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Entries tagged with 'shellfish'

Cryo-Shucked Clams

Serious Eats Ideas in Food 3 comments

Want to cook clams without their shells but don't know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. More

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Shrimp Nachos With Tomatillo Salsa

Serious Eats Yvonne Ruperti 2 comments

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese. More

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Serious Eats Kate Williams 1 comment

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chili flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable. More

Stuffed Mirliton from 'Treme'

Serious Eats Kate Williams 4 comments

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

Spicy Sambal Chicken and Shrimp

Serious Eats Yvonne Ruperti 3 comments

Chicken and shrimp are loaded with flavor from a searing Southeast Asian chili sambal. More

Singaporean Chili Crab

Serious Eats Yvonne Ruperti Post a comment

For a real taste of Singapore, try this signature seafood dish: hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. Have some rice or steamed buns on hand to mop it all up with. More

Thai Pomelo and Shrimp Salad (Miang Som O)

Serious Eats Leela Punyaratabandhu 1 comment

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious. More

Baked Scallops with Endive

Serious Eats Kerry Saretsky 3 comments

This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean. More

Broiled Scallops Provençale

Serious Eats Kerry Saretsky 5 comments

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter. More

Beer-Steamed Mussels with Bacon

Serious Eats Marvin Gapultos 1 comment

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon. More

River Cottage's Seared Squid

Serious Eats Kate Williams 1 comment

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

Lobster Ceviche

Serious Eats J. Kenji López-Alt 1 comment

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer. More

Coctel De Camarones (Colombian-style Shrimp Ceviche Cocktail)

Serious Eats J. Kenji López-Alt Post a comment

[Photograph: J. Kenji Lopez-Alt] Note: For best results, use small, raw, shell-on shrimp and peel yourself (shelled shrimp tend to be a little mangled). Avoid par-cooked shrimp, as they will not absorb flavor properly. Traditional Colombian-style coctel is made with... More

Zakary Pelaccio's Lobster Club Sandwich

Serious Eats Caroline Russock Post a comment

Zakary Pelaccio, author of Eat with Your Hands has upped the club sandwich ante by adding butter poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, there's also slices of crispy bacon and the mayo on this club is a Sambal Aïoli. More

Shrimp Scampi with Artichokes

Serious Eats Blake Royer 5 comments

[Photograph: Blake Royer] Note: You can cook your own artichoke hearts or use frozen or canned artichoke hearts. Adapted from Epicurious. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing... More

Indian Shrimp with Ginger and Peas

Serious Eats Carrie Vasios Mullins 1 comment

This dish of shrimp and peas is flavored with ginger, garlic, turmeric, and cayenne pepper. More

Grilled Colossal Shrimp with Charmoula

Serious Eats Carrie Vasios Mullins Post a comment

These giant grilled shrimp are served with a traditional, spicy Moroccan condiment called Charmoula. This is nice with couscous served alongside. More

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