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Shellfish Recipes
Shrimp, Lobster, and Crab
Shrimp, Lobster, and Crab
Shrimp and Scallops on a Skewer
Spiedini di Mare
(Serves 4)
1/2 pound large shrimp, shelled and deveined
1/2 pound sea scallops
3 tablespoons olive oil
Salt and pepper
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic
Few drops of Tabasco or favorite hot sauce
3/4 cup dried bread crumbs
3 tablespoons lemon juice
3 tablespoons butter, melted
Lemon wedges
Place shrimp and scallops in a bowl.
Add the oil, salt and pepper, parsley, garlic, and hot sauce.
Stir to coat the seafood with the other ingredients.
Put the bread crumbs on a plate or piece of wax paper.
Add the seafood to the bread crumbs and mix thoroughly.
Spear the shrimp and scallops alternately on 12 to 15-inch skewers.
Grill over charcoal, on an electric or gas grill, or under a preheated broiler.
Cooking time will vary depending on the size of the seafood and heat of the grill.
Seafood is done when it is lightly browned and cooked through.
Place spiedini on a serving platter.
Combine lemon juice and melted butter and drizzle over seafood.
Serve with lemon wedges.
Shrimp in Tomato, Caper and Pine Nut Sauce
(Serves 6)
2 pounds large shrimp, peeled and deveined
1/2 cup olive oil
1 medium onion, finely chopped
1 fennel bulb, thinly sliced
2 garlic cloves, minced
2 cups diced canned tomatoes, drained
Salt and pepper
3 tablespoons pine nuts
6 tablespoons capers, drained and rinsed
4 bay leaves
Juice of 1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Heat olive oil in a large saucepan over medium heat.
Add the onion and fennel.
Sauté for 15 minutes, until the vegetables are tender.
Add the garlic and cook for 1 minute.
Add the tomatoes and cook for 15 minutes, stirring often.
Season with salt and pepper.
Add pine nuts and capers and cook for 10 minutes.
Arrange the shrimp on top of the sauce.
Insert the bay leaves among the shrimp.
Drizzle the lemon juice over the top.
Cover and cook for 3 to 5 minutes, until the shrimp are cooked through.
Remove and discard the bay leaves.
Transfer to a serving platter.
Distribute the basil and parsley over the top and serve.
Baked Stuffed Shrimp
(Serves 6)
1 cup fresh bread crumbs *
1/4 cup fresh chopped parsley
2 garlic cloves, finely chopped
Salt and pepper
About 1/4 cup olive oil
1-1/2 pounds large shrimp, shelled
1 large lemon, cut into wedges
Preheat oven to 450 degrees F.
Grease a large baking sheet.
In a bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add just enough of the olive oil to moisten the crumbs.
Place the shrimp in a single layer on the baking sheet.
Shape each shrimp into a U or a circle.
Spoon a little of the bred crumb mixture onto each shrimp.
Bake 10-12 minutes, or until the crumbs are brown and the shrimp are cooked through.
Transfer shrimp to a serving platter and garnish with lemon wedges.
Serve hot or at room temperature.
*For fresh bread crumbs, remove the crust from a piece of Italian bread.
Cut the bread into cubes and place in a food processor. Process until coarse.
Spread the crumbs onto a plate and allow to dry at room temperature for 1 to 2 hours.
Spiedini di Mare
(Serves 4)
1/2 pound large shrimp, shelled and deveined
1/2 pound sea scallops
3 tablespoons olive oil
Salt and pepper
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic
Few drops of Tabasco or favorite hot sauce
3/4 cup dried bread crumbs
3 tablespoons lemon juice
3 tablespoons butter, melted
Lemon wedges
Place shrimp and scallops in a bowl.
Add the oil, salt and pepper, parsley, garlic, and hot sauce.
Stir to coat the seafood with the other ingredients.
Put the bread crumbs on a plate or piece of wax paper.
Add the seafood to the bread crumbs and mix thoroughly.
Spear the shrimp and scallops alternately on 12 to 15-inch skewers.
Grill over charcoal, on an electric or gas grill, or under a preheated broiler.
Cooking time will vary depending on the size of the seafood and heat of the grill.
Seafood is done when it is lightly browned and cooked through.
Place spiedini on a serving platter.
Combine lemon juice and melted butter and drizzle over seafood.
Serve with lemon wedges.
Shrimp in Tomato, Caper and Pine Nut Sauce
(Serves 6)
2 pounds large shrimp, peeled and deveined
1/2 cup olive oil
1 medium onion, finely chopped
1 fennel bulb, thinly sliced
2 garlic cloves, minced
2 cups diced canned tomatoes, drained
Salt and pepper
3 tablespoons pine nuts
6 tablespoons capers, drained and rinsed
4 bay leaves
Juice of 1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Heat olive oil in a large saucepan over medium heat.
Add the onion and fennel.
Sauté for 15 minutes, until the vegetables are tender.
Add the garlic and cook for 1 minute.
Add the tomatoes and cook for 15 minutes, stirring often.
Season with salt and pepper.
Add pine nuts and capers and cook for 10 minutes.
Arrange the shrimp on top of the sauce.
Insert the bay leaves among the shrimp.
Drizzle the lemon juice over the top.
Cover and cook for 3 to 5 minutes, until the shrimp are cooked through.
Remove and discard the bay leaves.
Transfer to a serving platter.
Distribute the basil and parsley over the top and serve.
Baked Stuffed Shrimp
(Serves 6)
1 cup fresh bread crumbs *
1/4 cup fresh chopped parsley
2 garlic cloves, finely chopped
Salt and pepper
About 1/4 cup olive oil
1-1/2 pounds large shrimp, shelled
1 large lemon, cut into wedges
Preheat oven to 450 degrees F.
Grease a large baking sheet.
In a bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add just enough of the olive oil to moisten the crumbs.
Place the shrimp in a single layer on the baking sheet.
Shape each shrimp into a U or a circle.
Spoon a little of the bred crumb mixture onto each shrimp.
Bake 10-12 minutes, or until the crumbs are brown and the shrimp are cooked through.
Transfer shrimp to a serving platter and garnish with lemon wedges.
Serve hot or at room temperature.
*For fresh bread crumbs, remove the crust from a piece of Italian bread.
Cut the bread into cubes and place in a food processor. Process until coarse.
Spread the crumbs onto a plate and allow to dry at room temperature for 1 to 2 hours.
Batter Fried Shrimp and Calamari
(Serves 6)
1 teaspoon active dry yeast
1 cup warm water (105 to 115 degrees F.)
2 eggs
1 cup flour
1 teaspoon salt
1 pound shrimp, shelled and deveined
8 ounces cleaned squid
Vegetable oil for frying
1 – 2 lemons, cut into wedges
In a bowl, combine the yeast and warm water.
Allow the mixture to stand 5 minutes until foamy.
Add the eggs to the yeast mixture.
Stir in the flour and salt.
Beat with a whisk until smooth.
Cut the squid bodies crosswise into 1/2-inch rings.
Cut each group of tentacles in half through the base.
Pat the squid and shrimp dry.
Heat oil in a deep fryer to 370 degrees F.
Add the shrimp and squid to the batter; stir to coat the pieces well.
Remove the pieces, one at a time, allowing the excess batter to drip back into the bowl.
Carefully place the pieces of seafood into the hot oil. Do not crowd the pan.
Fry until golden brown, 1 to 2 minutes, stirring occasionally.
Transfer the fried seafood to a paper-towel lined plate.
Serve hot with lemon wedges.
(Serves 6)
1 teaspoon active dry yeast
1 cup warm water (105 to 115 degrees F.)
2 eggs
1 cup flour
1 teaspoon salt
1 pound shrimp, shelled and deveined
8 ounces cleaned squid
Vegetable oil for frying
1 – 2 lemons, cut into wedges
In a bowl, combine the yeast and warm water.
Allow the mixture to stand 5 minutes until foamy.
Add the eggs to the yeast mixture.
Stir in the flour and salt.
Beat with a whisk until smooth.
Cut the squid bodies crosswise into 1/2-inch rings.
Cut each group of tentacles in half through the base.
Pat the squid and shrimp dry.
Heat oil in a deep fryer to 370 degrees F.
Add the shrimp and squid to the batter; stir to coat the pieces well.
Remove the pieces, one at a time, allowing the excess batter to drip back into the bowl.
Carefully place the pieces of seafood into the hot oil. Do not crowd the pan.
Fry until golden brown, 1 to 2 minutes, stirring occasionally.
Transfer the fried seafood to a paper-towel lined plate.
Serve hot with lemon wedges.
RECIPES
Shrimp and Scallops on a Skewer (Spiedini di Mare)
Shrimp in Tomato, Caper, and Pine Nut Sauce
Baked Stuffed Shrimp
Batter Fried Shrimp and Calamari
Baked Stuffed Lobster Tails
Grilled Lobster
Lobster Fra Diavolo
Soft Shell Crabs with Garlic Butter
Crab Cakes
Shrimp and Scallops on a Skewer (Spiedini di Mare)
Shrimp in Tomato, Caper, and Pine Nut Sauce
Baked Stuffed Shrimp
Batter Fried Shrimp and Calamari
Baked Stuffed Lobster Tails
Grilled Lobster
Lobster Fra Diavolo
Soft Shell Crabs with Garlic Butter
Crab Cakes
Baked Stuffed Lobster Tails
(Serves 4)
4 lobster tails
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Salt and pepper
Olive oil
Lemon wedges
Preheat the oven to 450 degrees F.
Using kitchen shears, remove the flippers on the underside of the lobster tail.
Also remove the thin shell that covers the underside of the lobster tail.
Bend the tail to open it slightly and allow it to lay flat.
Arrange the tails with the meat exposed on a baking sheet.
In a small bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add just enough olive oil to moisten the mixture and bring it together.
Spoon the crumbs onto the lobster tails.
Drizzle with a little more oil.
Bake for 12 to 15 minutes, or until the lobster meat is opaque and firm.
Serve with lemon wedges.
Grilled Lobster
(Serves 4)
Grilling can dry out a lobster quickly.
It is important to keep the lobster well oiled or buttered.
4 (1-1/2 pound) lobsters
1/4 cup unsalted butter, room temperature (optional)
Salt and pepper
Italian bread crumbs
2 tablespoons chopped fresh parsley
Lemon wedges
Prepare a charcoal grill or preheat a gas grill.
Split each lobster lengthwise with a large knife.
Remove the green tomalley; blend it with the butter to serve with the lobster, if desired.
Drizzle olive oil over both halves of each lobster. Season with salt and pepper.
Place the lobsters, shell side down, on the grill.
Cook, basting with olive oil, for 15 minutes.
Remove the tails from the grill to a work area.
Drizzle the lobster meat with olive oil and top with some bread crumbs.
Drizzle with a little more oil and press the crumbs down into the meat.
Return the lobsters to the grill, bread crumb side down.
Cook until the crumbs are golden brown, about 15 minutes.
Turn over twice to drizzle with more olive oil during this cooking time.
Transfer the lobsters to a serving platter.
Sprinkle with some of the parsley.
Serve with lemon wedges and tomalley butter, if desired.
Lobster Fra Diavolo
(Serves 2 to 4)
2 lobsters, about 1 pound each
1/3 cup olive oil
2 large garlic cloves, minced
Red pepper flakes to taste
1 cup white wine
1 (28-ounce) can crushed tomatoes
6 fresh basil leaves, julienned
Salt
How to kill a lobster:
Leave the rubber bands around the claws.
Place the lobster on a cutting board. Use a 10-inch chef’s knife.
With the lobster sitting where the tail curls towards the table, flatten it out.
In one hand grasp the tail where it joins the body.
In the other hand, take the knife's point and aim for the place 1 to 1-1/2 inches from between the eyes towards the tail.
The blade of the knife should be facing away from your hand that is holding the tail.
Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's
head to the cutting board.
Bring the blade down between the eyes to finish the cut of the head.
This kills the lobster as quickly and painlessly as possible.
Repeat with the second lobster.
Separate the tail from the rest of the body.
Use kitchen shears, to remove the thin shell that covers the tail meat.
Cut the tail crosswise into 3 or 4 pieces.
Cut the lobster bodies and claws at the joints into 1 to 2-inch chunks.
Crack the claws.
In a large saucepan, heat the il over medium heat.
Add all the lobster pieces except the tails.
Cook, stirring often, for 10 minutes.
Add the garlic, red pepper flakes, and wine.
Cook for 1 minute.
Add the tomatoes, basil, and salt; bring to a simmer.
Cook, stirring occasionally, until the tomatoes thicken, about 25 minutes.
Add the lobster tails and cook 5 to 10 minutes more until the tail meat is firm.
Serve.
(Serves 4)
4 lobster tails
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Salt and pepper
Olive oil
Lemon wedges
Preheat the oven to 450 degrees F.
Using kitchen shears, remove the flippers on the underside of the lobster tail.
Also remove the thin shell that covers the underside of the lobster tail.
Bend the tail to open it slightly and allow it to lay flat.
Arrange the tails with the meat exposed on a baking sheet.
In a small bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add just enough olive oil to moisten the mixture and bring it together.
Spoon the crumbs onto the lobster tails.
Drizzle with a little more oil.
Bake for 12 to 15 minutes, or until the lobster meat is opaque and firm.
Serve with lemon wedges.
Grilled Lobster
(Serves 4)
Grilling can dry out a lobster quickly.
It is important to keep the lobster well oiled or buttered.
4 (1-1/2 pound) lobsters
1/4 cup unsalted butter, room temperature (optional)
Salt and pepper
Italian bread crumbs
2 tablespoons chopped fresh parsley
Lemon wedges
Prepare a charcoal grill or preheat a gas grill.
Split each lobster lengthwise with a large knife.
Remove the green tomalley; blend it with the butter to serve with the lobster, if desired.
Drizzle olive oil over both halves of each lobster. Season with salt and pepper.
Place the lobsters, shell side down, on the grill.
Cook, basting with olive oil, for 15 minutes.
Remove the tails from the grill to a work area.
Drizzle the lobster meat with olive oil and top with some bread crumbs.
Drizzle with a little more oil and press the crumbs down into the meat.
Return the lobsters to the grill, bread crumb side down.
Cook until the crumbs are golden brown, about 15 minutes.
Turn over twice to drizzle with more olive oil during this cooking time.
Transfer the lobsters to a serving platter.
Sprinkle with some of the parsley.
Serve with lemon wedges and tomalley butter, if desired.
Lobster Fra Diavolo
(Serves 2 to 4)
2 lobsters, about 1 pound each
1/3 cup olive oil
2 large garlic cloves, minced
Red pepper flakes to taste
1 cup white wine
1 (28-ounce) can crushed tomatoes
6 fresh basil leaves, julienned
Salt
How to kill a lobster:
Leave the rubber bands around the claws.
Place the lobster on a cutting board. Use a 10-inch chef’s knife.
With the lobster sitting where the tail curls towards the table, flatten it out.
In one hand grasp the tail where it joins the body.
In the other hand, take the knife's point and aim for the place 1 to 1-1/2 inches from between the eyes towards the tail.
The blade of the knife should be facing away from your hand that is holding the tail.
Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's
head to the cutting board.
Bring the blade down between the eyes to finish the cut of the head.
This kills the lobster as quickly and painlessly as possible.
Repeat with the second lobster.
Separate the tail from the rest of the body.
Use kitchen shears, to remove the thin shell that covers the tail meat.
Cut the tail crosswise into 3 or 4 pieces.
Cut the lobster bodies and claws at the joints into 1 to 2-inch chunks.
Crack the claws.
In a large saucepan, heat the il over medium heat.
Add all the lobster pieces except the tails.
Cook, stirring often, for 10 minutes.
Add the garlic, red pepper flakes, and wine.
Cook for 1 minute.
Add the tomatoes, basil, and salt; bring to a simmer.
Cook, stirring occasionally, until the tomatoes thicken, about 25 minutes.
Add the lobster tails and cook 5 to 10 minutes more until the tail meat is firm.
Serve.
Soft Shell Crabs with Garlic Butter
(Serves 3 as an appetizer)
3 soft shell crabs, cleaned and patted dry
Salt and pepper
1 cup flour
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons capers, rinsed and chopped
1/2 cup white wine
1 tablespoon butter
1 teaspoon chopped fresh parsley
Season crabs with salt and pepper.
Dredge in flour, shaking off excess. Set aside.
Heat oil in a large skillet over medium-high heat.
Saute the crabs until soft, about 3 minutes on each side.
Transfer the crabs to a serving platter.
Add the garlic to the skillet and cook for 1 minute.
Add the capers and white wine.
Cook until the wine is reduced by half.
Stir in the butter and parsley.
Season with salt and pepper.
Pour the sauce over the crabs and serve.
Crab Cakes
(Makes 6 cakes)
1 pound crab meat
1/2 cup fresh bread crumbs
1 egg, beaten
2 tablespoons minced onion
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
Salt and pepper
For frying:
4 tablespoons butter
1/4 cup olive oil
For serving:
Lemon wedges
Tartar sauce
In a bowl, combine all crab cake ingredients.
Divide mixture into 6 equal portions and form into 1/2-inch thick patties.
Heat butter and oil in a large skillet.
Fry the crab cakes, about 2 to 3 minutes per side, or until golden brown.
Serve with lemon wedges and tartar sauce.
(Serves 3 as an appetizer)
3 soft shell crabs, cleaned and patted dry
Salt and pepper
1 cup flour
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons capers, rinsed and chopped
1/2 cup white wine
1 tablespoon butter
1 teaspoon chopped fresh parsley
Season crabs with salt and pepper.
Dredge in flour, shaking off excess. Set aside.
Heat oil in a large skillet over medium-high heat.
Saute the crabs until soft, about 3 minutes on each side.
Transfer the crabs to a serving platter.
Add the garlic to the skillet and cook for 1 minute.
Add the capers and white wine.
Cook until the wine is reduced by half.
Stir in the butter and parsley.
Season with salt and pepper.
Pour the sauce over the crabs and serve.
Crab Cakes
(Makes 6 cakes)
1 pound crab meat
1/2 cup fresh bread crumbs
1 egg, beaten
2 tablespoons minced onion
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
Salt and pepper
For frying:
4 tablespoons butter
1/4 cup olive oil
For serving:
Lemon wedges
Tartar sauce
In a bowl, combine all crab cake ingredients.
Divide mixture into 6 equal portions and form into 1/2-inch thick patties.
Heat butter and oil in a large skillet.
Fry the crab cakes, about 2 to 3 minutes per side, or until golden brown.
Serve with lemon wedges and tartar sauce.
