Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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The Amount of Shellfish to Purchase

In determining the amount of shellfish to purchase use the same scale
as for fresh fish, which is approximately 1/3 pound of edible fish
per person. Specifically this translates as the following:

Shrimp--raw (in shell) 1/2 pound or 6 large shrimp Shrimp--raw,
shelled 1/3 pound Scallops--fresh 1/3 pound
Crabs--soft-shelled, live 1 large crab or 2 small Oysters
clams-(in shell) 6 oysters or clams Oysters clams--shucked 6
oysters or clams Lobster--fresh 1 pound or 1 small or 1/2 large
Lobster--tails 1 large tail or 8 ounces Lobster meat 1/3 pound
Mussels 12 mussels Prawns 6 large prawns

All amounts on the chart are the amounts per person. They are average
servings as an entree. If your family or friends are hearty fish
eaters the figures should be adjusted. Should the fish be used as an
appetizer or served with a rich sauce, less is required.

About the Author

Adam Starchild has combined business travel with discovering the
delights of native dishes from Hawaii and Hong Kong to Russia and the
Caribbean. He is the author of The Seafood Heritage Cookbook (Cornell
Maritime Press), co-author of another seafood cookbook, and the
author of a number of food and cooking articles.
Submitted By BARRY WEINSTEIN On 08-30-95

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