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How to Choose, Prep, and Cook Shellfish


Did your grandmother ever tell you not to eat shellfish in the months that don't contain a letter "R"? Once upon a time, dear grandma would have been right, but that old wives' tale is no more.

The months that don't contain the letter "R" just so happen to be the hot summer months--May through August. Before the days of refrigeration, reports of illness due to bad shellfish were high, but now you can eat shrimp, mussels, scallops, and clams year-round.
 
That doesn't mean that you don't need to worry about shellfish going bad after you bring it home.  How do you know if your shellfish has spoiled? The nose knows.  If you smell ammonia or iodine, make chicken instead!
 
Aside from the occasional shrimp dish, most people steer clear or cooking shellfish at home, but it's easy and delicious. Learn how to choose, store, prep and cook your favorite shellfish.  
Posted 5/21/2012  6:00:00 PM By: Meg Galvin : 4 comments   4,992 views
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Chef Meg's Not-Fried Shrimp with Japanese Cocktail Sauce


Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat. 


Minutes to Cook: 15
Number of Servings: 4

Nutritional Info

Servings Per Recipe: 4
Calories: 193.7
Total Fat: 2.9 g
Cholesterol: 172.3 mg
Sodium: 243.4 mg
Total Carbs: 12.8 g
Dietary Fiber: 1.4 g
Protein: 28.0 g

Tips

Edamame are young soybeans. Find them in the frozen food section shelled or still in their fuzzy pods. If you can't find them shelled, thaw them and shuck them as you would peas or beans. 

Wasabi is Japanese horseradish. Find it in paste or powder form in the Asian section of most supermarkets. Use it sparingly--it's potent. Here, we've softened the bite with sweet edamame and fresh spinach. 

When breading the shrimp try to use only one hand for the wet ingredients and one hand for the dry. You will avoid lumps in the breading. 
Posted 3/11/2012  2:00:00 PM By: Meg Galvin : 9 comments   12,528 views
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