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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


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

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

or otherwise. While every precaution has been taken in the preparation of the book. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. Where those designations appear in this book. electronic. No part of this book may be reproduced or transmitted in any form by any means. photocopying. recording. 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. Jo Franks vi . the designations appear as requested by the owner of the trademark. and the publisher was aware of a trademark claim. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. without the prior written permission of the publisher. No such use. mechanical.°°°°° Preface Notice of Rights All rights reserved. or the use of any trade name. is intended to convey endorsement or other affiliation with this book. 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.

split lengthwise Run your fingers through the crab meat to remove any bits of shell. mayo. 1 . following the shape of the pastry. combine the celery. Season with salt and pepper. Pile salad on lettuce leaves in croissants. 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.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 your taste. Arrange sandwiches on a plate and serve. onion. to taste 4 Bibb or leaf lettuce leaves 4 large croissants. to taste Freshly-ground black pepper. chili. Cut each croissant in thirds on angles.

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

ASIAN SOBA SALAD 1 servings Source: Shellfish Greats 8 ounces soba (japanese buckwheat noodles) 1 tablespoon peanut oil 2 carrots.Chapter 1: A-M This recipe yields 8 servings. or until al dente. 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. snow peas. In large saucepan of boiling salted water add carrots and cook 2 minutes. Drain vegetables and refresh. trimmed ½ lb. Pat dry. Toss with oil. Add vegetables to bowl of pasta along with seafood and minced 3 . trimmed 1 cup bean sprouts 1 package enoki mushrooms. add snow peas and bean sprouts and bring water back to boil. in match sticks ¼ lb. drain and transfer to large bowl.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

shrimp. 2. 6. 5. and cilantro. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Brush tops with more chili mixture. until shrimp are pink. Transfer shrimp to plates or a platter. Brush tops of shrimp with the chili sauce mixture. 4. long) about 11/2 inches apart through center of each row of shrimp. 3. 2 to 3 minutes a side. pushing the shellfish close together. 23 . turn over. about 30 seconds (watch closely. Divide shrimp into 4 equal portions. Season to taste with remaining chili mixture and juice from lime wedges. close lid on gas grill. fish sauce. rinsed Lime wedges 1. lime juice. Mix chili sauce. 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). turning once. glaze burns easily). then turn glaze down and cook just until it darkens slightly. and cook just until glaze bubbles and browns slightly. Thread 2 thin wood or metal skewers (8 to 10 in. about 30 seconds more. set aside.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. Cook.

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

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

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

chopped 1 medium onion. 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. chopped 2 celery ribs with greens. chopped 4 sprigs fresh thyme Salt. to taste Freshly-ground black pepper. Season with salt. celery and thyme sprigs. Add bacon and onions. pepper and hot sauce and cook 5 minutes. (abt 8 to 10 oz) In a medium pot over medium-high heat melt butter.Chapter 1: A-M This recipe yields 4 servings. CLAM CHOWDER MUG O SOUP WITH DEVILED HAM MELTS 4 servings Source: Shellfish Greats === CLAM CHOWDER === 2 tablespoons butter 2 slices thick-cut bacon. Each serving: 246 calories. 18 grams protein. 328 mg sodium. 0. 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 -. 59 mg cholesterol.11 gram fiber. Add flour and cook a minute more. split ¾ lbs. boiled deli ham. 27 . 4 grams carbohydrates. 19 grams fat.

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

For dessert.Chapter 1: A-M Return cockles to skillet. Each serving: 668 calories. sprinkle with parsley. (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. slice peaches. (16-oz) plum can tomatoes undrained 1 can tomato paste. 133 mg sodium. then serve. 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 . 0. Pour cockles and sauce from skillet on top. 26 grams protein. drain quickly and place in serving bowl. This recipe yields 4 servings. 91 grams carbohydrates. Cook pasta until al dente. 16 grams fat. (10-oz) broth ½ cup dry white wine/water 2 cups peeled diced vine ripened tomatoes or 1. 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. about 10 minutes.48 gram fiber. 29 mg cholesterol. whip cream and layer into parfaits with a drizzle of Amaretto liqueur and a crumbling of Amaretto cookies. A loaf of bread comes in handy to soak up the extra juices from the sauce.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Using a pastry brush. 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. cream and salt. horseradish. Toss shrimp with 1 teaspoon coarse salt. for garnish 4 Romaine heart leaves Preheat a grill pan over medium-high heat. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. finely minced 8 flour tortillas . Let the cream soak into the bread crumbs 2 minutes. cover shrimps with lemon butter and set on hot grill.Shellfish Greats 1 teaspoon coarse salt 3 tablespoons butter. This recipe yields 4 servings. until pink and firm. In a bowl. Serve shrimp with seafood forks alongside dipping sauce. 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. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Loosen bread crumbs with a fork. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter. Combine melted butter with lemon juice and zest. melted 1 lemon. Stir in cayenne sauce or cayenne and combine with sour cream. combine bread crumbs.

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

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

Arrange the arugula in piles of 2 or 3 leaves.Chapter 1: A-M Coarse salt. KUNG PAO SHRIMP 4 servings Source: Shellfish Greats 1 ½ tablespoons chile garlic sauce. Pile up 3 slices of prosciutto and cut in half across. see * Note 1 ½ tablespoons oyster sauce 1 teaspoon rice vinegar 2 tablespoons oil 3 cloves garlic. To assemble the shrimp. salt. garlic. Assemble 6 pieces at a time. minced ⅓ cup roasted cashews 47 . once guests finish the appetizers. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick. pepper and extra-virgin olive oil. 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 . 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. This recipe yields 6 to 8 servings.(3" or 4" long) Place shrimp in shallow dish and add lemon zest and juice. Toss shrimp to coat evenly with dressing. place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. to taste Freshly-ground black pepper. like an assembly line. working with 6 piles at a time.

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

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

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

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

Each serving: 401 calories. 116 mg cholesterol. 26 grams fat. Cook until all clams have opened. In a large saute pan. Use concentrated clam base. manila clams. saute red onion. 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. linguine ¼ cup finely-chopped Italian parsley Bring 6 quarts water to boil and add 2 tablespoons salt. about 15 minutes. Stir in reserved clams. clams. 0. 25 grams carbohydrates. pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). This recipe yields 8 servings. panceua. salt pork cracklings and cream.61 gram fiber. rinsed 2 cups dry white wine 4 tablespoons unsalted butter 1 lb. if desired. finely minced ¼ lb. Add hot chilies. or frozen stock for the fish stock. white wine and butter and bring to a boil. 16 grams protein. thinly sliced 6 tablespoons olive oil 1 teaspoon crushed red chilies 1 lb. found in the soup aisle. 52 . Serve in large soup bowls with oyster crackers. 475 mg sodium. Heat chowder until hot. and then set aside. LINGUINE WITH MANILA CLAMS. PANCETTA AND HOT CHILIES 4 servings Source: Shellfish Greats ½ medium red onion.Shellfish Greats potatoes are tender. scrubbed. cut 1/8" dice 4 garlic cloves.

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

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

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

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

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

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

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

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

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

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

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

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

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

Combine noodles. add the scallops and squid and cook for another minute. 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. shellfish and the remaining ingredients and serve in a deep bowl at room temperature. ground to a powder Cook noodles in boiling water according to instructions. Allow to cool slightly. chopped 1 tablespoon dried shrimp. shelled 8 ounces baby queen scallops. juice of 2 tablespoons coriander. cut into rings 2 cloves garlic. patted dry 8 ounces squid tubes. finely diced 2 limes. drain. Heat oil in a frying pan and cook the prawns over a fierce heat for two minutes. crushed with salt 2 tablespoons cashew nuts. refresh with cold water and reserve. 66 .

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

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

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

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

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

19 grams carbohydrates. 637 mg sodium.Shellfish Greats pepper to taste. cover the entire setup tightly with aluminum foil and place over medium heat. diced 1 orange. seeded.89 grams fiber. 13 grams fat. lightly toasted ½ lb. Simply line a deep. cherry or mesquite. peel. Each serving. Place a small rack in the skillet. add the item to be smoked and replace the foil. Serve immediately over white rice. 95 mg cholesterol. 2. diced ½ cup sliced almonds. When you see light billows of smoke escaping after about 10 minutes. then scatter wood chips in a single layer over the foil. PAPAYA. optional 72 . without rice: 243 calories. bay shrimp meat. Comments: Pan-smoking is a great solution because it requires no special equipment. 13 grams protein. peeled. Use a hardwood such as hickory. Be sure to turn on the exhaust fan to help disperse the smoke. heavy-bottomed skillet with aluminum foil. 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. This recipe yields 2 servings.

mustard. Serve immediately and pass or serve the remaining vinaigrette if more dressing is desired.(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. almonds and shrimp Drizzle in 1/2 cup of the Lime Vinaigrette and toss gently to coat salad evenly. PARRILLADA DE PESCADO .Chapter 2: N-Z Lime Vinaigrette: Place lime marmalade in a medium bowl and stir until lumps are dissolved. Chef's Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp. and cut or tear into bite-size pieces. Slowly whisk in salad oil. Stir in orange juice concentrate. thinly sliced 2 tablespoons sliced almonds ½ lemon. Place in a large bowl and add died fruits. Salad: Wash and dry greens. Add the lime juice and whisk until smooth. juice of 73 . Dressing should be smooth and emulsified. salt. coriander and cayenne.

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

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

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

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

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

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

Season with salt and pepper and toss well. seeded. In a bowl. peeled. Cup 2 pineapple slices in thin pieces. then in thin slices 1 Carrot. cut in thin strips 1 Piece ginger root. you may drizzle the top lightly with olive oil. Add enough water to make 2/3 cup liquid. PIQUANT ORIENTAL SAUCE 1 servings Source: Shellfish Greats 2 tablespoons Corn oil 1 Onion. salt it well. 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. cut in julienne strips ½ Green bell pepper. Add Five Spice Powder and remove from heat. Add pineapple juice mixture and pineapple pieces to vegetables.Shellfish Greats When the water comes to a boil. If desired. add the pasta. sherry. Drain pineapple slices. Drain it. and cook it al dente. reserving juice. carrot. vinegar. Add onion. reserving about 1/2 cup of the cooking water. Serve hot. catsup and pineapple juice. cut in 1/4s. reserve remaining pineapple slices for another use. Blend cornstarch smoothly with a little stock. soy sauce. then add 80 . 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. mix together sugar. bell pepper and ginger and stir-fry 3 minutes.

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

Drain the chilies. Pulverize the spices in a mortar or spice grinder. Place 82 . RED CHILE MARINADE (ADOBO) 1 servings Source: Shellfish Greats 12 Guajillo chilies. discarding the soaking water. Place the chilies in a bowl and cover them with boiling water. 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. on each side. Let the chilies soak 30 minutes. turning frequently. Cook approximately 10 minutes. Remove garlic when soft and peel the cloves.Shellfish Greats Remove bagel from toaster and spoon eggs over bagel halves. This recipe yields 2 servings. Sprinkle with remaining 1/2 teaspoon chopped tomato and green onion to garnish. about 15 seconds. making sure all of the chilies are submerged. stemmed and seeded 8 cloves garlic. Add the chilies to the skillet and toast briefly.

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

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

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

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

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

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

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

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

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

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

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

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

medium shrimp. toss. Remove from boiling water. cleaned and coo 6 ounces crab meat 4 cups basmati rice. minced 1 teaspoon Dijon mustard 1 teaspoon sugar Mix all ingredients except Lemon Vinaigrette in large bowl. plunge into boiling water 10 to 15 seconds or until broccoli turns bright green.Chapter 2: N-Z The tricky part of the dish is flipping the "pancake" or "omelet. To blanch broccoli. 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. Pour Lemon Vinaigrette over salad. 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. blanched dressing ½ cup vegetable oil ½ cup lemon juice 2 tablespoons chives. chopped 1 tablespoon lemon peel. Cover and refrigerate 1 to 2 hours or until chilled. SEAFOOD-RICE SALAD 10 servings Source: Shellfish Greats 2 lbs. Mix together. scallops. cooked 1 lb. cooked 3 cups broccoli flowerets. plunge into pan of ice and water to stop 95 .

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

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


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

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

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

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

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

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

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

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

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

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

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

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

salt pork. Cook until fragrant and tender. finely chopped 1 large onion. cream and red pepper flakes to pan. Add garlic.222 mg sodium. to taste Freshly-ground black pepper. ginger. Strain soup over cooked mussels. 15 grams fat. Each of 4 servings: 241 calories. baking potatoes. chopped ¼ cup flour 3 cups milk 4 cups clam liquor or broth or juice or a combination. 1. diced 1 large bay leaf. THICK AND CREAMY BOSTON CLAM CHOWDER 4 servings Source: Shellfish Greats ¼ lb. Add broth and bring to boil. 10 grams carbohydrates. see * Note* 1 ½ lbs. Season with salt and pepper. Simmer 5 minutes. about 5 minutes. 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. 17 grams protein. 66 mg cholesterol. Cook 3 minutes. lemon grass and shallots.Shellfish Greats Warm oil over medium heat in large skillet. about 5 minutes. 0. Serve immediately. Add mussels. Remove mussels to serving bowls and keep warm.23 gram fiber. 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 . cover and cook until mussels have fully opened. Add onions. peeled. This recipe yields 2 to 4 servings.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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