Shellfish: 50 Seafood Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster

by Cynthia Nims

Overview

These fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish.

Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. 
 
Recipes include:
Fried Shrimp, Lemon, and Herbs
Grilled Shrimp on Lentil-Arugula Salad
Crab and Blistered Cherry Tomato Fettuccine
Mini Pizzas with Clams
Mussels with Winter Squash and Green Curry
Seared Scallops with Capers and Lemon
Horseradish and Bread Crumb Baked Oysters
Stir-Fried Lobster with Shiitake and Celery
Crab and Endive Gratin
 

 

Product Details

ISBN-13:	9781632174017
Publisher:	Blue Star Press
Publication date:	03/01/2022
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	208
File size:	212 MB
Note:	This product may take a few minutes to download.

About the Author

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.

Read an Excerpt

Introduction

At a cookbook signing years ago, a gentleman walked up to my table, glanced at the cover of my book, and said, more or less, “Why would anyone need a crab cookbook? All you have to do is steam it and eat it!” I don’t recall how I responded in that moment, but I’ve thought often about that remark and how—at a basic level—he was absolutely right. When shellfish is at its best, the less you do, the better. Steam, grill, or pan-fry with minimal accoutrements, and you’ve got an unparalleled feast.
 
So why did I sit down to write this book, knowing that to be true? For the simple fact that we’re not all lucky enough to have the comfort level with shellfish to simply wing it when the opportunity presents itself. In light of that, this book covers some basics of sourcing and handling seven types of shellfish, and a selection of recipes to showcase each with a range of techniques and ingredients. Plus, I’m certain that even those who have an abundance of fresh-from-the-water shellfish to cook like to change things up now and again. You know what they say about variety.
 
I’m a lifelong Northwesterner who was fortunate to land a great magazine editing gig right out of culinary school. By the time my stint at Simply Seafood magazine was done, I had traveled to Kodiak Island in Alaska; Veracruz, Mexico; and Hawaii—among other fabulous destinations—for stories about outstanding seafood. I also interacted with an array of inspiring seafood experts, including many amazing chefs. I ate it all up, literally and figuratively.
 
In the years since that job, I’ve had countless shellfish adventures large and small, close to home and far afield—from slurping oysters on a Puget Sound beach late-night in midwinter, to procuring littleneck clams at the source while on Virginia’s Eastern Shore, to enjoying enormous shrimp and gooseneck barnacles at a sixty-plus-year-old restaurant in Lisbon. I’ve eaten so very many great meals, both dining out and home-cooked, featuring outstanding shellfish. It has all contributed to perspectives about, and an enduring enthusiasm for, cooking shellfish that I’ll be sharing with you here. Of my many thoughts about shellfish, three themes rise to the top.
 
First, with each bite, we have a chance to appreciate just how distinctly delicious each type of shellfish is. Exploring the range of flavors and forms among the shellfish clan is a worthy pursuit. In our kitchens, this can mean branching out from the shellfish we’re most familiar with to try new things. Venture to ask about selections you’re not familiar with at the seafood counter and give them a try. If you’ve only tried a favorite shellfish fried in the past, give it a go grilled next time. When traveling, order a different type of shellfish you don’t see at home, for both the pleasure of trying something new and adding another layer of local experience to the trip.
 
Second, the options for cooking (or not cooking, as the case may be) shellfish are seemingly endless. Shellfish can be dressed up or served casually, they work with most any cooking technique, they can be in-shell or not, they can be perfect for a weeknight supper or for a special occasion. With basic building blocks of cooking technique and familiarity with handling different types of shellfish, your shellfish repertoire will know no bounds.
 
Third, and I think most importantly, shellfish are naturally evocative creatures. From the way they look to how and where they grow to regions and cultures where they’ve been rooted for many generations, they are undeniably delicious little storytellers. We benefit from taking a moment to consider that story. It can be simply a matter of going from generic “clams” or “shrimp” to learning of different species and where they come from, maybe how they were caught or raised. I contend that a little backstory can make the dining experience more delectable, more memorable, richer.
 
While “family” has a specific taxonomic meaning in the scientific world, for the purposes of this book, I think of each chapter as a family of shellfish. The shellfish covered here fall into two groups: crustaceans (crab, shrimp, and lobster) and bivalves (clams, mussels, oysters, and scallops).
 
Within these chapters, I focus on shellfish species that I expect are likely to be available to most readers across the United States. Some others that you might come across—either occasionally in a specialty store or in narrower regional availability—will get a brief nod. I also offer shopping and storing tips, general cooking approaches, and a handful of recipes to exemplify some of that shellfish’s delicious and varied possibilities.
 
Each of these families are worthy of their own spotlight, and there are books that showcase them individually. Including a couple of my own: one about oysters, another featuring crab. This collection covers more shellfish in smaller bites to fuel the general enjoyment of cooking shellfish at home and a broad appreciation for shellfish overall.

Table of Contents

Introduction ix

Shellfish Basics 1

Tips for Finding the Best 2

Cooking Shellfish 5

Sustainability 12

Clams 15

Clam Chowder with Petite Peas 21

Hard-Cider Steamed Clams 23

Steamed Clams with a Frenzy of Herbs 25

Grilled Clam Pouches with Bay Leaf and Butter 28

Stuffed Clams with Pork Rinds 31

Clam Puttanesca Mini Pizzas 33

Open-Faced Clam and Quick-Pickled Carrot Sandwiches 36

Mussels 39

Steamed Mussels with Kimchi and Daikon 42

Mussels with Mustard and Mustard Greens 45

Mussel Stew with Winter Squash and Green Curry 47

Mussels Roasted with Potatoes and Chiles 49

Crostini with Mussels in Romesco Sauce 52

Mussel and Chickpea Salad 54

Pan-Fried Mussel and Sage Bites 57

Scallops 61

Sautéed Scallops with Ginger-Rosé Sauce 66

Sea Scallops with Apple-Celery Root Slaw 68

Grilled Sea Scallops and Radicchio with Caesar Sauce 71

Avocado with Scallop Salsa 73

Seared Scallops with Capers and Lemon 77

Bay Scallop Salad with Citrus and Radishes 78

Scallops Baked with Rice and Green Olives 82

Oysters 85

Half-Shell Oysters with Cucumber Mignonette 93

Oysters Baked with Horseradish Bread Crumbs 95

Grilled Oysters Marinière 97

Cornmeal-Fried Oysters with Pickled-Pepper Tartar Sauce 101

Baked Oysters with Bacon and Eggs 104

Oysters à la Falafel in Pita 106

Smoked Oyster Dip 108

Shrimp 111

Sautéed Shrimp with Garlic and Crisp Rosemary 116

Grilled Shrimp on Lentil-Arugula Salad 119

Harissa-Roasted Shrimp, Carrots, and Radishes 121

Fried Shrimp, Lemon, and Herbs 125

Marinated Shrimp with Sweet Onions 127

Shrimp-Stuffed Eggplant with Sesame 130

Shrimp Salad with Garlic Bread 132

Lobster 135

Grilled Lobster Tails and Summer Squash with Gremolata Butter 141

Steamed Lobster with Orange-Fennel Sauce 143

Basil, Lobster, and Tomato Sandwiches 147

Bloody Mary Lobster Cocktail 148

Lobster and Artichoke Stew 150

Lobster Gribiche Salad 152

Stir-Fried Lobster with Shiitakes and Celery 154

Crab 157

Lemongrass-Ginger Steamed Crab 163

Crab and Leek Cakes with Spiced Yogurt 165

Soy-Garlic Grilled Crab 169

Crab and Grapefruit Salad with Crisp Shallots 170

Fettuccine with Crab and Blistered Cherry Tomatoes 173

Chilled Crab and Asparagus with Green Onion Aioli 175

Crab and Endive Gratin 178

Deviled Eggs with Crab and Wasabi 180

Shellfish Stock 183

Acknowledgments 187

Index 189

Editorial Reviews

03/01/2022

For the landlocked, cooking shellfish at home might seem daunting. What are the best places to source shellfish? Should it be bought at the grocery store? Is it OK to buy frozen seafood? In her latest title, Nims, a veteran cookbook author and former editor of Seafood Magazine, demystifies selecting, sourcing, and preparing shellfish. The book encourages intimidated readers to give home seafood preparation a try, and inspires with vivid and stunning photography. Also helpful are Nims's brief primers on types of shellfish, focusing on varieties readily available across the United States. The recipes covering a range of basic techniques (grilling; steaming; baking) and offer plenty of substitutions, adaptations, and flavor variations (see her recipe for sautéed scallops with ginger-rose sauce). Far from encyclopedic or daunting, the cookbook is pleasurable, and Nims's enthusiastic tone will inspire tentative and veteran home cooks alike. Comprehensive, accessible, and informative, Nims's cookbook encourages readers to head to the supermarket seafood counter rather than the restaurant for their next shellfish dinner. VERDICT This versatile text will become the top choice for seafood lovers; a must-buy for libraries coast to coast and especially in between.—Sarah Tansley

Library Journal