Shellfish

Scallop & Pepper Tacos

Nifer — Mon, 06 May 2013 19:39:46 +0000

Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

Curried Shrimp & Potato Kebabs

Nifer — Mon, 15 Apr 2013 19:02:57 +0000

Curried Shrimp & Potato Kebabs

This curried potato and shrimp kebab recipe cooks in less than 5 minutes on the grill and packs plenty of flavor thanks to a generous amount of curry powder, garlic and cilantro.

Spaghetti with Garlic & Clam Sauce

Sarah Hoff — Fri, 22 Feb 2013 17:00:45 +0000

Spaghetti with Garlic & Clam Sauce

This healthy spaghetti with clam sauce recipe incorporates a few twists that make it extra-delicious. The clams are steamed ahead of time to release their natural juices and create a flavorful clam broth for the base of the garlicky clam sauce. Plus, we use tarragon to add a fabulous hint of anise.

Grapefruit, Hearts of Palm & Shrimp Salad

Sarah Hoff — Tue, 18 Dec 2012 16:58:57 +0000

Grapefruit, Hearts of Palm & Shrimp Salad

Serve this grapefruit, hearts of palm and shrimp salad for lunch or as an appetizer. This shrimp salad recipe is low in calories, light and satisfying. Hearts of palm are the tender inner stem of certain species of palm trees, with a flavor similar to artichokes. Find them near other canned vegetables.

Baked Coconut Shrimp with Tangelo Salsa

Sarah Hoff — Thu, 13 Dec 2012 15:13:05 +0000

Baked Coconut Shrimp with Tangelo Salsa

A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets.

Shrimp Fried Rice

Sarah Hoff — Mon, 10 Dec 2012 22:02:16 +0000

Shrimp Fried Rice

This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.

Prosciutto-Wrapped Shrimp with Arugula Salad for Two

Erin McCormick — Tue, 16 Oct 2012 16:59:19 +0000

Prosciutto-Wrapped Shrimp with Arugula Salad for Two

This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless recipe for two. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.

Prosciutto-Wrapped Shrimp with Arugula Salad

Erin McCormick — Tue, 16 Oct 2012 16:47:30 +0000

Prosciutto-Wrapped Shrimp with Arugula Salad

This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless dish that’s sure to impress your guests. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.

White Pizza with Clams

Erin McCormick — Wed, 15 Aug 2012 17:54:56 +0000

White Pizza with Clams

Here’s an easy homemade pizza recipe that is a take on white clam pizza, which was first made famous by Frank Pepe of Pepe’s Pizzeria in New Haven, Connecticut. Look for fresh clam strips in the seafood department. You can find them ready to use out of their shells at most large supermarkets. If you don’t want to use fresh, we also like the briny flavor and convenience of canned chopped clams.

Seafood Gumbo

Erin McCormick — Wed, 15 Aug 2012 17:24:00 +0000

Seafood Gumbo

Gumbo, a hearty stew made with anything from sausage or duck to rabbit or seafood, starts with a roux, a mix of flour and oil that’s cooked until it turns dark and nutty, giving the stew recipe its signature earthy flavor. This crab and shrimp gumbo recipe comes from Eula Mae Doré, who was the cook at the Commissary on Avery Island, home to the Tabasco company. Just as most cooks of her generation did, she learned Cajun cooking by watching, rather than from cookbooks. Serve with brown rice. (Recipe adapted from Eula Mae’s Cajun Kitchen by Eula Mae Doré and Marcelle R. Bienvenu; Harvard Common Press, 2007.)

Oyster-Stuffed Artichokes

Erin McCormick — Wed, 15 Aug 2012 17:11:54 +0000

Oyster-Stuffed Artichokes

Packed with oysters, Parmesan and herbs, these stuffed artichokes make a spectacular meal along with a fresh salad. Cooking the artichokes first softens the leaves so they’re easier to stuff.

Crawfish Etouffée

Erin McCormick — Wed, 15 Aug 2012 16:30:17 +0000

Crawfish Etouffée

Literally translated as “smothered” and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. In this healthy recipe from chef Patrick Mould, the tasty crustaceans (use shrimp if you can’t find crawfish) are smothered in a sauce made with plenty of onions, garlic and Cajun seasoning.

Pork & Shrimp Stuffed Eggplant

Erin McCormick — Tue, 14 Aug 2012 20:10:17 +0000

Pork & Shrimp Stuffed Eggplant

The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry.

Summer Corn & Scallop Pasta

Erin McCormick — Wed, 13 Jun 2012 19:27:40 +0000

Summer Corn & Scallop Pasta

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Teriyaki-Mussel Maki Rolls

Erin McCormick — Wed, 13 Jun 2012 16:21:17 +0000

Teriyaki-Mussel Maki Rolls

Try making this sushi recipe once and you’ll see how easy it is to make maki sushi rolls at home. In this sushi roll recipe, inspired by chef Bun Lai, we use teriyaki-style glazed mussels, plus plenty of crunchy vegetables and even fruit. Vary the ingredients in the roll to suit your own taste. Serve with pickled ginger, wasabi and soy dipping sauce on the side.