The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has been permanently sitting on the kitchen counter. Whether I’m making a full recipe or stealing ideas for everyday home cooking, I’ve found The Great Shellfish Cookbook to be a very interesting read! This cookbook includes a selection of delicious tasty cocktails, sauces and sides.
- Shellfish 101
- Exotic Shellfish
- Octopus & Squid
- Shrimps & Prawns
- Tasty Sides
- Sauces & Staples
The Great Shellfish Cookbook contains over 100 recipes that show how easy it is to cook fresh seafood ranging between American, Pacific Northwest, European and Asian recipes like Sea Urchin Deviled Eggs, Koh Tao Thailand Lobster Pad Thai, Mac Daddy Burger, Spadina Special Cantonese Lobster Lo-Mein, Cabo Cabo Shrimp Tostados, etc.
My favourite recipes that I’ve bookmarked include:
- Garllic Spot Prawns Stuffed Sweet Potatoes
- Spadina Special Cantonese Lobster Lo-Mein
- Vodka Shrimp Tempura
- Mexican Bloody Mary
- Roasted Beet & Agave Caprese Salad
- Tijuana Mexico Scallop Skewers
- Fresh Oyster Banh Mi Sandwich
- Razor Clam Ceviche
The first thing I made was Spadina Special Cantonese Lobster Lo-Mein mainly because I have packs of these delicious dry noodles at home. I love that this recipe is such a comfort meal! If you have lots of left-overs, fried an agg and it makes for a great breakfast hang-over meal!
Who doesn’t love a good banh mi sandwich? Living in a multicultural city like Toronto, where we have a great Vietnamese community, I’ve had my fair share of these sandwiches. Simply put, it’s a Vietnamese submarine sandwich loaded with at on of flavor and great spices. Oysters aren’t a traditional ingredient here, but I think they work perfectly.
- Using a brush or a clean steel wool pad, scrub the grit from each of the oyster shells and rinse them under cold, running water. Grasp an oyster in one hand, cup-side down, insert an oyster knife into the opening, and run it from top to bottom of the hinge, which should open it. If the hinge doesn’t open, try giving the knife a small twist in the center of the hinge. Using your fingers, remove the top shell of each oyster. Slip the knife under the oyster meat to loosen the lower adductors, allowing you to remove the meat and discard the liquor. Gently clean off any dark parts around the oyster meat. Set the oyster meat aside on a plate, uncovered, in the refrigerator. Discard the shells.
- In a small bowl, mix together the mayonnaise and Sriracha hot sauce. Season to taste with salt and pepper. Set aside at room temperature.
- Slice each baguette into two pieces, and then slice those pieces in half horizontally, to make small submarine sandwiches.
- Lay out two bread bottoms and top each one with cucumber slices, carrots, and slices of chili. Top with the raw oyster meat, a drizzle of Sriracha mayo, and garnish of cilantro. Cover with the bread tops. Repeat for the second sandwich.
When consuming raw seafood, make sure you’re buying it from a reputable source. With raw oysters in particular, they should smell fresh and like the sea. If they smell off, toss ’em.
Keywords: banh mi, Vietnamese, submarine, sandwich, oysters, seafood
I fell in love with paella when I first traveled to Spain. Paella originates from the beautiful city of Valencia, on the southeastern coast. Almost every restaurant there has their own individual family recipe for paella. You’ll find seafood, chicken, duck, rabbit, snail, and vegetable paella. The key to cooking a great paella (which is kind of like risotto) is to not overcook the rice. Keep an eye on it as you cook, and be sure to stir. And enjoy! Or, as the Spanish say, buen provecho!
- 1 cup (250 mL) Spanish or Arborio rice
- 1 lb (450 g) live mussels
- 1/2 lb (225 g) shrimp, spot prawns, or tiger shrimp, raw with shells on (see note)
- 1 Tbsp (30 mL) extra-virgin olive oil
- 1 large red onion, finely diced 4 cloves garlic, minced
- 1 cup (250 mL) green beans, cut into 1-inch (2.5 cm) pieces then measured
- 1 cup (250 mL) chopped Roma tomatoes
- 1 Tbsp (15 mL) capers
- 1 Tbsp (15 mL) dried saffron
- 1 Tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) chili flakes (or chili powder)
- 1/2 cup (125 mL) dry white wine
- 3/4 cup (175 mL) vegetable or chicken stock
- 1/2 cup (125 mL) warm water 2 raw or frozen and thawed lobster tails, cut into 1-inch (2.5 cm) pieces
- 1 Tbsp (15 mL) sweet paprika for garnish
- Place the Spanish rice in a bowl of cold water to soak for approximately 10 minutes.
- Clean the mussels under cold, running water. Remove any hair connected to the mussels and discard any mussels that are completely or even slightly open. Set aside.
- Run your choice of shrimp, prawns, or tiger shrimp under cold, running water to clean them. Set aside in the fridge. You’ll be cooking these with the shells on, as that’s where the flavor is.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3 to 5 minutes, or until soft and translucent. Add the green beans and tomatoes and stir well to combine. Add the capers, saffron, cinnamon, and chili flakes. Stir again to combine and coat the vegetables. Let them cook for 2 to 3 minutes.
- Meanwhile, drain the rice. Add the rice and wine to the vegetables and bring to a boil. Add the stock and water as well. Using a wooden spoon, stir constantly as it returns to a boil to ensure that the rice is fully covered in sauce. Once the mixture is boiling, turn down the heat to medium-low and simmer, uncovered and stirring frequently, for 25 to 35 minutes, or until the rice is al dente.
- Add the shrimp, mussels, and lobster to the skillet, cover, and cook for 5 to 7 minutes, or until the seafood is cooked and opaque, and most of the mussels are open. Discard any mussels that do not open.
- Sprinkle the mixture with sweet paprika while it’s still in the skillet.
- Serve immediately in bowls.
If you’d like to use tiger shrimp in this recipe, make sure to ask your fishmonger where they were sourced. Look for Ocean Wise or MSC-certified tiger shrimp.
Keywords: Spanish, seafood, shrimp, Paella
“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
For any seafood lover, this is a great addition to your repertoire! So many great recipes that are fun and approachable for every meal.
Where to Purchase?
The Great Shellfish Cookbook: From Sea To Table: More Than 100 Recipes To Cook At Home
Paperback: 248 pages
Published: April 10, 2018
Publisher: Appetite by Random House
The following ISBNs are associated with this title:
- ISBN-10: 0147530571
About Matt Dean Pettit
MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty’s Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.
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