Shellfish

Green Couscous & Shrimp

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:34:46 +0000

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

Deconstructed Spicy Crab Roll

Sarah Hoff — Thu, 03 Nov 2011 16:00:57 +0000

Top rice crackers with pickled ginger and crabmeat for a sushi-bar-inspired appetizer. For the best flavor, use refrigerated pasteurized crabmeat labeled “jumbo.” Try a dollop of wasabi on top for extra zing.

Shrimp-Pepper Popper

Sarah Hoff — Wed, 02 Nov 2011 18:33:27 +0000

Shrimp-Pepper Popper

These shrimp appetizers are simple yet full of flavor. Just top melba toasts with a bit of cream cheese, a cooked shrimp and dollop of pepper jelly. Look for pepper jelly near other jellies and jams—it has a tiny bit of heat that gives these some extra pizzazz!

Mussels with Tomatoes & White Wine

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:37:39 +0000

Mussels with Tomatoes & White Wine

You’ll feel like you’re dining in a French bistro when you sit down to a bowl of these mussels, flavored with fennel, garlic, tomatoes and white wine. Save some of the fennel fronds to sprinkle on top to intensify the fennel flavor or add a touch of fresh basil if you prefer. Serve with whole-grain baguette to soak up the sauce.

Mussels with Thai Seasonings

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:28:07 +0000

Mussels with Thai Seasonings

Thai curry pastes are a busy cook’s best friend—they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.

Mussels with Cider & Bacon

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:24:00 +0000

Mussels with Cider & Bacon

Flavored with apple cider and sage, these steamed mussels are the perfect meal for a cool fall night. Soak up the sauce with your favorite rustic whole-grain bread.

Mussels with Saffron Cream Sauce

Sarah Hoff — Mon, 12 Sep 2011 18:17:16 +0000

Mussels with Saffron Cream Sauce

Saffron, tomato and a touch of cream yields a flavorful sauce for these simple steamed mussels. Soak up the sauce with plenty of crusty whole-grain baguette.

Hot-&-Sour Mussels

Sarah Hoff — Mon, 12 Sep 2011 17:56:02 +0000

Hot-&-Sour Mussels

This recipe for steamed mussels incorporates the flavors of the Sichuan Chinese classic, hot and sour soup. Serve over steamed brown rice or rice noodles to soak up the flavorful sauce.

Scallop Scampi with Peppers

Sarah Hoff — Tue, 06 Sep 2011 19:50:57 +0000

Scallop Scampi with Peppers

Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel—if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine.

South Indian Shrimp Kebabs with Cilantro Sauce

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 17:31:00 +0000

South Indian Shrimp Kebabs with Cilantro Sauce

Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade for grilled shrimp-and-cantaloupe kebabs. A yogurt sauce spiked with plenty of herbs and spices is delightful for dipping.

Crab Roll

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 16:27:58 +0000

Crab Roll

This healthier take on a lobster roll uses crab because it’s usually easier (and less expensive) to buy. But by all means use lobster if you prefer. Serve with coleslaw and an ice-cold beer.

Basil, Shrimp & Zucchini Pasta

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 17:55:54 +0000

Basil, Shrimp & Zucchini Pasta

This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu. Recipe by Nancy Baggett for EatingWell.

Red Curry Clams

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 13:16:17 +0000

Red Curry Clams

This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.

Coctel de Camarones

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 13:02:28 +0000

Coctel de Camarones

This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce.

Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 12:54:40 +0000

Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).