Shellfish Cooking Tips
Posted by Ben | Under Cooking Tip of the Day Monday Sep 8, 2008
Cooking Shellfish
Scallops, clams, oysters and shrimp become opaque and firm when fully cooked. Don’t overcook as this will result in loss of moisture which affects texture and taste.
Boiling
Place shrimp and scallops in a large pot of boiling water (4 cups of water per pound of meat) and simmer 3 to 5 minutes.
Broiling
Scallops and peeled and deveined shrimp will be cooked in 3 to 5 minutes.
Rock shrimp cook in about half the time of regular shrimp, so watch closely.
Shucked clams and oysters will be cooked in 3 to 5 minutes.
Seafood with lower fat content — like shrimp, scallops, clams and oysters — should be basted when cooked with a dry heat method such broiling or baking.
Frying
Pan-fry or sauté:
– Shucked oysters and clams for 3 to 5 minutes.
– Shrimp and scallops for 7 to 9 minutes.
Deep fry:
– Breaded oysters, shrimp, scallops and clams until golden brown in oil that is approximately 365 degrees F.
Steaming
Shrimp and scallops cook in 3 to 5 minutes.
Oysters and clams should be steamed until their shells open completely.
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