It’s summertime, shellfish time

shellfish HEALTHY & DELECTABLE

STORY, PHOTOS AND RECIPES BY ROBIN FANNON

This month we took a deep dive (pardon the pun) into shellfish. As I was preparing these recipes, I pondered what to write about these delectable little creatures.

As it turns out there is quite a lot to say about them. So, let’s first take a look at the nutritional benefits that these babies offer.

First of all, they are very low in calories and super high in lean protein, making them a dieter’s dream. In fact, no matter what diet plan you are on, they are acceptable. Shellfish is very high in beneficial Omega-3 fatty acids, which can lower your blood pressure, reduce triglycerides and slow plaque development in your arteries -- just skip deep frying and use healthy oils when cooking them. They are also loaded with vitamin B12 and zinc, which is tremendous for our immune systems, and don’t we all need some of that after the past year!

Shellfish is so incredibly versatile, and there is a plethora of recipes out there from which to choose.. Remember Bubba Gump? So, pull up some recipes on the web or your favorite cookbooks and add some aquatic invertebrates to your summer menu repertoire. Your friends and family will thank you. Instagram @RSVP_ROBIN

Turmeric dusted Sea Scallops

INGREDIENTS » 16 large wild-caught sea scallops (10-20 size, about 1½ pounds) » 6-8 large cloves of garlic, minced » 1/3 bunch of parsley, leaves only, finely chopped » 1 Tablespoon ground turmeric » ¼ cup extra-virgin olive oil » 1½ teaspoons kosher salt » 1 Tablespoon coconut oil

INSTRUCTIONS • In medium to large bowl, mix garlic, parsley, turmeric, olive oil and salt. Next, add scallops and toss to coat. Be sure to use tongs or gloved hands to avoid turning your fingers yellow from the turmeric. • Heat skillet to medium-high heat and add coconut oil. When oil is hot, add scallops.

Cook approximately 1-2 minutes per side or until scallops are opaque and feel slightly firm to the touch. Be careful not to overcook as it will result in the scallops being tough.

Coconut Sautéed Shrimp

with Orange Dipping Sauce

INGREDIENTS » 1 pound large shrimp peeled and deveined » 2 teaspoons coconut oil for frying (I prefer refined but unrefined works great here, too). » 1 pinch salt Sauce: » ½ cup orange marmalade » 2 teaspoons stone ground mustard » 1 teaspoon prepared horseradish » 1 pinch salt » Coconut mixture » 2 eggs whisked well » 1/4 cup coconut flour » 1 cup unsweetened shredded coconut

INSTRUCTIONS • Combine all sauce ingredients; whisk well. • In a shallow bowl, pour whisked eggs. In another shallow bowl, combine coconut and coconut flour. Season both sides of shrimp with plenty of salt. • Dip each shrimp into the eggs then coat with coconut mixture. Place the eggcoated shrimp on top of the coconut mixture then cover them with large pinches of the coconut mixture. Press down on the shrimp to firmly coat the bottom of the shrimp. Set aside on a baking sheet; repeat with remaining shrimp. • Heat enough coconut oil in a large skillet over medium-high heat to coat surface. Fry the shrimp in batches until golden brown on both sides, about 3-4 minutes total per batch. The bottom of the shrimp will be a beautiful golden brown; flip and cook the other side. Be careful not to overcook. • Drain cooked shrimp on paper towels and lightly salt while still warm.

7 crazy, fun facts about shellfish

courtesy of www.Foodbeast.com

1. Lobsters taste with their legs and chew with their stomachs. 2. A sea urchin’s mouth is known as “Aristotle’s Lantern.” 3. Oysters can actually change their sex. 4. One little shrimp can lay a million eggs. 5. Americans consume one billion shrimp annually. 6. Lobster was once considered low-class cuisine and served to prisoners. 7. Clams can live up to 35 years.

Moules Marinière

INGREDIENTS » 4 pounds live mussels, cleaned » 1 garlic clove, finely chopped » 2 shallots, finely chopped » ½oz butter » 1 bouquet garni of parsley, thyme and bay leaves » 3½ oz. dry white wine » 4 oz. heavy cream » A handful of parsley leaves, coarsely chopped

INSTRUCTIONS • Sweat the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then. • Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large, warmed bowls and serve with lots of crusty bread.

Clams Posillipo

INGREDIENTS » 32 Littleneck Clams » 3 Tablespoons of olive oil » 6 garlic cloves, halved » 1 small yellow onion, chopped (about ¼ cup) » 1 28 oz. can whole plum tomatoes, with juice » Sea salt and freshly ground black pepper, to taste » 1 Tablespoon tomato paste (optional) » ¼ cup chopped fresh basil » 1 Tablespoon chopped fresh flat-leaf parsley, plus more for garnish

INSTRUCTIONS • Scrub the clam shells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened. • Strain the cooking liquid through a strainer lined with a coffee filter, and reserve ¾ cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain and reserve. • Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes.

With a slotted spoon or tongs, remove and discard the garlic. Add the onions to the saucepan and sauté for 3 to 4 minutes, until soft and translucent. Coarsely chop the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally. • Season to taste with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes. • Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, simmer for 8 to 10 minutes, or until the clams are heated through.

Spoon the clams and sauce into a large serving bowl, garnish with parsley and serve immediately.