Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides

When it comes to preparing everyday elegant, healthful meals, nothing is simpler — or more delicious — than shellfish. Packed with protein, minerals, and heart-healthy omega-3 fatty acids, shellfish is low in fat and calories and extremely easy to prepare. <P>In "Simply Shellfish," acclaimed cookbook author and shellfish expert Leslie Glover Pendleton presents a collection of her best recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, squid, and sides. These sophisticated, easy-to-make dishes use a minimum number of ingredients, all of which are supermarket-friendly and borrow flavors from cuisines around the world. <P>"Simply Shellfish" includes recipes for every kind of shellfish under the sea, from easy adaptations of old favorites such as Hot Crab and Spinach Dip, Linguine with White Clam Sauce, and Lobster Chardonnay with Mushrooms and Peas to newer innovations such as Seared Scallops in Gazpacho; Shrimp, Feta, and Golden Onion Pizza; and a Chilled Shellfish Platter with Chile Vinaigrette and Chive Almond Pesto. There is an entire chapter devoted to delectable sides such as Grapefruit Rice with Chives, Spinach Salad with Blue Cheese and Plum Dressing, and Roasted Maple Butter Acorn Squash. <P>In addition to the recipes, Leslie includes brief definitions of shellfish varieties, essential tips on purchasing and handling, and heaps of her expert advice: "Have fun, experiment, cook with confidence, and eat well!"

"Considered to be a delicacy and historically given distinctive regional and ethnic treatments, shellfish, according to Pendleton (Simply Shrimp, Salmon and (Fish) Steaks), can be quickly and easily prepared for a variety of satisfying, healthy meals. The former Gourmet editor offers recipes for main and side dishes, selection and preparation tips, and meal planning ideas. The more than 100 recipes feature the most common shellfish and can be made in less than an hour, with some preparation done ahead of time. For most of the recipes, shellfish type can vary, depending on taste and market availability. Soups, stews, appetizers, main courses and sides — Pendleton covers all of the bases for every taste: traditional (Clam Chowder, Gumbo, Crab Cakes); adventurous (Blackened Scallops with Grapefruit Sour Cream Sauce); international (Curried Coconut Scallops); and shellfish avoiders (Shrimp, Feta and Golden Onion Pizza). Readers familiar with Pendleton's many cookbooks will recognize her eclectic approach; drawing from her large repertoire, she offers less experienced chefs 'simple' dishes that will garner enthusiastic reviews from satisfied diners. The much publicized health benefits of seafood are icing on the cake, but photographs of the dishes would've made the book even sweeter." Publishers Weekly (Copyright Reed Business Information, Inc.)

In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare.

Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor—it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes.

Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.

Leslie Glover Pendleton is the author of Simply Shrimp, Salmon, and (Fish) Steaks and One Dough, Fifty Cookies and the recipe developer for six of Gourmet's cookbooks. She was a food editor at Gourmet for eight years, and continues to contribute to numerous food magazines, including Gourmet, Cooking Light, Yankee, Eating Well, and Health. She lives in Hartford, Connecticut.