Not quite 365 days questions February

[pattrose]

18. What is your favourite shellfish dish (if you have one)?

I love almost all, but I love lobster and shrimp. I make this wonderful Alfredo sauce that I use for both of these delicious items. I like them cold, hot, diced into a casserole, and any other way anyone cooks it. And this leads me to ask if anyone has a favorite shrimp or lobster recipe. If you do, please share with me. Thank you.

Comments

[fairyniamh]

Does smoked oysters count? Not a big fishy fan. I blame my childhood neighbor. He would hang his giant catfish heads the size of a gun cap on the clothes lines to dry. (No, we didn't hang out our clothes during fishing season and we kids walked to park 3 miles away to play.)

[pattrose]

Well that's pretty gross isn't it. No wonder you walked 3 miles away.

[gremdark]

I make a very simple garlic butter shrimp scampi, with sliced cherry tomatoes stirred in to wrinkle as the shrimp cooks. I like to serve it over angel hair pasta.

I heat 2 TBsp olive oil and 2 TBsp butter in a big skillet, then saute 4-5 cloves of garlic until it's fragrant and add two handfuls of halved cherry tomatoes. These I toss and let go until the skin just begins to wrinkle. Next I add 1 and 1/4 lbs of shelled shrimp and saute 1-2 minutes per side with a sprinkle of salt and pepper. Next I add 1/4 cup of white wine and 1/2 tsp red pepper flakes and simmer for 1-2 minutes, letting the wine reduce by half and the shrimp cook all the way through. If I'm using other vegetables, I steam them in the microwave and add them during this step so they can soak up some flavor. Broccoli and sugar snap peas are favorites. After the simmer, I stir in another 2 TBsp butter, 2 tsp lemon juice, and 1/4 cup chopped fresh parsley, then take it straight off the heat. It's good over pasta and rice.

I also do a coconut milk shrimp curry, which I usually serve over rice with steamed bamboo shoots and snow peas. I bring one can of unsweetened coconut milk to a simmer in a large skillet, then stir in 2 TBsp red curry paste and 1 TBsp brown sugar. When they're completely stirred in, I bring it to a boil, reduce the heat, and simmer for five minutes. Next I add 1 lb of large, peeled shrimp and any vegetables I'm using and let them cook for 3-5 minutes, until the shrimp is fully pink. Then I stir in 1/4 cup of chopped fresh basil and 2 TBsp of clam juice and serve.

Both of these are relatively quick to prepare and get rave reviews from my friends.