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Italian Shellfish Recipes
Shrimp and Scallops
Shrimp and Scallops
Shrimp in Garlic Sauce
(Serves 4 to 6)
Ingredients:
6 tablespoons unsalted butter
1/4 cup olive oil
4 garlic cloves, finly chopped
16 to 24 large shrimp, peeled and deveined
Salt
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
Directions:
Melt the butter with the olive oil in a large skillet over medium heat.
Add the garlic; saute until the garlic islightly golden, about 3-4 minutes.
Increase the heat to medium-high and add the shrimp.
Cook the shrimp until they are just pink, 1 to 2 minutes.
Season with salt and add the parsley and lemon juice.
Cook 1 minute more and serve.
Orange Scallops
Shrimp and Scallops on a Skewer - Spiedini di Mare
(Serves 4)
Ingredients:
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
Directions:
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)Ingredients:
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
Directions:
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.
Orange Scallops
(Serves 4)
Ingredients:
16 sea scallops
Salt and pepper
2-3 tablespoons olive oil
2 shallots, finely chopped
1 fennel bulb, thinly sliced
1 large garlic clove, thinly sliced
1/4 cup Sambuca liqueur
1 tablespoon orange zest
1/2 cup orange juice
1/2 cup white wine
1 tablespoon unsalted butter
2 tablespoons chopped chives
Directions:
Pat scallops dry with paper towels. Season them with salt and pepper.
In a large skillet, heat oil over medium high heat. When the oil is hot, add the scallops. Cook the scallops until golden brown on both sides, about 2 minutes per side. Don’t overcook the scallops or they will get tough.
Remove the scallops to a plate and set aside.
Add a tablespoon of oil to the skillet if it is too dry. Add the shallots and fennel to the skillet. Cook over medium heat for 2 minutes. Add the garlic and cook 1 more minute. Remove the skillet from the heat and add the Sambuca.
Return the pan to the heat and allow the liqueur to reduce a little.
Add the orange zest, orange juice, and wine. Simmer until slightly thickened, 3 to 5 minutes. Stir in the butter and chives. Return the scallops to the skillet and cook just long enough to heat. Transfer to a platter and serve.
Baked Scallops with Marsala and Almonds
(Serves 4)
Ingredients:
1 pound sea scallops
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons dry Marsala
1 to 2 teaspoons lemon juice
Salt and pepper
2 tablespoons sliced almonds
Lemon wedges
Directions:
Preheat oven to 375 degrees F.
Butter an 8-inch square baking dish or individual scallop shells. If you are using scallop shells, place them on a baking sheet. Cut scallops in half crosswise. Season the scallops with salt and pepper; place in the baking dish.
Melt butter in a small skillet. Add the shallots and sauté until tender, about 2 minutes. Stir in Marsala and bring to a simmer. Stir in lemon juice and season with salt and pepper. Pour the mixture over the scallops. Sprinkle almonds over the top. Bake 12 minutes or until scallops are opaque and almonds are lightly browned. Serve with lemon wedges.
RECIPES
Shrimp in Garlic Sauce
Shrimp and Scallops on a Skewer - Spiedini di Mare
Shrimp in Tomato, Caper and Pine Nut Sauce
Orange Scallops
Baked Scallops with Marsala and Almonds
Shrimp in Garlic Sauce
Shrimp and Scallops on a Skewer - Spiedini di Mare
Shrimp in Tomato, Caper and Pine Nut Sauce
Orange Scallops
Baked Scallops with Marsala and Almonds
ITALIAN SEAFOOD RECIPES > SHELLFISH (SHRIMP AND SCALLOPS)
RELATED ITEMS
Simply slide scissor edge under shell and push through to push out vein and cut shell. Also great for cutting open crab legs and lobster tails.
Wonderful for butter and delicate sauces when serving seafood or vegetables.
Also works for cheese and individual chocolate fondue.
Also works for cheese and individual chocolate fondue.
Nice for serving chilled seafood. High quality stainless steel upper dip bowl (22 oz.) nests inside stylish lower acrylic ice bowl. Place cubed or crushed ice with water into lower bowl and position upper dip bowl so it rests down into ice water. Dips and seafood will stay chilled for hours.
SPECIAL FEATURES
NICE GIFT WITH SOME FRESH SEAFOOD
Includes 2 butter warmers, 2 shellfish crackers, 6 seafood forks/scoops.
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STOVETOP SMOKER
The Camerons Original Stovetop Smoker allows you to smoke foods of all types - meat, seafood, poultry, even vegetables - right on your own stove, indoors or outdoors.
QUICK SHRIMP STOCK
(Makes about 1-1/2 cups)
1 tablespoon vegetable oil
1-1/2 cups shrimp shells
1 tablespoon tomato paste
2 cups water
Heat oil in a large skillet over medium-high heat. Add the shells and cook until spotty brown, 5-7 minutes. Stir in the tomato paste. Add water and bring to a boil. Cover, reduce heat to low, simmer for 5 minutes. Strain stock, pressing on solids to extract as much liquid as possible. Discard shells. Stock can be refrigerated for up to 1 week or frozen.
(Makes about 1-1/2 cups)
1 tablespoon vegetable oil
1-1/2 cups shrimp shells
1 tablespoon tomato paste
2 cups water
Heat oil in a large skillet over medium-high heat. Add the shells and cook until spotty brown, 5-7 minutes. Stir in the tomato paste. Add water and bring to a boil. Cover, reduce heat to low, simmer for 5 minutes. Strain stock, pressing on solids to extract as much liquid as possible. Discard shells. Stock can be refrigerated for up to 1 week or frozen.
Many of our recipes call for peeling shell-on shrimp. The shells are full of flavor and you can turn them into a versatile shrimp stock for soups or risotto.
DON'T TOSS THOSE
SHRIMP SHELLS
SHRIMP SHELLS
KITCHEN FAVORITE
With capacity of 8, 5, 3, 2, 1.5 QT, these stainless steel mixing bowls can satisfy your demands for dressing salads, mixing eggs, making dough, and washing vegetables, etc.