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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

One-Pot Wonders: Brown Rice Bowl With Wakame, Shrimp, and Sprouts

One-Pot Wonders Yasmin Fahr 2 comments

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

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

From the Archives: Wicked Good Lobster Rolls

J. Kenji López-Alt Post a comment

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

14 Seafood Dishes for Your Memorial Day Grill

Marissa Sertich Velie Post a comment

Memorial Day is usually associated with burgers and hotdogs, but if you're looking for more sophisticated grill grub, look to the sea! Cajun shrimp skewers, scallops and even grilled lobster are different and flavorful options for your summer grilling repertoire. 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

The Ultimate Oyster Experience on the 'Oyster Bus' in Seattle

Naomi Bishop 3 comments

At the risk of sounding like someone who just woke up from an amazing first date, it's difficult to imagine how any oyster-eating experience could improve upon the Walrus and Carpenter Low Tide Picnic (a riff on this Lewis Carroll poem. An empty beach, a 'sulkily shining' moon, such quantities of sand, and yes, that briny beach, make for a magical evening recreated for oyster enthusiasts by seafood guru Jon Rowley and Taylor Shellfish Farms. More

One-Pot Wonders: Curried Coconut Noodles With Shrimp

One-Pot Wonders Yasmin Fahr 4 comments

Quick and easy one-pot rice noodles are served in a fragrant curry sauce with tender poached shrimp and bok choy. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Cook the Book Kate Williams 4 comments

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

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'

Cook the Book Kate Williams Post a 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

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

Cook the Book: 'The Catch'

Cook the Book Kate Williams Closed

I am not usually one to clamor toward glossy cookbooks from television food stars. So the new release from Cooking Channel celeb Ben Sargent, of Hook, Line, and Dinner, wasn't exactly at the top of my to-read list. But after spending a few days cooking from his new book, The Catch, it's become clear to me that Sargent is more than just a pretty face. This dude can cook. 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

Sunday Supper: Greek-Style Shrimp With Feta-Stuffed Peppers

Sunday Supper Jennifer Olvera 1 comment

A two-part dish of feta-filled peppers and saucy Greek shrimp is a lively main course, but it doubles as party-friendly, first-course fare. More

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