Shellfish recipes
13 recipes tagged “shellfish”.
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Fried Shrimp Po'boy with Spicy Remoulade
Cornmeal-crusted fried shrimp piled onto a toasted roll with lettuce, tomato, pickles, and a mayo-based remoulade that does most of the talking.
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One-Pot Chicken and Andouille Jambalaya
Rice cooked directly in a dark, Cajun-spiced stock with browned chicken and andouille, shrimp folded in at the very end so it never turns rubbery.
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Old Bay Shrimp Boil with Corn and Andouille
A pot of shrimp, potatoes, corn, and andouille boiled in Old Bay and dumped straight onto the table — no plates required.
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New England Clam Chowder with Bacon
A potato-thick, cream-based chowder built on rendered bacon fat, with the clams stirred in last so they never turn to rubber.
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Seafood and Chorizo Paella
A wide pan of saffron rice left alone just long enough to catch a crust on the bottom.
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Lobster Bisque with Sherry and Tarragon
The shells do most of the work here — roasted, simmered, and strained into a stock rich enough to need only a cup of cream.
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Oysters on the Half Shell with Mignonette
Raw oysters shucked to order and topped with a sharp shallot-vinegar mignonette, no stove involved at any point.
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New England Lobster Roll
Cold lobster bound in just enough mayo, tucked into a butter-toasted bun — the whole point is staying out of its own way.
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Seared Scallops with White Bean Purée and Salsa Verde
Scallops seared hard in a ripping pan over a garlicky bean purée, finished with a sharp herb sauce — fifteen minutes that looks like more.
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Pan-Fried Crab Cakes with Lemon Aioli
Lump crab bound with just enough panko to hold its shape, fried hard in a skillet until the crust is the only thing between you and the crab.
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Linguine with Clams, White Wine, and Garlic
Clams steamed open in wine and garlic, their own liquor doing the work of a sauce, tossed through pasta before it's fully drained.
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Cioppino
A tomato-and-wine seafood stew built to hold whatever's freshest at the fish counter, mopped up with torn bread.
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Mussels in White Wine with Garlic and Fennel
A pot of shells and broth in twenty minutes flat, best eaten with bread instead of a spoon.
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