shopping for shellfish buy live or if unavailable buy cooked products that have
been canned or frozen and dated. In the case of shucked shellfish meats such as
scallops buy those in a fresh state, again ask how fresh they are. Don't buy
live clams and mussels that have gaping shells, they should be closed or shut
with a little hand pressure. Lobsters and crabs should be moving and not sagging
at the joints and tails.
1 to 2 lb. lobster per person
1 to 2 lb. crabs per person
12 to 15 mussels per person
6 to 12 oysters depending on size
6 to 12 clams depending on size
-Shrimp preparation-To peel and de-vein the shrimp, first hold onto the tail while
gently removing the shell around the body. The tail can be detached completely
at this point, or left attached for presentation purposes. The "vein" is then
removed; make a shallow cut lengthwise down the outer curve of the shrimp's
body. Pick out the dark ribbon-like vein running lengthwise along the shrimp's
back with a pointed utensil. Then rinse the shrimp under cold running water. If
you have detached the tail, you can pinch the vein at the tail end and pull it
completely out with your fingers.
improve the taste of commercially canned clam chowder, simmer the soup with
fresh chopped onion, diced cooked bacon or ham and chopped fresh chives or
parsley for 6-8 minutes.
have a great recipe for Oven-Blackened Sea Scallops. Email me at
for a copy of the recipe.
4 appetizers of 3 shrimp each
unbleached, all purpose flour
each uncooked, peeled and de-veined jumbo shrimp, tail on (see above)
sliced almonds, coarsely crushed
oil, butter or vegetable oil
flour and salt together in a shallow bowl. Whisk the milk and egg white in
another shallow bowl. Dredge the shrimp (not the tails) in the flour, then the
milk mixture. Press almonds over shrimp and place on greased sheet pan.
Drizzle with olive oil, butter or vegetable oil.
at 350 degrees for 8-10 minutes, until firm to the touch and the almonds are
Serve with fresh lemon wedges.