Top 10 Shellfish Recipes - Shell The Fish
Shellfish includes mollusks, crustaceans and other echinoderms. Species of clams, mussels, Oysters, winkles and scallops belong to this category too. Some of the crustaceans are shrimp, prawn, lobsters, crayfish and crabs. Shellfish has been used in various cuisines for centuries.
There are several hundred shellfish recipes. Here are 10 of the shellfish recipes one could try.
- Pasta with shrimp, Oysters and crabmeat.
- Hot Chopped Clams on Toast
- Clam Canapes
- Baked Clams
- Crab Cakes
- Crab Quesadillas
- Oyster Fritters
- Crab Malabar
- Baked Cream Oysters
- Scallop and Mushroom Casserole
Pasta with Shrimp, Oysters and Crabmeat:
Melt half cup butter and olive oil in a pan. Stir in garlic and cook until fragrant for 3 min. Stir in Parsley and cook longer. Season it with lemon juice, crushed red pepper, salt and pepper. Set aside. Bring a large pot to boil and add pasta and salt to it.. Stir in oyster in a saucepan of boiling water. Let it stand for 3 minutes. Melt ¼ cup butter and 1 tablespoon olive oil together in a skillet. Stir in the shrimp and cook until they turn pink. Add crab meat and oysters. Continue cooking. Toss seafood in pasta. Add salt and pepper. Pour in the sauce and sprinkle parsley.
Combine the flour and sugar in a mixing bowl. Combine the milk (1cup) and butter (60ml) in a saucepan over moderate heat and bring to a boil. Add the flour mixture (1 cup) and stir until the mixture leaves the sides of the pan. Remove from the heat and stir in the eggs one at a time. Stir until a thick batter is formed. Add the chopped oysters and parsley and stir to mix well. Drop into hot oil by teaspoonfuls and fry until golden, 4 to 5 minutes. Drain on paper towels and serve immediately.
Hot Chopped Clams on Toast:
Open the clams and chop the meat coarsely, reserving all the liquid. Chop the garlic and parsley together. Combine the oil and the butter in a skillet over moderate heat. Add the sliced pepper and cook, stirring occasionally, for 5 minutes. Add the drained chopped clams and cook for 4 more minutes, then stir in the flour. Add the garlic, parsley, red and black pepper, and the sage. Cook for 3 minutes, and then add the tomato and 2 tablespoons (30 ml) of the reserved clam juice. Bring to a boil and simmer gently for 10 minutes. Serve on toasted slices of Italian bread.
Grease a large baking sheet with the butter. Rub the tortillas on the greased surface so as to lightly grease one side of each tortilla. With the tortillas greased-side-down on the baking sheet, place one quarter of the shredded cheese on one half of each tortilla. Top this with the crab, a dash or two of the optional hot sauce, and salt and pepper to taste. Fold each tortilla over and bake in a 350F (180C) oven for about 5 minutes, until the bottom is golden brown. Flip the quesadillas over and cook an additional 5 minutes, or until the other side is golden brown and the cheese is melted. Cut into wedges and serve immediately.
Pick over the crab meat and cut into 1-inch (3 cm) pieces. Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown. Add the garlic and cook 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup (25 ml) of the tomatoes. Lower the heat and simmer covered for 15 minutes. Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours. Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions. Serve on a bed of lettuce, garnished with the chopped cilantro
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