Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab,

by Leslie Glover Pendleton

In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare. Shellfish is a near perfect packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor—it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes. Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.

Genres: Cookbooks

208 pages, Hardcover

First published February 28, 2006

Reviews

[Queer · Rating 2 out of 5]

This is an excellent introduction to cooking shellfish for the home cook. There are flashes of real insight here: all three clam chowder recipes, chinese "red" sauce, and the occasional internationally influenced dish. The side dishes are also great; who doesn't want some pickled green beans or grapefruit rice to go with your shellfish? The book has not aged well. In the age of truly inspired cookbooks highlighting the particularities of different types of similar ingredients, this book relies on interchangeability. For that effect she should have just created a matrix. The techniques are too simplified and worse, the ingredients often dumbed down. The anecdotes are boring.