Shellfish

50 delicious and approachable shellfish recipes—including shrimp, crab, scallops, oysters, clams, mussels, and lobster—perfect for busy home cooks who want to incorporate more delicious pescatarian meals into their routine.

Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these 50 simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. 

Recipes include:

Fried Shrimp, Lemon, and Herbs
Grilled Shrimp on Lentil-Arugula Salad
Crab and Blistered Cherry Tomato Fettuccine
Mini Pizzas with Clams
Mussels with Winter Squash and Green Curry
Seared Scallops with Capers and Lemon
Horseradish and Bread Crumb Baked Oysters
Stir-Fried Lobster with Shiitake and Celery
Crab and Endive Gratin

CYNTHIA NIMS is a lifelong Northwesterner who reveled in growing up surrounded by great food—both in her mother’s kitchen and exploring the region with her family, whether eating grilled oysters on a San Juan Island beach or huckleberry pancakes while backpacking in the Olympic Mountains. After graduating from the University of Puget Sound with majors in mathematics and French Literature, Cynthia followed her dreams and went to France to study cooking at La Varenne Ecole de Cuisine. There, she received the Grand Diplôme d’Etudes Culinaires and worked on numerous cookbooks with the school’s president, Anne Willan, including Great Chefs and Their Recipes, Château Cuisine, and ten in the Look & Cook series.

The author of over a dozen cookbooks, Cynthia’s most recent is Shellfish, with Salty Snacks and four titles in her Northwest Homegrown Cookbook Series among other books she has written. In her magazine work, Cynthia has served as editor of Simply Seafood and food editor of Seattle, in addition to contributing to Cooking Light, Coastal Living, Alaska Airlines Magazine, and other publications. She is an active member of the International Association of Culinary Professionals (for which she served as president of the board) and Les Dames d’Escoffier. Her website is monappetit.com and her newsletter, Seafood Savvy, is available on Substack. Cynthia and her husband live in Seattle.

Format: Paperback
Page Count: 208
Trim Size: 6-3/4 x 8
ISBN: 9781632170378