 1 ½ cups dry white wine or Belgian beer 1 bay leaf. Transfer to ice bath to stop cooking. Heat broiler. Discard half of shells. preferably fresh 4 cups heavy cream 1 lb.

is for those who like fiery flavors.CHILE MUSTARD RELISH 1 servings Source: Shellfish Greats 5 ounces fresh hot red chiles 1 tablespoon mustard seeds 4 garlic cloves. Makes 1/2 cup.Chapter 1: A-M Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks. BENGALI KASUNDI . and it should close. peeled. or to taste This relish from Bengal. soak them for a couple of hours in salt water. soaking them in tap water will kill them. if it doesn't. If they contain any debris. too. discard. It's great in sandwiches. If you find a few with their shells slightly ajar.. kebabs and shellfish curries. remove their beards. BIG MUSSELS WITH GARLIC AND VERMOUTH 2 servings Source: Shellfish Greats 11 . peeled 1 small green mango. don't be alarmed: Simply tap the shell. Also discard any mussel that doesn't open after being steamed. Try it with tandoori dishes. an eastern region of India. Cover and store up to 2 weeks in the refrigerator. Combine all ingredients and blend smoothly. shredded 1 pn salt.

then mussels. This recipe yields 2 servings. finely chopped ¼ red bell pepper. toasted. drained weight ½ teaspoon ground thyme = (or poultry seasoning) ½ teaspoon sweet paprika Salt. and then diced 2 tablespoons chopped fresh parsley leaves .Shellfish Greats 2 tablespoons extra-virgin olive oil 2 cloves garlic. Arrange mussels in a single layer. Cook until mussels open. cracked 1 small red onion. buttered. scrubbed ½ cup white dry vermouth 2 tablespoons chopped fresh parsley leaves Salt. finely chopped 1 small onion. for shells. to taste Freshly-ground black pepper. to taste 2 thin slices good-quality white bread. finely chopped 6 ounces lump crab meat. Add oil. Discard any unopened shells. to taste Heat pan over medium-high heat. mussels. Pour juice over mussels and sprinkle with parsley. thinly sliced 1 ½ lbs. Transfer mussels to a bowl. Add vermouth to the pan and cover. BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP 4 servings Source: Shellfish Greats === STUFFED SHRIMP === 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 celery rib. garlic and thinly sliced red onion. You'll need a second bowl. to taste Freshly-ground black pepper.(to 3) 12 . salt and pepper.

Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the butterflied shrimp in your hand. Add crab to the vegetables and season with thyme or poultry seasoning. (6 to 8 oz ea) 1 teaspoon ground thyme = (or poultry seasoning) Salt. Place the baking dish in the preheated oven. salt and pepper. and 2 tablespoons butter. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. When butter melts. tails left in tact === CHICKEN === 4 pieces boneless skinless chicken breast -. Butterfly shrimp by cutting along the deveining line. Fold a few handfuls of diced toasted bread into the stuffing to combine. the butterflied-side down.Chapter 1: A-M 3 tablespoons melted butter 8 jumbo shrimp. Brush a baking dish with melted butter. add celery. paprika. In a second skillet over medium-high heat add the oil and cook the breasts 5 minutes on each side. To a small skillet over moderate heat add extra-virgin olive oil. onion and red bell pepper. then remove to a 13 . Add parsley to the stuffing and remove from heat. for plate garnish Sliced navel oranges. The stuffing will take 1 1/2 to 2 slices. salt and pepper. peeled. into and almost through the shrimps. deveined. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned. for plate garnish Preheat oven to 400 degrees. Saute vegetables 5 minutes. zested === PLATE GARNISH === Parsley sprigs. to taste Freshly-ground black pepper. Season chicken breasts with poultry seasoning or ground thyme. to taste 1 tablespoon extra-virgin olive oil 3 jiggers brandy 2 tablespoons butter 1 large navel orange. 1 turn of the pan.

chopped 2 tablespoons fresh cilantro.Shellfish Greats serving plate. peeled and grated 2 teaspoons orange rind. shredded and toasted Cilantro sprigs. grated 24 ounces clam juice. small mussels. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges This recipe yields 4 servings. 20 clams scrubbed 1 lb. small clams in shells. chopped ½ teaspoon salt ½ teaspoon pepper 12 ounces evaporated skim milk 3 tablespoons coconut. 3 bottles 6 ounces tomato paste ½ lb. Add brandy to the pan and cook alcohol off 1 minute. minced and seeded 4 cloves garlic. optional 14 . Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. minced 4 cups tomato. Add butter and orange zest to the brandy. 30 mussels scrubbed and debearded 1 tablespoon cornmeal 2 cups water 1 tablespoon vegetable oil 2 cups chopped onion 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 tablespoon jalapeno pepper. BRAZILIAN SHELLFISH SOUP 6 servings Source: Shellfish Greats 1 lb. peeled and deveined 2 tablespoons minced green onions 2 tablespoons fresh parsley. peeled and chopped 2 tablespoons fresh ginger. medium shrimp.

if desired. Remove from heat. set aside. Add clams and mussels. Yield: 6 servings (serving size: 2 cups soup and 1-1/2 teaspoons coconut). and next 5 ingredients (green onions through milk). stir in clams.3/4" thick In a 12-inch to 14-inch saute pan. Add garlic and toast light brown. clam juice. mussels. cover and cook 6 minutes or until shells open. deveined 1 lemon. juiced and zested 2 ounces limoncello liqueur 4 ounces dry white wine 1 bunch chives. ginger. Remove clams and mussels from pan. heat oil over medium heat until just smoking. green onions. let stand 30 minutes. saute 8 minutes. Garnish with cilantro sprigs. Add shrimp and cook 15 . BRUSCHETTA DI MAZZANCOLLE DA ZACCARIA 4 servings Source: Shellfish Greats 4 tablespoons virgin olive oil 2 garlic cloves. Discard any unopened shells. and tomato paste. stirring occasionally. ladle soup into large bowls. Bring 2 cups water to a boil in a large Dutch oven. jalapeno pepper. Heat oil over medium heat. sliced thin 12 large shrimp. cook 5 minutes or until done. orange rind. NOTES : To serve. peeled. and garlic. Drain and rinse.Chapter 1: A-M Place clams and mussels in a large bowl. bell peppers. Discard cooking liquid. cover with cold water. (21 to 25 count). Add shrimp. Add tomato. Sprinkle with cornmeal. snipped 1/4" lengths 4 slices country style bread . cook 15 minutes. sprinkle with coconut. Add onion. peeled.

Remove lobsters from water. BUTTER-POACHED LOBSTER TAIL WITH SAUCE 2 servings Source: Shellfish Greats Water. to which a piece of cartilage is attached (be sure to remove this cartilage if it separates) and by cracking fat claw near its base to open and remove 16 . until bright red. remove vein and trim any loose strands. Meanwhile. Add vinegar and bring to boil. Remove claw meat intact by wiggling off small lower claw. Divide the shrimp over the bread. Add chives to pan and divide sauce over shrimp. limoncello and wine and cook 1 minute. Cut tail in half lengthwise.(1 1/2 lbs ea) ¼ cup cider vinegar 2 cups butter. pull apart and pull out tail meat in 1 piece. see * Note * Note: Equal parts parsley. Steep lobsters 2 to 3 minutes. This recipe yields 4 servings as antipasto. twist to remove knuckles and claws and return these to hot water. as needed 2 lobsters . Remove from heat and submerge lobsters. grill or toast the bread and place 1 slice on each plate. chervil. Sprinkle with lemon zest and serve immediately. Separate tails from body of lobster (reserve body for stock or discard). tarragon and chives. cut in chunks 1 teaspoon minced shallot 1 tablespoon minced fines herbs. Cut through cartilage on underside of lobster.Shellfish Greats 2 to 3 minutes. Turn shrimp over and add lemon juice. Fill large pot with enough water to completely cover lobsters.

Whisk in butter. divided 2 tablespoons olive oil. 2 cans 1 lb. 0. (Optimum temperature of beurre monte is between 180 and 190 degrees. CAJUN STYLE SHRIMP RISOTTO 4 servings Source: Shellfish Greats 29 ounces chicken broth. and reused for sauteing. clarified or not. 5 to 6 minutes. place 1 claw on top each half lobster tail and serve with sauce in warm dish.04 gram fiber. When lobster is cooked. shelled and deveined 1 teaspoon salt. (Allow lobster meat to sit at room temperature 1 hour before cooking if chilled. saute shallot in 1 teaspoon beurre monte over medium heat. bring 2 tablespoons water to simmer in large saucepan. Leftover lobster-infused butter can be refrigerated. canned (reserve juice) 17 . Place all meat on paper-towel-lined plate. cover with plastic wrap and refrigerate until ready to use. 4 grams carbohydrates. 93 grams fat. Each serving: 986 calories. 36 grams protein. Submerge lobster tail in butter and poach over low heat until heated through. add 1 cup beurre monte to shallots. remove to warm plate.Chapter 1: A-M meat without damaging it. To serve. Remove knuckle meat and reserve for another use (it's great sauteed quickly in butter for a snack). 2 to 3 minutes.585 mg sodium. 1. divided 10 ounces tomatoes with green chilies. then add herbs.) To make beurre monte. 1 piece at a time. (You'll use about 1 cup. medium shrimp. Heat over medium heat until beurre monte is hot but not boiling.) This recipe yields 2 servings. reducing heat to low and being careful not to boil butter. 370 mg cholesterol.) While lobster poaches.

and sliced 2 cups sliced celery 2 cups chopped ripe paste tomatoes.such as roma 3 bay leaves. (or more). . or more to taste 2 tablespoons small capers. green chilies and juice. more. . crumbled 2 tablespoons red wine vinegar. boil 1 to 2 minutes. stirring until liquid is just absorbed.Shellfish Greats 2 cups arborio rice Bring broth and 2 3/4 cups water to a simmer in large saucepan. Stir in 1 cup broth mixture and cook. mashed 1 medium yellow or red onion. Add shrimp. Add tomato. Stir in shrimp mixture and remaining 1/2 teaspoon salt. dried. Add remaining tablespoon oil to pot. until browned. NOTES: Canned tomatoes with green chilies give this classic Italian dish a makeover--and a bit of a kick! CAPONATA 6 servings Source: Shellfish Greats 2 lbs. Reduce heat to medium-high. orchopped large 18 . turning once. 20 to 25 minutes more. Cook 2 minutes. Serve immediately. Add rice and cook 1 minute. transfer shrimp mixture to bowl. if necessary 2 garlic cloves. 1/2 cup at a time. peeled. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. eggplant. Gradually add remaining broth mixture to rice. stirring until grains are glistening. spread evenly in pan. peeled * and cut into 1-inch cubes ¼ cup extra virgin olive oil.cut in half. stirring constantly until liquid is absorbed.

chopped 1 garlic clove. chunks of fish or shellfish. vinegar. Cook until hot through but not browned. . Serve hot. keeping the heat as high as possible. Cook for about 15 to 20 minutes. and parsley. stirring constantly.Chapter 1: A-M ½ cup pitted kalamata olives. ham. Mix well and lower the heat to simmer. CARIBBEAN SHRIMP SALAD 1 servings Source: Shellfish Greats 1 lb. pressed 1 tablespoon vegetable oil 19 . or. Add more oil as needed to keep the eggplant from sticking. Italian sausage.chopped walnuts chopped fresh parsley Place the eggplant cubes in a colander and sprinkle them generously with salt. and olives. and pat dry with paper towels. or other brine-cured coarsely chopped salt freshly ground black pepper --garnish--¼ cup fresh basil leaves. Let stand at least 1/2 hour. and additional vinegar as needed. Stir in the tomatoes. or chilled. fresh shrimp. pepper. bay leaves. onion and celery. capers. rinse well under cold water. Gradually add the eggplant. gradually add the garlic. Add basil leaves.sliced thinly 3 tablespoons toasted pine nuts. nuts. Variation: Add chopped anchovies. unpeeled 1 medium onion. As soon as all the eggplant is in the pan. drain. at room temperature. Season the caponata with salt. or other cooked meat to the vegetables in the last few minutes of cooking time. or until the eggplant is tender and the flavor is well developed. Heat 1/4 cup oil in a large heavy skillet over medium-high heat.

Add 6 cups water and next 3 ingredients. halved if large ½ cup lime juice ¼ cup orange juice ¼ cup silver tequila 2 tomatoes. Drain and cool 10 minutes. Pour over salad. Serve immediately. bay scallops. Cover and simmer 5 minutes or until shrimp turn pink. Stir in black beans. Note: Turmeric is used to give prepared mustard its bright-yellow color. bring mixture to a boil.Shellfish Greats 6 cups water ¾ teaspoons ground turmeric ½ teaspoon ground cumin ½ teaspoon salt 8 ounces bow tie pasta. and toss. Stir in shrimp. Add pasta. rinsed and drained 8 ounces pineapple chunks. and devein. reduce heat. remove from heat. cover. Saute onion -.{TOSTADA DE CEVICHE} 6 servings Source: Shellfish Greats ½ lb. if desired. chopped 20 . Whisk together 1/4 cup oil and lime juice. uncooked 1 can black beans (15 oz). CEVICHE TOSTADA .chopped and garlic in 1 tablespoon hot oil in a Dutch oven until tender. drained ¼ cup vegetable oil ¼ cup lime juice Peel shrimp. or cover and chill. and simmer 12 minutes.

onion. 8 grams fat. (optional) Salt. orange juice and tequila. cilantro. as needed === SHRIMP STOCK === ¼ cup olive oil ½ onion. Stir to combine. diced 21 . stirring hourly. medium shrimp 2 tablespoons brandy 2 tablespoons dry white wine 8 cups chicken stock === ASSEMBLY === 1 tablespoon olive oil 1 red onion. 8 grams protein. drain off juices. chopped 2 tablespoons chopped cilantro 1 ½ teaspoons chopped serrano pepper. banana squash. diced ¼ cup tomato paste ½ lb. This recipe yields 6 servings. to taste 1 avocado. Each serving: 173 calories. 180 mg sodium. 14 grams carbohydrates. 12 mg cholesterol. Garnish with green onions and tomato wedges. diced 1 small carrot.Chapter 1: A-M 1 onion.84 gram fiber. or overnight. Mound ceviche on tostada shells. Cover and place in coldest part of refrigerator 6 hours. diced ¼ lb. CHAYA SPICY LOUISIANA SHRIMP SOUP 6 servings Source: Shellfish Greats === CHILE PASTE === 3 dried pasilla peppers 2 tablespoons dry white wine Water. for garnish Place scallops in glass bowl. 0. serrano pepper and salt to taste. When ready to serve. sliced 6 tostada shells Green onions. diced 2 celery stalks. Add lime juice. for garnish Tomato wedges. Add tomatoes.

then add stock and return to boil. whipping cream and shrimp. Add rice and Shrimp Stock. Add tomato paste and cook. Add cheese. 5 to 6 minutes. Add 2 tablespoons water and blend until fairly smooth. 2 to 3 minutes. 22 . 2 minutes. then add eggs. Add wine and 1/4 cup water. (Makes 1/4 cup) For the Shrimp Stock: Heat oil in large saucepan over medium heat. Set aside. Strain into small bowl. Pour in blender. stirring. Saute a few minutes to heat. to taste For the Chile Paste: Place peppers in small saucepan. 10 seconds. (see above) ½ cup Arborio rice Shrimp Stock. Add shrimp. Strain stock and reserve. Cook until alcohol has burned off. (see above) 1 cup ranchero cheese. carrot and celery and saute until softened. Saute until shrimp is cooked. 1 to 2 minutes. Add brandy and wine and bring to boil. discard vegetables and shrimp. Reduce heat and simmer 45 minutes. For Assembly: Heat oil over medium heat and add onion. 1 to 2 minutes. Add squash and Chile Paste. Add onion. Bring to a boil and simmer until peppers have softened. crumbled 2 tablespoons whipping cream 12 large peeled shrimp. Saute until softened. lightly beaten Salt. Cook 10 seconds. Add salt to taste and stir well.Shellfish Greats 2 tablespoons Chile Paste. Cook and stir occasionally 30 minutes. deveined 2 eggs. Add 2 to 3 tablespoons water if needed to reach desired consistency. 2 to 3 minutes.

5. glaze burns easily). Thread 2 thin wood or metal skewers (8 to 10 in. Brush tops with more chili mixture. 4. until shrimp are pink. close lid on gas grill. fish sauce. set aside. Lay each portion of shrimp in a neat row with tails pointed in the same direction. about 30 seconds more. Mix chili sauce. Season to taste with remaining chili mixture and juice from lime wedges. long) about 11/2 inches apart through center of each row of shrimp. Cook. Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds). turn over.Chapter 1: A-M CHILI-GLAZED SHRIMP 1 servings Source: Shellfish Greats ½ cup Thai sweet chili sauce 2 tablespoons lime juice 1 tablespoon Asian fish sauce 2 tablespoons chopped fresh cilantro 1 lb. pushing the shellfish close together. 3. turning once. 23 . then turn glaze down and cook just until it darkens slightly. about 30 seconds (watch closely. and cilantro. 2 to 3 minutes a side. rinsed Lime wedges 1. Brush tops of shrimp with the chili sauce mixture. 6. 2. shrimp. lime juice. Divide shrimp into 4 equal portions. and cook just until glaze bubbles and browns slightly. Transfer shrimp to plates or a platter.

Stir in parsley and season to taste with salt and pepper. Refrigerate and marinate at least 6 hours or overnight. mussels. about 2 minutes.Shellfish Greats CHILLED MARINATED MUSSELS WITH GARLIC. Add lemon juice to pan juices and boil over medium-high heat until reduced to about 1/2 cup. turning bag often. Transfer to large bowl and serve chilled. stirring often. to taste Freshly-ground black pepper. to taste 1 large lemon. Remove from skillet to bowl with slotted spoon. 24 . Add garlic and shallot and cook. Serve this recipe as a first course or with pasta tossed with fresh tomato. debearded. Add wine and mussels and cook over high heat. Discard any mussels that refuse to open after prying with knife. until just fragrant but not brown. then transfer to heavy plastic food bag. minced 2 tablespoons dry white wine 2 ½ lbs. thinly sliced Heat oil in large skillet over medium heat. about 20 seconds. Pour over mussels. Add lemon slices and toss to mix. until mussels have opened. Close bag and press sides against mussels. red onion and basil. Let cool in bowl. LEMON AND PARSLEY 2 servings Source: Shellfish Greats 2 tablespoons olive oil 3 large garlic cloves. scrubbed 1 tablespoon lemon juice ¼ cup minced parsley Salt. 5 to 7 minutes. shaking pan often. This recipe yields 2 main-course or 4 appetizer servings. minced 1 large shallot.

Simmer until shrimp are just pink. Add ginger. Return sauce to skillet. garlic and curry paste and cook 1 minute. 25 . Remove from heat and let stand. heat oil over medium-high heat. stirring constantly. Remove lemon grass from rice and discard. chopped ½ teaspoon Thai fish sauce (nam pla) 2 teaspoons lime juice Salt. covered. shrimp. Add fish sauce. 15 minutes. 4 to 6 minutes. bring to simmer and add shrimp and red pepper. about 3 minutes. Bring to boil. In large skillet. lime juice and season with salt and pepper. 2 minutes. Place coconut on baking sheet and toast at 375 degrees until golden brown. Add coconut milk and simmer until thickened. rice and lemon grass in medium saucepan. to taste Trim root end of lemongrass and cut into 2-inch pieces. about 8 minutes. reduce to simmer and cook. Puree until smooth. stirring once. peeled ½ red bell pepper. Keep rice warm. Combine water. Remove from oven and cool. coarsely chopped 1 ½ lbs. to taste Freshly-ground black pepper.Chapter 1: A-M CILANTRO SHRIMP WITH LEMON GRASS RICE AND COCONUT 4 servings Source: Shellfish Greats 2 ¼ cups water 1 ½ cups jasmine rice 1 lemon grass stalk ¼ cup sweetened flaked coconut 1 tablespoon peanut oil 1 ½ tablespoons minced ginger root 1 ½ tablespoons minced garlic 1 teaspoon Thai red curry paste 2 cups coconut milk 1 bunch cilantro. covered. 5 minutes. Remove sauce from heat and place in blender with cilantro.

but no longer. Boil until slightly reduced. Keep scallops warm. This recipe yields 4 servings. Pour over scallops and toss gently. reserve marinade. to taste Freshly-ground black pepper. until sauce is thick and emulsified. 26 .Shellfish Greats Serve with rice. to taste ¼ cup butter. 2 to 3 minutes per side. bit by bit. Top with toasted coconut. mint. lime juice. in the refrigerator. chives. Cover and marinate 1 hour. Pour marinade into small saucepan and bring to boil over medium heat. oil and salt and pepper to taste in small bowl. 2 to 3 minutes. Grill scallops over medium coals just until done and firm to the touch. Whisk in butter. large sea scallops 3 tablespoons orange juice 1 tablespoon lime juice 2 tablespoons grapefruit juice 3 tablespoons minced chives 3 tablespoons minced mint leaves 2 tablespoons oil Salt. Strain sauce and serve with scallops. Do not overcook or they will be tough and rubbery. Combine orange juice. CITRUS AND MINT MARINATED SEA SCALLOPS 4 servings Source: Shellfish Greats 1 lb. Lift scallops from marinade with slotted spoon. cut into 6 pieces Rinse scallops and place in large bowl. grapefruit juice.

Season with salt. pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more. 59 mg cholesterol. chopped 4 sprigs fresh thyme Salt. celery and thyme sprigs. 328 mg sodium. 27 . chopped 2 celery ribs with greens. Each serving: 246 calories. to taste Freshly-ground black pepper. boiled deli ham. to taste 2 teaspoons hot sauce 2 tablespoons all-purpose flour 1 pint half-and-half 2 cups chicken stock 1 cup hash brown-style raw shredded potatoes = (from dairy aisle of the market) 2 cans whole baby clams and their juice === DEVILED HAM MELTS === 2 sandwich-size English muffins. split ¾ lbs. chopped 1 tablespoon paprika 2 tablespoons hot sauce 3 tablespoons yellow mustard (to 4) A handful curly or flat-leaf parsley 8 deli slices white sharp Cheddar -. 19 grams fat.11 gram fiber. CLAM CHOWDER MUG O SOUP WITH DEVILED HAM MELTS 4 servings Source: Shellfish Greats === CLAM CHOWDER === 2 tablespoons butter 2 slices thick-cut bacon. 18 grams protein. 4 grams carbohydrates. (abt 8 to 10 oz) In a medium pot over medium-high heat melt butter.Chapter 1: A-M This recipe yields 4 servings. 0. Add bacon and onions. chopped 1 medium onion.

Cover skillet and continue cooking until all cockles have opened. Pour soup into mugs. COCKLES IN WINE OVER LINGUINE 4 servings Source: Shellfish Greats ¼ cup olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 1 ½ cups dry white wine 2 lbs. hot sauce. add linguine to boiling salted water. grind ham with paprika. Bring soup back to a boil. add shallots and cook until softened and aromatic. remove them to covered plate. Spread ham on toasted muffins. Add wine and bring to boil. if so. 28 . Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler. reduce heat and simmer 15 minutes. Check cockles after 1 to 2 minutes to see if any have opened. When oil is hot. to taste ¼ cup chopped parsley Heat large skillet over medium-high heat and add oil. cockles. Reduce heat to low. about 2 to 3 minutes. cover and simmer. linguine Salt.Shellfish Greats Add half-and-half and stock and bring to a bubble. Remove the thyme sprigs from the soup. Serve with deviled ham and cheese mug toppers. Heat toaster oven or broiler then toast split English muffins. then stir in potatoes and clams. Stir and adjust seasonings in your soup. Meanwhile. Add garlic and stir 20 seconds. and parsley in a food processor. The thyme leaves will have fallen off into the soup. add cockles. Discard any that do not open. until potatoes are cooked and soup has thickened to coat the back of a spoon. While muffins toast. well scrubbed 1 lb. mustard.

Cook pasta until al dente. CREOLE CRABMEAT SPAGHETTI SAUCE 1 servings Source: Shellfish Greats 3 chopped medium onions 2 teaspoons olive oil 1 can clam broth or fat skimmed chicken. 29 mg cholesterol. 133 mg sodium. 91 grams carbohydrates. drain quickly and place in serving bowl. slice peaches. (16-oz) 2 chopped ribs celery 1 chopped sweet bell pepper ½ cup fresh chopped parsley 2 fresh or 1/2 teaspoon dried basil leaves. 26 grams protein. Each serving: 668 calories.Chapter 1: A-M Return cockles to skillet. (16-oz) plum can tomatoes undrained 1 can tomato paste. sprinkle with parsley. For dessert.48 gram fiber. This recipe yields 4 servings. about 10 minutes. then serve. 0. A loaf of bread comes in handy to soak up the extra juices from the sauce. (10-oz) broth ½ cup dry white wine/water 2 cups peeled diced vine ripened tomatoes or 1. whip cream and layer into parfaits with a drizzle of Amaretto liqueur and a crumbling of Amaretto cookies. 16 grams fat. Pour cockles and sauce from skillet on top. up to 3 1 teaspoon minced fresh or 1/2 teaspoon dried thyme 1 ds Worcestershire 1 ds ground cumin 1 ds red cayenne pepper 2 tablespoons flour ¼ cup cold water 3 cups flaked crab meat 29 .

Cover and simmer for one hour or more. parsley. cut up 2 tablespoons vegetable oil 12 large sea scallops . DIVER SCALLOPS WITH VEGETABLE RAGOUT AND CAVIAR 4 servings Source: Shellfish Greats Salt Freshly-ground white pepper 6 small potatoes. stirring occasionally. thyme. peeled. Simmer. Cook and stir just until they begin to brown. uncovered until sauce is thick. wine or water.(abt 1 lb) 2 tablespoons chopped chives 2 ounces osetra caviar = SCALLOP-BUTTER SAUCE = reserved muscle flaps ¼ cup water ¼ cup dry white wine ½ cup heavy cream 8 tablespoons unsalted butter. diced ¼ cup heavy cream 2 tablespoons unsalted butter. Worcestershire. unpeeled 4 ounces Brussels sprouts 1 medium carrot. bell pepper. Mix flour with water until smooth. Add crab meat.Shellfish Greats Combine onions and oil in large non-stick pan with cooking spray. celery. basil. cumin and pepper. stir into simmering sauce. tomato paste. cut up Salt Freshly-ground white pepper To make the Scallop Butter Sauce: 30 . tomatoes. stir in broth.

and the white wine in a small nonreactive saucepan. and prepare an ice bath. Set aside. Add the potatoes. and transfer to a bowl. Bring a stockpot of lightly salted water to a boil over high heat. and cook until tender. about 10 minutes. and bring to a boil. and cook until tender. 1/4 cup water. transfer carrot to bowl with the potatoes. 15 to 20 minutes. Set the pan over medium-high heat. Remove and reserve small muscle flaps from sea scallops. Trim bottoms from Brussels sprouts.Chapter 1: A-M Combine the reserved scallop scraps. one by one. 31 . Serve warm. Using a slotted spoon. Cut potatoes into 1/3-inch-thick rounds. Bring a stockpot of lightly salted water to a boil over high heat. about 4 minutes. about 7 minutes. Season with salt and pepper. piece by piece. Drain potatoes. Add cream. boil until liquid has reduced by half. Cook until the liquid has reduced by half. and whisk in the butter. Peel away the inner leaves. Add carrot to boiling water. Remove pan from heat.

Boil 2 minutes. Drain in a colander. In a medium saucepan. Add the reserved potatoes. In a 12-inch nonstick saute pan. Cook scallops until other sides have browned. Using kitchen tongs. piece by piece. Cook scallops until golden brown on bottoms. reduce heat to low. and brussels sprouts. divide equal amounts of the remaining ragout among four warm dinner plates. keep warm. 32 . Season the scallops with salt and pepper. about 3 minutes. about 3 minutes. about 2 minutes. and cook until just tender. transfer leaves to the ice bath to stop the cooking process. turn scallops. Season with salt and pepper. heat the oil over high heat until very hot but not smoking. and whisk in the butter. Cook until the vegetables are heated through. and add leaves to bowl with carrots and potatoes. but are still rare inside.Shellfish Greats Add the leaves of the Brussels sprouts to the boiling water. carrots. bring 1 cup water to a boil. Using a slotted spoon. Reserving 1 cup vegetable ragout. and return to a boil. Add the cream. reduce heat to medium.

(You'll probably use about 2/3 cup.(1 1/2 to 2 lbs ea) 1 large nappa cabbage head 1 bulb fennel 1 bunch watercress 1 cup mayonnaise 1 tablespoon tarragon vinegar Salt. you should have about 1 1/4 pounds of crab meat. shave cabbage in thin strips. Reserve 1/2 cup crab for garnish. tossing gently to coat lightly but thoroughly. Drain and rinse under cold water.) Set 33 . Cut fennel bulb in lengthwise quarters and remove core. fennel and watercress in large bowl. and sprinkle with chives.Chapter 1: A-M Arrange 3 scallops on top. to taste Place crabs in large pot and cover with cold water. Using sharp chef's knife. Pick leaves and tender stems from watercress. Combine cabbage. Combine mayonnaise and vinegar in small bowl and beat until smooth. Add mayonnaise a little at a time to cabbage. shave fennel in thin strips. Clean crab. Using mandoline or Japanese vegetable cutter. Spoon the scallop-butter sauce around the plates. and serve immediately. Garnish each dish with equal amounts of caviar. DUNGENESS CRAB COLESLAW 8 servings Source: Shellfish Greats 3 dungeness crabs . then top each with 1/4 cup reserved ragout. Cover and place over high heat until crab turns bright red and white foam appears at joints. about 20 minutes.

mussels or clams thoroughly washed 5 md Tomatoes. Add crab meat and salt to taste and toss lightly to mix.36 gram fiber EAST-WEST PAELLA 8 servings Source: Shellfish Greats 1 ½ lbs. 534 mg sodium. being careful not to break up chunks of crab meat. peeled and minced 4 cups Low-Salt Chicken Stock ½ cup Dry White Wine Salt Pepper 2 Cantonese Roast Ducks crispy skin removed and slivered and meat cut into pieces 1 Orange. Italian Sausage 3 lg Cloves Garlic. seeded and diced 1 bn Parsley 1 bn Cilantro 1 bn Chives 34 . This recipe yields 6 to 8 servings. 16 grams protein. cut in 1/2" dice 1 Yellow Bell Pepper. minced 1 lg Yellow Onion. 0. chopped 1 Red Bell Pepper.Shellfish Greats aside 20 minutes. Mound coleslaw on chilled plates and garnish with more crab meat chunks on top. Each of 8 servings: 198 calories. zest of 1 pn Saffron 3 Dozen Pieces of Seafood such as prawns in shell. 10 grams carbohydrates. 58 mg cholesterol. cut in 1/2" dice 3 cups Long-Grain Rice 1 Inch piece Ginger. peeled. 11 grams fat.

Reduce heat to medium. Per Serving: 1.Chapter 1: A-M Using a heavy Dutch oven or wok. 64 g carbohydrate. mussels. 118 g fat. 3. firm oily fish such as swordfish or shark 1 lb. finely chop parsley. white fish such as rock cod Salt. Add duck meat and skin. and bring to a boil. 40 g saturated fat. Meanwhile. season with salt and pepper. 6-8 minutes. 87 g protein. Add garlic.000 mg sodium. chopped 2 carrots. and stir gently into rice mixture with a fork. to taste 1 teaspoon crushed red pepper flakes 18 slices baguette. about 3 minutes. 1/2" thick 35 . about 10 minutes. then cover and cook until remaining liquid is absorbed and prawns are pink and shellfish open. in shells 1 lb. 3 g fiber. chopped 3 cloves garlic. with juice 1 lb. orange zest and saffron. Reduce heat to low. in shells 1 lb. Sprinkle over the paella before serving. head-on shrimp ½ teaspoon saffron threads 1 lb. about 5 minutes. small clams. cilantro and chives and mix them together. Saute until rice is translucent. 378 mg cholesterol. Add seafood and tomatoes. chopped 1 onion.670 calories. Add rice and ginger and mix all components together thoroughly. Add stock and wine. about 25 minutes. onion and bell peppers and saute until onion is soft. saute sausage over medium-high heat until cooked through. FISH SOUP WITH SHELLFISH 8 servings Source: Shellfish Greats 4 celery stalks. cover and simmer until almost all liquid is absorbed. minced olive oil 2 cups white wine 1 cup canned tomatoes.

Add tomatoes and turn heat to low. Seal tightly and massage through bag to evenly distribute ingredients. cover tightly and refrigerate. about 10 minutes. Add shrimp and cook until firm all the way through. Place shrimp meat in plastic food bag. cook clams with remaining white wine over high heat 3 minutes. Press through strainer into bowl. until all shellfish are opened. Toast baguette slices and drizzle lightly with olive oil. Add 1 cup white wine and cook until reduced by one-third. carrots. Peel shrimp. Remove shellfish from pan. shaking occasionally to keep from scorching. ladle contents of soup pot into food processor and grind 5 minutes. Season to taste with salt. Refrigerate. crushed red pepper flakes and 1 tablespoon olive oil. 36 . Strain remaining liquid into measuring cup and add enough water to make 4 cups. salt to taste. about 5 more minutes. 5 minutes. about 5 minutes more. Add mussels and cook. When almost ready to serve.Shellfish Greats Cook celery. Add reserved clams and mussels and heat through. bring broth to simmer. add oily fish and white fish and cook 5 minutes. place in plastic food bag with 1 clove minced garlic. When done. cover tightly and refrigerate. This may need to be done in batches. Arrange baguette slices in wide soup bowls and ladle fish soup over top. onion and 2 cloves minced garlic in 3 tablespoons olive oil in large soup pot over medium-high heat until softened. This recipe yields 6 to 8 servings. seal tightly and refrigerate until needed. In large covered skillet. Serve immediately. reserving heads and shells. Add shrimp shells and cooking liquid-water combination to soup pot and cook over medium heat 25 minutes. Cut oily and white fish in chunks. Add saffron to strained broth.

cut in quarters 1 ½ cups chopped tomatoes ½ cup chopped carrots 1 bunch tarragon 2 cups whipping cream Water === CORAL OIL === 3 tablespoons lobster coral (roe). Pour boiling liquid over lobsters and steep 2 minutes if using 1 1/2-pound lobsters. but do not discard water. see * Note Lobster: Place lobsters in tight-fitting heat-proof container such as stockpot. to taste 1 ½ cups butter 3 tablespoons water 1 tablespoon minced chives 6 Parmesan Crisps. Twist and pull off claws and return them to hot water for 5 more minutes. measure it and place in large pot.(1 1/2 to 2 lbs ea) Distilled vinegar. One at a time. To determine how much steeping water you will need. reserved from shell ½ cup oil.Chapter 1: A-M FRENCH MACARONI AND CHEESE 6 servings Source: Shellfish Greats === LOBSTER === 3 lobsters . add cold water just to cover. then drain it off. Reserve bodies. heated === ASSEMBLY === ½ cup orzo 2 tablespoons mascarpone Coarse salt. grasp tail and twist and pull to detach from body. 37 . as needed Water === LOBSTER BROTH === ¼ cup oil 3 lobster bodies .(3/4 lb total). 3 minutes for 2-pound lobsters. using towel or rubber gloves to hold hot lobster. Remove lobsters from hot water. Bring water to boil and add 1/2 cup white distilled vinegar for every 8 quarts of water.

Gently use your fingers to push through tail end pulling meat out through large opening at other end. Lay tail meat on back and cut lengthwise in half through middle. Hold claw in your hand and pull down to loosen lower pincer. your success rate will increase. If shell does not pop off. Use scissors to cut away shell along smooth outside edge of knuckle. Lay meat on paper towellined plate or platter. Add lobster shells 38 . Shake claw to remove meat (if it doesn't fall out. but with practice. turn claw over and repeat procedure. and reserve for broth. cut off very tip of shell and blow through hole to release meat). Reserve shell for broth. cover with plastic wrap and refrigerate. just arrange pieces nicely. the one that was attached to lobster body. Wiggle your knife to loosen and crack shell. If claw breaks apart. You may not always succeed in keeping claw meat in 1 piece. including heads and antennae. Twist off each knuckle to remove from claw. You want to go through shell but not damage meat. Remove dark green coral (tomalley and roe). crack top of shell with heel of knife about 3/4 inch from joint where knuckle was attached. cartilage from inside claw should be attached to pincer and claw meat should remain intact. Push to either side to crack and pull it straight off. Lobster Broth: Heat oil in large. deep. Remove vein running through top of meat. After 5 minutes. straight-sided braising pan. Pull off and discard. Ideally. Add knuckle and claw meat to the tail meat. Use your fingers to pry open shell and remove meat. Cut off top joint of each knuckle. Pull back and discard top shell of each lobster. remove claws from hot water. Repeat with each tail. Save shell for broth. Still holding claw.Shellfish Greats Hold tail flat and twist tail fan to one side.

and bring to boil. 39 . about 1 cup. Strain stock through large fine strainer. cover shells and vegetables with water. 20 to 30 seconds. but be careful not to damage blender by overheating it. (If your pot is not big enough to accomplish this easily. (Makes 2 cups. until broth is reduced to 2 cups. With machine running on low speed.Chapter 1: A-M and sear over medium-high heat 1 to 2 minutes per side. discarding any solids remaining in strainer. and then strain again through fine strainer into clean saucepan. until they turn red.) Add tomatoes. do it in 2 batches. Cover and refrigerate broth several hours to chill. Increase to high speed and continue to blend about 15 to 20 minutes. skimming occasionally. Skim off any impurities that rise to top. return to simmer and cook. Cover oil and store in refrigerator. Oil will continue to heat in blender from friction and will take on red-orange color (coral will remain dark). Strain through fine strainer into container. carrots and tarragon. 6 to 8 servings of broth) Coral Oil: Place lobster coral in blender and blend until smooth. Strain oil by pouring through cheesecloth-lined fine-mesh strainer into container. about 2 hours. Assembly: Bring lobster broth to simmer over medium heat in saucepan and reduce to sauce consistency. the darker the color will be. Set aside in pan. drizzle in hot oil. Add heavy cream. about 30 to 40 minutes. Return strained stock to stove and simmer until reduced to 1 cup. smashing lobster bodies with wooden spoon to extract all liquid. Reduce heat and simmer over low heat 1 hour. stopping to scrape down sides occasionally. The longer machine is run. about 30 to 40 minutes. (Makes 1/4 to 1/3 cup). or up to 3 days.

0. then remove pan from heat and keep warm.Shellfish Greats Cook orzo in boiling lightly-salted water 8 to 10 minutes. to taste 40 . allowing it to spread oil out into larger circle. 14 grams carbohydrates. Mixture should be thickness of risotto. 696 mg sodium. FRESH SCALLOPS 4 servings Source: Shellfish Greats 16 sea scallops . 28 grams protein. Drain cooked pasta in strainer and rinse under cold water. Arrange piece of lobster tail and claw in center of orzo and top each serving with Parmesan Crisp. lobster should be almost covered. Stir chives into orzo.68 gram fiber. 292 mg cholesterol. bring to room temperature. Heat butter and water over medium-low heat until butter is melted and mixture is very warm. Shake strainer to remove excess water and add pasta to lobster broth. This recipe yields 6 servings. Each serving: 902 calories. If lobster pieces have been refrigerated. then whisk together to combine. Place about 1/3 cup orzo in center of oil. Pipe circle of coral oil in center of each serving dish.(abt 1 1/2 lbs) Coarse salt. Heat gently to warm lobster. Let simmer 1 minute. Add lobster pieces. Add mascarpone and season with salt to taste. Heat orzo and lobster broth to simmer. 84 grams fat.

Serve immediately. Add 8 scallops to the pan. cleaned 1 lb. and basil 1 lemon. Garnish each plate with 1 tablespoon fried capers. Repeat with remaining scallops. chopped Juice of 1 lemon plus ¼ cup lemon juice 1 ½ teaspoons salt 5 black peppercorns 2 flat-leaf parsley sprigs. squid. and saute until golden brown. chervil. In a second skillet. chopped 1 onion. FRUTTI DI MARE 4 servings Source: Shellfish Greats 1 bay leaf 1 celery stalk. about 1 minute. plus ¼ cup chopped flat-leaf parsley ½ lb. about 2 minutes per side.Chapter 1: A-M Freshly-ground black pepper. Remove from pan to a warm plate. 1 tablespoon fresh chopped herbs. and a wedge of lemon. In a large skillet. heat 1/4 cup vegetable oil over medium-high heat. and cook until they open. such as parsley. Serves 4. scallops 1 lb. plus 2 tablespoons vegetable oil ¼ cup drained capers ¼ cup mixed chopped herbs. Place 4 sea scallops on each of 4 plates. cut into wedges Season scallops on each side with salt and pepper. Add capers. to taste ¼ cup vegetable oil. peeled deveined shrimp ½ cup extra-virgin olive oil ½ teaspoon chopped garlic 41 . heat 1 tablespoon vegetable oil over medium heat until just to the smoking point. Remove with a slotted spoon to a plate lined with paper towels.

Add squid and poach 2 to 3 minutes. celery. 32 grams fat. garlic. MACHE & MINT OIL 4 servings Source: Shellfish Greats 1 ½ cups cooked great northern beans 1 tablespoon chopped fresh rosemary leaves 42 . juice of whole lemon. leaving tentacles whole. Combine 1/4 cup lemon juice. ROSEMARY. 1 teaspoon salt. Remove squid from poaching liquid. plunge into ice bath and drain. pitted. 1451 mg sodium. peppercorns and 2 to 3 sprigs parsley. Bring to slow simmer. Chill at least 1 hour before serving. peeled. Toss mixture with drained seafood until well coated.Shellfish Greats 1 teaspoon freshly-ground black pepper ¼ cup Kalamata olives. 1/4 cup chopped parsley. While squid is poaching. olive oil. plunge into ice bath and drain. Poach shrimp 2 minutes. Add bay leaf. 11 grams carbohydrates. and sliced thin Fill 4-quart stockpot 3/4 full of water. onion. Cook over medium-low heat 20 minutes. 294 mg cholesterol. 49 grams protein. This recipe yields 4 servings. fill large bowl with ice and add water just to cover. Each serving: 534 calories. pepper and remaining 1/2 teaspoon salt and mix well. 0. Cut into 1/4-inch rings. Poach scallops in poaching liquid 2 minutes. seeded. plunge into ice bath and drain again. Add olives and red peppers. sliced thin ½ cup roasted red peppers. Strain liquid and return to stockpot.56 gram fiber GRILLED PRAWNS W WHITE BEANS.

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE 4 servings Source: Shellfish Greats 1 ½ lbs. stir together cooked beans. red onion. Mix mache with beans and arrange in center in 4 plates. marjoram and juice and zest of lemon. Set aside. brush with oil and grill until cooked through. washed. Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. and partially peeled Preheat grill or broiler. In a mixing bowl. heads on. to taste freshly-ground black pepper. (packed) 2 cups fresh mache. Season with salt and pepper and set aside. Remove from grill and stack 3 on each plate against mache and beans in tepee fashion. Bring 3 cups water to boil in a small saucepan. plus 6 ounces virgin olive oil salt. Drizzle with mint oil and serve.(abt 20 shrimp). 2 tablespoons of the virgin olive oil.Chapter 1: A-M 2 tablespoons virgin olive oil. rosemary. and peel intact 43 . deveined. jumbo shrimp . spun dry 12 large prawns. Season prawns with salt and pepper. This recipe yields 4 antipasto servings. Squeeze excess liquid from leaves and process in food processor 1 minute with remaining 6 ounces olive oil. to taste 4 tablespoons finely-chopped red onion 1 tablespoon chopped fresh marjoram leaves juice and zest of l lemon ½ cup fresh mint leaves -.

combine bread crumbs. Combine melted butter with lemon juice and zest. until pink and firm.Shellfish Greats 1 teaspoon coarse salt 3 tablespoons butter. for garnish 4 Romaine heart leaves Preheat a grill pan over medium-high heat. cover shrimps with lemon butter and set on hot grill. Serve shrimp with seafood forks alongside dipping sauce. Toss shrimp with 1 teaspoon coarse salt. Stir in cayenne sauce or cayenne and combine with sour cream. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. In a bowl. horseradish. finely minced 8 flour tortillas . Using a pastry brush. Loosen bread crumbs with a fork. zested and juiced ½ cup plain bread crumbs ½ cup prepared horseradish ½ cup half-and-half or light cream ½ teaspoon salt 1 teaspoon cayenne pepper sauce = (or 1/4 tspn cayenne pepper) 1 cup sour cream 2 tablespoons chopped parsley. melted 1 lemon. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Grill shrimp 3 to 4 minutes on each side.(burrito-size) 44 . HOLLYWOOD BOWL SHRIMP AND AVOCADO QUESADILLAS 8 servings Source: Shellfish Greats 3 tablespoons butter 2 cloves garlic. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter. cream and salt. Let the cream soak into the bread crumbs 2 minutes. This recipe yields 4 servings.

1 minute. minced Seasoned salt Fresh tomato salsa. peeled cooked medium shrimp 2 ripe tomatoes. 15 grams carbohydrates. This recipe yields 8 servings. Serve with salsa. 28 grams protein. peeled and deveined 2 tablespoons fresh flat-leaf parsley. 1 minute. halved. some chopped tomato and green onions in single layer on top of cheese. chopped ½ bunch green onions. Remove from skillet.56 gram fiber. Each serving: 423 calories. shrimp. shredded Jack and Cheddar cheese 1 large firm ripe avocado. 4 or 5 shrimp. Flip tortilla. scrubbed 10 ounces fresh mussels scrubbed and debearded ¼ lb. Spread 1/4 cup more cheese on top of mixture.Chapter 1: A-M 1 lb. for serving Melt about 1 teaspoon butter in large skillet with some garlic over medium heat. chopped 1 ½ tablespoons fresh lemon juice 45 . 28 grams fat. Repeat with remaining tortillas until all quesadillas are made. then place 2 slices avocado. Toast both sides until cheese is melted and quesadilla becomes golden brown. sliced 1 lb. 676 mg sodium. 0. 173 mg cholesterol. ITALIAN SEAFOOD SALAD 4 servings Source: Shellfish Greats 1 large red bell pepper ¼ cup dry white wine 13 ounces fresh clams. Sprinkle with seasoned salt. add 1 tortilla and lightly brown bottom. then fold tortilla over. then scatter 1/4 cup cheese over half of tortilla. cut into triangles or quarters.

and set aside. Place bell pepper in a ziptop heavy-duty plastic bag. optional Parsley sprigs. discard seeds and membranes. juiced 1 clove garlic. Combine clams. toasted Lemon wedges. reduce heat. and seal.Shellfish Greats 1 ½ teaspoons extra-virgin olive oil ¼ teaspoon salt ⅛ teaspoon dried rosemary. optional Cut bell pepper in half lengthwise. and shrimp. Bring wine to a boil in a large skillet. Peel pepper. finely chopped 46 . Let stand at room temperature 20 minutes before serving. Remove meat from 12 clam and 12 mussel shells. mussels. Remove shellfish with a slotted spoon. Cut bell pepper into julienne strips. Add clams. JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO 8 servings Source: Shellfish Greats 18 cooked jumbo shrimp. shrimp. let stand 15 minutes. halved 4 pitted green olives. discard shells. cover. Reserve 1 tablespoon cooking liquid. Place pepper. crushed ⅛ teaspoon pepper 4 medium pitted ripe olives. crushed 4 slices Italian bread. and next 8 ingredients (parsley through garlic) in a bowl. Serve with toasted bread slices and remaining clams and mussels in shells. flatten with hand. and simmer 5 minutes or until the shells open. mussels. on a foil-lined baking sheet. bell pepper. toss well. Set aside remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half lengthwise. defrosted 1 lemon. parsley. Cover and chill at least 2 hours. zested. reserved cooking liquid. skin side up. Discard any unopened shells. discard remaining liquid. set aside. Broil 10 minutes or until blackened. halved 1 clove garlic.

minced ⅓ cup roasted cashews 47 . like an assembly line. once guests finish the appetizers. see * Note 1 ½ tablespoons oyster sauce 1 teaspoon rice vinegar 2 tablespoons oil 3 cloves garlic. to taste Freshly-ground black pepper. to taste 2 tablespoons extra-virgin olive oil 2 cups trimmed arugula leaves 9 slices imported prosciutto (abt 1/3 lb) 18 grape tomatoes 18 party picks . salt. working with 6 piles at a time. This recipe yields 6 to 8 servings. Arrange the arugula in piles of 2 or 3 leaves. Pile up 3 slices of prosciutto and cut in half across.Chapter 1: A-M Coarse salt. place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. KUNG PAO SHRIMP 4 servings Source: Shellfish Greats 1 ½ tablespoons chile garlic sauce. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.(3" or 4" long) Place shrimp in shallow dish and add lemon zest and juice. Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks. To assemble the shrimp. pepper and extra-virgin olive oil. Assemble 6 pieces at a time. Toss shrimp to coat evenly with dressing. garlic.

Add shrimp. This recipe yields 3 to 4 servings. Combine chile garlic sauce. red and green bell peppers and onion and stir-fry until onion starts to turn translucent. Garnish with green onions. 2 to 3 minutes. chopped 1 white onion. Take care not to overcook shrimp or they'll be tough and chewy.(to 8) ½ red bell pepper. LASAGNA. Add garlic and saute until light brown. peeled medium shrimp. Add chile garlic sauce mixture and pepper. stirring occasionally until they begin to turn pink.77 grams fiber. freshly grated 48 . diced ½ lb. minced Note: Look for chile garlic sauce at Asian markets or in the Asian aisle of well-stocked supermarkets. deveined ½ teaspoon freshly-ground white pepper 2 green onions. 55 mg cholesterol. 10 grams protein. 1. Cook until shrimp are no longer pink and are cooked through. Add cashews. chopped ½ green bell pepper. Heat oil in medium saute pan over medium-high heat. CRAB AND LOBSTER 8 servings Source: Shellfish Greats ***CREAM CHEESE MIXTURE*** ½ cup parmesan cheese. dried peppers. stirring to combine. 3 minutes. oyster sauce and vinegar and set aside. Each of 4 servings: 203 calories. 13 grams carbohydrates. 422 mg sodium.Shellfish Greats 6 dried chile peppers . 2 to 3 minutes. 13 grams fat.

grated ***SEAFOOD*** 1 whole lobster. beat well and set aside. grated 6 ounces provolone cheese.) 49 . crushed ⅓ cup fresh basil. softened ½ cup ricotta cheese 1 teaspoon garlic. Bring to a boil. lower heat to simmer for 30 minutes. set aside. cooked meat removed ¾ lbs. Add wine. chopped ¼ lb. carrots. onion. water. Combine lemon and butter. chopped 2 cups dry white wine 1 cup water 1 cup clam juice 1 tablespoon hungarian paprika 1 teaspoon cayenne ***LEMON BUTTER*** ½ cup butter. chopped 1 ½ tablespoons fresh oregano. Preheat oven to 400℉. chopped ¼ lb. melt butter in a large saucepan over medium heat and saute shells and vegetables until soft.Chapter 1: A-M 1 lb. To prepare shellfish stock. Combine mozzarella cheese mixture ingredients and set aside. lasagna noodles. fresh crab meat ***PASTA*** 1 lb. celery. clam juice and spices. cream cheese. Season with salt and pepper. Strain and set aside. softened 2 ounces fresh lemon juice Combine all cream cheese mixture ingredients except basil. Spread cream cheese mixture evenly on cooked pasta (1/4 inch thick. cooked olive oil ***SHELLFISH STOCK*** 2 tablespoons butter reserved claw and tail lobster shells ½ lb. chopped ⅓ cup heavy cream salt and pepper. to taste ***MOZZARELLA MIXTURE*** 6 ounces mozzarella cheese.

2 cups shellfish stock to pan and cover with foil. Peel and devein shrimp. softened (8oz) ½ cup sour cream ¼ teaspoon onion salt 1 ds ground red pepper ¼ cup plus 2-tb. Chop two-thirds of shrimp. Spread mixture onto serving platter. Drain well. leaving remaining shrimp whole. add shrimp. 50 . Bake for 20 minutes. cheese side down. Cover and chill chopped and whole shrimp. rinse with cold water. Sprinkle remaining basil over pasta. Place one third of the pasta on the bottom of the pan with the cheese side up. Add sour cream. Repeat with second layer and top with the third layer of pasta. shaping into a 5-inch circle. and red pepper. Top this with half the mozzarella mixture and sprinkle with 1/2 the basil. Beat cream cheese at medium speed of an electric mixer until creamy. unpeeled medium-size fresh. Top with the lemon butter. shrimp 1 package cream cheese. chili sauce 1 ½ teaspoons Worcestershire sauce ¾ teaspoons lemon juice ½ teaspoon prepared horseradish Bring water to a boil. and cook 3 to 5 minutes or until shrimp turn pink. Place 1/2 of the crab and lobster on the first layer of pasta. beating until smooth.Shellfish Greats Lightly brush olive oil on the bottom of a lasagna pan. LAYERED SHRIMP APPETIZER 3 servings Source: Shellfish Greats 2 ½ cups water ¾ lbs. Add 1 1/2 . onion salt. Chill.

Steam clams just until opened. until cooked through but not browned. (optional) Scrub clams well under cold running water. peeled. Bring liquid to boil. Garnish with fresh parsley sprigs and lemon slices. salt pork. Worcestershire sauce. Strain clam broth through cheesecloth and set aside. add potatoes. Add onions and saute in fat over medium heat.Chapter 1: A-M Cover and chill at least 30 minutes. 3 minutes. about 6 minutes. littleneck clams 1 clove garlic 1 cup water ⅛ lb. and cut into 1/2" cubes 2 cups whipping cream Oyster crackers. finely chopped 2 cups chopped onions 3 tablespoons flour 3 cups fish stock 1 ½ lbs. depending on their size. Mince clam flesh and set aside. Place in a large pot along with garlic and water. Stir in flour and cook. fry salt pork over medium heat until crisp. lemon juice. and horseradish. stir well. In a large soup pot. then reduce heat and simmer until 51 . Remove cracklings and set aside. Combine chili sauce. Add reserved clam broth and fish stock and whisk to remove any flour lumps. Drain and shell clams. boiling potatoes. top with whole shrimp. about 6 to 10 minutes. and spread over cream cheese round. LEGAL SEA FOODS CLAM CHOWDER 8 servings Source: Shellfish Greats 6 lbs. stirring frequently. Sprinkle chopped shrimp over chili sauce mixture. reserving broth (there should be about 4 cups). stirring. if desired.

and then set aside.Shellfish Greats potatoes are tender. about 15 minutes. In a large saute pan. panceua. Comments: Don't try to economize by cutting back on the amount of clams or cream because the chowder will never taste as flavorful as the soup found at the restaurant. thinly sliced 6 tablespoons olive oil 1 teaspoon crushed red chilies 1 lb.61 gram fiber. 52 . Stir in reserved clams. Use concentrated clam base. 475 mg sodium. manila clams. linguine ¼ cup finely-chopped Italian parsley Bring 6 quarts water to boil and add 2 tablespoons salt. rinsed 2 cups dry white wine 4 tablespoons unsalted butter 1 lb. finely minced ¼ lb. scrubbed. if desired. 0. Heat chowder until hot. found in the soup aisle. 16 grams protein. or frozen stock for the fish stock. 26 grams fat. Add hot chilies. saute red onion. LINGUINE WITH MANILA CLAMS. white wine and butter and bring to a boil. clams. salt pork cracklings and cream. cut 1/8" dice 4 garlic cloves. 116 mg cholesterol. This recipe yields 8 servings. 25 grams carbohydrates. Each serving: 401 calories. Serve in large soup bowls with oyster crackers. pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). Cook until all clams have opened. PANCETTA AND HOT CHILIES 4 servings Source: Shellfish Greats ½ medium red onion.

cooked === LEMON MAYONNAISE === Juice of 1 lemon Zest of 1 lemon 2 egg yolks 1 cup canola oil Salt Freshly-ground black pepper LEMON MAYONNAISE: In a food processor with the metal blade. Slowly add oil in a thin stream until mixture emulsifies and thickens. 1/4" thick 4 slices bacon. field greens. LOBSTER CLUB SANDWICH 1 servings Source: Shellfish Greats 1 ½ lbs. (Makes about 1 1/4 cups) SANDWICH: Slice lobster meat from tail and claws crosswise pieces. This should still be a little broth-like. bacon. Season with remaining lemon juice and salt and pepper to taste. about 3/4-inch thick. Add chopped parsley. 53 . Arrange half the quantity of tomato. drain in colander over sink and toss into pan with clams and stir gently to mix. half the lemon juice and egg yolks to blend. 1/2" thick ¾ cup mixed field greens 8 slices plum tomato. When softened but still firm. steamed lobster. pour into warm serving bowl and serve. and lobster meat between two slices of brioche. process the zest. Spread the mayonnaise on the brioche slices.Chapter 1: A-M Boil linguine according to package instructions. and place them in a row on your work surface. shell removed 1 tablespoon lemon mayonnaise 3 slices toasted brioche.

on top of the second layer. Lower heat to simmer and cook until liquid is reduced to 2 cups. Make the Lobster Stock: Put lobster shells. about 2 hours. rock salt. parsley. It must be a cardboard. Place the last piece of brioche. see below Salt. onion and water in saucepan and bring to boil. stack the second layer on top of the first layer with ingredients facing up. rather than a plastic. and an egg carton is the perfect thing to hold them upright in the water as they poach. mixed spices including fresh bay leaves and peppercorns. about 1 hour. (optional) === LOBSTER STOCK === Shells from 2 lobsters 5 black peppercorns 1 bay leaf 1 parsley sprig 1 clove garlic ½ onion 5 cups water Note: The custard is cooked in egg shells. 54 . Pierce opposite corners of the sandwich's top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife. carton. to taste 1 dozen eggs 1 ounce Beluga or other caviar 2 lbs. (optional) 1 lb. LOBSTER CUSTARD WITH CAVIAR 12 servings Source: Shellfish Greats 1 cup milk 1 cup cream ½ cup Lobster Stock. garlic. Strain liquid into clean pot and simmer until reduced to 1 cup. mayonnaiseside down. peppercorns.Shellfish Greats To assemble. to taste Freshly-ground black pepper. Makes 1 serving. bay leaf.

Then stir eggs into remaining cream mixture. Fill pan with water just until level reaches 1/4 of way up side of eggs. 8 grams protein. 173 mg sodium. Clean egg shells and carefully remove interior membrane with your finger. Rinse shells in warm water. Each serving: 161 calories. 0 fiber LOBSTER SALAD 6 servings Source: Shellfish Greats === SAFFRON MAYONNAISE === ¾ teaspoon saffron threads 6 tablespoons water 55 . 2 grams carbohydrates. shells will be very brittle. Put yolks and whites in bowl. Remove from oven and place custard-filled eggs on bed of rock salt decorated with spices. Strain through fine mesh strainer or cheesecloth. 40 minutes. Top with caviar and serve. Season with salt and pepper to taste. 13 grams fat. Fill shells with custard. then place carton in large casserole pan. Reserve shell cups. This recipe yields 12 servings. Place shells back in egg carton.Chapter 1: A-M Bring milk and cream to boil with Lobster Stock. Cover and bake at 275 degrees until custard sets but is still soft. Take 3 eggs and cut off tops of small ends with kitchen shears or sharp knock of large knife. Once membrane is removed. Set empty shell cups aside. yolks and whites may be reserved for another use. 255 mg cholesterol. Cut tops off remaining 9 eggs as above. Stir small amount of hot cream mixture into eggs in bowl to temper them.

until reduced to 1 to 2 teaspoons.(to 1/2 tspn) 4 ½ tablespoons mayonnaise 1 ½ teaspoons chopped garlic === WHITE TRUFFLE OIL DRESSING === 2 tablespoons Dijon mustard 5 tablespoons Sherry vinegar Salt. Set aside. When cool enough to handle. and cut into 6 wedges Radish sprouts.) Microwave asparagus in a covered dish with a little water until tender. (Save leaves for another use. stirring. Whisk in olive oil and truffle oil. 35 to 45 minutes. scrape away chokes and cut hearts into small pieces. Combine saffron mixture with mayonnaise and garlic. about 3 minutes. Set hearts aside. blending well.(1 lb ea) Salt. to taste 3 tablespoons fresh corn kernels ½ cucumber. Cook over medium-high heat. chopped 1 tablespoon chopped red onion 4 tablespoons chopped chives 1 tablespoon lemon juice 1 pitted avocado. pitted. as needed ¼ lb. haricots verts ¼ cup oil 1 carrot. combine mustard and vinegar with salt and pepper to taste. thinly sliced 6 live lobsters . if desired. 56 . for garnish For the saffron mayonnaise. place artichokes upright in steamer and steam until tender and outer leaves pull away easily. diced 2 shallots. combine saffron with water and red pepper flakes in saucepan. For the white truffle oil dressing (which is optional). to taste Freshly-ground black pepper. peeled. to taste 6 tablespoons olive oil 2 tablespoons white truffle oil === SALAD === 2 artichokes 12 asparagus spears. peeled Water. remove leaves. For the salad. Set aside. Cool.Shellfish Greats ¼ teaspoon dried red pepper flakes .

Submerge 2 lobsters and cook 3 1/2 minutes. Set aside. 3 to 4 minutes. asparagus. 2. Cook until lightly browned. Microwave haricots verts in a covered dish with a little water until tender. haricots verts. This recipe yields 6 servings. 42 grams fat. 22 grams protein. 16 grams carbohydrates. Combine corn.27 grams fiber. if using. When cool enough to handle. Each serving: 500 calories. shallots. Place artichoke hearts around other half of each plate. Bring large pot of salted water to boil. Sprinkle salads with Truffle Oil Dressing. onion and chives with lemon juice and Saffron Mayonnaise in large bowl. about 2 minutes. 1 to 2 minutes. Set aside. Set aside. LOBSTER TAILS THERMIDOR 4 servings Source: Shellfish Greats 57 . Thinly slice avocado wedges and fan around half of each plate. cucumber. Drain on paper towels and set aside. 563 mg sodium.Chapter 1: A-M 2 minutes. remove lobster meat from shell by cracking shells with nutcracker or meat mallet and carefully removing meat. Heat oil over medium-high heat and add carrot. Divide vegetable mixture evenly and mold with 3-inch ring mold into ring in center of each of 6 plates. Garnish with fried carrot and sprouts. Cut asparagus and haricots verts into small pieces. Place lobster meat and artichoke hearts in baking pan and heat at 325 degrees until warm. 76 mg cholesterol. then plunge into ice water to stop cooking. Place lobster on top of vegetable mixture. Repeat in batches with remaining lobsters.

for garnish Bring a pot of water to a boil. spilling over with lobster bits in sauce. add remaining 2 tablespoons butter. Add lobster tails to the water and boil 7 to 8 minutes. Whisk in wine or sherry. finely chopped 2 tablespoons all-purpose flour Splash dry white wine or dry sherry ½ cup milk ⅓ cup grated white cheddar ½ teaspoon paprika or crab boil seasoning = (Old Bay recommended) 2 tablespoons Parmesan 2 tablespoons bread crumbs 1 handful parsley leaves. To the small saucepot. Heat a medium skillet and a small saucepot over medium heat. Serve each tail. Broil on high until golden. divided 1 small white onion. add chopped lobster meat and saute. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. 3 or 4 inches deep. When the butter melts. To the skillet. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. melt 2 tablespoons butter. Pour sauce over lobster meat and stir to combine. Remove meat and save the shells.Shellfish Greats 4 packaged lobster tails . then milk. Preheat your broiler to high. on a 58 . mixed with 2 cups baby greens. Season sauce with salt and pepper.(6 to 8 oz ea) = (shell jumbo shrimp or prawns can be substituted) 4 tablespoons butter. Use kitchen scissors to cut away soft underside of tails. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Chop the cooked meat on an angle into chunks. Add finely chopped onion and cook 3 to 5 minutes until very soft. arranging them in a shallow casserole dish. Drain and shock under cold water to cool. 2 or 3 minutes. for plate garnish Lemon wedges.

Saute the shrimp in butter. and cook until meat is opaque. transfer to cutting board back-side down. seeded. Place the shrimp and sauce into a small casserole. and set aside. set aside. diced 3 tablespoons basil leaves. as with cooked lobster. This recipe yields 4 servings. bring to a boil. head first. chopped 4 cups pea shoots or mesclun or watercress leaves Pour 1 inch of water into large stockpot. The more traditional one immerses them in a large pot of boiling water. and salt and pepper to taste. Toss together the tomatoes.(1 1/2 lb ea) 1 teaspoon Dijon mustard 1 ½ tablespoons balsamic vinegar 1 ½ tablespoons red wine vinegar Salt Freshly-ground black pepper 6 tablespoons olive oil 3 ½ lbs. basil. Add lobsters. To make this dish with jumbo shrimp. 12 to 15 minutes. 59 . yellow and orange. Meanwhile. Cook until pink and firm and proceed with method. and 3 tablespoons vinaigrette. Slowly whisk in oil until combined. (Note: This cooking method produces the tastiest lobsters. vinegars. then spoon completed shrimp Thermidor over bed of greens and parsley leaves. deveined raw shrimp.) Remove from pot.Chapter 1: A-M bed of mixed baby greens and parsley with wedges of lemon along side. whisk mustard. cover. cut up peeled. red. LOBSTER WITH RED AND YELLOW TOMATOES 4 servings Source: Shellfish Greats 4 lobsters . tomatoes.

covered. stirring occasionally.(10 oz ea). chopped 3 red boiling potatoes. Place in large pot with 1-inch water and cook.(28 oz) 2 bottles clam juice .Shellfish Greats Using a sharp large knife. add onions and celery and cook. and sprinkle with pepper. peeled. over medium-high heat until shells 60 . Bring to boil.8 oz ea) 2 teaspoons dried thyme ¼ teaspoon red pepper flakes 1 bay leaf 4 dozen small clams ½ cup chopped flat-leaf parsley Heat oil in large pot over medium-high heat. Divide the pea shoots among four dinner plates. about 10 minutes. tomatoes with juice. 2 bottles clam juice. with their liquid (or 1 lb bay scallops. Add potatoes. Serve the remaining vinaigrette on the side. until softened. Cool and refrigerate up to 3 days or freeze up to a month. chopped 2 celery stalks. stirring often. diced 1 can diced tomatoes . Fill the body cavities with the tomatoes. covered. until potatoes are just tender. When hot. about 30 minutes. then reduce heat and simmer. and place the lobsters on top. thyme. cut the lobsters in half down the middle.(to 3 . Makes 4 servings. A few hours before serving. MANHATTAN CLAM CHOWDER 6 servings Source: Shellfish Greats 2 cans small baby clams . or 1 lb shelled deveined shrimp) 2 tablespoons olive oil 2 large onions. scrub clams. red pepper flakes and bay leaf.

cut in 1/4" dice 2 tablespoons unsalted butter ¼ cup coarsely-chopped flatleaf parsley Place mussels in a large pot. Cover. Add clams and cook 1 minute. and serve immediately. Remove bay leaf. 5 to 10 minutes. toss until butter melts. With water boiling. and add butter. (Freeze leftover clam broth or juice for another use). and bring to a boil over high heat. This recipe yields 6 servings. steam for 3 minutes. add reserved clam broth or remaining clam juice until desired consistency.18 grams fiber MARINIERE MUSSEL POT 4 servings Source: Shellfish Greats 2 ¼ lbs. 542 mg sodium. Stir in parsley. Sprinkle with parsley. 91 mg cholesterol. Gently reheat chowder before serving. Transfer clams to platter with slotted spoon. Remove clams from shells and discard shells. Serve immediately. Transfer to a serving dish. Taste and adjust seasoning. Add 1 1/2 cups water. Pour clam broth through paper towel-lined sieve and set aside. 8 grams fat. Steam for 3 minutes longer. scrubbed. 61 . 1. and steam until all the mussels open. Add wine and bay leaf. Add onion and celery. debearded 1 cup dry white wine or Belgian beer 1 bay leaf.Chapter 1: A-M open. 20 grams carbohydrates. about 1 minute longer. preferably fresh 1 small Spanish onion. mussels. Remove from heat. Each serving: 298 calories. 36 grams protein. If soup is too thick. thinly sliced 1 celery rib.

discard. if you prefer. see * Note 3 cups whole milk 1 can evaporated milk . Strain the flavorful liquor through a double layer of cheesecloth. Before steaming the mollusks.(abt 50). if it doesn't. Use a small sturdy knife to separate the two shells. to taste Freshly-ground black pepper. cook them about 5 minutes longer in the chowder. If using raw clams. remove their beards. don't be alarmed: Simply tap the shell. to taste 2 tablespoons butter * Note: Follow the directions in the body of the recipe for steaming the clams open.Shellfish Greats This recipe yields 4 servings. If you find a few with their shells slightly ajar. chopped 1 ½ lbs. see * Note ¼ lb. peeled. This is clam liquor.(3/4 cup) 1 onion. baking potatoes. finely-chopped salt pork . Chef's Tips: Buy mussels only if they smell like the sea. working over a bowl to catch any juices. and it should close. 62 . First scrub the clams well to remove as much mud as possible. Also discard any mussel that doesn't open after being steamed. If they contain any debris. soft-shell clams . or you can shuck the raw clams relatively easily. soaking them in tap water will kill them. soak them for a couple of hours in salt water. then scrape out the bodies.(12 oz) Salt. diced 6 cups clam liquor or broth or bottled juice or a combination. MILKY MAINE STEAMER CHOWDER 4 servings Source: Shellfish Greats 2 ½ lbs.

Stir in butter until it melts and adjust seasonings if necessary. Stir in milk and evaporated milk and heat through. Remove with a slotted spoon to drain on paper towels and reserve. about 6 minutes. until potatoes are almost tender. remove clams from shells over cooking pot to catch juices. Add diced potatoes and clam liquor. leave whole. 63 . In a large kettle or soup pot. Pull black skin off the necks and. 3. leaving drippings in pot. and simmer. at least 2 hours or refrigerate up to 2 days. 76 grams protein. 5 to 10 minutes. at cool room temperature. 1. Ladle into shallow bowls to serve. stirring frequently. reduce heat to medium-low.) Strain broth through cheesecloth or dish towel and reserve. if clams are large. Add onion to drippings and cook until it begins to soften. bring to a boil. separate soft parts from the firm. Each serving: 954 calories. Pass reserved salt pork bits for sprinkling on top if desired. (If small.Chapter 1: A-M Scrub clams well and steam in a large pot with about 1 cup of water just until they open. cook salt pork over medium heat until fat is rendered and pork bits are crispy.35 grams fiber. (Remove from heat and let chowder sit. Season with salt and pepper to taste. 40 grams fat.) Reheat over very low heat. This chowder should not boil or it could curdle. until chowder steams and is heated through. Add clams and simmer until potatoes are tender. partly covered.653 mg sodium. about 10 minutes. When cool enough to handle. depending on their size. about 5 minutes longer. This recipe yields 4 servings. 246 mg cholesterol. 69 grams carbohydrates. chop firm parts. about 10 minutes.

scrubbed 1 ½ lbs. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time). crushed almonds. and crushed 1 ½ cups dry white wine 12 shrimp -. strain liquid and reserve. Add tomatoes. skinless monkfish fillet salt. about 5 to 6 minutes. cover and cook until all the mussels are opened. to taste freshly-ground black pepper. Heat oil in a 12. Discard any unopened mussels. garlic. bearded. Add parsley and serve 64 . peeled. about 8 to 10 minutes. Shuck mussels carefully from shells and set aside. deveined ¼ cup finely-chopped flat leaf parsley Place mussels into a 4-quart saucepan with 1/4 cup of water. sliced thin 1 teaspoon saffron threads 2 cups peeled. about 5 to 6 minutes. chopped 1/4" dice 4 garlic cloves.to 14-inch saute pan over medium-high heat until smoking. Place over high heat. finely chopped. about 3 to 4 minutes. and remove to a plate. Remove saucepan from heat. seeded. MUSSELS AND ALMONDS 4 servings Source: Shellfish Greats 20 prince edward island mussels. Add shucked mussels and shrimp and simmer until shrimp are cooked. to taste ½ cup flour. wine and monkfish pieces and bring to a boil. boneless. chopped tomatoes ½ cup almonds. for dredging 6 tablespoons extra-virgin olive oil 1 spanish onion. and saffron and cook until soft and light golden brown. (21 to 25 count). Add onion.Shellfish Greats MONKFISH WITH SHRIMP. season with salt and pepper and dredge in flour. Cut monkfish into 3/4-inch thick medallions. Season with salt and pepper. peeled.

Cover pan and cook 3 minutes or until mussels open. your preference In a deep skillet with a cover preheated over medium-high heat. 65 . Garnish with parsley or cilantro. scrubbed.Chapter 1: A-M immediately. Serve immediately from the pan. Season with salt. Arrange mussels in the pan. seeded. Saute 2 minutes. chopped A couple pinches salt 2 ½ dozen mussels. and beards removed ½ bottle dark Mexican beer = (such as Modelo Negro or Dos Equis) 1 can diced tomatoes . garlic. onion and jalapeno. add oil. MUSSELS IN MEXICAN BEER 4 servings Source: Shellfish Greats 2 tablespoons extra-virgin olive oil 4 cloves garlic. cracked away from skin and crushed 1 small onion. Pour in beer and tomatoes and shake the pan to combine. chopped 1 jalapeno.(15 oz) 2 tablespoons chopped flat-leaf parsley or cilantro. Remove from heat and spoon sauce down into shells.

crushed with salt 2 tablespoons cashew nuts. drain. Heat oil in a frying pan and cook the prawns over a fierce heat for two minutes. chopped 1 tablespoon dried shrimp. cut into rings 2 cloves garlic. ground to a powder Cook noodles in boiling water according to instructions. patted dry 8 ounces squid tubes. roughly chopped 2 red chillies.Shellfish Greats Chapter 2 N-Z NOODLE FISH SALAD 4 servings Source: Shellfish Greats 12 ounces chinese egg noodles 1 tablespoon sesame oil 12 ounces uncooked jumbo prawns. finely diced 2 limes. refresh with cold water and reserve. shelled 8 ounces baby queen scallops. Allow to cool slightly. 66 . shellfish and the remaining ingredients and serve in a deep bowl at room temperature. juice of 2 tablespoons coriander. Combine noodles. add the scallops and squid and cook for another minute.

Serve an extra piece of warm brioche toast on the side for those who may want to make a closed sandwich. 67 . Put 3 slices tomato on each piece of lettuce. to taste Lemon juice. Season with salt and pepper to taste. Top each with 2 bacon slices.) Arrange lettuce leaves on 4 pieces warm brioche toast. Spoon lobster salad on tomatoes. preferably applewood-smoked Combine mayonnaise. Add lobster and toss gently until mixed. lightly toasted. 23 grams fat. 1. and buttered 12 thick slices large tomato 8 slices crisp cooked bacon. (Recipe can be made to this point and refrigerated for a few hours before serving. pressing down slightly. This recipe yields 4 servings. hot pepper sauce and lemon juice in 2-quart bowl. to taste Freshly-ground black pepper. chili sauce. Each serving: 578 calories. chives. ribs removed 8 slices brioche bread 3/4"thick.74 gram fiber. to taste 4 cups cooked lobster in large chunks Salt. 43 grams protein. plus 1 teaspoon chili sauce Hot pepper sauce. 0. 49 grams carbohydrates. Serve immediately.Chapter 2: N-Z OPEN-FACE LOBSTER SALAD SANDWICH 4 servings Source: Shellfish Greats ⅔ cup low-fat mayonnaise 2 tablespoons low-fat sour cream 2 tablespoons snipped chives or dill 1 tablespoon chili sauce. sour cream.522 mg sodium. to taste 8 Boston lettuce leaves. 117 mg cholesterol.

drained. for garnish Place the mussels in a large pot with 1/4 cup of water and cover. jumbo shrimp ¼ cup olive oil 1 ½ lbs. (If preparing a broth in which to cook the rice. Shell the remaining shrimp and set them aside. thawed = (or parboiled fava beans) 2 small artichokes. boned skinned chicken legs and breasts.Shellfish Greats PAELLA WITH CHICKEN AND SHELLFISH 6 servings Source: Shellfish Greats 1 dozen mussels 1 lb. to taste 1 bay leaf 2 teaspoons salt. about 4 to 5 minutes. peeled. crushed ½ teaspoon pimenton (Spanish paprika) 4 drops yellow food coloring Freshly-ground black pepper. cut 1" cubes ¾ lbs. pork. cut 1" squares 2 cloves garlic. Discard any empty half-shells. (optional). or to taste 1 jar red pimentos .(2 oz). parboile and quartered 4 ½ cups water or broth 2 cups Spanish short-grain rice ¼ teaspoon saffron threads. cut in rings 1 green bell pepper. minced 1 large tomato. Strain the liquid and reserve it. cut small pieces ¼ lb. Cook 4 to 6 unpeeled shrimp in boiling water 1 minute. the shrimp shells can be cooked with the stock. Steam the mussels over high heat until they open. and chopped ½ cup frozen peas. seeded. and cut into strips ½ lemon. Reserve them and add the cooking liquid to the mussel liquid. Cook the pieces of chicken and 68 . cleaned squid.) Heat the oil in a 12-inch paella pan.

Stir to distribute all the ingredients. 7 grams saturated fat. Stir in the peeled shrimp. Add the liquid to the pan and bring it to a boil over high heat. Add the tomato and increase the heat so it quickly loses its liquid. less will be needed). Add the rice and bring again to a boil. Variation: For a 16-inch paella pan. Add enough water or broth to the reserved liquid to equal 4 cups. 1. the bay leaf and salt (if the broth was salted. if using. 36 grams carbohydrates. Add additional liquid if necessary. Add the pieces of squid and continue cooking. Dribble this into the pan. This recipe yields 4 to 6 servings. Place a half-lemon in the center or lemon wedges around the edges. serving 6 to 8: Increase the quantity of rice to 3 cups. Cook until the rice is tender and all the liquid is absorbed. Place the pan in a 375-degree oven and cook 20 minutes. Add the rice. Do not stir the paella. 69 . 384 mg cholesterol. 5 to 6 minutes more. Add the bell pepper and garlic and cook 2 minutes more. Each of 6 servings: 673 calories. Many people like to add a squeeze of lemon to their serving of paella.Chapter 2: N-Z pork on medium heat until they are lightly browned. increase liquid to 6 1/2 cups. 4 to 5 minutes. Prepare the sofrito on top of the stove. 1. Combine the saffron. Garnish with strips of pimento. 63 grams protein. peas or fava beans and artichokes. Cook on high heat for 5 minutes.76 grams fiber. Add the liquid to the paella pan and bring to a boil. Add pepper to taste. Let the paella rest 5 to 10 minutes before serving. Arrange the mussels and cooked shrimp on top of the rice. Reduce the heat and cook 10 minutes more. pimenton and food coloring with 1/4 cup of water.136 mg sodium. 29 grams fat.

On bamboo skewers. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp. (1 1/2 teaspoons). This recipe yields 4 servings. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Cook scallops 3 to 4 minutes on each side or until caramel in color. thread 4 shrimp on 4 skewers. 4 scallops on each of 4 skewers. zested and juiced 2 tablespoons chopped flat-leaf parsley 1 tablespoon extra-virgin olive oil Preheat a large nonstick skillet over medium-high to high heat. Season both shrimp and scallop skewers with salt and pepper on both sides. crushed pepper.Shellfish Greats PAN SEARED SHRIMP AND SCALLOP SKEWERS 4 servings Source: Shellfish Greats 8 bamboo skewers . to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Sprinkle combined herbs and spices over shrimps and rub. Add a 1/2 a turn of the pan of extra virgin olive oil. 70 . Return pan to the heat and add remaining oil. to taste 1 teaspoon sweet paprika ½ teaspoon crushed red pepper flakes 1 lemon. to taste Freshly-ground black pepper. lemon zest and parsley in a small dish. Combine paprika.(6" to 8" long) 16 jumbo deveined peeled shrimp 16 sea scallops Coarse salt.

soaked in water 12 large shrimp. Thread 4 shrimp on set of 2 parallel skewers so shrimp are stretched flat. 1 minute. to taste Hot cooked white rice Assemble smoker with 1 cup hardwood chips. Add snow peas. thinly sliced ½ cup chicken or vegetable broth 2 teaspoons cornstarch 1 teaspoon water . about 10 minutes. Bring butter and orange juice to boil in skillet over medium-high heat. Plunge in ice water to stop cooking and set color. until shrimp is opaque and sauce thickened. sliced 1/2" thick on the diagonal 1 green onion. Cook. along with shrimp. 4 minutes. Smoke until shrimp have light tan hue. about 2 minutes. If smoker is smoking too forcefully. When wood chips begin to smoke. Blanch snow peas in boiling salted water until crisp-tender. then remove from smoker. Saute until snow peas are almost tender. Mix cornstarch with just enough water to dissolve and add to skillet. green onion and broth. Season with salt and 71 .(to 2 tspns) Freshly-ground black pepper. Remove shrimp from skewers. reduce heat. strings removed Salt. peeled.(1 1/2 cups). stirring constantly. lay skewers on rack and recover tightly with foil. then drain well on paper towels. Repeat with remaining shrimp. to taste 2 tablespoons butter ½ cup orange juice 1 head baby bok choy. bok choy. deveined 6 ounces snow peas . so that you have 3 sets of skewers. 30 seconds to 1 minute. 1 to 2 minutes. Place over medium heat.Chapter 2: N-Z PAN-SMOKED SHRIMP WITH ORANGE SAUCE 2 servings Source: Shellfish Greats Wooden skewers.

cover the entire setup tightly with aluminum foil and place over medium heat. without rice: 243 calories. diced ½ cup sliced almonds. SHRIMP AND SPINACH SALAD W/ LIME VINAIGRETTE 6 servings Source: Shellfish Greats ***LIME VINAIGRETTE*** ¼ cup rose's lime marmalade ¼ cup fresh lime juice 2 teaspoons orange juice concentrate ½ teaspoon Dijon mustard ½ teaspoon salt ½ teaspoon ground coriander ⅛ teaspoon cayenne ⅓ cup salad oil ***SALAD*** 1 head butter lettuce 1 bunch fresh spinach 1 large firm ripe papaya. lightly toasted ½ lb. PAPAYA. optional 72 .Shellfish Greats pepper to taste. diced 1 orange. add the item to be smoked and replace the foil. Place a small rack in the skillet. bay shrimp meat. This recipe yields 2 servings. peeled. 13 grams fat. cherry or mesquite. Comments: Pan-smoking is a great solution because it requires no special equipment. 13 grams protein. peel. When you see light billows of smoke escaping after about 10 minutes. Each serving. Simply line a deep. heavy-bottomed skillet with aluminum foil. Use a hardwood such as hickory. then scatter wood chips in a single layer over the foil. 95 mg cholesterol. seeded. 637 mg sodium.89 grams fiber. 2. 19 grams carbohydrates. Serve immediately over white rice. Be sure to turn on the exhaust fan to help disperse the smoke.

juice of 73 . mustard. coriander and cayenne.Chapter 2: N-Z Lime Vinaigrette: Place lime marmalade in a medium bowl and stir until lumps are dissolved. and cut or tear into bite-size pieces. Slowly whisk in salad oil. Chef's Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp.(MIXED GRILL FROM BARCELONETA) 6 servings Source: Shellfish Greats 6 medium calamari 6 medium cuttlefish 6 small sole 12 mussels 6 giant prawns 6 large langoustines (or use 6 small lobsters) 6 thin slices monkfish on bone 6 tablespoons virgin olive oil 3 garlic cloves. PARRILLADA DE PESCADO . Place in a large bowl and add died fruits. salt. Dressing should be smooth and emulsified. Add the lime juice and whisk until smooth. Serve immediately and pass or serve the remaining vinaigrette if more dressing is desired. thinly sliced 2 tablespoons sliced almonds ½ lemon. almonds and shrimp Drizzle in 1/2 cup of the Lime Vinaigrette and toss gently to coat salad evenly. Salad: Wash and dry greens. Stir in orange juice concentrate.

Pat all dry. slice 2 mussels 2 clams 1 ounce fresh basil. mince ½ cup sun-dried tomatoes. Remove fish to giant platter and serve. Remove sauce to crock.Shellfish Greats 1 egg 1 teaspoon mustard 1 cup extra-virgin olive oil salt. almonds. rinse cuttlefish. to taste freshly-ground black pepper. lemon juice. Cook 7 to 8 minutes on first side. thin with milk. peel. gut and rinse sole. chop ¼ cup fresh parsley. make sauce by placing garlic. to taste 2 tablespoons milk Preheat large grill. and rinse prawns. chop coarse 1 cup green onions. Add olive oil in a thin drizzle with blender running to form a creamy emulsion. If too thick. generous 1 tablespoon butter 2 cups fresh marinara sauce 1 cup sweet marsala wine 74 . PASTA CIOPPINO W/SUN-DRIED TOMATOES 1 servings Source: Shellfish Greats ½ cup olive oil 2 centiliters garlic. Meanwhile. chop 2 shrimp. turn and cook 2 to 3 minutes on second. Brush well with oil and place all on grill. egg and mustard in blender and blend until smooth. devein 2 scallops 1 pn saffron. Clean and peel calamari. debeard mussels. langoustines and monkfish.

Change the water a few times during the soaking process. add clams and mussels. Bring a large pot of water to a boil to cook the pasta. squid. green onions. When clams and mussels are just about to open. * Note 2: Rinse and drain the clams. peeled and sliced ½ cup olive oil 1 cup dry white wine 6 cups Italian tomato sauce. being sure they are closed tight and none are filled with mud. fresh cod ½ lb. see * note 2 ¾ lbs. butter. Drain well. baccala. Deglaze with sweet Marsala then marinara sauce. sun-dried tomatoes. rinsed and soaked. medium shrimp. penne or linguine pasta * Note 1: Rinse the baccala several times and soak it in plenty of cold water for a minimum of 12 hours. cleaned and cut into 1/2-inch rings 2 lbs. mussels. peeled ½ lb. fresh tomatoes. Add basil. The cod is ready to use. littleneck or cherrystone clams ¾ lbs. Simmer until fresh tomatoes are cooked down. Simmer until clams and mussels open. (dried salt cod).Chapter 2: N-Z Saute garlic in olive oil. 75 . crab claws ½ lb. parsley and saffron. PASTA WITH SEAFOOD 8 servings Source: Shellfish Greats ½ lb. cut in 1" pieces. beards removed rinsed and drained ½ lb. Discard any shellfish that do not open. add shrimp and scallops. see * note 1 3 garlic cloves.

Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. crab claws and the fresh cod. saute the garlic in the olive oil for 1 minute. for 5 minutes. PERFECT CHILLED SHRIMP 6 servings Source: Shellfish Greats 3 cups water 1 cup white wine ¼ cup rice or malt vinegar ½ onion. Stir in the baccala. 76 . covered. At the same time cook the pasta in the boiling water with a pinch of salt until al dente. mussels. with tails left on Serve this chilled shrimp with you favorite cocktail sauce or other dip. roughly diced 6 black peppercorns 1 teaspoon dried thyme 2 bay leaves 2 teaspoons salt 24 jumbo shrimp . Simmer gently. about 16 to 24 per pound. Add the wine and tomato sauce. clams. Pour the cooked seafood and the sauce over the pasta.(abt 2 lbs). roughly diced 1 celery stalk. For large shrimp. roughly diced 1 carrot. steeping time is about 4 minutes. When the pasta is cooked and the seafood is done drain the pasta well and place on a large platter. This recipe serves 8 to 10 as a main course. Cover and simmer until the clams and mussels just begin to open. peeled.Shellfish Greats In another large pot. Discard any shellfish with unopened shells.

1 gram carbohydrates. 2 grams fat. 930 mg sodium. celery. bay leaves and salt to boil in medium pot. vinegar. 147 mg cholesterol. onion. cover again and simmer 1 minute. covered.03 gram fiber. 20 grams protein. casing removed. thyme. chicken tenders. chorizo. covered. Add shrimp. zested === GARNISH === ¼ cup chopped flat-leaf parsley 4 scallions. crushed ½ teaspoon crushed red pepper flakes 2 cups enriched white rice ¼ teaspoon saffron threads 1 bay leaf 1 quart chicken broth or stock 4 sprigs fresh thyme 1 ½ lbs. before serving. deveined peeled large shrimp . PERFECT PAELLA 8 servings Source: Shellfish Greats 3 tablespoons extra-virgin olive oil 3 cloves garlic. Remove shrimp from liquid and chill well. to taste 1 red bell pepper.Chapter 2: N-Z Bring water. 4 minutes. carrot. and sliced on an angle 1 lb.(24 shrimp) 18 green lipped mussels. to taste Freshly-ground black pepper. cleaned 1 cup frozen peas 2 lemons. This recipe yields 6 servings. cut into thirds Coarse salt. 0. Each serving: 108 calories. at least 1 hour 30 minutes. seeded and chopped 1 medium onion. wine. bread for passing 77 . chopped ¾ lbs. Remove from heat and steep. peppercorns. chopped Lemon wedges Crusty. Reduce heat and simmer 5 minutes.

broth. bay leaf. Remove pan from heat. Arrange cooked chicken and peppers.Shellfish Greats In a very wide pan or paella pan. crushed garlic. Add peppers and onions to the pan and cook 3 minutes longer. Season chicken with salt and pepper. over medium-high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. 2 turns of the pan. Stir rice and seafood mixture and lift out bay and thyme stems. Cover the pan with lid or foil and reduce heat to simmer. In a separate nonstick skillet. Serve with wedges of lemon and warm bread. or with sauteed chicken. Top with parsley and scallions. and thyme and bring liquids to a boil over high heat. After about 13 minutes. Add chorizo to the pan and cook 2 minutes more. This recipe yields 8 servings. then cover the pan again. PERFECT SAFFRON PASTA 4 servings Source: Shellfish Greats Makes about 2/3 pound. Pour in peas. add 2 tablespoons extra-virgin olive oil. now bare of their leaves. It 78 . red pepper flakes. add rice and saute 2 or 3 minutes. 4 to 6 servings. nesting them in cooking rice. Add saffron threads. 1 turn of the pan. onions and chorizo around the pan. preheated over medium-high heat. wine. or cream sauce. The rich flavor and aroma of this pasta are wonderful with fish and shellfish in a broth. After 5 minutes. add shellfish to the rice pan. scatter lemon zest over the rice and seafood. remove cover or foil from the paella and discard any unopened mussel shells.

bring several quarts of water to a boil. and onions or leeks. we shape it into bow ties. add the saffron and water to the eggs after you have beaten them lightly with a fork. Try Saffron Pasta with sweet peppers. Meanwhile.Chapter 2: N-Z stands up well to sauces that have the strong flavor of olives and acid ingredients such as wine and tomatoes. Serve them as a side dish or a light but satisfying main course. With your thumb and forefinger. combine the saffron and the water and let stand 10 minutes. FETA. add the saffron water to the work bowl after you have added the eggs. shelled. firmly packed 1 tablespoon hot water 2 cups unbleached flour 2 extra-large eggs In a small bowl. currants. place the cheese. pistachios. and peeled pistachios. Water 6 ounces feta cheese. After rolling the dough through the next-to-last setting on the pasta machine. coarsely chopped 1/3 cup chopped Chives 3 tablespoons currants. crumbled 1/3 cup roasted. softened in hot water and drained 2 tablespoons extra-virgin olive oil Salt 1 batch Saffron Pasta Freshly ground black pepper In a large pot. Here. called farfalle (''butterflies") in Italian. pinch the centers of the rectangles together to make bow ties and set them on tea towels or a lightly floured surface. and olive oil in a large saute pan. 79 . teaspoons saffron threads. If you are making the pasta by hand. Bright and beautiful. CHIVES & PISTACHIOS W/ SAFFRON PASTA Serves 4 to 6. golden bow ties are dressed with chopped chives and pistachios. cut it into 1-by-2-inch rectangles with a fluted ravioli cutter or knife. garlic. If you are making the pasta in a food processor. chives.

sherry. cut in 1/4s. In a bowl. carrot. add the pasta. Drain pineapple slices. Cup 2 pineapple slices in thin pieces. Add enough water to make 2/3 cup liquid. If desired. Add pineapple juice mixture and pineapple pieces to vegetables. Serve hot. peeled. then in thin slices 1 Carrot. catsup and pineapple juice.Shellfish Greats When the water comes to a boil. bell pepper and ginger and stir-fry 3 minutes. cut in julienne strips ½ Green bell pepper. then add 80 . vinegar. Drain it. reserving about 1/2 cup of the cooking water. salt it well. seeded. cut in thin strips 1 Piece ginger root. reserving juice. and cook it al dente. chopped (1-1/2") 3 pn Five Spice Powder 1 cn Pineapple slices (8 oz) 1 tablespoon Sugar 1 tablespoon Dark soy sauce 1 tablespoon Dry sherry 1 tablespoon Malt vinegar 1 ½ tablespoons Catsup 1 tablespoon Cornstarch ⅔ cups Chicken stock Fresh pineapple leaves (opt) Heat oil in a saucepan. Add onion. mix together sugar. reserve remaining pineapple slices for another use. soy sauce. Blend cornstarch smoothly with a little stock. PIQUANT ORIENTAL SAUCE 1 servings Source: Shellfish Greats 2 tablespoons Corn oil 1 Onion. you may drizzle the top lightly with olive oil. Add the drained pasta to the saute pan along with enough of the reserved cooking water to make a sauce that just coats the noodles. Season with salt and pepper and toss well. Add Five Spice Powder and remove from heat.

Add crab meat and saute until heated through. PUFFY CRAB MEAT AND EGGS ON BAGELS 2 servings Source: Shellfish Greats Nonstick cooking spray ½ teaspoon butter 2 ½ tablespoons minced green onion 1 tablespoon minced green bell pepper 1 ½ tablespoons minced tomato 1 can crab meat . Slice bagel in half and begin toasting it. Cook and stir as for scrambled eggs. Add butter and melt over medium heat. if desired. drained 1 bagel 1 egg white ½ cup nonfat egg substitute (equal to 2 eggs) Salt. Beat egg white until stiff but not dry. 2 to 3 minutes. stirring constantly. 81 . Fold egg substitute into beaten egg white just until blended. about 1 minute. to taste Spray small skillet with nonstick cooking spray. pork steaks or shellfish. bell pepper and 1 tablespoon tomato. Garnish with pineapple leaves. Lightly season with salt and pepper to taste. Reduce heat and simmer 2 minutes. NOTE: Serve hot with fried chicken. then saute until tender. Makes 2-1/2 cups. stirring constantly. gently stirring until egg is set. Pour egg mixture over crab mixture in pan.Chapter 2: N-Z remaining stock. Add stock to vegetable mixture and bring to a boil.(6 oz). to taste Freshly-ground black pepper. Add 2 tablespoons green onion.

Place the chilies in a bowl and cover them with boiling water. making sure all of the chilies are submerged. about 15 seconds. unpeeled ½ inch piece of stick cinnamon 2 cloves 8 black peppercorns 2 teaspoons salt ½ teaspoon dried oregano ½ teaspoon dried thyme ⅛ teaspoon cumin seeds ½ cup cider vinegar juice of one lime Place a heavy duty skillet over a medium flame and add the garlic cloves. Drain the chilies. Remove garlic when soft and peel the cloves. Pulverize the spices in a mortar or spice grinder. This recipe yields 2 servings. on each side. Add the chilies to the skillet and toast briefly. Let the chilies soak 30 minutes. stemmed and seeded 8 cloves garlic.Shellfish Greats Remove bagel from toaster and spoon eggs over bagel halves. Sprinkle with remaining 1/2 teaspoon chopped tomato and green onion to garnish. Place 82 . discarding the soaking water. turning frequently. RED CHILE MARINADE (ADOBO) 1 servings Source: Shellfish Greats 12 Guajillo chilies. Cook approximately 10 minutes.

Chapter 2: N-Z all ingredients (Chilies. to taste 2 tablespoons butter ¼ cup finely-chopped Italian parsley Bring 3 quarts water to boil with 1/2 onion. Plunge calamari into boiling water and cook 30 seconds. This paste will keep indefinitely in the refrigerator. garlic. Author Note: This marinade can be used on any cut of meat. Variation: Use 8 ancho chilies instead of guajillos for a sweeter marinade.to 14-inch frying pan with 3-inch sides. cleaned cuttlefish or calamari. Keep cooking liquid warm on stove. vinegar. to taste freshly-ground black pepper. Drain and set aside. Then grill or bake the meat at a low oven temperature. RISOTTO NERO 4 servings Source: Shellfish Greats ½ onion. heat olive oil and 83 . spices. chopped ½ carrot. including fish and shellfish. chopped 1/4" dice 2 packets squid ink 1 ½ cups vialone nano or arborio rice 1 cup dry white wine salt. ink sac retained 4 tablespoons olive oil 1 medium spanish onion. 1/2 carrot and 1 bay leaf. Strain the paste through a medium sieve. chopped 1 bay leaf 1 lb. Remove and submerge in ice water 1 minute. Let meat soak in marinade from 6 to 8 hours. Prepare ice bath. In a 12. and lime juice) in blender and pulse until smooth.

about 2 minutes. to taste Combine garlic. Serve immediately. halved crosswise ½ pint orange or red cherry tomatoes. cooked shelled shrimp. minced ⅓ cup minced cilantro Zest of 1 orange 5 cups chicken broth 3 tablespoons olive oil ⅓ cup finely-chopped white onion 1 ½ cups Arborio rice ½ cup white wine ¾ lbs. Heat oil in 3 1/2to 4-quart saucepan or Dutch oven over medium heat. cilantro and orange zest in small bowl. continue to cook. Thie recipe yields 4 servings. RISOTTO WITH SHRIMP AND CHERRY TOMATOES 4 servings Source: Shellfish Greats 2 cloves garlic. about 8 to 10 minutes.Shellfish Greats onion and squid ink over medium heat until softened but not brown. Add rice and. stirring constantly. Turn heat to high and. then shellfish cooking liquid ladle by ladle until rice is covered. Continue cooking until rice is soft but still al dente. Season with salt and pepper. Add white wine. for 15 minutes. cut in half ½ cup whipping cream Freshly-ground black pepper. maintaining the level of liquid just above the level of rice. Bring chicken broth to simmer in small saucepan. cook until opaque. Mix well and set aside. remove from heat and stir in butter and parsley. stirring constantly. Chop the calamari into 1-inch pieces and toss into rice. Swirl to coat 84 .

Repeat. peeled and cleaned ½ cup butter. This recipe yields 4 servings. Add rice and stir until grains are well-coated with oil. allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste. Add wine and bring to boil. softened ½ tablespoon lemon juice ½ tablespoon cooking sherry ½ tablespoon onion juice ½ teaspoon dry mustard 1 pn mace salt and freshly ground black pepper. adding 1/2 cup broth at a time. reserving 1/4 cup. garnish with reserved garlic mixture and serve immediately. about 1 minute. Add 1/2 cup broth to rice and cook. until rice has almost completely absorbed the liquid. tomatoes. rice will be plump and cooked through but will still have a nice texture. Stir gently 1 to 2 minutes. 24 grams fat. fresh shrimp. 1. Adjust heat so risotto is kept at slow simmer. After about 18 minutes. Add shrimp. about 3 minutes. Spoon risotto into warm flat bowls. (to taste) 85 . stirring frequently.Chapter 2: N-Z pan. 62 grams carbohydrates. cooked. 208 mg cholesterol. then add onion and saute until soft.41 gram fiber. 0. SATURNA ISLAND SHRIMP PATE 1 servings Source: Shellfish Greats 1 ½ lbs. 31 grams protein.179 mg sodium. Each serving: 634 calories. cream and remaining broth.

whichever you prefer. to taste 18 sea scallops 2 tablespoons extra-virgin olive oil = (or vegetable oil) 4 scallions chopped Crab dip. sliced at bakery counter Crisp bacon in frying pan. then place 9 scallops in the pan. Work on the dip while bacon cooks. add 1 tablespoon oil. When bacon is crisp. blanched 1 crusty baguette.Shellfish Greats Put all ingredients together in a blender or food processor and whip until well blended. store bought Asparagus spears. 1 turn of the pan. Repeat with remaining scallops. Season scallops with salt and pepper. 86 . To very hot skillet. Preheat a nonstick pan over high heat for scallops. Set aside. Sear scallops 2 minutes on each side or until caramelized and opaque. drain and chop. Transfer to a platter and cover loosely with foil. Pack in a crock and chill in refrigerator for several hours before serving. Serve on crackers or small tea cakes. under broiler or in microwave. May be combined by hand if the shrimp are mashed to a paste and then beaten into the butter. to taste Freshly-ground black pepper. SCALLOPS WITH BACON AND SCALLIONS 6 servings Source: Shellfish Greats 5 slices bacon Salt. an inch apart.

Cook shallots in oil a minute or so. for dipping and spreading.Chapter 2: N-Z To serve. Wipe out pan and return to the heat. drained Salt. This recipe yields 6 servings. raising heat a bit. chopped 2 cans quartered artichoke hearts in water -. top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. about 2 tablespoons and the chopped shallots to the pan. Add vermouth to the pan and cook out the alcohol. 2 minutes on each side. Season drained and trimmed scallops with salt and pepper. causing them to caramelize. SEA SCALLOPS WITH VERMOUTH 4 servings Source: Shellfish Greats 3 tablespoons extra-virgin olive oil 1 shallot. Sear the scallops in a single layer. 1 to 2 minutes. Add 2 turns of the pan of olive oil. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. drained 16 sea scallops ½ cup dry vermouth Heat a large nonstick skillet over medium-high heat. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette. to taste Freshly-ground black pepper. Arrange the scallops in vermouth over top of 87 . add artichoke hearts and toss to heat through. to taste ¼ cup chopped parsley leaves 2 tablespoons capers. (14 oz ea). Place party picks in a shot glass or small dish and set them on/near platter.

Keeping each open shellfish separate.Shellfish Greats the artichokes and serve. bearded and scrubbed 6 small calamari. Cook lobster for 8 minutes and then cool in ice bath. cleaned and gutted 1 small lobster -. crab meat 1 cup extra-virgin olive oil juice and zest of 4 lemons 1 tablespoon hot chili flakes ½ cup finely-chopped Italian parsley Bring 6 quarts water to boil and set up ice bath. bearded and scrubbed 6 large clams. a pinch of chilies and 1 to 2 tablespoons parsley. cleaned and peeled 6 small mussels. (1 lb) 1 lb. SEAFOOD ANTIPASTO ALLA VENEZIA 4 servings Source: Shellfish Greats 6 medium shrimp. Do the same with the crab 88 . place mussels and clams with 1 cup of water and bring to a boil. This recipe yields 4 servings. scrubbed 6 large mussels. In a large saute pan. Cook calamari 1 minute and do the same. dress each individually with 1 to 2 tablespoons extra-virgin olive oil. removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Cook shrimp for 1 1/2 minutes and plunge into ice bath. a touch of lemon juice. Cover and steam. scrubbed 6 small razor clams.

spices mustard. scrubbed 2 lbs. garlic and lemon juice. set aside. add garlic.Chapter 2: N-Z meat. cook 1 minute. scrubbed and debearded 1 Lemon. Cook until beans are tender. tied with 4 Sprigs Parsley 1 lg Leek. finely sliced ½ cup White Wine 12 Cherrystone Clams. halved and seeded ½ lb. Add wine and clams. SEAFOOD CASSOULET 6 servings Source: Shellfish Greats 1 lb. Cover and steam 10 minutes until clams open. discard shells. Stir into beans along with leeks. add beans. Andouille Sausage 1 tablespoon Ground Coriander 2 teaspoons Ground Cumin 1 teaspoon Ground Ginger 1 teaspoon Dried Mustard 4 Sprigs Dill. Sea Scallops. white part only. Season to taste with salt and pepper. dill. about 55 minutes. and parsley. Remove beans and sausage. Pour any shell liquid back into pot. 89 . sausage. cover and cook 3 minutes until opened. Mussels. Arrange all the seafood on a big platter. reduce to 1/2 cup. strain liquid. Garnish with lemon wedges and serve. unshelled and cleaned ½ lb. Strain liquid and combine with seafood liquid. soaked 1 lb. Large Shrimp. Add mussels. discarding shells. set aside. Set aside with clams. cleaned and sliced ¼ cup Olive Oil 4 Cloves Garlic. cleaned Bring 2 quarts water to a boil. Saute leek in oil minute. White Navy Beans. Remove leeks and garlic from cooking liquid. Remove.

SEAFOOD PAELLA 8 servings Source: Shellfish Greats 2 packages fideos . 56 g fat. Toast in oven at 350 degrees until noodles turn medium-brown in color. 736 mg sodium. Add half the seafood and sausage. 146 mg cholesterol. Layer 1/3 beans in a 2 1/2 quart casserole. calamari ½ lb. the remaining seafood and beans. Spread lengths of fideo on large baking sheet and drizzle 1/4 cup olive oil over top. g saturated fat. Manila clams ¾ lbs. 90 . Toss shrimp and scallops with other shellfish. diced 1 yellow bell pepper. shelled petit or English peas. 5 g fiber. rock shrimp 2 lobsters 1 onion. diced 1 green bell pepper. (see recipe) ¾ lbs. diced 1 dried ancho chile 6 cups Lobster Stock.(10 oz ea) (rolled vermicelli noodles) olive oil 1 ½ lbs. fresh or frozen 1 lemon 1 bunch chives 2 teaspoons hot sauce. minced 1 red bell pepper. another third of the beans. 8 to 10 minutes. 46 g protein. You may have to stir noodles occasionally during cooking to ensure even toasting. Per Serving: 732 calories. black mussels 1 ½ lbs.Shellfish Greats Cut sausage into 3/4" slices. (optional) Toasting The Noodles: Break fideos into 1/2-inch lengths. 53 g carbohydrate. Mix noodles and oil evenly so noodles are coated all around. Cover and bake at 325℉ for 1 1/2 hours. coarsely diced 3 cloves garlic. New Zealand (greentipped) mussels 1 ½ lbs.

stirring as needed to prevent noodles from sticking. Set aside. Set aside. stirring constantly. 91 . calamari. Set aside.Chapter 2: N-Z Preparing The Seafood: Clean mussels and clams by brushing them under cold running water and pulling off beards from mussels if necessary. then added at end of cooking to warm through) along with 3 cups additional stock and bury shellfish under noodles for faster cooking. add smaller black mussels and clams. Serve hot sauce on the side. peas and 1 to 2 cups additional stock. Add 1 to 2 cups more stock as needed during cooking when noodles absorb liquid. Clean calamari by removing cartilage and cutting body into 1/2-inch strips. until almost all seafood shells have opened and noodles have absorbed most of stock (it should not be dry). Add toasted noodles and 3 cups hot stock and cook. Add garlic and saute about 3 minutes. 3 to 5 minutes or until noodles absorb most of liquid. green and yellow bell peppers along with whole ancho chile and saute 3 to 5 minutes. After 5 to 8 minutes cooking large mussels. Discard any shellfish that have not opened. Cook. add lemon wedges on side of pan. Cut lobster tails with shells into medallions. if desired. Add red. stirring. Rinse lobsters and remove claws and knuckles. Maintain watch over pan. When some of shellfish begins to open. about 10 minutes after adding small mussels and clams. sprinkle generously with chives and serve family-style in pan. Add onions and saute 3 to 5 minutes. Clean and devein rock shrimp. Making The Paella: Heat 1/4 cup olive oil in large paella pan or turkey roaster over medium-high heat. 3 to 5 more minutes. Add New Zealand mussels and lobster claws (if uncooked. add shrimp. lobster tail meat (and claws if lobsters were cooked previously in lobster stock). may also be poached in Lobster Stock. burying them under noodles as with larger mussels and stirring and adding stock as needed.

404 mg sodium. salt. but should not begin to "explode" at ends. sliced soppressata. Do not stir too rapidly or rice can be crushed. 1 to 2 minutes for small shrimp. 85 grams carbohydrates. Drain. about 13 minutes. cut thin strips (or other spicy salami) 1 red onion. mint and parsley. mixture raw peeled small shrimp and cleaned calamari 1 lb. (optional) Cook rice as you would pasta. Drain immediately and place in large mixing bowl. 193 mg cholesterol. diced small Minced fresh herbs such as basil. Cook shrimp or calamari in rapidly boiling water just until firm.80 grams fiber. 30 to 45 seconds for calamari. mussels or clams ¼ cup dry white wine ¼ lb. Chill 1 to 2 hours. and if 92 . To rice. 25 grams fat. adding it to plenty of rapidly boiling. Do not overcook rice. but do not undercook either. plus more to taste 1 ½ teaspoons salt 1 teaspoon red pepper flakes ½ cup olive oil 1 lb. 2.Shellfish Greats This recipe yields 8 servings. SEAFOOD RICE SALAD 10 servings Source: Shellfish Greats 2 cups long or medium grain rice 2 lemons. 53 grams protein. add juice of 1 lemon. Each serving: 758 calories. lightly salted water and cooking until tender. Rice should be soft completely through. becoming sticky. red pepper flakes and olive oil and stir gently to mix well. cover with towel and set aside 5 minutes.

89 mg cholesterol. 750 mg sodium. so be gentle. 16 grams fat. Remove rice from refrigerator and strain mussel cooking juice over top. 29 grams carbohydrates. unpeeled 2 cloves garlic. chopped 2 tablespoons flour 93 . tomatoes. chopped fine 1 lb. unpeeled 5 bay leaves 1 ½ teaspoons salt .{TORTA DE MARISCOS} 8 servings Source: Shellfish Greats 1 small white onion. but this is a seafood salad. peeled. 0. If desired. white wine and juice of remaining 1/2 lemon to boil over high heat. seeded. about 5 minutes.Chapter 2: N-Z calamari are not cut in small pieces. seeded. diced 1 lb.09 gram fiber. Adjust seasonings to taste. squid bodies. and chopped ¼ cup chopped Italian parsley 2 jalapenos. This recipe yields 8 to 10 servings. 15 grams protein. Add cooked shrimp and calamari. Salad should be pleasantly tart with just a hint of olive oil flavor. do so. lump crab meat. bring mussels or clams. picked over 1 medium white onion. Just before serving. salami and onion and toss well to mix.(to 2 tspns) 2 quarts water 1 lb. When almost ready to serve. Each of 10 servings: 333 calories. Place in small bowl with juice of 1/2 lemon and chill 30 minutes. SEAFOOD TORTA . place mussels or clams in their shells in rice. you can add some minced herbs. Cover tightly and cook just until clams or mussels open. unshelled shrimp ½ lb.

6 grams fat. With rubber spatula. Remove shrimp with skimmer or slotted spoon. When shrimp are cool enough to handle. tomatoes. parsley and chiles in bowl. Combine shrimp. made as small individual omelets. 23 grams protein. Flip cake by sliding onto pan lid or plate and slipping it back into pan.66 gram fiber. You can vary the seafood as you like. Reserve stock for another purpose (it makes delicious fish soup). Pour or spoon seafood mixture into pan. drain and set aside. 1 at a time. but the combination shouldn't be too watery and should add up to around 2 1/4 to 2 1/2 pounds. skimming any froth. and it would also be wonderful at brunch. Each serving: 182 calories. until thoroughly incorporated. then reduce heat and simmer 5 minutes. devein and chop fine. peel. Add squid and cook 3 minutes. Comments: This is a great party dish. 94 . Beat egg whites in bowl until slightly stiff peaks form. Reduce heat to low. Remove and discard onion and garlic. Add shrimp and cook 3 minutes. Heat olive oil in skillet over medium-high heat until fragrant but not quite rippling. drain well. Sprinkle with flour and 1/2 to 1 teaspoon more salt and toss again until no flour can be seen. This recipe yields 8 servings. Beat in yolks. 280 mg sodium.Shellfish Greats 4 eggs. Remove. bay leaves and 1 teaspoon salt in stockpot or large saucepan with water. smoothing it with spatula to spread it evenly down to bottom of pan. chopped onion. Toss well to distribute ingredients. transfer to bowl and set aside to cool. about 3 minutes. Bring to boil over high heat. crab meat. 9 grams carbohydrates. Cook until golden on underside. Serve hot. squid. 0. cut in wedges. separated 1 tablespoon olive oil Place unpeeled onion and garlic. Cook uncovered 8 minutes. carefully fold eggs into seafood mixture. 241 mg cholesterol.

chopped 1 tablespoon lemon peel. Remove from boiling water. blanched dressing ½ cup vegetable oil ½ cup lemon juice 2 tablespoons chives. Pour Lemon Vinaigrette over salad. scallops.Chapter 2: N-Z The tricky part of the dish is flipping the "pancake" or "omelet. cooked 3 cups broccoli flowerets. SEAFOOD-RICE SALAD 10 servings Source: Shellfish Greats 2 lbs. To blanch broccoli. cleaned and coo 6 ounces crab meat 4 cups basmati rice. toss. 1 teaspoon Dijon mustard and 1 teaspoon sugar." Use a 10-inch nonstick frying pan that comes with a matching flat lid and slide the torte onto the lid when it's done on one side. LEMON VINAIGRETTE: 1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon juice 2 tablespoons chopped fresh chives 1 tablespoon grated lemon peel. minced 1 teaspoon Dijon mustard 1 teaspoon sugar Mix all ingredients except Lemon Vinaigrette in large bowl. Mix together. plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. plunge into pan of ice and water to stop 95 . medium shrimp. cooked 1 lb. Cover and refrigerate 1 to 2 hours or until chilled.

Stir in butter until melted. This recipe yields 2 servings. Use tongs to transfer scallops to warm dish. rinsed. SEARED SCALLOPS WITH LEMON. season with salt and pepper and continue to cook until browned and slightly firm to touch. Shake pan to avoid sticking. Season with salt and pepper. Do not overcook. Add to slightly cooled skillet. 96 . to taste 1 teaspoon grated lemon zest ½ teaspoon finely-minced garlic 2 tablespoons lemon juice 1 ½ tablespoons butter. Cook over medium heat until hot. add scallops in single layer without overcrowding. about 2 minutes. Drizzle over scallops. Combine zest. garlic and juice in small bowl. Serve hot over rice. about 5 seconds. room temperature 2 tablespoons snipped fresh dill Hot cooked white rice. for serving Heat oil in 10-inch nonstick skillet over medium-high heat. Garnish with dill. to taste Freshly-ground white pepper. Cook until well browned on 1 side. GARLIC AND FRESH DILL 2 servings Source: Shellfish Greats 1 tablespoon olive oil 8 large sea scallops.Shellfish Greats cooking. Use tongs to turn. drain. blotted dry Coarse salt. Remove skillet from heat to cool slightly. scraping up bits from skillet. When very hot. about 2 minutes.

Chapter 2: N-Z

2 servings Source: Shellfish Greats paella rice 1 medium onion, diced 3 tablespoons olive oil 2 tablespoons curry powder 1 tablespoon turmeric 1 tablespoon ancho powder ½ lb. chorizo, sliced 4 cups rice 6 cups water --paella--4 chicken thighs 4 large sea scallops 4 shrimp, heads on 2 lobsters, (claws and tail) 7 cultivated black mussels 6 littleneck clams 8 asparagus spears

In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes. Add chorizo and render fat. Add rice and coat with oil. Add water and cook until al dente. Paella: In a saute pan on the grill, steam rice. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done. On a large plate, paella pan or soup bowl spoon out rice mixture. Add chicken and shellfish on top and serve.

4 servings Source: Shellfish Greats 1 medium leek, cleaned, and sliced in 1/4" half-moons 4 garlic cloves, thinly sliced 6 tablespoons virgin olive oil 1 tablespoon crushed red chilies


Shellfish Greats
1 cup sicilian green olives 1 cup chopped fresh tomatoes 8 large cherrystone clams 8 mussels 8 gulf prawns, peeled, deveined 1 ½ cups couscous 2 cups fish stock or clam juice 2 cups white wine 1 cup calamari salt, to taste freshly-ground black pepper, to taste 2 bunches Italian parsley, finely chopped

In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover. Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve. This recipe yields 4 main course servings.

4 servings Source: Shellfish Greats 2 lbs. mussels, scrubbed, debearded 1 lb. large shrimp -, (u-15 size), peeled, deveined 1 lb. calamari, cleaned of skin, ink sac and beak 1 lb. small clams or cockles, scrubbed, drained salt, to taste freshly-ground black pepper, to taste


Chapter 2: N-Z
12 oysters, shucked, and liquid reserved 6 tablespoons virgin olive oil 1 medium red onion, chopped 1/4" dice 1 red bell pepper, seeded, cored, chopped 1/4" dice 1 yellow bell pepper, seeded, cored, chopped 1/4" dice 2 tablespoons freshly-chopped thyme leaves 1 cup dry white wine 1 cup basic tomato sauce, see * note 4 slices rustic bread, toasted until hard

Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell. In a 4-quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover. Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.

6 servings Source: Shellfish Greats 4 cups Thai Chicken Stock, see below ½ cup Thai basil leaves (loosely packed) ¼ lb. shrimp, peeled, deveined ¼ lb. fish filet, cut 1" strips 6 green-lipped mussels 4 button mushrooms - (to 5), quartered 1 fresh Thai chiles - (to 3) 3 tablespoons fish sauce 3 tablespoons lime juice


mussels. 0. tails removed 1 bag washed baby spinach (10 oz) 100 . then reduce heat and simmer 45 minutes to 1 hour. 5 grams carbohydrates. Roll lime leaves and crush lightly with hand. galangal and lemon grass.Shellfish Greats Kaffir (Thai) lime leaves.07 gram fiber. casings removed 1 small red onion. Bring to boil. lower thick portion only. Stir in fish sauce and lime juice.063 mg sodium. This recipe yields 4 to 6 servings. Strain. Add water. pounded 10 kaffir (Thai) lime leaves For the Thai Chicken Stock: Place chicken carcass in stockpot. for garnish === THAI CHICKEN STOCK === 1 chicken carcass 8 cups water . 33 mg cholesterol. then add to pan. for garnish Cilantro leaves. about 4 minutes. Add basil. mushrooms and chiles and cook until mussels and shrimp turn color. 1. Each of 6 servings: 86 calories. shrimp. (Makes 6 cups) Bring stock to simmer over medium-high heat in large pot. SHRIMP AND CHORIZO TIMBALES 4 servings Source: Shellfish Greats 9 ounces bulk chorizo. 2 grams fat. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro. thinly sliced ¼ cup water 1 lb. fish.(to 10 cups) ¾ cup thinly sliced galangal (to 1 cup) 6 stalks lemon grass. 10 grams protein. peeled deveined shrimp.

Repeat in 3 more bowls with remaining chorizo. chopped 2 cups Romaine lettuce.Chapter 2: N-Z Cook chorizo and onion in large skillet over medium-high heat. remove the seeds from the serrano pepper. minced 1 tablespoon minced fresh mint ½ lb. Remove plastic wrap. sugar. After about 5 minutes. breaking up meat into small pieces with spoon. This allows timbale to hold its shape and come out of bowl with ease. minced 3 tablespoons lime juice 3 tablespoons fish sauce 2 tablespoons sugar 1 serrano pepper. Hold edges of plastic wrap on plate with your fingers and lift bowl. Juices will flow onto plate around timbale. Place 1/4 of chorizo into small (individual-serving) bowl lined with plastic wrap (be sure plastic wrap extends at least 1 inch beyond edge of bowl) and tamp down with spoon. then invert. fish sauce. put serving plate over bowl. Add shrimp and stir constantly until they are cooked through. about 90 seconds. Combine garlic. 4 to 5 more minutes. grilled shrimp ½ papaya. serrano pepper and mint 101 . To serve. lime juice. 2 to 3 minutes. SHRIMP AND PAPAYA SALAD 2 servings Source: Shellfish Greats 2 cloves garlic. leaving plastic wrap in place over chorizo. Add spinach and stir until it is thoroughly wilted. shredded To tone down this dish's heat. add 1/4 cup water and continue to cook until onions are very soft and mixture is moist but not wet.

30 grams carbohydrates. julienne ½ cup shelled pine nuts ¼ cup rice vinegar ¼ cup soy sauce ¼ cup water 1 tablespoon sugar 2 teaspoons dry mustard Cook. julienne 1 Japanese pear. water. Arrange shrimp. julienne 1 medium Japanese cucumber. Grind pine nuts in a blender. Add the vinegar. and cut shrimp in lengthwise halves. sugar. 29 grams protein.Shellfish Greats in medium bowl. Divide lettuce between two plates and top with shrimp and papaya. SHRIMP AND VEGETABLE SALAD WITH PINE NUT DRESSING 6 servings Source: Shellfish Greats ½ lb. 102 . 221 mg cholesterol. Serve with salad. 1. soy sauce. 1. This recipe yields 2 servings.23 grams fiber. vegetables. Add shrimp and papaya and toss to coat. shrimp 5 leaves romaine 1 medium carrot. and fruit alternately around romaine in a spoke pattern.298 mg sodium. Each serving: 244 calories. Stir well until sugar dissolves. blend well. 2 grams fat. place in center of salad platter. and mustard. peel. about 2 to 3 minutes. Shred romaine.

and sliced in half 6 slices bacon ½ cup mayonnaise 1 chipotle pepper in adobo sauce. Sherry. set aside. chopped 1 avocado. 103 . Cover with remaining bread slices. Top with avocado. Fry bacon in skillet over medium heat until crisp. Marinate 15 minutes. peeled raw jumbo shrimp. then bacon slices. Set aside. Combine mayonnaise with 1/2 teaspoon minced garlic and chipotle.Chapter 2: N-Z SHRIMP CLUB SANDWICHES WITH CHIPOTLE MAYONNAISE 4 servings Source: Shellfish Greats 1 teaspoon minced garlic 1 tablespoon olive oil 1 ½ tablespoons Sherry ½ teaspoon red pepper flakes ¼ teaspoon salt ¼ teaspoon freshly-ground black pepper ½ lb. (You can also broil or grill the shrimp). Divide shrimp between 2 slices. Toast bread. red pepper flakes. Drain on paper towels. Add shrimp and shake to coat evenly. cleaned. 2 to 3 minutes. salt and pepper in a resealable plastic bag. Drain shrimp and saute in hot skillet over high heat until slightly pink and opaque. sliced 4 slices tomato 2 lettuce leaves 4 slices sourdough bread Combine 1/2 teaspoon garlic. Place 2 tomato slices on top of bacon and top with lettuce. oil. Cut sandwiches in half and serve. Use toothpicks to hold sandwiches together. 5 minutes. Spread each slice with 1 tablespoon chipotle mayonnaise.

sliced 1 small Chinese cabbage head. about one minute.29 grams fiber. Each serving: 477 calories. This recipe yields 2 servings. 135 mg cholesterol. 25 grams carbohydrates. about three minutes. then add the green onions and cabbage and stir-fry until the cabbage is wilted. Stir-fry it all until hot. add red pepper and shrimp and stir-fry until shrimp turn pink. chopped 10 raw shrimp. Add chopped garlic and ginger to the pan.Shellfish Greats This recipe yields 4 servings. shredded Heat a stir-fry pan and coat it with oil. SHRIMP FRIED RICE 2 servings Source: Shellfish Greats 1 tablespoon oil 1 teaspoon chopped garlic 1 teaspoon chopped ginger ½ red bell pepper. You can serve these on Kaiser rolls if you prefer. 24 grams protein. 1. Comments: Store leftover mayonnaise tightly covered in the refrigerator for another use. then add the rice and sprinkle with low-sodium soy sauce. If you have sesame oil on hand. (optional) Leftover steamed rice ⅓ cup low sodium soy sauce 3 large green onions. 928 mg sodium. 30 grams fat. 104 . cut up Sesame oil. sprinkle a bit on the shrimp before cooking. stir-fry for about 30 seconds on high heat.

letting juices drip back into bowl. Place roasted tomatoes in blender with drained chiles. until blackened all over. Serve immediately. This recipe yields 4 servings. When cool enough to handle. dry chipotle chiles in bowl with boiling water and let stand 30 minutes. Process to smooth puree. seeded 2 Guajillo chiles 5 dry chipotle chiles (or 3 canned chipotles en adobo) 2 lbs.. 3. jumbo shrimp. 897 mg sodium.(to 2 tspns) ¼ cup olive oil 2 lbs.36 grams fiber 105 . Each serving: 349 calories. turning frequently. 17 grams carbohydrates. 10 to 15 minutes.Chapter 2: N-Z SHRIMP OR LANGOUSTINES IN CHIPOTLE SAUCE . if using) and garlic. Cover ancho. heads on (or fresh langoustines) Seed ancho. if using. peel away charred skin. Roast tomatoes on griddle over medium-high heat. guajillo and chipotle chiles and remove veins.. guajillo and. 4 servings Source: Shellfish Greats 2 ancho chiles. 221 mg cholesterol. 33 grams protein. Heat oil to rippling over high heat in large skillet. peeled 1 teaspoon salt . 18 grams fat. Pour sauce over shrimp and cook 5 minutes more. Remove to bowl as they are done. (add canned chipotles. Add shrimp and cook 1 minute on each side. tomatoes 5 cloves garlic. Drain well. taste for seasoning and add salt to taste..

Cook over medium heat 2 minutes. Remove shrimp with slotted ladle or skimmer. heavy casserole or saucepan. to taste Bring water to boil in large saucepan with crushed garlic and bay leaf. putting shells (and heads. pour in another cup broth and stir frequently. Cook green onion and minced garlic 1 minute. Add reserved chopped shrimp and 1 cup shrimp broth. finely chopped 2 cups Arborio rice ¾ cup white wine 2 teaspoons salt Freshly-ground black pepper. When almost ready to serve.(1/2 stick) 1 green onion. crushed 1 clove garlic. 2 minutes. Add shrimp and cook until pink. Add rice to oil mixture and stir.Shellfish Greats SHRIMP RISOTTO . if any) back into water. stirring so garlic doesn't burn.{RISOTTO DE GAMBARETTI} 6 servings Source: Shellfish Greats 6 cups cold water 2 cloves garlic. return broth to boil. Chop shrimp meat and refrigerate until needed. and cook until rice is between al dente 106 . heat olive oil and 3 tablespoons butter over medium heat until butter starts to sizzle. Peel shrimp once they're cool. Simmer broth with shrimp shells over low heat 1 hour. Pour in wine. Once liquid evaporates. minced 1 bay leaf 2 lbs. coating all grains. In large. stirring constantly. Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed. Strain broth through fine-mesh strainer and chill until ready to use. small or medium-size shrimp with heads or 1 lb shrimp without heads 3 tablespoons extra-virgin olive oil ¼ cup butter .

18 grams protein. (ceci) ½ cup fresh mint. juice of 1 whole egg 1 garlic clove 107 . 15 grams fat. NEW POTATOES AND A CHICKPEA AIOLI 4 servings Source: Shellfish Greats 28 gulf shrimp. This recipe yields 4 to 6 servings. 20 minutes. 956 mg sodium. (You will use about 5 cups of broth. Venetian cooks often add Parmigiano-Reggiano cheese to the risotto as well. to taste freshly-ground black pepper.03 gram fiber. with heads on) salt. leaves only 1 lemon. (#11 to 15. to taste 20 new potatoes. For this reason. You can enhance this look by stirring in a tablespoon of tomato sauce. The rice should take on a pinkish hue from the shrimp. 0. Each of 6 servings: 440 calories.Chapter 2: N-Z and tender. SHRIMP SPIEDINI W PESTO. 113 mg cholesterol.) When risotto is done. smallest possible ¼ cup pine nuts 1 ½ cups fresh basil leaves 1 garlic clove ½ cup grated parmesan cheese ¼ cup grated pecorino cheese 1 cup olive oil ½ cup cooked chickpeas. Comments: The secret to this dish is an excellent shrimp broth. 51 grams carbohydrates. stir in remaining 1 tablespoon butter and add salt and pepper to taste. it's best to use fresh shrimp with their heads on. but I don't care for this addition. Serve hot.

lemon juice. basil leaves.{CAMARONES AL COCO} 4 servings Source: Shellfish Greats 2 coconuts 1 lb. place ceci. Place pine nuts. Season with salt and pepper and refrigerate. peeled medium shrimp. deveined ¼ cup olive oil 2 tomatoes. mint. Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds). Boil new potatoes with skins on until tender. to taste 108 . to taste Freshly-ground black pepper. leaving head and tail piece on. Preheat barbecue. In another processor. Cut potatoes into quarters and place in mixing bowl. drain and cool. SHRIMP WITH COCONUT . Parmesan. garlic and half cup of extra-virgin olive oil and blend until smooth. Thread 7 each onto bamboo skewers. or 1 minute. Grill spiedini for 3 minutes per side and place one on each plate.Shellfish Greats 1 cup extra-virgin olive oil Peel shrimp. garlic. egg. Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. Dress the potatoes with half the pesto and place in center of one of 4 plates. chopped ½ teaspoon chopped garlic ¼ cup orange juice ¼ cup tequila Salt. Slowly drizzle in remaining oil to create a creamy sauce. Cover shrimp with remaining pesto and drizzle with aioli. chopped 3 green onions.

baste again. shrimp or prawns. Ladle shrimp and juices into coconut shells. Set liquid aside. tequila and coconut liquid and season to taste with salt and pepper. pour wine into dish. In medium skillet. When done 109 . saute shrimp in oil over medium-high heat 1 minute. Slice mushrooms over sole. Cut coconuts in half and set aside. Place in preheated oven 3-4 minutes. onions and garlic and cook on low heat 4 minutes. baste fish and mushrooms and season to taste. Cook and stir 2 minutes until shrimp turns opaque and is cooked through. uncooked. unpeeled 1 cup white wine Sea salt Fresh ground white pepper Paprika Preheat oven to 375°F.Chapter 2: N-Z Poke 2 holes in 1 coconut. Add tomatoes. Holding coconut over measuring cup. Return to oven to cook 5-6 minutes. This recipe yields 4 servings. Reserve remaining liquid for another use. SOLE WITH MUSHROOMS 2 servings Source: Shellfish Greats 4 sole fillets ½ lb. Lay fillets in a baking dish and surround with the shellfish. drain 1/4 cup liquid into cup. Add orange juice. Sprinkle bits of butter over sole and into dish. cleaned 2 tablespoons butter 8 mushrooms. When butter has melted.

tails left on 7 tablespoons vinaigrette Salt. don't use frozen fish. fresh. Shake well. Sole fillets take only a few minutes to cook. NOTES : Baste thin slices of firm. and patted dry 20 tortilla chips 4 lemon wedges. deveined. let come to room temperature and shake vigorously. (Can be made two days ahead and refrigerated. to taste Freshly-ground black pepper. (optional). shelled. SOUTHWESTERN CAESAR SALAD WITH SAUTEED SHRIMP 4 servings Source: Shellfish Greats 20 large shrimp. Shake until salt is dissolved. rinsed. (Makes 3/4 cup) 110 . to taste 2 large romaine lettuce hearts. garlic and pepper.) Before using. chilled. Add oil. pink-white sole with olive oil and lemon juice while cooking in the oven.Shellfish Greats the fish will flake easily when tested with a fork. for garnish === VINAIGRETTE === 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 1 tablespoon lemon juice ½ teaspoon salt ½ cup olive oil 1 teaspoon finely-minced garlic Freshly-ground black pepper To make the vinaigrette: Combine vinegars. and cut crosswise in 3/4" slices 1 ¼ cups grated habanero or jalape“o Jack cheese 8 anchovies. it is so easy. lemon juice and salt in small jar. Remove fish from oven and serve with sauce from pan.

Add 3/4 cup cheese. Stir-fry until opaque. This recipe yields 4 servings.) Heat large nonstick skillet over medium-high heat. to taste Scrub mussels with stiff brush and pull off stringy "beard. minced 2 teaspoons minced ginger 2 teaspoons minced lemon grass 2 teaspoons minced shallots 3 cups vegetable broth ¼ cup minced green onions ⅓ cup whipping cream ½ teaspoon red pepper flakes Salt. Serve immediately. Add shrimp and Vinaigrette.Chapter 2: N-Z Put shrimp in resealable plastic bag with 2 tablespoons well-stirred Vinaigrette. dividing evenly. Toss lettuce with remaining well-stirred Vinaigrette. Garnish each plate with 2 anchovies (if using). Make sure Vinaigrette evenly coats shrimp. THAI MUSSEL SOUP 4 servings Source: Shellfish Greats 1 ½ lbs. sprinkle on remaining cheese. (Can be cooked immediately or marinated up to 4 hours. black mussels 1 tablespoon oil 4 cloves garlic. 111 . about 2 to 3 minutes. Top each with 5 shrimp and drizzle remaining tablespoon Vinaigrette over shrimp. if desired. Season lightly with salt and pepper." Set aside. to taste Freshly-ground black pepper. Remove from heat. refrigerated. Divide among four dinner plates. Toss well. Taste and season with salt and pepper. Tuck 5 chips into each salad and garnish with lemon wedges.

15 grams fat. Add onions. Serve immediately. about 5 minutes. see * Note* 1 ½ lbs.23 gram fiber. salt pork. 10 grams carbohydrates. THICK AND CREAMY BOSTON CLAM CHOWDER 4 servings Source: Shellfish Greats ¼ lb. Add garlic. to taste 1 tablespoon butter * Note: You can buy chopped fresh clams from a fish market or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small 112 . cream and red pepper flakes to pan. Strain soup over cooked mussels. about 5 minutes. 66 mg cholesterol. broken in half 2 teaspoons dried thyme (or 2 tbspns chopped fresh thyme) 3 cups coarsely-chopped hardshell clams 2 cups half-and-half or light cream Salt. Cook until fragrant and tender. Simmer 5 minutes. This recipe yields 2 to 4 servings. ginger. 1. Cook 3 minutes. to taste Freshly-ground black pepper. Each of 4 servings: 241 calories. 0. finely chopped 1 large onion. Add mussels.Shellfish Greats Warm oil over medium heat in large skillet. Add broth and bring to boil. chopped ¼ cup flour 3 cups milk 4 cups clam liquor or broth or juice or a combination. peeled.222 mg sodium. Season with salt and pepper. Remove mussels to serving bowls and keep warm. cover and cook until mussels have fully opened. diced 1 large bay leaf. 17 grams protein. baking potatoes. lemon grass and shallots.

307 mg sodium. stirring. Sprinkle with reserved salt pork cracklings if desired. at cool room temperature for at least 1 hour. depending on size. whisking until smooth. about 10 minutes. Season with salt and pepper to taste.) To serve. Pour cooking liquid into a glass measuring cup. Add clams and fresh thyme (if using) and stir in half-and-half. leaving drippings in pot. In a large kettle or soup pot. 48 grams protein. Reheat gently. Remove pork with a slotted spoon to drain on paper towels and reserve. add a small square of butter and stir to swirl in. bay leaf and dried thyme and cook uncovered until potatoes are almost tender. 4. 5 to 15 minutes. (Remove from the heat and let chowder sit. Add potatoes. Add onion to drippings and cook.08 grams fiber. about 6 minutes. cook salt pork over medium heat until fat is rendered and pork bits are crispy. partly covered. ladle chowder into soup bowls. 10 minutes. or refrigerate for up to 2 days. 49 grams fat. until it begins to soften. Add milk and clam liquor. 113 . discarding the bay leaf. Each serving: 900 calories. stirring frequently. Then scrape out the clam meat and chop or cut it with scissors into cranberry-size pieces. 68 grams carbohydrates. This is clam liquor. Continue to simmer until potatoes are tender. about 5 more minutes.Chapter 2: N-Z amount of water in a large kettle until they open. 2 minutes. 1. This recipe yields 4 servings. 189 mg cholesterol. Sprinkle on flour and cook. let any mud settle and pour off clean broth.

Drain pasta into a colander. fresh shrimp. Slice tomatoes into a blender.Shellfish Greats THIN PASTA WITH SHELLFISH AND TOMATOES 2 servings Source: Shellfish Greats 3 quarts water 4 ripe tomatoes 2 tablespoons olive oil 4 fresh parsley sprigs. Add pasta to rapidly boiling water and cook for about 4 minutes. Season to taste. add oil and parsley. boiled and cleaned ½ cup fresh mushrooms. fresh pasta-such as fedelini Fill a large saucepan with water and place over high heat to boil for pasta. wedge iceberg lettuce ***DRESSING*** 2 tablespoons vinegar ¼ teaspoon pepper ½ clove garlic. prawns. no stems ½ lb. and simmer 5 minutes. add prawns. and purée. Heat purée in a saucepan. pressed (1/2 to 1) 4 tablespoons vegetable oil 2 tablespoons water 114 . raw. cleaned Sea salt Fresh ground black pepper ½ lb. pour into a warm bowl and mix with hot sauce. canned asparagus spears 2 tomatoes ¼ lb. (1/2 to 2/3) ½ cup frozen peas ½ lb. WEST COAST SALAD (VASTKUSTSALLAD) 4 servings Source: Shellfish Greats 1 boiled lobster or crab ¾ lbs.

Pour dressing on salad and chill before serving. peeled ¼ lb. clean. or mix together in a large salad bowl. peeled. spinach 4 large shiitake mushrooms. Thaw the peas. and remove meat from shellfish. Drain the can of asparagus. Slice the tomatoes in wedges. if frozen. deveined (or 5 oz cooked chopped lobster meat) 6 cups vegetable broth. and slice the mushrooms. trimmed. cleaned. Cut in good bite-sized pieces. Wash. firm tofu. Mix the ingredients for the dressing and let the mixture draw awhile.Chapter 2: N-Z Thaw shellfish. Drain. fish stock or water ½ cup rice wine. thinly sliced 1 lime. firm white fish fillets such as sea bass or mahi-mahi 12 Manila clams. Split the lobster or crab in two. Serve toast and butter with the salad. quartered 115 . YOSHE NOBE 4 servings Source: Shellfish Greats 8 small nappa cabbage inner leaves 2 teaspoons oil 1 onion 1 clove garlic. minced 1 teaspoon minced ginger root ¾ lbs. Arrange the different salad components prettily in sections on the lettuce. Shred the lettuce and spread out on a serving plate. and quartered ¼ lb. if canned. (optional) tamari or low-sodium soy sauce ½ teaspoon salt 1 carrot. scrubbed 8 shrimp. cubed 2 green onions.

Add tofu and let sit in hot broth until heated through. carrot. about 5 minutes. Bring to simmer and skim off fat. Heat oil in wide. 2 to 3 minutes. Arrange reserved cabbage rolls. 8 grams fat. 186 mg cholesterol. Set aside.Shellfish Greats Blanch cabbage leaves by dipping briefly in pot of boiling water. Each serving: 366 calories. Remove and pat dry. 25 grams carbohydrates. Saute onion. Serve in shallow bowls garnished with lime quarters. garlic and ginger in oil until onion is translucent. clams and shrimp separately over onion. 3 grams fiber 116 . Cut carrot diagonally into 1/4-inch slices. 50 grams protein. heavy saucepan or skillet over medium heat. tamari and salt. Arrange fish. Remove from heat. Cut fish fillets into 1-inch pieces. and add broth. spinach and mushrooms separately over seafood and simmer until vegetables are crisp-tender. rice wine if using. This recipe yields 4 servings. Lay leaves on work surface and roll into tight cylinders. Sprinkle with green onions. Halve onion and thinly slice lengthwise. 670 mg sodium.

53 === lobster ===. 77 === lemon mayonnaise ===. 65 = scallop-butter sauce =. 49 ***shellfish stock***. 60 (or 2 tbspns chopped fresh thyme). 48 ***dressing***. 58 = (such as modelo negro or dos equis). 9 (or use 6 small lobsters). 12 === thai chicken stock ===. 49 ***lime vinaigrette***. 37 === deviled ham melts ===. 105 (or 5 oz cooked chopped lobster meat). 5 = (or grated with a hand grater). 13 === saffron mayonnaise ===. 68 = (or poultry seasoning). 72 ***seafood***. 4 = (or coarse salt and cracked black. 97 1" to 1 1/4" thick. 5 = (from dairy aisle of the market). 30 === apricot mignonette ===.such as roma. 13 = (or vegetable oil). 44 = (or a few pinches ground nutmeg). 55 === salad ===. 72 ***mozzarella mixture***.Index °°°°° Index (10-oz) broth. 1 = (available in fresh herb section of. 37 === chicken ===. 49 ***pasta***. 19 . 5 === shrimp stock ===. 27 === coral oil ===. 12. 49 ***salad***. 114 ***lemon butter***. 105 (or other spicy salami). 13 === chile paste ===. 73 (rolled vermicelli noodles). 5 = (1 lb 300 count shrimp may be. 29 (available. 6 117 . 7 === assembly ===. 49 . 56 === sea scallops ===. 27 === garnish ===. 5 === vegetables ===. 92 (or peeled white shrimp). 37 === lobster stock ===. 112 (or 3 canned chipotles en adobo). 21 === clam chowder ===. 58 = (or 1/4 tspn cayenne pepper). 90 ***cream cheese mixture***. 19 --paella---. 21. 27 = (old bay recommended). 6 = (fillets of beef steaks). 1 = (or parboiled fava beans). 54 === plate garnish ===. 5 = (or coarse salt and black pepper). 37 === lobster broth ===. 18 --garnish---. 100 === tournedos ===.sliced thinly. 86 = (shell jumbo shrimp or prawns can be. 115 (or fresh langoustines). 21 === stuffed shrimp ===. 2 (or 1 lb bay scallops.

68. 66 baccala. 100 bagel. 64 ancho chiles. 1 black mussels. 77 and sliced thin. 54 and quartered. 90 bunch cilantro. 3 beards removed.(6" to 8" long). 97 anchovies. 65 beer. 60. 83. 81 baking potatoes. 58 baby queen scallops.. 34 bn parsley. 72 118 . 9 beluga or other caviar. 20 bay shrimp meat. 42 and then diced. 100 bunch chives. 22. 56 asian fish sauce. 111 black pepper.8 oz ea). 110 === white truffle oil dressing ===. 54. 23 asparagus spears. 34 boiled deli ham. 18. 92 and crushed. 99 basil leaves. 112 a couple pinches salt. 41. 15 bread crumbs. 33 bulk chorizo. 30 bulb fennel. 110 and buttered. 114 boiling potatoes. 67 bottle dark mexican beer.Shellfish Greats === vinaigrette ===. 10. 9 balsamic vinegar. 106 bay leaves. 84.. 58 broccoli flowerets. 85 and cleaned calamari. 93 bay scallops. 9 all-purpose flour. 13. 21 bread .3/4" thick. 105 ancho powder. 75 bag washed baby spinach . 68. 110 bamboo skewers . 58 almonds. 90. 68 boneless. 34 and patted dry. 27 boiled lobster or crab. 34 bn cilantro. 70 banana squash. 110 and peppercorns. 27 a handful flat-leaf parsley leaves. 15. 82 bn chives. 18. 27. 67 and chopped. 64 and cut into 1-inch cubes. 65 a drizzle extra-virgin oil. 5 a handful curly or flat-leaf parsley. 54. 72 bean sprouts. 65 bottles clam juice . 56 a combination. 25 bunch fresh spinach. 18 and meat cut into pieces. 61. 51 boned skinned chicken legs and breasts. 6 a drizzle olive oil. 76. 7. 68. 112 baking powder. 20 brandy. 59 basil. 21. 76. 56. 67 arborio rice. 97 avocado.(to 3 . 95 bay leaf. mint and parsley. 62. 41. 89 applewood-smoked. 54 bibb or leaf lettuce leaves. 64 boston lettuce leaves. 12 andouille sausage. 106 artichokes. 5 all purpose flour. 85 black peppercorns.(10 oz). 62. 92 basmati rice. 60 bow tie pasta. 59. 95 brussels sprouts. 21 basic tomato sauce. 115 and sliced on an angle. 77. 86. 93 and cleaned. 103 baby greens.

27. 12 chopped fresh rosemary leaves. 14 chopped red onion. 7 cherrystone clams. 18 chopped serrano pepper. 72 cayenne pepper. 5. 115 carrots. 29 chopped ripe paste tomatoes.. 29 canned (reserve juice). 1. 27. 41. 12. 9 cayenne pepper sauce. 71 chicken stock. 77 chicken thighs. 44. 49. 49 celery rib. 70. 41. 89 chicken broth. 106 buttered toast. 71. 109. 98 can black beans (15. 37 119 . 104. 26. 45 bunch tarragon. 77 chopped flat-leaf parsley or cilantro. 17 canned asparagus spears. 98 butter. 60 centiliters garlic. 35 canola oil. 28.(10 oz ea). 60 cans whole baby clams and their juice. 81. 56 chopped cilantro. 34 capers. 74. 77 chicken carcass. 47 chile paste. 22 chili sauce. 2. 74 chanterelle mushrooms.. 19 chopped fresh parsley leaves. 66 chipotle honey dipping. 12 chopped fresh parsley leaves . 35. 1 celery ribs with greens. 80 chicken tenders. 44 chopped parsley leaves. 97 chile garlic sauce. 87 carrot. 87 chopped red bell pepper. 90. 44 celery. 21. 41. 62.Index bunch green onions. 29 chopped onion. 29 can tomato paste.(to 3). 83 chopped carrots. 67 chinese egg noodles. 83. 83. 85. 108 chopped ginger. 56. 51 chopped parsley. 44. 21 chopped sweet bell pepper. 3. 2. 67. 37. 66 catsup. 84 chicken broth or stock. 56. 114 canned tomatoes. 21 chopped flat-leaf parsley. 37 chopped chives. 99 calamari. 80. 23 chopped fresh marjoram leaves. 17. 43 chopped fresh parsley. 21. 56 chopped ribs celery. 30. 87 cans small baby clams . 49. 12. 65 chopped fresh cilantro. 49. 20 can clam broth or. 96. 83. 53 cans quartered artichoke hearts in water -. 13. 14 chopped onions. 98 chopped garlic. 76.(1/2 stick). 60. 9 chipotle pepper in adobo sauce. 37 bunch watercress.(to 5). 35. 42 chopped fresh tomatoes. 49 cashew nuts. 29 chopped tomatoes. 61 celery ribs from the heart. 104 chopped italian parsley. 76 celery stalks. 6 button mushrooms . 58. 33 bunches italian parsley. 95 chopped 1/4" dice. 98. 100 chicken or vegetable broth. 93 chopped medium onions. 80 cayenne. 112 butter . 27 celery stalk. 103 chives. 16. 27 cantonese roast ducks crispy.

85 coriander. 81 cream. 14 coconut milk. 65 diced tomatoes . 42 cooked jumbo shrimp. 40.(to 8). 110 cut into 1/2" cubes. 37 dozen pieces of seafood. 29. 41 dressing. 14 clam juice. 77. 16. 37. 25 coconuts. 82. 2 cut crosswise in 3/4" slices. 61 coarsely-chopped hard-shell clams. 106 cooked chickpeas. 97 cumin seeds. 72. 82 dried pasilla peppers. 75 cut into 6 wedges. 27 deveined peeled large shrimp . 75 crab dip. 77. 112 clams. 95 crab meat . 14 chorizo. 82 cloves garlic.(to 1/2 tspn). 7 cleaned cuttlefish or. 66. 100 cilantro sprigs. 56 dried rosemary.(15 oz). 86 couscous. 19 coarsely-chopped flat-leaf parsley. 49 clam liquor or broth or bottled juice or. 88. 52. 48 dried mustard. 83 cleaned squid. 77 crusty. 108 cold water. 97 crushed red pepper flakes. 66 120 . 56 cut into strips. 7 dried basil leaves.(6 oz). 68 dark soy sauce. 62 clam liquor or broth or juice or. 59. 2 coconut. 84 cooked shrimp or other. 89 dried oregano. 74. 47. 10. 97 cider vinegar. 75 clarified butter. 14 cornstarch. 35. 80 deli slices white sharp cheddar -. 112 cockles. 97 cut 1/4" dice. 29 dried chile peppers . 86 cucumber. 98 crab claws. 56 cultivated black mussels. 21 dried red pepper flakes . 71. 14. 34 drained capers. 9 diced tomatoes . 96 coarsely chopped. 49 crushed red chilies. 95 distilled vinegar. 2. 56. 114 cloves. 46 dried shrimp. 3 cooking sherry. 77 deveined shrimp). 82 curry powder. 70. 95 dried ancho chile. 67 cooked shelled shrimp.Shellfish Greats chopped yellow bell pepper. 54 cream cheese. 28 cockles or manila clams. 77 crusty baguette. 107 cooked great northern beans. 60 dijon mustard. 66 corn oil.(28 oz). 51 cut into 1/2-inch rings. 80 counter. 90 dried apricots. 89 cn pineapple slices (8 oz). 80 cornmeal. 82 cilantro leaves. 46 cooked lobster in large chunks. 80 coarse salt. 70. 68 clove garlic. 86 crab meat. 60 diced bacon. 7.(24 shrimp). 44.

47. 92. 65. 60. 49 fresh parsley. 22. 45. 35 firm tofu. 62 finely-chopped shallots. 56 fresh crab meat. 99 fresh thyme leaves. 115 fish filet. 24. 86. 51. 98 finely-chopped. 80 fresh shrimp. 52. 61 dry white wine/water.(1 1/2 to 2 lbs ea). 85. 10. 74 egg white. 29 ds worcestershire. 29 fresh oregano. 41. 102 dry sherry. 114 fresh ground white pepper.(to 3). 2. 43 finely-chopped salt pork . 107 fresh basil leaves. 29 finely chopped. 64. 80 dry vermouth. 115 firm white fish fillets such as. 43 fresh mushrooms. 75. 11 fresh lemon juice. 101 fish stock. 64. 81 egg yolks. 76.. 43 fresh marinara sauce. 107 fresh mint leaves -. 87 dry white wine. 46. 74 fresh basil leaves. 44 fresh basil. 12. 114 fresh pasta-such as fedelini. 98 flaked crab meat. 77 evaporated milk . 15. 99 dry white wine or belgian beer. 74. 29 fresh cilantro. 49. 34. 30. 112 drops yellow food coloring. 88. 62 evaporated skim milk. 9. 49 fresh lime juice.(12 oz). 85. 6 egg. 13. 88 finely-chopped red onion. 87. 106. 21. 68 dry chipotle chiles. 70. 29 dungeness crabs . 12. 33 edible flowers. 14 fresh clams.(3/4 cup). 64. 28. 93. 45. 74 fresh parsley sprigs. 94 enriched white rice. 74 fresh mint. 29. 84 finely-minced garlic. 51 fish stock or clam juice. 29. 45 fresh ginger. 99 fish sauce. 49 fresh flat-leaf parsley. 108 fat skimmed chicken. 64 flat-leaf parsley sprigs. 14. 83. 45 fresh cod.Index dried thyme. 83. 99 121 . 53 eggplant.(burrito-size). 114 fresh mussels. 45 fresh or 1/2 teaspoon. 5. 109 fresh hot red chiles. 18 extra-virgin olive oil. 112 flour tortillas . 7 finely-chopped white onion. 114 fresh tarragon leaves. 14 fresh ground black pepper. 54. 75 fresh corn kernels.. 29 ds ground cumin. 64. 18 eggs. 99. 29 flat leaf parsley. 19. 19 fresh chopped parsley. 21. 110 firm oily fish such as swordfish or shark. 52. 82. 72 fresh mache. 105 dry mustard. 50 ds red cayenne pepper. 2. 7 fresh tomato salsa. 19 freshly-chopped thyme leaves.. 29 ds ground red pepper. 114 fresh pineapple leaves (opt). 7 fresh thai chiles . 77. 49. 1. 41 flour. 45 freshly ground black pepper. 96. 14 extra virgin olive oil.

5 italian parsley.Shellfish Greats freshly-cracked black pepper. 12. 5 grilled shrimp. 102 jumbo deveined peeled shrimp. 12.. 74. 10. 27. 115 garlic clove. 98. 34 italian tomato sauce. 114 garlic. 83.. 14 jalapenos. 59. 64.(16/20 count). 4 jumbo shrimp. 10. 74. 47. 86. 44. 5 freshly-ground black pepper. 26. 48. 18. 49 in specialty stores). 82 julienne. 65. 77. 75. 7. 2 inch piece ginger. 14. 7 freshly-grated nutmeg. 5. 89 ground cumin. 43. 25. 67. 20 guajillo chiles. 111. 83. 53. 107. 27 head baby bok choy. 110. 97 giant prawns. 54. 71. 88 juice and zest of l lemon. 77. 10. 115 green-lipped mussels. 58 green bell pepper. 73. 49. 2. 96 hot pepper sauce. 107 half-and-half. 7. 27. 27 half-and-half or light cream. 68. 24. 53 juice of 1 lemon plus. 105. 10 grated gruyÀre. 105 guajillo chilies. 67 hot red pepper flakes. 112 handful parsley leaves. 9 grape tomatoes. 89 ground ginger. 58 haricots verts. 93 japanese pear. 71 head butter lettuce. 90 hungarian paprika. 2. 48. 89 ground thyme. 13. 112 freshly-ground black pepper. 35. 51. 107 garlic cloves. 98 gulf shrimp. 11. 12. 68. 56. 101 ground coriander. 25 juice and zest of 4 lemons. 106 green onions. 80. 68. 106. 81. 110 grated lemon zest. 62. 46. 20. 75 jalapeno. 52. 70. 82 into 2" pieces. 99 grill seasoning. 13 ground turmeric. 84. 26 grated cheddar cheese. 30. 106. 48. 71. 77 green onion. 68. 56 hash brown-style raw shredded potatoes. 4 grill seasoning blend. 64. 107 grated pecorino cheese. 105 122 . 41. 68. 73 granulated sugar. 82 gulf prawns. 90 green lipped mussels. 98. 52. 96 frozen peas. 102 jasmine rice. 19. 44. 96 grated parmesan cheese. 72. 15. 47. 88 hot cooked white rice. 103. 49 honey. 42. 110. 34 inch piece of stick cinnamon. 6. 87. 12. 111. 90. 107 grated white cheddar. 54. 84. 101. 106. 93. 4 hot sauce. 107 freshly-ground white pepper. 5.. 21. 88 italian sausage. 6 italian bread crumbs. 3 hot chili flakes. 108. 30. 13. 47 grapefruit juice. 77. 72 head-on shrimp. 30. 65 jalapeno pepper. 41 juice of one lime. 108. 1. 46. 10 grated habanero or jalape“o jack cheese. 27. 71. 43 juice of 1 lemon. 70 jumbo raw shrimp . 35 heavy cream. 30.

97 medium pitted ripe olives. 110 large sea scallops. 2. 24 large green onions. 27. 43 kaffir (thai) lime leaves. 24.(1 1/2 to 2 lbs ea). 34 lime. 58. 12. 100. 95. 99 123 . 92 long-grain rice. 1 large firm ripe avocado. 26. 13 large onion. 5. 115 mascarpone. 33 large navel orange. 54. 77. 99. 115 lime juice. 52. 90. 2. 37 lobster shells. 77. 50. 104 large langoustines. 4.(abt 2 lbs). 42 large bay leaf. 5 malt vinegar. 90. 56.. 90 lobsters. 73 large leeks. 96. 110 large shrimp -.Index jumbo shrimp . 110 lemon mayonnaise. 59 lobsters .(1 lb ea). 45 large romaine lettuce hearts. 26. 89 lg yellow onion. 34 lg leek. 73 medium japanese cucumber. 70. 107 lemon grass stalk. 16 lobsters . 93 madeira or sherry. 101 lime wedges. 103 md tomatoes. 34 low sodium soy sauce. 30. 67 low-salt chicken stock. 112 large onions.(3/4 lb total). 34 lump crab meat. 24 large mussels. 24 large shiitake mushrooms. 56 lobster bodies . 53 lemon peel. 89. 102 leftover steamed rice. 51. 103 lg cloves garlic. 46. 7 large lemon. 97 large sea scallops . 41. 20. 44. 23. 15. 60 large peeled shrimp. 92 lettuce leaves. 97 medium onion.. 52. 72 large garlic cloves. 68. 104 lemon. 56. 49 lobster stock. 90. 33. 45 large firm ripe papaya. 112 large cherrystone clams. 80 manila clams.. 76 jumbo shrimp . 52 littleneck clams. 49 leaves romaine. 98 large spanish onion. 68 lasagna noodles. 66 limoncello liqueur. 22 large prawns. 71.(abt 20 shrimp).(1 1/2 lb ea). 15. 115 large shrimp. 37 long or medium grain rice. 15 linguine. 46 medium red onion. 100 kalamata olives. 4. 97 lobsters . 73 medium carrot.(1 1/2 lbs ea). 41. 73. 89. 1. 110 lemons. 85. 95 lemon wedges. 96. 30 large shallot. 97 littleneck or cherrystone. 28. 37 mayonnaise. 2 large tomato. 37 lobster coral (roe). 20. 88 large nappa cabbage head.(abt 1 lb). 67 low-fat sour cream. 43 large red bell pepper. 23 limes. 104 low-fat mayonnaise. 25 lemon juice. 34 medium calamari. 102 medium cuttlefish. 77. 19. 25. 6. 67. 75 live lobsters . 88 large croissants. 46. 102 medium leek. 98 large clams.

109 mussels. 29. 7 mixed chopped herbs. 92 more. 115 olive oil. 49 mushrooms. 95 medium spanish onion. 26 minced parsley. 54. 52. 81 noodles). 3 minced shallot. 90 packets squid ink. 10 mussels or clams. 71. 21. 30 oyster crackers. peeled. 17. 83. 64. 80. 108 orange juice concentrate. 96. 59. 20. 74. 99 oz). 93 medium yellow or red. 111 minced tomato. 98. 114 on an angle. 68. 54. 3 orzo. 37 osetra caviar. 5. 54 mixture raw peeled small shrimp. 83 paella rice. 92 mussels or clams thoroughly. 25. 111 minced ginger root. 90. 115 onion juice. 2. 62. 58 packages fideos . 74. 49. 94. 26. 111 minced lemon grass. 41. 4 on the diagonal. 7 oriental sesame oil. 34 mussels. 89 mustard. 37. 76. 81 nonstick cooking spray. 65. 84 minced fines herbs. 61.. 112 minced chives. 37 minced cilantro.(abt 2 1/4 lbs). 24 minced scallion w/ green. 115 minced green bell pepper. 14 orange zest. 60. 20 package cream cheese. 90 nonfat egg substitute (equal to 2 eggs). 28. 108.(6 to 8 oz ea). 98 mussels . 13 milk. 35. 103 minced ginger. 71 onion. 19 orange. 18 mozzarella cheese. 88. 21. 53 mixed spices including fresh bay leaves. 92 minced fresh mint. 21. 24. 26. 50 package enoki mushrooms. 111 minced mint leaves. 3 minced fresh herbs such as. 16 minced fresh cilantro. 75. 34. 105. 47 oysters. 3 packaged lobster tails . 75.. 28. 110. 3.Shellfish Greats medium shrimp. 16 minced shallots. 83 medium white onion. 74 mustard seeds. 29 minced garlic. 26.. 90. 75. 21. 14. 81 mirin (japanese cooking wine). 81 minced green onions. 84 orange rind. 81 minced green onion. 51 oyster sauce. 84. 14. 49. 37.. 3 oil. 89. 92. 68. 28. 11 new potatoes. 107 new zealand (green-tipped) mussels. 21. 52 124 . 97 panceua. 111. 3 minced fresh gingerroot. 73. 56. 104. 18 melted butter. 83. 24. 47. 35. 72 orange or red cherry tomatoes. 50 onion. 17. 25. 56. 18 or 1 lb shrimp without heads. 35. 97. 74. 85 onion salt. 103. 107. 41 mixed field greens. 58. 101 minced fresh or 1/2 teaspoon. 12. 106 or other brine-cured.(10 oz ea). 72 orange juice.

72 saffron threads. 6 provolone cheese. 92 red pepper flakes. 34 peeled cooked medium shrimp. 12. 43 party picks . 5. 34. 64. 104 recipe ajo aceite garlic. 77 salad oil.(2 oz). 59. 101 paprika. 9. 35. 27. 33. 60. 48. 60 red chillies. 68 red wine vinegar. 76 rice vinegar. 24. 64 produce department). 111 red pimentos . 125 . 114 pepper). 68 prawns. 46. 19. 3.(3" or 4" long). 22 raw shrimp. 75 pepper. 6. 56. 54 rock shrimp.. 41. 72. 18. 19 plain bread crumbs. 68 pinch freshly-grated nutmeg. 45 peeled deveined shrimp. 72 peeled and minced. 114 roasted cashews. 34. 35. chili sauce. 46. 43 peeled. 46 partially peeled. 21. 41. 85 pn saffron. 102 rice wine. 26. 115 ricotta cheese. 43. 30. 5 piece ginger root. 53. 1. 25. 44. 100 peeled diced vine ripened. 12. 66 red onion. 3. 92. 27. 59. 13. 48 parmesan crisps. 114 prepared horseradish. 58 parmesan. 101 rose's lime marmalade.Index papaya. 37 parsley. 44 plus 2-tb. 2 red bell pepper. 34. 54 parsley sprigs. 55. 14. 7. 50 pn five spice powder. 67. 30 rice. 108 peeled raw jumbo shrimp. 90. 42 rock salt. 103. 30. 29 peeled medium shrimp. 20 pitted avocado. 17.. 56 pitted green olives. 46 pitted kalamata olives. 103 penne or linguine pasta. 72 salt. 50 prepared truffle butter. 48.(15 oz). 49 rinsed and drained. 47 roasted red peppers. 62. 12. 71. 49 quartered artichoke hearts . 28. 107 pineapple chunks. 54. 22. 25 peel intact. 77. 45. 25. 47. 44. 56 ranchero cheese. 59 peanut oil. 97 rice or malt vinegar. 109 paprika or crab boil seasoning. 90 romaine heart leaves. 99. 11 pork. 21. 2 red boiling potatoes. 104 red bell peppers. 110 reserved claw and tail. 68. 56. 80 pieces boneless skinless chicken breast -. 49 reserved muscle flaps. 3. 7 prince edward island. 34. 75 ripe tomatoes. 58 parmesan cheese. 14. 2. 41 parsley sprig. 20. 80 pn mace. 68. 47 patted dry. 13 pimenton (spanish paprika). 66 pea shoots or mesclun or watercress leaves. 10 pine nuts. 13. 64. 74 pn salt. 6 radish sprouts. 9. 64. 9. 75 rinsed and soaked. 44 romaine lettuce.

27 slices toasted brioche. 89 sea scallops . 107. 74. 98 scrubbed and debearded. 86. 105 salt and freshly ground. 115 sea salt. 108. 4 slices country style. 87 shallots. 45 see * note. 5. 99. 70. 76. 34 sliced almonds. 86 scallops. 73 sliced celery. 82.(abt 1/3 lb). 104 shallot. 87. 53. 14. 89 sea bass or mahi-mahi. 11 small lobster -. 73 126 . 35. 53 slices rustic bread. 18 small carrot. 67 slices center-cut or applewood smoked bacon. 102 shellfish. 106. 77 scallions chopped. 60 small clams in shells. 64 shrimp or prawns. 75 serrano pepper. 20 skin and crushed. 10. 45. 97. 109. 67 slices good-quality white slicing bread. 65 skin removed and slivered. 100 small sole. 97 sliced in half. 88 small red onion. 66. 90 shelled pine nuts. 99 see * note 2.(abt 1 1/2 lbs). 25. 56 short-grain rice. 14. 92 slices bacon. 92. 87. 88 small capers. 103. 103 sherry vinegar. 41. 98 silver tequila. 83. 54 sherry. 7.(to 2 tspns).. 22 sicilian green olives. 114 sea scallops. 47 slices italian bread. 86. 30 small razor clams. 49 salt pork. 40 seasoned salt. 13 sliced scallions. 88 small mussels. 12. 104 small clams. 21 small chinese cabbage head.. 4. 106 small potatoes.Shellfish Greats 74. 5 slices imported prosciutto . 23. 110. 101 sesame oil. 88 small nappa cabbage inner leaves. 45. 86. 14. 102. 99 slices sourdough bread. 85 salt and pepper. 110. 72. 45 shrimp. 98. 103 slices baguette. 103 slices thick-cut bacon. 95 scrubbed. 109 shrimp stock. 111. 98 small green mango. 115 salt . 74. 112 sandwich-size english muffins. 3 shells from 2 lobsters. 18 sliced in 1/4" half-moons. 103 small artichokes. 93. 2 shredded jack and cheddar cheese. 50. 98. 15 slices crisp cooked bacon. 115 small onion. 112. 12. 14 small clams or cockles. 103 sliced navel oranges. 81. 56 shelled. 65 small or medium-size shrimp with heads. 27 scallions. 68 small calamari. 66 shelled petit or english peas. 35 slices brioche bread 3/4"-thick. 2 sliced soppressata. 115 shrimp -. 46 slices plum tomato. 51. 53 slices tomato.

2 spanish short-grain rice. 14. 98.. 74 sweet marsala wine. 10. lower thick portion only. 20. 61 unshelled shrimp. red. 3 trimmed arugula leaves. 64 spanish paprika. 1 tails left in tact. 107 toasted pine nuts. 67 thin asparagus spears. 64. 68 spinach. 1. 3 soft-shell clams . 115 vegetable oil. 111. 83. 14. 71 soba (japanese buckwheat. 53 substituted). 29 tomatoes undrained. 12 thin slices monkfish on bone. 50 unsalted butter. 30. 100 to taste. 34 127 . 30. 44. 95. 101. 61 small white onion. 70 sweetened flaked coconut. 73. 59 toothpicks. 110 tamari or low-sodium soy sauce. yellow and orange.(to 1 cup). 1 turmeric.. 75 squid bodies. 66 stalks lemon grass. 21 trimmed. 50 sole fillets. 50 soy sauce. 67 snipped fresh dill. 93 squid ink. 102 spanish onion. 110 vinegar.(abt 50). 58 sprigs dill. 5 sprigs fresh thyme. 105. 41. 25 thai sweet chili sauce. 29 tomatoes with green chilies. 25 tabasco hot sauce. 93. 4 tortilla chips. 97. 98. 2.(1 1/2 cups). 43. 108 thai basil leaves . 99 tomato. 114 tomatoes or 1. 41.(6 oz ea). 30. 21 tomato wedges. 114 virgin olive oil.. 6 thin slices good-quality white bread. 95. 17 tomatoes. 34 sugar. 115 tarragon vinegar. 43. 2 squid tubes. 47 tubs fresh lump crab . 20. 80. 89 sprigs fresh tarragon. 25 thai red curry paste. 74 sweet paprika. 58 such as prawns in shell. 108. 3. 15. 102 sun-dried tomatoes. 23 the base of each scallop. 99 thai chicken stock. 19. 66 unpeeled medium-size fresh. 97 uncooked jumbo prawns. 27. 3 snow peas . 10. 18 to taste. 96 snow peas. 99 thai fish sauce (nam pla). 73 thinly sliced galangal . 43. 99 washed. 83 vinaigrette. 77 sprigs parsley. 5 thick slices large tomato. 14 tomato paste. 100 steamed lobster. 74.(loosely packed). 12. 109 sour cream. 114 vialone nano or arborio rice. 110 tostada shells. 41. 93 vegetable broth. 7. 76. 58. 33 tequila. 115 splash dry white wine or dry sherry. 19 toasted sesame oil. 13 tails left on. 93 snipped chives or dill. 62 softened (8oz). 4 toasted until hard. 52. 89 squid.Index small spanish onion.. 21 tomatoes.

76. 84 128 . 93. 49 whole milk. 98. 7 zest of 1 lemon. 37. 114 well drained. 97. 4 whipping cream. 109 whole egg. 37. 89. 20. 34. 30. 1. 22. 35. 114. 106. 27 yukon gold potatoes.(to 2 tspns). 35 white navy beans. 71 water or broth. 100 water . 12 white fish such as rock cod. 100. 99 yellow mustard . 16.(to 10 cups). 51. 68 wedge iceberg lettuce. 37. 62 wooden skewers. 76. 50 yellow bell pepper.(to 4). 53 zest of 1 orange. 14. 111 white dry vermouth. 48 white truffle oil. 25. 89 white onion. 84. 107 whole lobster. 114 water . 7. 102.Shellfish Greats water. 56. 56 white wine. 37. 90. 50. 71 worcestershire sauce. 54. 21. 84. 49. 51. 55.

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