In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare.
Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor—it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes.
Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.
|Product dimensions:||7.37(w) x 9.25(h) x 0.77(d)|
About the Author
Leslie Glover Pendleton is the author of Simply Shrimp, Salmon, and (Fish) Steaks and One Dough, Fifty Cookies and the recipe developer for six of Gourmet's cookbooks. She was a food editor at Gourmet for eight years, and continues to contribute to numerous food magazines, including Gourmet, Cooking Light, Yankee, Eating Well, and Health. She lives in Hartford, Connecticut.
Read an Excerpt
Simply ShellfishQuick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides
By Leslie Pendleton
HarperCollins Publishers, Inc.Copyright © 2006 Leslie Pendleton
All right reserved.
Dilled Shrimp Spread
Makes about 1 1/3 cups
This multipurpose shrimp spread can be used as a dip with vegetables and crackers, a spread for bagels or tea sandwiches, or a filling for cherry tomatoes or cucumber slices. Try different fresh herbs to create your own variation.
1/2 pound peeled shrimp, rock
shrimp, or crawfish tails
2 tablespoons butter
1 garlic clove, chopped
3 ounces cream cheese
1/3 cup chopped celery
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
In a small skillet, cook the shrimp in the butter over medium-high heat, stirring, for 1 to 3 minutes, or until just cooked through. Transfer the shrimp and juices to a food processor.
Add the remaining ingredients and blend to form a coarse paste. (Do not process until smooth.) Transfer the spread to a medium bowl, stir in salt and pepper to taste, and chill, covered, for at least 1 hour.
The spread keeps, covered and refrigerated, for up to 3 days.
Spicy Tomatoand Lobster Linguine
If you serve this to guests do not tell them how easy it is -- you want them to be impressed! Just smile. Crusty bread and Eggless Caesar Salad (page 188) are a must.
3 garlic cloves, minced
1/3 cup olive oil
Two 14.5-ounce cans diced tomatoes with jalapenos
1 cup whole, pitted black California olives
Two 1 1/4-pound live Maine lobsters
1/2 pound linguine or spaghetti
2 tablespoons chopped fresh tarragon, basil, or parsley
In a pot large enough to hold the lobsters, cook the garlic in the oil over moderate heat until it begins to turn golden. Add the tomatoes and olives, and bring to a boil. Add the lobsters, cover tightly, and cook them at a gentle boil for 15 minutes. Transfer the lobsters to a cutting board.
In a pot of boiling salted water, boil the linguine until just tender and drain well. Add the pasta to the tomato sauce and toss well.
Split the lobster tails, remove and slice the meat. Divide the pasta among plates and top with the lobster meat. Crack the lobster claws and knuckles, and divide them among the plates. Sprinkle each dish with some of the tarragon. Serve immediately.
Excerpted from Simply Shellfish by Leslie Pendleton Copyright © 2006 by Leslie Pendleton. Excerpted by permission.
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