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SHELLFISH AND CRUSTACEANS RECIPES

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SHELLFISH AND CRUSTACEANS RECIPES BY
CHEF GEORGE KRUMOV

Chef George Krumov

Many people, myself included, love shellfish and crustaceans. On this page you will find some easy seafood recipes, such as the calamari salad recipe, suitable for elegant fine dining at your home. I hope that every seafood lover can find here a recipe to enjoy.


LOBSTER DIP RECIPE

Ingredients: 6 oz. chopped cooked lobster meat; 1/2 pound softened cream cheese; 2 tbsp. dry white wine; 2 tbsp. mayonnaise; 1 garlic clove, pressed; 1 tsp. finely chopped shallot; 1 tsp. sugar; 1 tsp. Dijon mustard; 1 pinch cayenne pepper; 1 tsp. lime juice; salt and white pepper to taste.

Recipe: Flake the lobster meat with forks and set aside. In small saucepan, melt cheese over very low heat until smooth, stirring often. Stir in lobster, wine, mayonnaise, garlic, onion, sugar, mustard, lime juice and cayenne. Heat through, stirring occasionally. Season to taste with salt and pepper. Remove from heat and let the lobster dip sit for 5 minutes before serving.


STUFFED SQUID TUBES

Squid (also called calamari) is considered to be shellfish. Ingredients: 4 medium sized squid tubes; 3/4 cup rice; 1 cup diced vegetables (onion, celery, leek); 1 tsp. minced garlic; 1/4 cup white wine; 2 cups tomato sauce; 1 cup fish stock; 1 small can smoked clams; 1 tbsp. butter; 1 tbsp. olive oil; salt and pepper; fresh or dried tarragon.

Recipe: Heat the olive oil and butter in a frying pan and saute the garlic and chopped vegetables. Cook for 3 minutes and add the rice. Keep stirring until the rice starts becoming transparent, then deglaze with the white wine. Start pouring gradually the fish stock and keep stirring. Cook for about 10 minutes or until the rice is half cooked. Add more fish stock or water if necessary. Use fresh fish stock if you can or otherwise use chicken stock or base. Remove from heat and add the smoked clams. Season to taste. Fill the squid tubes and secure the openings with a toothpick. Keep in mind that the stuffing will grow in size while cooking, so don't fill them too tight. Arrange the squid in a baking dish and pour the preheated tomato sauce over. Cook in a preheated oven at 425 F for 30 minutes.


CALAMARI SALAD RECIPE

Calamari salad recipe

This is my warm calamari salad recipe that can be served as an appetizer as well as a main course.
Ingredients: 1 lb. calamari tubes, about 8" long; 2 lb. roasted potatoes; 1/2 cup green beans; 1/2 red pepper, sliced; 1 can (275gr.) quartered artichoke hearts; 1 handful black olives; 1/2 small onion, sliced; 1 teaspoon chopped garlic; 1 tsp. paprika; 1 pinch chili flakes; 50 ml. dry white wine; 2 tbsp. vegetable oil; 1/2 lemon, juiced; salt and pepper to taste.

Recipe: Heat the oil in a large heavy skillet and saute the onion, garlic, artichoke, olives, red peppers and green beans at high temperature for 2 minutes. (The green beans should be blanched in boiling water before using). Add the roasted potatoes and saute for 2 minutes more. Add the calamari sliced to 1/2-inch rings and cook at high temperature for about 3 minutes more. Deglaze with the white wine and season the calamari salad with the paprika, chili flakes, lemon juice, salt and pepper. Serve the calamari salad in a large dinner plate or a platter lined with little spring mix salad.
The warm calamari salad recipe is for 4 appetizer servings or 3 entrees.


MUSSELS IN OLIVE OIL, GARLIC AND WHITE WINE SAUCE

Ingredients: 1 1/2 pound fresh mussels; 1 tablespoon minced garlic; 1 teaspoon chopped scallions; 2 tablespoons extra virgin olive oil; 1/2 tablespoon butter; 1 tablespoon chopped parsley; 1/3 cup dry white wine; 1 pinch chili flakes; 1 pinch dried oregano; salt and freshly ground black pepper to taste.

Recipe: In a large heavy skillet, heat the olive oil and butter and saute the garlic, onion and scallions until soft, but not brown. Put the cleaned mussels in the skillet and toss until they start opening. Deglaze with the white wine and add the chili flakes and dried oregano. Cover with a lid and steam for about 3 minutes. Remove the lid and discard any unopened mussels. Season to taste and sprinkle generously with fresh parsley. See also Cozze Marinara or Linguine With Mussels.


SCALLOPS IN LEMON BUTTER SAUCE

Ingredients: 1/2 pound large scallops; 2 tablespoons butter; 2 teaspoons minced garlic; 2 tablespoons white wine; 2 tablespoons fresh lemon juice; 1 tablespoon Pernod; 2 teaspoons chopped parsley; 1 pinch nutmeg; salt and pepper to taste; porcini powder (optional).

Recipe: Heat the butter in a frying pan and saute the garlic until soft. Season the scallops with nutmeg, salt and pepper and saute them for about 3 minutes. Deglaze with the Pernod and white wine and add the lemon juice. Cook for 1 minute or so until ready, and sprinkle with the chopped parsley at the end. Season the sauce, too, if necessary.


GRILLED SCALLOP AND SHRIMP SKEWER

Ingredients for 4 seafood skewers: 12 jumbo black tiger shrimp; 8 large scallops; 1 pinch dried sage; 12 mushrooms (halved); onion and red pepper cut into large chunks; 2 tablespoons oil; 1 teaspoon minced garlic; 1 teaspoon chopped dill; 1 teaspoon lemon-pepper seasoning; sea salt to taste.

Recipe: Place the shrimp, scallops, mushrooms, onion and peppers alternately on 6 bamboo skewers. Mix the oil, garlic, dill, sage and lemon-pepper seasoning in a small bowl and brush it over the seafood. Cook over the grill for 3-4 minutes for each side, taste for salt and serve over spaghetti pasta, or in a warm pita with spring salad mix (balsamic vinaigrette for dressing).


COCONUT CURRY SHRIMP RECIPE

Ingredients: 1 pound shrimp, peeled and cleaned; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 1/2 onion, finely chopped; 2 tablespoons fresh ginger, finely chopped; 1 tablespoon curry powder; 2/3 cup chicken stock; 1 cup coconut milk; 1 cup pineapple tidbits; 1/4 cup pine nuts, roasted; 1 teaspon chopped cilantro.

Recipe: In a heavy skillet over medium heat, saute the garlic and onion in the oil until the onion is soft. Add the ginger, pine nuts, pineapple and curry powder and cook, stirring for 2 minutes.Pour in the chicken stock and simmer for 5 minutes. Add the coconut milk and reduce. Two minutes before the sauce is ready, add the shrimp and heat until cooked through. Sprinke with chopped cilantro and serve with rice and a small watercress salad on the side. Also, see my recipe for scallops curry.


SHRIMP FLORENTINE RECIPE

Ingredients: 1 pound shrimp, peeled and cleaned (size 26-30); 250 gr. frozen leaf spinach; 5 tablespoons butter; 2 tbsp. flour; 2 cups whole milk; 4 egg yolks, lightly beaten; 1 pinch nutmeg; 1 pinch chicken stock powder (non-MSG); 1 tbsp. freshly chopped parsley; 1 small onion, finely chopped; 1/2 cup shredded parmesan cheese; salt and pepper to taste.

Recipe: Shell and clean the shrimp if it haven't been already cleaned; saute shrimp in 3 tablespoons butter together with the onion. Cook spinach according to package directions. Melt remaining 2 tablespoons butter in a saucepan. Stir in the flour to make a smooth paste, and cook for 2 minutes. Gradually add the milk and continue stirring until the sauce thickens. Add the egg yolks and heat the mixture through, but do not let it boil. Season to taste. Add the nutmeg and chopped parsley. Butter 4 individual casseroles and place a layer of drained spinach in the bottom of each one. Add a layer of shrimp and pour the sauce over the top. Sprinkle with grated parmesan cheese. Bake covered in a preheated oven at 400 F for about 10 minutes, then remove the tops and brown the shrimp florentines under the broiler.


LOBSTER SALAD IN EGG CUPS

Ingredients: 8 ounces cooked chopped lobster meat; 2 teaspoons Dijon mustard; 2 tablespoons mayonnaise; 1 cup chopped iceberg lettuce; 1 tablespoon red bell pepper, finely chopped; 1 teaspoon chopped parsley; 6 hard boiled eggs; salt and pepper to taste; 1 teaspoon lemon juice; fresh cilantro leaves for garnish.

Recipe: Combine all the ingredients in a mixing bowl, except the eggs. Cut the eggs horizontally to form boat shapes, and remove the egg yolks. Crumble one or two of the egg yolks in the lobster salad if desired. Fill the egg cups with the mixture and garnish with cilantro leaves.

For some more shellfish and crustaceans recipes, please visit my Seafood Recipes page.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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