The PaleoFood Recipe Collection
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Paleo/Primal Shellfish Recipes

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Crustaceans  Wikipedia favicon

Mollusks  Wikipedia favicon Combination More Crabmeat, Shrimp, and Grilled and Barbecued Calamari are in Appetizers Chapter

Seafood Scissors
for Easy
Shrimp De-Veining

seafood scissor thumbnail
Clam Knife

Clam Knife
Oyster Knife

Oyster Knife

Buy from

Shrimp (Non-curried)

Tropical Grilled Shrimp Cocktail

1 lb. uncooked large shrimp, peeled and deveined
2 Tbsp. lime juice
1/2 tsp. grated lime peel
1 clove garlic, finely chopped
1/3 cup mayonnaise
1 medium mango, peeled and diced (about 2 cups)
1/2 medium fresh papaya, peeled and diced (about 2 cups)
1/3 cup red onion, finely chopped
1 Tbsp. chopped flat-leaf parsley

Toss shrimp with 1 tablespoon lime juice, lime peel, garlic and 1
tablespoon mayonnaise. Marinate 15 minutes. Remove shrimp from marinade,
discarding marinade. Grill or broil, turning once, until shrimp turn pink;
set aside.

Meanwhile, in medium bowl, combine mango, papaya, red onion, remaining
Mayonnaise, remaining 1 tablespoon lime juice and parsley. To serve, spoon
mango mixture into margarita glasses or glass dishes and evenly top with
shrimp. Garnish, if desired, with lime wedges.

From: Making Life Better
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Making Life Better

Skinny Shrimp Salsa

You can switch it up and add avocado to add some healthy fats. Add more
jalapeño to make it spicier and adjust the lime, cilantro and salt to suit
your taste.

16 oz cooked peeled shrimp, diced fine
4 vine ripe tomatoes, diced fine
6 tbsp red onion, finely diced
3 tbsp jalapenos, diced fine (more or less to taste)
2 tbsp minced cilantro
2 limes, juice of (or more to taste)
1/2 tsp kosher salt

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl
and let it sit about 5 minutes. Combine the remaining ingredients in a
large bowl, taste for salt and adjust as needed. Refrigerate and let the
flavors combine at least an hour before serving. Makes 4 1/4 cups.

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Stuffed Artichokes with Shrimp

4 large artichokes
1 lemon, juiced
2 tablespoons olive oil

4 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon mustard

1 pound shrimp, boiled and peeled
1/4 teaspoon paprika
Pinch saffron
1/2 pound cherry tomatoes

Trim the sharp ends of each artichoke with scissors, and place in a large
pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill
pot with enough water to cover the artichokes. Boil for 40 minutes or until
tender. Remove artichokes from pot and let cool.

Once artichokes have cooled, scoop out the centers with a spoon, to remove
the choke.

To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in
a small bowl and mix well until smooth.

Mix the shrimp with 3 tablespoons of the sauce and add the paprika and

To serve, fill each artichoke with the remaining sauce. Garnish each
artichoke by filling each leaf with a shrimp. Place on a large platter and
serve with cherry tomatoes.

Recipe courtesy Dr. Su Hua Newton, Newton Vineyards
From: Food Network
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Shrimp Stuffed Avocado

4-5 avocados, halved, pitted and peeled
1 lb medium sized cooked shrimp
1/2 medium red onion, diced finely
2 radishes, diced finely
1/2 red bell pepper, diced finely
2 celery stalks, diced finely
2 hardboiled eggs, diced
5 Tablespoons cilantro aioli or paleo mayonnaise
Juice from 1 lime
Salt and pepper to taste

Chop shrimp in half, if desired keep a few to garnish. In a medium bowl,
combine diced onions, radishes, bell pepper, celery, eggs, shrimp, 1/2 of
the lime juice and aioli; mix well. Taste and salt and pepper if necessary.
Drizzle remaining lime juice over avocados, this help keep them from
darkening too quickly. Use a spoon to stuff avocados with shrimp salad
filling. Add any garnishes and serve immediately. Serves: 4.


Serve with aji or hot sauce if you want to spice it up. Also, if you're 
serving it as a salad and have any extra cilantro aioli.

From: Avocados from Mexico
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Avocados from Mexico

Shrimp Tostadas with Sweet Potatoes

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
12 cups shredded lettuce
6 tortillas, crisped hard and flat just before serving
2 small cucumbers, peeled and cut into matchstick strips
1 1/2 pounds cooked shrimp, peeled, tails removed, and deveined
2/3 cup tomato salsa
2 tablespoons fresh tarragon leaves

1. Bring a medium saucepan of water to a boil. Add the sweet potato pieces
and boil gently until tender but still firm, about 8 minutes. Drain in a
colander, set aside to drip dry.

2. To assemble, spread about 2 cups shredded lettuce over each tortilla.
Arrange about 1/2 cup each of the sweet potatoes and the cucumbers over the
lettuce. Mound about 1/2 cup of the shrimp in the center. Sprinkle tarragon
leaves over all. Eat while the tortilla is still crunchy.

From: The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
Adapted from a Bob Terwilliger post in on June 4, 2009.
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Coconut Shrimp

1-1/2 lb. raw prawns (or shrimp)
2 c. thick coconut milk
1 Tbs. minced garlic
1 tsp. minced ginger root
1 tsp. salt
1/4 tsp. black pepper

Wash shrimp but do not shell them. Place into a saucepan with coconut milk,
garlic, ginger, salt and pepper. Bring to a boil, stirring. Reduce heat and
simmer uncovered 15 minutes. Stir frequently.

This recipe is from the Phillipines.
Posted to by Jill McQuown on Sep 18, 1999.
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Island Barbequed Shrimp

1 lb shrimp, jumbo or large, cleaned, tails on
2 Tbs olive oil
1 Tbs garlic, finely minced
1 Tbs rosemary, chopped fresh
1/2 tsp thyme, chopped fresh
1/4 tsp cayenne pepper, or to taste
1/4 tsp salt
2 limes, halved

Combine all except shrimp and limes. Marinate at room temperature for 1
hour. Heat a dry skillet over medium-high heat. When skillet is hot, lay
shrimp in pan. Cook shrimp 2-4 minutes per side. Brush with remaining
marinade before turning.  Serve with lime.

From: (Charlie Johnston) 29 Jun 1994
Posted to by Doreen Randal
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Take about a pound of shrimp, shelled and deveined.
Marinate the shrimp all afternoon in a big bowl of:
1/2 to 1 cup olive oil
1/4 cup lemon juice
1/4 tsp pepper
4 garlic cloves, peeled and mashed
1/2 tsp oregano
(vary the spices to your taste)

Then you can either broil the shrimp or panfry them.

From: JoAnn Betten
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Shrimp Scampi

1 lb cleaned raw shrimp (peeled and deveined)
1 small onion, chopped very fine
1 large garlic clove, minced
1/3 c olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper

In a medium bowl, combine shrimp, 1/2 of oil, parsley, lemon juice,
salt and pepper. Mix well, cover, and refrigerate for 30 mins
Preheat grilling machine for 5 mins
Combine onion, garlic, and remaining 1/2 of oil in a small bowl and mix
well. Spread this mixture evenly in the grilling machine close lid and
grill for 5 mins.
Add all of the shrimp mixture to onions and garlic, spread out evenly
close lid and grill for an additional 3-4 mins.
Serves 4

From: George Forman Grill cookbook
Adapted by Patti Vincent
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Shrimp With Goji Berries and Sun-Dried Tomatoes

1 pound medium shrimps, cleaned and with heads removed
4 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Goji berries
4 sun-dried tomatoes, cut in half
1 1/2 tablespoons olive oil

In a bowl, place the shrimps, the minced garlic, the minced ginger, the
black pepper and the salt. Add 1/4 cup of water, mix everything together
and let marinate for one hour in the refrigerator.

Heat the oil in a pot over medium heat, then add the shrimp mix. Cook,
stirring, for two minutes.

Add the Goji berries and the sun-dried tomatoes. Continue stirring for five
minutes over medium heat until the shrimps turn an even orange.

Yield: 4 servings.

From: Angélique Kidjo via The New York Times.
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Shrimp Campechana

2 lbs shrimp (fresh small, boiled peeled deveined)
4-5 avocados (chopped)
8 tomatoes (seeded and chopped)
1/2 cup fresh cilantro (chopped)
6 green onions (chopped)
2-4 jalapenos (seeded chopped optional)
2 limes (freshly squeezed)
8 ozs seafood (cocktail sauce)
1/4 cup ketchup

Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and 
lime juice in a bowl and mix gently.
Stir in seafood sauce, ketchup. Chill, cover, until serving time.

Adapted from: Southern
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1/4 c. ketchup
1/4 c. lime juice
1 x to 2 teaspoon bottled warm pepper sauce
1 lb shrimp, peeled, deveined, and cooked
1/2 c. minced tomato
1/4 c. minced onion
1/4 c. snipped fresh cilantro
2 x avocados, seeded, peeled, and minced
    Lime wedges (optional)
    Purple flowering kale (optional)

In a large bowl stir together ketchup, lime juice, and hot pepper sauce. 
Add in shrimp, tomato, onion, and cilantro; toss to coat. Cover and 
refrigerate for 2 to 4 hrs. Just before serving add in avocados; toss to 
coat. Garnish with lime wedges and flowering kale, if you like. 
Makes 8 appetizer servings.

From: Cook Eat Share: The world's largest kitchen
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Cooked shrimp and octopus are marinated in tomatoes, onion and avocado and 
served with cilantro, lime and tapitio sauce.

12 	Shrimp, peeled and deveined
1/2 lb 	Octopus
1 	Tomato, diced
1/2 	Onion, chopped
1 	Diced avocado
2 Tbsp 	Chopped fresh cilantro
	Tapitio sauce, to taste
	Fresh lime
6 cups 	Water

In a large pot, bring water to a boil. Add shrimp and octopus until cooked,
about 5 minutes. Place tomato, onion, and avocado in a large bowl. Add 
shrimp and octopus and enough liquid to create a soup consistency, about 
2 to 3 cups. Sprinkle with cilantro and garnish with fresh lime. Serve with
tapitio sauce which can be added to taste.

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Shrimp Curries

Verra Moolee (Kerala Prawns in Coconut Milk)

2 1/4 lbs large prawns (shrimp), shelled and deveined
3 1/2 fl. oz. olive or coconut oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 1/2 inch piece fresh ginger, minced
4 fresh hot green chile peppers, seeded and minced
2 tablespoons ground coriander
1 teaspoon turmeric
16 fl.oz. coconut milk
2/3 cup fresh coriander leaves, chopped

Heat the oil and fry the onion until golden brown. Add the garlic,
ginger, and chile peppers and cook with the onions for about 5 minutes.
Stir in the spices and after a few seconds pour in the coconut milk.
Simmer for approximately 15 minutes until the coconut milk has thickened
and slightly reduced.

Add the prawns and cook them gently in the spiced coconut sauce until
done, about 5 minutes. Just before serving stir in the chopped coriander

From: Jennifer Freeman
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Prawn, Indian style

I applied my sister's western Indian style method (not sure whether it's
Goanese or Maharashtrian) of making prawns to prepare mushrooms. It was
really good, and I thought someone might like to try it.

Make a masala of dry roasted coriander (2 TBS), fenugreek (methi) seeds
(1/4 tsp), black pepper (1 tsp).

Heat a little oil, add to it mustard seeds, let them pop, then chopped up
onions, garlic, ginger and curry leaf.

To this add water, salt, turmeric, the masala, and lime juice (I used

Boil 5 min (it thickens and changes colour in a most satisfying manner).

Add to this the prawn (or mushrooms, as I did) and coconut milk (maybe
less than half of one of the cans) and cook until done.

The combination of lime juice and pepper in this context is something to

From Geeta Bharathan in on Feb 13, 1999.
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Shrimp Curry

2 Tbsp olive oil
1 medium onion, finely chopped
1 (8 oz) can tomato sauce
2 tsp minced fresh ginger (essential)
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
lime juice
1 package (6 oz) frozen shelled, deveined shrimp, thawed, OR an equivalent
amount of fresh or canned shrimp

Heat oil and sauté onion at low temperature until golden brown. Add tomato
sauce, ginger, garlic, and spices. Bring to simmer. Add a little water if
too thick. Add shrimp to sauce. Simmer 5 minutes. Add a little lime juice
just before serving.

From: Barbara Schrading in The Great Tomato Patch Cookbook
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Quick Shrimp Curry

1 onion wedged
1-2 cups frozen shrimp
curry powder
2 cups frozen vegetables, I used broccoli and yellow (summer) squash

Stir fry in walnut oil and a little water until thawed through and almost
hot add 1/4 to 1/2 cup pure coconut milk and more curry powder, stir to
coat and cook until heated through. Serve. Takes about 15 minutes, max.
A quick recipe for when you want something "Different" but don't have all
day and nothing is thawed. Obviously this also works with all kinds of
paleo correct vegetables and meats.

From: Kathleen (Yoeschucho at AOL.COM)
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Shrimp in Spicy Coconut Sauce

Madhur Jaffrey from In Julia's kitchen with Master Chef's.

serves 6

For the red pepper paste:
1/2 medium red bell pepper, seeded and hopped
5 medium shallots, peeled and chopped
5 garlic cloves chopped
1 inch piece of fresh ginger chopped
8 raw macadamia nuts chopped
1/4 cup Madhur Jaffrey's roasted curry powder *
water as needed

For the sauce:
5 tablespoons olive oil
1 teaspoon whole black (brown) or yellow mustard seed
15 to 20 fresh curry leaves
Red pepper paste (see above)
1 3/4 cup of water
3/4 to 1 teaspoon salt, or to taste
1 tablespoon thick tamarind paste.

For finishing the dish:
2 pounds medium shrimp
14-ounce can of coconut milk
3 whole fresh hot green chiles

Preparing Red Pepper Paste: Put red pepper, shallots, garlic and ginger
into blender in order listed so moister ingredients are on bottom. Blend
and pulse until a paste is made, adding 1-3 tablespoons of water to make a
smooth puree. Add cashews and curry powder and puree again to a paste. Set

Preparing the sauce: Set pan over moderately high heat, add the oil and
heat until very hot and almost smoking, then add mustard seeds, the oil
should be hot enough for the seeds to "Pop!" As soon as they pop, just  a
second or two, add the curry leaves. Stir quickly and add the red pepper
paste. Fry, stirring the whole time until paste is reduced, turns red-brown
in color and starts to separate from the oil - 7 to 10 minutes. Stir in
water, salt and tamarind paste, and bring to boil. Lower heat to low and
boil slowly for 4-5 minutes. Strain through a sieve into a bow, pushing out
every bit of sauce. Return it to the pan. You can make this in the morning,
but use it that day!

Shrimp: Peel and devein shrimp (I don't devein), wash and pat dry. Bring
sauce to a gentle simmer. Stir up the coconut milk to blend it and add to
the sauce. Add chilies to the sauce (you can leave them whole or chop them
depending on your taste in heat). Bring back to a simmer and stir in the
shrimp. Poach them stirring gently until they are opaque and just cooked
(2-4 minutes only).

(garnishes, little red chiles and sprigs of dill).

*Roasted curry powder:
2 tbls whole coriander seeds
1 teas whole black peppercorns
1/4 teas whole fenugreek seeds (I use powdered)
1 tbls red paprika
1/4 to 1 teas cayenne pepper (I use an Indian red pepper)
1/2 teas turmeric.

Set skillet over moderate head and when hot pour in coriander seeds,
peppercorns and fenugreek. Roast in the dry pan, stirring for about 1
minute until an aroma is released. Pour onto a paper towel and let cool.
Grind spices in a coffee mill or use a mortar and pestle to get a powder.
Add remaining ingredients.

From pud in on Sept 24, 2000.
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Shrimp Curry

 2      lbs    medium shrimp -- 18 to 24 shrimp peeled, and set aside
   1/4  cup    olive oil
 2      tbls   minced garlic
   1/2  cup    water chestnuts, sliced, rinsed, and drained on paper towel
 1      can    unsweetened coconut milk
 1      cup    clam juice
   1/2  teas   crushed red pepper flakes
   1/2  cup    green onion -- minced
 2             green onions, cut in thin slices on a diagonal
 4      tbls   lime juice
 1 1/2  teas   Garam Masala Curry Paste
 2      tbls   arrowroot mixed with 3 tbsp. water
   1/4  cup    chopped fresh cilantro

Heat olive oil in a large skillet over medium high heat, until it is hot
but not smoking. Add shrimp, and saute for 3 minutes, moving the pan
continuously to avoid sticking or burning. With a slotted spoon, remove
cooked shrimp and set aside. Turn heat down to medium low and add garlic,
chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime
juice, and curry mix. Simmer for 6-8 minutes. Add arrowroot paste and
simmer for 5 more minutes, until mixture thickens. Put shrimp back into the
sauce along with cilantro and half the sliced green onion. Simmer for 3
more minutes. Transfer to a heated serving bowl and garnish with remaining
sliced green onion. Yield: 5 servings.

From The What to Fix for Dinner Cookbook by Heidi Rabel
Posted by to on Jan 1, 1999.
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Louisiana Crawfish Boil

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil or at Amazon
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
4 pounds live crawfish, rinsed

Fit a large (5 gallon) pot with a strainer insert, and fill half full with
water. Add the garlic, bay leaves, dry and liquid crab boil seasonings,
salt, pepper, oranges, lemons, and artichokes. Bring to a boil over high
heat, then reduce to a simmer, and cook for 20 minutes. Stir in the onions
and mushrooms; cook 15 minutes more. Stir in the sausage; cook 5 minutes
more. Add the crawfish, return mixture to boil, then simmer until the
crawfish shells turn bright red and the tails pull out easily, about 5
minutes. Test for doneness by peeling a crawfish. Be sure not to overcook,
or crawfish will become tough.

Remove strainer basket from the pot and drain. Serve crawfish hot,
Louisiana-style, spread over a picnic table covered with newspapers.

By IMANKAY. Adapted from: AllRecipes
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Delaware Blue Crab Boil

2 tablespoons dill seed
2 tablespoons mustard seed
2 tablespoons cumin seed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon red pepper flakes
2 sprigs rosemary
10 sprigs thyme
3 sprigs dill
2 sprigs sage
1/2 bunch parsley
30 live, hard-shell blue crabs

Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar
and pestle. Pour the spices into a 5 gallon stockpot along with the chili
powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and
parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over
an intense flame.

Add the blue crabs, cover the pot, and boil until all of the shells turn
red, and the meat is no longer translucent, about 20 minutes. Stir the
crabs occasionally as they boil to ensure even cooking.

By IMANKAY. From: AllRecipes
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Crab Stuffed Portobello Mushrooms

6-12 oz crab (1-2 cups, depending on how much meat you need)
10 oz package frozen chopped spinach (I cooked my own fresh)
1 1/2 lb portobello mushrooms (I got two large ones)
1/4 cup chopped onions
2 cloves garlic, minced (I put in 2 teaspoons of already minced garlic)
1/2 teaspoon dried basil, crushed
1/2 dried oregano, crushed
1/4 teaspon ground ginger
1/4 cup white wine
1 tablespoons fresh squeezed lemon juice

Thaw spinach (or cook) then drain well by squeezing access liquid from it.
Remove stems from mushrooms (in case with extra large portobello mushrooms,
also carve out some of the insides with a spoon). Set tops aside. Chop
enough mushroom stems to make 2 cups (I kept all for the large portobello
mushrooms). In a skillet cook shopped mushrooms stems (or insides), onion,
garlic, white wine and lemon juice until onion is tender but not browned.
Add thawed spinach. Cooker over low heat till most of the liquid is
evaporated. (If still too much than set aside excess in extra bowl but
leave some in skillet). Stir basil, oregano and ginger into spinach mixture
until saturated. Add crab and stir until mixed (stirring too much will
cause crab to separate and disappear into mixture). Spoon mixture into
mushrooms tops.

Place stuffed mushroom tops in the nonstick baking pan or casserole. Brush 
access liquid over sides and top of stuffed mushrooms. Bake in a 425 degree
oven for 10-15 minutes (20 minutes if extra large portobellos) or until 
mushrooms are tender.

Adapted from: Provida Life Sciences
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Konkan Crab

1 lb jumbo lump crab meat
2 tablespoons coconut oil
1/4 teaspoon black mustard seeds
2 garlic cloves, chopped
1/2 teaspoon ginger, peeled and chopped
8 curry leaves
1 serrano chili, chopped
1 medium red onion, peeled and finely chopped
1 cup coconut milk
1/2 lemon, juice of
black pepper, to taste
salt, to taste

Heat a heavy bottomed sauté pan to a smoking point and reduce heat from
high to medium. Add oil to the pan and after 30 seconds quickly add mustard
seeds, chopped garlic, ginger, curry leaf, Serrano chilies and onions.

Stir for two minutes by increasing to high heat. Add the jumbo lump crab,
salt and pepper and cook for one minute.

Now add the coconut milk and reduce it by further cooking five minutes,
scraping all the sides and bottom.

Mix in lemon juice, stir and serve hot.

Adapted from Dinu at Thali Restaurant in New Haven, CT. Found at
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Coconut Lobster

Meat of 4 medium-sized cooked lobsters, shelled and cut into chunks

1/2 cup nutmilk (optional)
1 cup coconut milk
1 small onion, finely chopped
2 scallions, finely chopped
2 springs thyme
2 tablespoons curry powder
Salt and freshly ground white or black pepper to taste
Dash cayenne pepper
Fresh lime or lemon wedges

Preheat oven to 400. Mix the nutmilk and coconut milk together. Heat in a
large saucepan over moderate heat. Add the onion, scallions, thyme, and
curry powder. Stir and cook for about 5 min. Add the lobster chunks, salt,
pepper and cayenne. Cook slowly for 7-8 min. so that all flavors are well
blended. Remove to a baking dish. Bake for about 15 min. or until lobster
is browned.
Serve with lime or lemon wedges. Serve in the lobster shells!! Serves 4

Adapted from: E.A.M.L.v. Loen in on Sept 5, 1998.
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Broiled Lobster Tails

4 frozen lobster tails
2 qts. boiling water
1 Tbs salt
1/4 cup lemon juice

Drop frozen lobster tails in boiling water; add salt and lemon juice; heat
to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a
sharp knife or kitchen shears, remove soft shell-like covering on
underside of tail. Drizzle olive oil over lobster meat; sprinkle with
paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes.
Serve in shell.

Modified from March 5, 1998 post in 
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Settlement Lobster Bisque

 2 lb   boiled lobster
 2 cup  chicken broth
 2 Tbsp arrowroot
 1 pn   cayenne
 2 cup  coconut milk
 1 cup  nut milk

Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat
fine. Add broth to body bones and tough ends of claws, cut in pieces;
bring slowly to boiling point and cook 20 minutes. Drain, reserve liquid.
Add seasoning, and gradually the liquid. Combine arrowroot with coconut
milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes,
add nut milk and serve at once. Yield: 6 servings.

From: Fred Towner recipe collection
Adapted by Patti Vincent
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Lobster a L'americaine (Homard a L'americaine)

1 lobster, about 2 lbs
4 tablespoons oil
1 finely chopped onion
2 finely chopped shallots
1 crushed clove garlic
2 cups tomato juice
1 cup concentrated fish stock
2 tomatoes
1 tablespoon chopped tarragon
pinch cayenne pepper
pinch chopped chervil
chopped parsley

For this dish is is essential to use live lobster. Cut the spinal cord
by inserting a knife where the tail and body met. Cut off the claws and
tip of tail. Break shell of claws. Split carcass lengthwise. Cut head in
two and remove gritty substance. Cut tail into 5 or 6 slices. Remove all
creamy parts (coral) and reserve.

Heat oil in pan, add pieces of lobster and cook quickly on both sides
until shell turns red. Season with salt and freshly ground pepper. Remove
from pan, and keep hot. Put onion into the same pan, cook slowly until
very tender, but not brown, stirring frequently. When the onion is almost
cooked, add the shallots and garlic. Stir to mix thoroughly. Drain off the
oil. Moisten with fish stock.

Peel tomatoes and squeeze out seeds, chop coarsely, and put in pan. Add
tarragon and cayenne pepper. Lay the pieces of lobster on this foundation
of herbs and vegetables, cover and cook for 20 minutes.

Drain the pieces of lobster, arrange on a dish and keep hot. Remove
tarragon from the pan juices. Reduce the juices by half, add coral pounded
and mixed with 4 tablespoons bacon grease, chervil and a little freshly
chopped tarragon.Remove pan from fire and whisk constantly. Pour this sauce
over the lobster and sprinkle with chopped parsley. Serves two.

From: French Cooking for Everyone by Alfred Guerot
Posted to on Nov 17, 1996 by Lei Gui.
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Teesryo (Goan Clams)

2 1/4 lbs clams
3 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chile peppers, seeded and chopped
2 teaspoons turmeric
2 tablespoons ground coriander
1 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less)
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves (cilantro)

Heat the oil and fry the chopped garlic, ginger, onion, and chile peppers
until the onion is golden brown. Stir in the turmeric, ground coriander,
and cayenne pepper. After a few minutes add the clams.
Simmer, covered, for about five minutes, by which time the clam shells
should have opened. Remove from heat and put in a serving bowl. Sprinkle
with the freshly grated coconut, lemon juice and fresh coriander.

From: Jennifer Freeman
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Curried Conch (Trinidad)

1 cup conch
2 1/2 cups water
1 tsp. salt
2 cloves garlic
3 stalks scallions
2 Tbsps. oil
2 Tbsps. curry powder
1 tsp. coriander
1 sprig thyme
1 small chayote
2 small carrots

Place conch, water, salt, garlic and scallions in a pressure cooker and
allow to cook for 25 minutes, or until conch is tender.

Heat oil in a sauce pan, add curry powder and allow to heat for
approximately 30 seconds, stirring occasionally.

Add coriander, thyme and conch along with liquid. Cut chayote and carrots
in cubes. Allow vegetables to cook until tender crisp.

From: Caribbean Choice
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Mussels in Hot Pepper Sauce

2 quarts mussels
1-2 cups water
1 tbsp olive oil
1 large garlic clove
1/2 cup chopped onion
6 oz. tomato paste
2 1/2 cups liquid from the mussels
1/2 tsp oregano
1/4 tsp (or to taste) crushed red pepper flakes, crushed

Rinse mussels in colander several times with cold water and scrub with a
stiff brush to remove sand. Place mussels in pan with 1-2 cups water; steam
until open. Reserve the liquid, add enough water to make 2 1/2 cups liquid
and set aside. Heat oil. Sauté garlic and onion. Add remaining ingredients
and simmer 30 minutes. Put mussels, in their shells, in a shallow baking
dish. Cover with sauce. Bake at 425F for 15 minutes. Serve on the
half-shell. Note: It might be necessary to strain the reserved broth.

From: Mrs. K. B. Mellon in Three Rivers Cookbook II
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Steamed Mussels in Tomato Broth

1 teaspoon extra-virgin olive oil
4 cloves garlic, finely chopped
6 ripe plum tomatoes, cored and coarsely chopped
1 cup dry white wine
3 pounds mussels, scrubbed and debearded (see Tip)
2 teaspoons chopped fresh parsley

Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic
and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase
the heat to high and stir for 1 minute more. Pour in wine and bring to a

Add mussels, cover and steam, occasionally giving the pan a vigorous shake,
until all the mussels have opened, 3 to 4 minutes. Discard any that do not
open. Transfer the mussels to a serving bowl. Spoon the broth over the
mussels and sprinkle with parsley.

Tip: To clean mussels, scrub them with a stiff brush under cold running
water. Scrape off any barnacles using the shell of another mussel. Just
before cooking, pull off the "beard" from each one. Discard any mussels
with broken shells or any that do not close when tapped.

From: EatingWell: August/September 2005, March/April 1995,
The EatingWell Diabetes Cookbook (2005)
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EatingWell: August/September 2005,

Jane's Mussels (No Salt Added)

There are many delicious ways to season foods without adding salt. This 
recipe, a family favorite, relies on garlic, onion and a sprinkling of hot 
pepper flakes.

2 pounds fresh live mussels
2 tablespoons olive oil
1/2 cup chopped onion
2 large cloves garlic, minced
1/8 to 1/4 teaspoon red pepper flakes, to taste
1/4 cup dry white wine, broth or water
1/4 pound mustard greens, including tender stems, cut bite-sized

Rinse the mussels well under cold water and set aside to drain.

In a large pot with a tight-fitting lid, heat the olive oil briefly, add
the onion, garlic and pepper flakes. Sauté for about two minutes until the
vegetables soften.

Add the liquid, mussels and mustard greens, and toss well with the sautéed
vegetables. Bring to a boil, cover the pot and steam over medium-high heat
for 5 minutes or until the mussels have opened.

Yield: Serves 2 to 4

From: Jane Brody at The NY Times: Sodium, Hiding in Plain Sight
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Fresh Oyster Dolmades w/Lemon & Caviar No. 2763

   3 Qts       Water
   1 Tbls      Salt
  30 Large     Spinach Leaves, Must Be Flat and Perfect w/ Stems Trimmed
  24 Large     Oysters w/their Liquor
 1/2 Cup       Clam Juice
     -         Salt
     -         White Pepper, Ground
     -         Nutmeg, Grated
   2 Tbls      Sweet Butter
   3 Tbls      Lemon Juice
   1 Tbls      Black Caviar
   2 tsp       Pimento, Diced Fine
   1           Lemon, scored and sliced thin for Garnish

Place the water in a (4 Qt) saucepan. Add the salt. Bring to a boil. Add
the spinach. Cook 30 seconds. Drain. Transfer the leaves to a bowl of ice
water (do NOT tear the leaves - they MUST remain perfect). Combine the
oysters with their liquid in a small saucepan. Add clam juice if needed.
Simmer over high heat until barely cooked (just beginning to get firm).
Drain thoroughly. Spread the spinach leaves out on a towel. Place one
oyster off center at the top of each leaf. Season lightly with salt, pepper
and nutmeg. Wrap each oyster by folding the tip of the leaf over and then
turning in the opposite sides. Roll the oyster towards the stem to make a
neat package. Set aside. Melt the butter in a large skillet over medium
heat. Arrange the dolmades, seams down, and heat until just barely warm
(3-4 minutes). Transfer to a serving dish. Add the lemon juice to the
skillet. Heat through. Pour into a small bowl. Stir in the caviar. Spoon
the mixture sparingly over the dolmades. Dot each with 1 or 2 pieces of
pimento. Garnish with thin slices of lemon. Serve. Yields 12 Servings

Posted by Joel Ehrlich to on May 19, 1995.
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Oyster Perloo

1 qt. oysters, drained
4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
salt and pepper to taste

Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions,
celery and pepper in bacon grease until onions are translucent. Crumble
bacon and return to pot. Add drained oysters and cook until they release
juice, 1 to 2 minutes. Serves 4.

[Queenie Mae Boyd]
[Source: The Pirate's House Cook Book: Savannah, Georgia by Sarah Gaede]
Posted by Carl McCaskey to on Jan 30, 1998.
Adapted by Patti Vincent
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Oyster Stew I

   1 c  coconut milk
   1 c  chicken or vegetable broth
   1 pt Shucked oysters (do not drain)
   2 tb bacon grease
 1/4 ts Salt
 1/4 ts Celery salt
   1 pn Pepper
   1 pn Paprika

HEAT 4 SOUP BOWLS. Heat the milk and broth in a large heavy saucepan over
moderately high heat. Drain the oyster liquor into a separate saucepan
and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third
saucepan, add the oysters and bacon grease, and heat, uncovered, over
moderate heat, swirling the oysters around 3 to 4 minutes until their
edges just begin to ruffle. Add the oysters at once to the hot milk
mixture, mix in the hot oyster liquor, salt, celery salt, pepper and
paprika. Ladle into the heated bowls and serve piping hot.
Yield: 4 servings

Posted by to on Oct 26, 1995.
Adapted by Patti Vincent
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Fish Broth with Oysters and Saffron

  1/8 c  olive oil
    1 md Onion, coarsely chopped
1 1/2 ea Carrots ***
    3 ea Celery ***
    2 sm Leeks ***
    6 ea Parsley stems
    2 ea Garlic, cloves, crushed, peeled
    2 ea Bay leaves
  1/2 ts Juniper, berries
    1 lg Tomato, cut into wedges
    3 lb Bones, fish, and trimmings
    1 c  Wine, white, dry (optional)
    6 c  Water, cold (approximately)
  1/4 ts Salt (or to taste)
    4 ea Clams
    8 ea Oysters, shucked
    8 ea Radicchio leaves
  1/4 ts Saffron threads

*** Split the carrots, celery and leeks lengthwise in half. Clean, peel,
and slice the vegetables into 1/2-inch-thick slices.

In a stockpot over medium-high heat, add olive oil. Add the onions,
carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing
the mixture well to coat. When the vegetables begin to sizzle, reduce the
heat to medium low and cover. Cook, covered, stirring occasionally, about
10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the fish bones
and trimmings and white wine. Cook this mixture for 5 minutes, stirring
occasionally.  Add cold water to cover and raise heat to medium high. Bring
to a boil, skimming all of the froth from the surface as it forms.
Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.
Strain the mixture, pressing the solids firmly to extract all liquid.
Discard the solids. Add salt to taste.

Heat 4 cups fish broth in a saucepan. Steam clams separately in small
amount of broth just until shells open, removing each shell as it opens.
Transfer to 4 warm soup bowls; strain clam broth into warm fish broth,
avoiding any grit at the bottom.

Add oysters to fish broth and cook gently over low heat, uncovered, just
until edges curl, about 1 minute. Place 2 oysters in each bowl. Ladle warm
broth into bowls. Add radicchio leaves and saffron and serve.
Yield: 4 servings

Source: New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Posted by to on Oct 26, 1995.
Adapted by Patti Vincent
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Scallops in Coconut-Basil Sauce

2 (14-ounce) cans unsweetened coconut milk
1 tablespoon grated fresh ginger
1/4 cup fresh lime juice
1/4 teaspoon ground red pepper
2 pounds sea scallops
1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce
2 tablespoons chopped fresh basil

Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to
a boil. Reduce heat to medium-low or until mixture simmers. Add scallops;
cover and poach at a light simmer, adjusting heat as necessary, for 8
minutes or until scallops turn opaque.

Using a slotted spoon, remove scallops from skillet; place in a shallow
dish or individual serving bowls. Cover with foil. Boil coconut-milk
mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to
1 1/2 cups. Stir in fish sauce and basil; spoon over scallops.

From: Coastal Living, January 2003. Found at: MyRecipes
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Coastal Living, January 2003

Scallops, Okra, and Tomatoes in Coconut Curry Sauce

1/2 pound small fresh okra
1 pound plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup chicken broth
1 1/4 pound sea scallops
1/4 teaspoon black pepper
2 teaspoons oil
1 1/2 teaspoons curry powder
2/3 cup well-stirred canned coconut milk
1/4 cup loosely packed fresh cilantro leaves

Trim tops of okra, being careful not to cut into pods.

Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart
saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted
spoon (save boiling water) to a bowl of ice and cold water to cool, then
peel. Add 1 tablespoon salt to boiling water, then add okra and cook,
uncovered, until just tender, about 5 minutes. Drain okra in a colander,
then plunge into same ice water to stop cooking. Drain okra and pat dry
with paper towels.

Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into
1/2-inch-wide strips.

Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth
in a blender.

Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt.
Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over
moderately high heat until just beginning to smoke. Brown scallops in 2
batches, turning once, about 4 minutes total. Transfer scallops as browned
with tongs to a plate and keep warm, covered with foil. (Scallops will not
be cooked through.)

Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.
Add purée carefully (it may splatter), then add curry powder. Boil,
stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup
broth and bring to a simmer. Add tomato strips and simmer, stirring
frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with
salt and pepper.

Stir in scallops and okra and simmer until scallops are just cooked
through, about 3 minutes. Divide scallops, vegetables, and sauce among 4
plates and sprinkle with cilantro.

From: Gourmet, September 2002. Found at: epicurious
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Romulo Yanes

Curried Scallops in Coconut Milk

Other seafood such as shrimp or calamari (squid) can easily be substituted 
for scallops. Experiment with your favorite spices such as cayenne, cumin 
or turmeric to create your own recipe.
Oil for sautéing 	 
1 TB Ginger root, finely chopped 	 
2 cloves Garlic, finely chopped 	 
1/2 tsp Crushed red pepper or chili pepper 	 
1 tsp Curry powder 	 
1 cup Scallops, marinated in juice of 2 limes 	 
Sea salt to taste 	 
1 cup Vegetable broth or water 	 
1/2 cup Coconut milk 	 
Sliced green onions for garnish 	 
1. Sauté the ginger and garlic in oil for one minute.
2. Add the spices and sauté for another minute.
3. Add the scallops and sea salt and sauté for 1 more minute.
4. Add coconut milk, broth and slowly bring to boil. Turn down heat and
   simmer for a few minutes until scallops are cooked.
5. Garnish each dish with slivered green onions.
Servings: 4

Adapted from: Stevia Info
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Marinated Calamari

550 g squid
1/3 cup lemon juice
1/3 cup oil
1 garlic clove
1 tablespoon parsley, chopped

Clean squid:

Hold squid with one hand, with the other hand hold head and pull gently,
head and inside of body will come away in one compact piece.

Cut tentacles from head.

Remove bone found at open end of squid (it looks like a long thin piece of

Clean squid under cold running water.

Rub off brown outer skin.

Cut squid into 5mm rings.

Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or
until squid is tender.


Combine lemon juice and oil.

Add squid, cover, refrigerate overnight.

Next day, add crushed garlic and parsley to marinade, mix well, let stand 2
hours or longer in marinade.

Serve in the marinade.

By Perfect Pixie. From:
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Perfect Pixie

Spicy Calamari with Bacon and Scallions

1 1/2 pound scleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes

Rinse squid under cold water, then pat dry between paper towels. Halve
large tentacles lengthwise and cut bodies (including flaps, if attached)
crosswise into 1/2-inch-wide rings.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring
occasionally, until golden and crisp, then transfer with a slotted spoon to
paper towels to drain.

Toss squid with 1/4 teaspoon salt.

Heat fat remaining in skillet over high heat until very hot, then sauté
squid with scallions and red-pepper flakes until just cooked through, about
3 minutes.

Serve squid immediately, sprinkled with bacon.

From: epicurious
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Romulo Yanes

Calamari with Chiles and Mint

4 tablespoons extra-virgin olive oil
1/2 red onion, sliced thin
1 clove garlic, sliced thin
2 chile peppers, with seeds, thinly sliced
1 sweet yellow pepper, cored, seeded, and sliced into julienne
2 pounds calamari, peeled, cleaned, cut into rings, and tentacles left whole
10 leaves mint, torn
Salt and pepper

In a 12 to 14-inch saute pan, heat the oil over medium heat until just
smoking. Add the onion, garlic, chile peppers, and yellow pepper and cook
until soft, about 5 minutes.

Add the calamari and continue cooking until calamari is just tender and
cooked through, about 3 minutes. Add mint and season with salt and pepper.
Serve immediately.

Recipe courtesy Mario Batali, 2001. Found at Food Network
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Shrimp and Scallop Ceviche with Avocado

1/2 pound large shrimp (21-25 per pound), peeled, deveined, tails removed, 
  and halved
1/2 pound sea scallops, quartered
1-1/2 cups fresh lime juice (juice from 6-8 limes)
1/2 cup white or red onion, chopped
2 tablespoons fresh orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 ripe avocado, peeled, seeded, and diced
1 medium red tomato, diced
2 tablespoons cilantro or celery leaves, chopped
1 jalapeno pepper, seeds and veins removed, finely diced (optional) 

Combine lime juice, shrimp, scallops and onion in a medium glass bowl. Toss
to combine, cover with plastic wrap, and place in refrigerator to marinate
for 3 hours or until the shrimp and scallops are white in color. Drain the
liquid from the shrimp-scallop-onion mixture, but do not rinse.

In a large glass bowl whisk together the orange juice, olive oil, and salt.
Add the avocado, tomato, cilantro, jalapeno pepper and marinated seafood.
Toss gently to combine, and serve immediately.

From: Avocados from Mexico
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2 pounds bay scallops (if sea scallops are used, cut in halves or quarters)
1 cup lime juice
1 large onions, chopped
20 stuffed Spanish olives, sliced
1/2 cup water
3 tomatoes. peeled and cut into chunks
1 cup NeanderThin ketchup
1/2 cup olive oil
1 tsp oregano
1/8 tsp white or black pepper

Marinate scallops in lime juice for 3-4 hours. Drain, rinse in cold water.
Combine onion and remaining ingredients. Add scallops and marinate

From: Phyliis Baskin in The Great Tomato Patch Cookbook
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Conch and Lobster Ceviche

   2 c  Conch, cleaned and diced
   2 c  Lobster, diced
 1/4 c  Red onion, diced
   3    Scallions, sliced
 1/2 sm Red pepper, diced
 1/2 sm Yellow pepper, diced
 1/2 sm Green pepper, diced
 1/2 sm Papaya, peeled, seeded
   2    Jalapeno, chopped
 1/2 bn Cilantro, chopped
 1/2 bn Basil, chopped
 1/2 bn Mint, chopped
   1 tb Ginger, grated
 1/2    Lime, juiced
 1/4 c  Rice wine vinegar
 1/2 c  Olive oil
        Salt and pepper, to taste
   1 pn Habanero powder

In medium bowl, combine all ingredients and mix well. Season to taste.

Marinate for 3 hours in refrigerator, tossing occasionally.

Just before serving, adjust seasonings. Freeze stemmed glasses and
fill with ceviche. Yield: 6 Servings

From: Mr. Bill in on Jan 7, 1999.
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Avocado and Scallop Ceviche

 1/2 c  Lime juice
   3 tb Olive oil
  24    Green peppercorns; crushed
        Salt and pepper, to taste
 3/4 lb Bay scallops, chopped
   1 lg Avocado; peeled
   2 tb Chives, chopped
  40 sm Mushrooms
 1/4 c  Olive oil
   2 tb Lemon juice
   1 md Garlic clove

Combine lime juice, oil, peppercorns, salt and pepper together in a
glass or ceramic bowl. Stir in the scallops, cover and refrigerate
for at least 4 hours while they marinate. They should become opaque
in this time.

Mash the avocado until almost smooth, then add it along with the
chives or scallions to the marinating scallops (do not drain them)
and mix well. Set aside for at least 1/2 hour, refrigerated.

About half an hour before serving the scallops, remove the stems from
the mushrooms and wipe them to remove any dirt. Combine the vegetable
oil, lemon juice, garlic, salt and pepper in a small bowl, and brush
the insides of the mushrooms liberally with the mixture. Just before
serving, drain the caps and fill with the scallop mixture. Garnish
with additional chives, if desired. Yield: 8 Servings

From: Mr. Bill in on Jan 7, 1999.
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Scallops Ceviche

   1 lb Scallops
   1 c  Lime juice
   2    Garlic cloves, minced
   1    Red bell pepper, julienne
   2    Green sweet chili, julienne
 1/2 bn Coriander, chopped
   1 lg Tomato, cored, chopped
   2    Jalapeno, chopped
 1/2 c  Olive oil

Slice the scallops in thirds, cutting them in a way that preserves the
shape and gives a uniform size. Place the scallops in a bowl, add
lime juice and marinate for 1 hour.

After an hour, add the garlic, red bell pepper and sweet green chili.
Mix thoroughly.

Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well.
Serve immediately. Do NOT keep more than 2 or 3 hours. Yield: 4 Servings

From: Mr. Bill in on Jan 7, 1999.
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Grilled Shellfish Ceviche

 3/4 lb Shrimp; shelled
 3/4 lb Sea scallops
 3/4 lb Salmon fillet
   1 c  Tomatoes, diced
   1 c  Mango, diced
   2    Grapefruit
   3    Oranges
   4    Limes
 1/2 c  Red onion, diced
   2    Jalapeno, minced
   4 c  Lime juice
   1 c  Cilantro, chopped
   1 tb Raw Honey
        Salt and pepper, to taste

In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate,
refrigerated, for 3 hours.

Peel and segment fruits.

Remove from marinade and grill fish and shellfish, just long enough
to get grill marks 30-60 seconds. Cut all fish in a 1/2-inch dice.
Just before serving, drain off as much lime juice as possible from
the fruit, add the cilantro, honey, shellfish and salmon. Gently mix
being careful not to break up the fruit and fish. Yield: 6 Servings

From: Mr. Bill in on Jan 7, 1999.
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Shrimp Ceviche

1 lb. popcorn shrimp, thawed (or fish, scallops, oysters, etc.)
Juice of 3 limes

Combine these together thoroughly in a ceramic or glass bowl. Cover, pop in
the fridge and ignore for 24 hours. The lime juice "cooks" the seafood and
preserves it.

1/2 red onion finely chopped
1 or 2 jalapenos chopped, depending on taste (for hotter use habanero)
3 fresh tomatoes chopped
1 tsp. garlic powder
1/2 cup chopped cilantro
Juice of 3 limes
Salt and pepper to taste.

Take the shrimp from the fridge and drain thoroughly. In some of the
ceviche recipes we've found, they do not call for pouring off the first
lime marinade. But, we found the flavor is much fresher when you do.

Add the remaining ingredients and refrigerate for at least two hours before
serving. The thicker the seafood the longer it takes to marinade. Place
in tall cocktail glasses for a pretty presentation or over a bed of salad
greens with slices of avocado.

Posted by Judith Stone to on Sept 23, 1997.
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