As a huge fan of shrimp, I am extremely particular about my shellfish… it must be plump, firm, immaculately clean, and without smell. Of all the shrimp that I have eaten, the Sam’s Club Member’s Mark Colossal Uncooked are one of the best.
The shrimp can be quickly thawed and cooked. I suggest you add a beer to the boiling water for extra flavor.
Only buy seafood from reputable, commercial sources.
When you are food shopping, purchase seafood last and keep it cold. Ask your grocer to pack your seafood on ice for the trip home.
Fresh fish, shucked oysters and scallops have a mild, fresh sea breeze odor. A strong, fish odor generally is not acceptable.
Clams and oysters (molluscan shellfish) should be purchased alive. Shells of live clams and oysters may open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones.
Store seafood in leak-proof containers for up to two days in the coldest part of your refrigerator at 32-38 degrees F, or three to10 months frozen. Shelf life will vary depending upon product form and species.
Never store live (in the shell) oysters or clams in air-tight containers. Place them in a container with a lid that is slightly ajar and refrigerate for no more than five days. Oysters and clams will naturally open during storage. Tap the shell lightly. If it does not close, it is dead and must be discarded.
If you have seafood storage questions, ask your seafood supplier.
Thaw seafood in the refrigerator, never at room temperature. To use frozen seafood immediately, thaw under cold running water (1 to 2 hours per pound of seafood) or use the microwave defrost setting.
Prevent cross-contamination between raw seafood and other food products.
Wash your hands with hot soapy water before and after handling raw seafood.
Do not drip seafood juices on counters, utensils or other foods.
Thoroughly wash containers that held raw seafood before using them again.
Always marinate seafood in the refrigerator, never at room temperature. Discard the marinade after use.
When in doubt, throw it out! Do not taste a food if you even suspect it might be spoiled.
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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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A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.
Fish less than 1/2-inch thick do not have to be turned.
If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
The cooking time for frozen fish should be doubled.
Seafood with low fat content — like grouper, flounder and tilapia — should be basted when cooking with a dry heat method such as broiling and baking.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.
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Palm Beach photographer, Lucien Capehart suggested something that I have never heard of… Organic Batter Blaster. Apparently Lucien discovered this at Costco.
Essentially, it is canned (similar to a whipped topping can) pancake/waffle batter that can be ’squirted’ onto a griddle, frying pan or waffle iron. Instant batter. The company website is very interesting as it includes a video on product use.
Needless to say, I will find this product and test it. Lucien loves Southern food and is a regular at every Palm Beach restaurant, so I am guessing this must be pretty good. Check the company website for product sales locations and check it out.
My immediate thoughts… I love pancakes and being able to have instant batter allowing for one or two pancakes is terrific. For the parent wanting to provide a hot breakfast on the go, this may be just the ticket.
Reviews on the net are mixed but it is a neat concept. Perhaps this goes under the heading of, “What will they think of next”!
Don Plunkett’s tip of the day… when baking cheesecakes, put a pan of water on the bottom shelf of the oven. When cheesecake is done, turn the oven off and crack the oven door. Allow the cheesecake to cool completely in the oven before removing it.
from Julia Robinson Redmon…
Combrichon Spoon Whisk/Magic Spoon
My very favorite, most used cooking utensil is THE MAGIC SPOON! No more lumps in anything. Everything comes out lump-free. Sauces, puddings, gravy, all smooth. I even use it to stir through sugar, flour, cocoa to remove lumps.
www.lacuisineus.com 800-521-1176
Calling all cooks, calling all cooks… we are in search of tips, tricks and suggestions that have helped you master the kitchen, a recipe or anything food.
Please e-mail your cooking tips to: ben@benstarling.com
from my sister, Brundi Starling Crawford.
Always use a KitchenAid mixer. You will note that her brand new red KitchenAid is shown in the picture. It was a gift from husband Scott on Valentine’s Day.
