Shellfish Recipes

Crispy Pan Fried Conch with Citrus Sauce

Conch is very firm, so place the meat between two pieces of plastic wrap. Use a meat tenderizing mallet to pound the conch until it is smooth and flattened to the thickness your recipe requires. Reduce the cooking time if you have pounded it really thin. Read more…

Curried Stone Crab Claws with Hot Marmalade Dip

2 1/2 pounds frozen Florida stone crab claws 
1/2 cup butter, softened 
1 teaspoon curry powder 
1/3 cup orange marmalade 
1/4 cup lime juice 
1/4 cup soy sauce 
1 clove Florida garlic, minced 
1/2 teaspoon ginger 
1 teaspoon cornstarchCrack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together margarine and curry powder. Spread curry butter over both sides of frozen stone crab claws; arrange on broiling pan. In the meantime, combine remaining ingredients, mixing well. Cook, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3-inches from heat source and broil 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.

Famous “Joe’s Stone Crab Restaurant” Mustard Sauce

Yield: 1 ServingsIngredients 
3 1/2 ts dry English mustard 
1 c mayonnaise 
2 ts worcestershire sauce 
1 ts A-1 Steak Sauce 
1/8 c light cream 
1/8 ts salt

Instructions 
Blend the mustard and mayonnaise. Beat for about 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: 1 cup

Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter

You have some whole lobster and have invited friends over. Someone suggested grilling those spiny delights but you have no idea how.  With this simple but tasty recipe they will think you are a grilling god(ess). Read more…

Lobster Flambé

By Ian KittoPreparation time: 45 minutes 
Cooking time: 10 minutes 
serves 4

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Lobster-Crawfish Bisque

A Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Sandra A. Jordan.
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Marie’s Crawfish Chileau – Lobster

Soon you should have plenty of Florida Lobster. The Mini/Sport Lobster season is July 29-30, 2009 and regular season begins Aug. 6th. Here is a fun, tasty, quick and easy recipe you should give a try.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Marie Albury.
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Rum Glazed Spicy Shrimp – Grilled

2 1/2 pounds fresh shrimp 
6 tablespoons light rum – divided 
2 tablespoons fresh Key Lime juice 
2 tablespoons olive oil 
3 garlic cloves – minced 
1/4 teaspoon red pepper flakes 
1/4 teaspoon salt 
1/4 cup firmly packed dark brown sugar 
1 tablespoon cider vinegar Read more…

Santa Rosa Shrimp

I must admit that despite growing up in South Florida, I wasn’t a big fan of shrimp. This was due to most of the shrimp I tried was not fresh, often poorly frozen and simply boiled and served with a tomatoe sauce or lemon juice. Now I have again become a shrimp fan with the availablity of fresh Key West Pink Shrimp and  some great recipes.

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Simple Grilled Lobster

If you have been searching the Internet for Grilled Lobster Recipes, you have probably seen many that would take a master chef to produce. What with all the sauces, salsas and butters, not to mention the stuffings, salads and rice dishes. Here is a simple recipe that if you do any grilling you will be more than ready for and your guests will treat you like a grilling god.
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