Recipezaar: Shellfish,Steam recipes

Blue Crabs Steamed Maryland Style

Sun, 05 Aug 2001 14:47:25 -0400

-- posted by Chef Dude

Steamed Mussels With Wine and Cream

Sat, 18 Aug 2001 10:29:04 -0400

A simple shellfish recipe -- posted by Evie*

Mussels with Garlic & White Wine

Fri, 19 Oct 2001 17:11:20 -0400

The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!! -- posted by Tebo

Wonton, Steamed or Deep Fried

Wed, 07 Nov 2001 13:28:42 -0500

Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead -- posted by Bergy

Pickled Oysters or Mussels

Sat, 22 Dec 2001 16:35:41 -0500

Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes. -- posted by Mille®

Steamed Mussels with Rouille

Sat, 16 Feb 2002 08:02:37 -0500

This one requires a little extra time and effort, but it's well worth it. -- posted by Mille®

Suzanne's Shrimp Cocktail

Tue, 05 Mar 2002 15:38:23 -0500

A 70s recipe from the Penultimate Hotel -- posted by Leonard Cohen

Bay Scallops & Shells

Sat, 09 Mar 2002 18:56:34 -0500

Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat. -- posted by Nurbel

Shrimp Salad

Fri, 15 Mar 2002 15:49:56 -0500

This recipe is easy to make and great to eat so many different ways. Perfect in the Summer time with a great glass of Iced Tea. -- posted by Cyndi Dashiells

Thai Spicy Shrimp Salad (Yaam Goong)

Wed, 17 Apr 2002 10:26:27 -0400

Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing! -- posted by Sue L

Thai Steamed Shrimp

Fri, 03 May 2002 15:10:21 -0400

-- posted by Mille®

Gulf Shrimp of Three Peppers

Wed, 08 May 2002 16:52:40 -0400

-- posted by Mille®

Washington Steamed Mussels

Mon, 13 May 2002 17:55:28 -0400

I've been known to invite a few neighbours over on a summer afternoon and cook these buggers in a pot over a hot charcoal grill. Crack open an ice-cold beer and enjoy! -- posted by Mille®

Guinness Mussels

Mon, 13 May 2002 18:25:26 -0400

-- posted by Mille®

Gourmet Dijon Mussels

Mon, 13 May 2002 18:30:37 -0400

-- posted by Mille®

Garlic Steamed Clams

Mon, 10 Jun 2002 18:50:50 -0400

Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth! -- posted by Bergy

Steamed Shrimp in a Special Sauce

Sun, 30 Jun 2002 17:48:33 -0400

Glorious! -- posted by Mille®

Lobster Thermostat

Sun, 30 Jun 2002 17:53:27 -0400

Or did I mean "thermometer"? Oh well, I knew it was therm-something! The heck with it - call it whatever you like, it's helluva good. -- posted by Mille®

Beer Steamed Crabs

Mon, 01 Jul 2002 18:45:33 -0400

A wonderful way to prepare fresh crabs. Especially fun if you add some iced cold beer for drinking while you pick crab meat. This recipe is meant for use with live crabs. If they're cleaned first, the meat is exposed and it will be entirely too spicy. -- posted by Bogey'sMom

A Shrimp For All Seasons

Tue, 02 Jul 2002 20:48:55 -0400

-- posted by Mille®

Party Animal Shrimp

Mon, 29 Jul 2002 19:53:58 -0400

-- posted by Mille®

Easy Pacific Northwest Steamers

Tue, 13 Aug 2002 17:49:47 -0400

This is a quick and easy recipe for preparing a great-tasting batch of steamers. Other herbs can be added to taste. Also, while I haven't tried it yet, next time I will substitute the sherry/water with 1 cup of beer. Do whatever sounds best to you! -- posted by Rev. Roy

French Country Mussels

Tue, 10 Sep 2002 20:11:50 -0400

A quick and tasty mussel dish. The juices must be sopped up with a good french bread. Serves 4 but 2 can handle it with no problem usually. -- posted by Tebo

Korean Steamed Clams Appetizer

Tue, 29 Oct 2002 22:17:53 -0500

This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature -- posted by Bergy

Casino Shellfish

Mon, 27 Jan 2003 20:05:11 -0500

Serve this over a risotto or a pasta,garlic bread, and a salad. -- posted by Carmen B.

Uncle Bill's Curry Mussels

Sun, 23 Mar 2003 20:08:35 -0500

A delightful mussel dish with a nice flavor of curry. -- posted by William (Uncle Bill) Anatooskin

Prawn and Scallop Sausages

Thu, 08 May 2003 20:03:10 -0400

This recipe, which originally came from "Great Good Food" by Julee Russo, is a lovely, sophisticated starter for a dinner party. I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple. -- posted by Lee Faber

Shellfish Paella

Sat, 17 May 2003 20:06:33 -0400

My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice. -- posted by TOOLBELT DIVA

Clams in Black Bean Sauce

Mon, 09 Jun 2003 20:02:20 -0400

This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate. -- posted by Hey Jude

Steamed Ginger Shrimp

Wed, 11 Jun 2003 20:00:42 -0400

This shrimp has a wonderful flavor! This is a recipe I adapted from Nina Simonds' book "A Spoonful of Ginger". Prep time includes marinading time. ***Note: there is 2 tablespoons of ginger in this recipe. If ginger is not to your taste, then I suggest you move along :) -- posted by Hey Jude

Dill Shrimp Salad

Thu, 03 Jul 2003 20:03:23 -0400

This is a Wonderful Shrimp dish!So cool and crunchy for a hot day!Just sit back on your porch swing and munch away at the crisp, cool, crunch of the fresh veggies and water chestnuts and the wonderful, marinated, Jumbo Shrimp! -- posted by BB502

Shrimp Dumplings (like P.F. Chang's)

Mon, 11 Aug 2003 20:03:51 -0400

I made this recipe from the Top Secret Recipe (clone of the restaurant) version. It was gross pureeing the raw shrimp, but you don't have to worry about the size of the shrimp. They came out beautiful, I made extra to use up all my shrimp, then froze about a dozen of them. I love these dumplings (sometimes called potstickers) and at least I know what's really inside! Actually, spraying the steamer with non-stick spray would probably prevent any sticking. Great authentic appetizer for a stir-fry night! -- posted by Laurita

Steamed Thai Mussels

Fri, 12 Sep 2003 20:01:34 -0400

These barbecued mussels are a great way to start a meal. Easy, fast and tasty. -- posted by Tebo

Mussels on the Barbecue

Thu, 13 Nov 2003 19:59:50 -0500

This one comes from Rex Hunt Fishing Adventures and the segment of chef Iain Hewitson. I told a friend about it and she asked me to write it down so I decided someone else might like me to share it too. So, here it comes. -- posted by Nelka

Shrimp Cocktail

Sat, 06 Dec 2003 20:01:29 -0500

This is a wonderful dish to serve with any meal, or as an appetizer for a holiday meal. The addition of parsley and lemon slices as a garnish will compliment the red color of the shrimp for that festive appearance. This is sure to be a hit with seafood lovers! -- posted by Little Bee

Asparagus Crab Omelets

Sun, 18 Apr 2004 20:00:10 -0400

A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate. -- posted by keen5

Steamed Maine Lobster

Mon, 19 Apr 2004 20:00:17 -0400

Summer is coming and this means lobster will be on the menu! Everyone should know how to cook them for the backyard cookout. -- posted by *Petunia*

Steamed Clams or Mussels

Tue, 04 May 2004 20:00:15 -0400

Easy and Delicious. -- posted by love4culinary

Clams With Chorizos

Tue, 20 Jul 2004 19:59:55 -0400

My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. -- posted by ~Rita~

Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

Sun, 08 Aug 2004 20:00:00 -0400

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta. -- posted by ~Rita~

Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat

Wed, 18 Aug 2004 19:59:08 -0400

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384 -- posted by ~Rita~

White Lily Lobster Crepes With Garlic Butter Cream Sauce

Thu, 09 Sep 2004 20:00:01 -0400

Presented By: Belinda Ellis, White Lily Foods -- posted by Danny Beason

Har Gow (Shrimp Dumplings)

Sun, 23 Jan 2005 20:00:09 -0500

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture. -- posted by Hey Jude

Siu Mai

Sat, 12 Feb 2005 19:59:57 -0500

I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite. -- posted by chia

Scallops, Black Beans and Chilli

Wed, 16 Feb 2005 19:59:13 -0500

Sea scallops steamed and served in their shells. -- posted by Jewelies

Crab Mock Tofu

Tue, 01 Mar 2005 19:59:49 -0500

This is pretty convenate. For the people who hate tofu, don't have to eat it, because there is not a ounce of tofu in this whole dish. I don't really know, if you can put tofu in, but you could try it, and send the results to me . -- posted by Iron Chef Michiba

Scallop Sui Mai

Wed, 02 Mar 2005 20:00:08 -0500

this is another dumpling recipe and makes a great appetizer. -- posted by chia

Perfect Boiled Shrimp

Mon, 07 Mar 2005 20:00:40 -0500

My own recipe -- posted by Chef #178920

Steamed Shrimp With Corn and Edamame

Sun, 24 Apr 2005 20:59:59 -0400

From Fitness Magazine (April 2005) -- posted by Vino Girl

Sake Steamed Shrimp

Tue, 03 May 2005 14:46:28 -0400

Shrimp, steamed with a bit of Japanese sake, makes an absolutely magnificent dish. Few ingredients really let the taste of the shrimp shine through! -- posted by BirdyBaker

Crab "soup Dumplings" (Dim Sum)

Mon, 20 Jun 2005 14:25:04 -0400

Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming. -- posted by Nose

Paella Valenciana

Wed, 18 Jan 2006 15:12:49 -0500

This is a recipe, from Tio Carlos. -- posted by Salvador Vilchis

Steamed Snow Crab Legs

Mon, 27 Feb 2006 19:18:32 -0500

I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat. -- posted by ms_bold

Mussels With Basil Cream

Tue, 16 May 2006 22:35:50 -0400

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart. -- posted by Jorja Jones

Steamed Prawns With Fermented Black Beans

Thu, 15 Jun 2006 22:17:12 -0400

I am always on the prowl for interesting recipes that I can steam. When cooking a chinese meal, it is difficult to stir-fry more than one dish at a time. Steaming allows me to add additional courses that can cook in the backround. -- posted by Skypoodle

Thai Steamed Mussels

Mon, 19 Jun 2006 18:32:47 -0400

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think. -- posted by JanetC-KY

Basil-Steamed Shrimp over Soba Noodles

Mon, 03 Jul 2006 23:02:22 -0400

From Glamour Magazine. Enjoy! -- posted by BurtonFanatic

Eggs Benedict With Asparagus and Crab

Fri, 04 Aug 2006 14:07:32 -0400

Wonderful for breakfast, lunch or dinner! -- posted by Sherri Leyendecker

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Reheating Cooked Shellfish

Sat, 31 Mar 2007 21:39:49 -0400

I'm posting this for myself but also to share with others who, like me, might have been intimidated by the lovely looking bags or packages of frozen crabs and lobsters. I found such a bag today, of king crab legs, that I couldn't resist buying because of the low sale price. Luckily for me, this was at my favorite fishmonger shop, Burhop's, in Glenview, IL, and they gave me a recipe card with super simple instructions for the best ways to reheat the frozen crabby delights. I followed the instructions for steaming and our crab legs were absolutely perfect! The amounts listed below in 'ingredients' are per person and I'll list the details in the directions area. The prep and cook times don't include the thawing time because that's subject to what sort of shell fish you're preparing. -- posted by Hey Jude

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Black Rice With Mussels and Shrimp

Fri, 29 Jun 2007 22:08:17 -0400

Beautiful dish taken from a Gourmet magazine and modified to fit anyones cooking ability. -- posted by Madigrind

Steamed Scallops With Ginger, Soy and Sesame & Scallions

Sun, 29 Jul 2007 20:29:37 -0400

Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer. -- posted by English_Rose

Oyster Dressing - Duke Diet Fitness Center

Wed, 21 Nov 2007 19:37:55 -0500

I had this dressing while I was attending Duke Diet Fitness Center for Thanksgiving, and it was really good. If your watching the weight the recipes from Duke are the way to go! I lost 75 lbs. while attending there :) Makes 24 1/2 cup servings Nutritional Analysis per Serving: Calories per serving: 115 Fat: 3.5 g Carbohydrate: 14 g Protein: 6 g 1S, 0.5P, 0.5F -- posted by Linda's Busy Kitchen

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Beer-Steamed Shrimp With Tomato Salsa

Fri, 21 Mar 2008 19:04:22 -0400

From "Cooking with Beer", Good Food Magazine March 1988 -- posted by JackieOhNo!

Naked Shrimp and Chive Dumplings

Fri, 04 Apr 2008 02:29:15 -0400

I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce. -- posted by cookiedog

Maryland Style Snow Crab Legs

Thu, 17 Apr 2008 16:11:20 -0400

If you are a north easterner and live in the south, then you know the frustration with boiled seafood vs. steamed. Well this recipe gets you back to Richmond, Baltimore, Philly, NY or Boston... Use 20 qt Stock Pot... Using cheap beer actually adds to the taste of the crab. The bitterness of the beer will counterbalance the sweetness of the crab and will be lit up with the spices in the Old Bay. So don't use expensive beer, your run of the mill standard domestic will do.. Enjoy!!! -- posted by BS in Tampa

Steamed Cockles

Tue, 26 Aug 2008 00:22:25 -0400

A healthy cooking - without oil or fat. Just steam. Easy and quicky. -- posted by Penyulawa

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Thai Peanut Shrimp

Tue, 14 Oct 2008 15:24:19 -0400

Simple & Easy Taste of Thai - Love it! -- posted by Zip N Steam Queen

Tropical Shrimp W/ Ginger Mango Relish

Tue, 14 Oct 2008 15:32:30 -0400

Yummy & Easy! -- posted by Zip N Steam Queen

Steamed Shrimp With Soy-Ginger Sauce

Tue, 14 Oct 2008 15:32:54 -0400

Yeah That's Right, There's Beer In It! -- posted by Zip N Steam Queen

Steamed Oysters With Garlic Topping

Tue, 04 Aug 2009 02:46:32 -0400

Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe. -- posted by daisygrl64

How to Boil a Lobster - Farm Style - Longmeadow Farm

Mon, 05 Oct 2009 17:23:07 -0400

Lobsters are cheap by standards -- so we make this a meal in itself anytime of the week. I use the recipe from the "Maine Lobster Council". Oh yummy, remember lobster's walk side-ways, and crabs walk straight. You will need a 4-5 gallon seafood, dutch oven, etc pot for steaming/boiling. -- posted by Andi of Longmeadow Farm

Healthy Steamed Lobster Tails for One

Sun, 08 Nov 2009 10:46:11 -0500

I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found. -- posted by Seamor