Pescetarian shellfish recipes

Coconut Shrimp with Spicy Mango Sauce

This was a real treat. It reminded me of delicious passed appetizer I had at a wedding reception a few years…

Shrimp Creole

This isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter…

Seafood Gumbo

A Pescetarian friendly gumbo.

Garlic & Lemon Butter Shrimp

This recipe for pan searing shrimp is one of my favorites. I adapted it from a Cooks Illustrated recipe. It is full of flavor and the shrimp will…

Creole Crabmeat Pie

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie…

LOBSTER STOCK

Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion,…

Dungeness Crab Cakes with Herb Salad

With the price battle between crab captains and seafood wholesalers over, crab season is finally here! The…

Ginger-Hoisin Seared Shrimp

This recipe for pan searing shrimp is tangy and flavorful. It's not as universally popular in our family as the Garlic Lemon Butter Shrimp I've…

Shrimp and Tofu with Bok Choy

This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu…

Spanish Scallops

These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve…

Pasta Paella

An easy and great tasting recipe. If you like the flavor of paella, you'll love this pasta. I've made this as well as true paella, and I think my…

Bruschette with mussels and cherry tomatoes

These bruschette are quick to prepare and of great effect. They make a light and tasty starter.

Orange Lobsters in Champagne

This is a recipe for very special occasions, when you want to really impress somebody. Steamed lobsters are served in an orange champagne sauce,…

Citrus Marinated Bay Scallops and Roasted Red Pepper

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food &…

Linguine with Wine and White Clam Sauce