YumSugar

Fast and Easy Dinner: Baked Herbed Shrimp

Lauren Hendrickson — Wed, 14 Sep 2011 11:35:49 PDT

Baked shrimp is a great weeknight dinner because it can be prepped in advance, and the quick cook time ensures no one will have a rumbling belly. For my version, I combined lemon-flavored olive oil with a bunch of herbs, including tarragon, lemon thyme, and chives. However, the simplicity of this dish allows you to use whatever herbs you have on hand: oregano, rosemary, basil, anything would be delicious! Feel free to experiment with the endless varieties. Want more spice? Add chopped jalapeños or some crushed red pepper flakes. I served it with a Spring salad and fresh bread for a filling meal. Keep reading for this incredibly easy dish.

Fast & Easy Seafood Dinner: Spicy Scallops With Capellini

Susannah Chen — Mon, 12 Sep 2011 15:01:20 PDT

As much as I love chili and a simple meatloaf, they often become an all-too-regular part of my weeknight meal rotation. The best cure for a rut, I've discovered, is to stray for a moment from the usual suspects (chicken, beef, tofu) and opt for something less habitual.

The last time I did this, I sat down to a light but piquant plate of briny scallops tossed together with angel hair pasta and a chipotle-and-garlic-inflected Chilean pil-pil sauce.

To keep the dinner from being price-prohibitive, I subbed bay scallops instead of sea scallops, but the latter would be a nice splurge. The whole dish is extremely quick-cooking; prepare to sit down within the half hour! For the recipe, read ahead.

10 Shore-Food Specialties to Enjoy Now

Susannah Chen — Mon, 01 Aug 2011 04:06:33 PDT

Weekends at the boardwalk, beach bonfires, and oyster picnics are a few of the reasons why I live for beach season. I'd give my right arm to spend every sunny afternoon at a place like Sam's Chowder House, but on the days when adirondacks in the sand aren't an option, I'll turn to my kitchen to whip up a few shore-food specialties. Keep reading for seafood-shack-style recipes.

In Aspen, Ming Tsai Opens Up About Clams

Susannah Chen — Tue, 21 Jun 2011 12:36:04 PDT

We spotted Ming Tsai at a late-night party in Aspen for the Food & Wine Classic Friday evening - so it wasn't a surprise to find the chef roughing it a little at his early-morning cooking demo the next day. Still, the Next Iron Chef contestant and Blue Ginger proprietor managed to bring his best when it came to wit and cooking skills.

Ming made a number of dishes from his new cookbook, Simply Ming One-Pot Meals, but my favorite was his demonstration of a dish called Clams, Pork, and Jicama, in which he offered up a number of helpful tips that I wasn't familiar with. Follow these bivalve suggestions next time you cook at home, and you'll be happy as a clam. To see them, keep reading.

Take a Trip to Coastal Spain With Shellfish Paella

Katie Sweeney — Fri, 10 Jun 2011 12:07:13 PDT

If you've never made paella, the traditional Spanish rice dish with origins in Valencia, I highly recommend you give it a try this weekend! This uncomplicated recipe is easy to follow and has awesome results. The paella is filling, flavorful, and delicious. It's packed with chorizo and shellfish, so it has a wonderful surf-and-turf quality.

Although the recipe has you cook the paella on the grill, I made it on the stovetop. Other substitutions to note: I used Mexican chorizo instead of Spanish chorizo and omitted the squid and saffron, because of a restricted selection at the local market. Despite these changes, I really enjoyed this paella and plan to make it again soon! Check out the recipe now.

What's Your Favorite Shellfish?

Susannah Chen — Mon, 16 May 2011 06:09:44 PDT

Yay for seafood! Pacific salmon season's just started, and incidentally, the rising temperatures are also ideal for that warm-weather selection from the sea that I like to call shore food. In light of the lobster rolls and crab cakes that we'll soon be enjoying, I'd like to ask: what's your favorite kind of shellfish?

Savory Sight: Clams Drenched in Butter and Herbs

Yum Community — Tue, 05 Apr 2011 03:56:55 PDT

According to her profile, taaduh is "an aspiring food photographer," but from the looks of the gorgeous photo she shared in the community, we think she's ready to ditch the aspiring and refer to herself as an awesome food photographer!

Amazing steamed clams......

Do you have a delicious photo to share? Put it in the Savory Sights group. It could be featured here on YumSugar!

Fast and Easy Dinner: Crab, Lemon, and Chile Linguine

Susannah Chen — Tue, 22 Mar 2011 11:45:25 PDT

I've been obsessed with Dungeness crab this year, and although the latest catch has been plentiful, the season's started to wind down in favor of other Spring seafood like shrimp and tuna. So to make the most of what's still around, I've been buying up crab left and right, incorporating its tender meat in various fast and easy dinners. My current fave is this rustic meal, which comes from the cookbook of culinary show host and former model Sophie Dahl. I love how al dente linguine and a paste of garlic, chiles, and lemon zest highlight the crab's succulence and sweet flavor. Keep reading for the recipe.

Celebrate Fat Tuesday With Quick Shrimp Étouffée

Susannah Chen — Tue, 08 Mar 2011 12:44:16 PST

Couldn't make it to Mardi Gras this year? If you're lamenting the fact that today's Fat Tuesday and the French Quarter's a plane ride away, then do what I like to do. Bring the purple, green, and gold to your kitchen instead with a comforting platter of saucy shrimp étouffée.

Although some variations of the seafood recipe take hours to cook, enjoy a snappier version, since tonight's a school night. While the tomatoes and aromatics simmer together, steam a bowl of grains in the rice cooker (dabbed with a bit of butter, of course) so everything's ready to hit the table at the same time. Settle in with an Abita, some extra hot sauce, and your party hat, and you'll be ready to dig in! Click through for the quick recipe.

Mobile-Style Oysters Are Absolutely to Die For

Katie Sweeney — Mon, 07 Mar 2011 04:48:23 PST

If you're not a fan of raw oysters, I highly suggest you try them cooked. It's a great way to introduce your palate to the briny shellfish, and after all, what's not to love about anything that's covered in a delicious mixture of melted butter, cheese, herbs, and garlic?

Although this recipe hails from Mobile, AL, I'm suggesting you make it for Mardi Gras. Buy gulf oysters and you'll be supporting the community of Louisiana! These addictive oysters are a crowd-pleaser and a scrumptious start to any celebratory shindig, so check out the uncomplicated recipe now.