{"id":4830,"date":"2014-06-01T14:44:00","date_gmt":"2014-06-01T18:44:00","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=4830"},"modified":"2024-08-27T15:29:11","modified_gmt":"2024-08-27T19:29:11","slug":"mariners-menu-seafood-with-shells","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-seafood-with-shells\/","title":{"rendered":"MARINER’S MENU: Seafood with Shells"},"content":{"rendered":"\n\n\n\n\n
Clams, crabs and shrimp are excellent sources of lean protein that are low in saturated fat, offering healthy alternatives to beef and pork. Here are some recipes using this seafood, adapted from the <\/em>Mariner’s Menu: 30 Years of Fresh Seafood Ideas<\/a> seafood resource book by Joyce Taylor.<\/em><\/p>\n\n\n\n For an appetizer, clam dip comes together effortlessly and goes well with crackers or vegetable sticks. A crab soup starts with a rich tomato-based foundation that is enhanced with savory herbs and spices.<\/em><\/p>\n\n\n\n On the lighter side, tender, steamed shrimp with a soy-ginger sauce can be served as an appetizer or the main course. Just remember when preparing any of these dishes not to overcook the shellfish.<\/em><\/p>\n\n\n\n To get a copy of Mariner\u2019s Menu, check local bookstores. Order a copy from <\/em>North Carolina Sea Grant<\/em><\/a> by calling 919-515-9101. For more ideas and recipes, check the Mariner\u2019s Menu blog at <\/em>www.marinersmenu.org<\/em><\/a>.<\/em> \u2014 Vanda Lewis<\/p>\n\n\n\nCLAM DIP<\/h2>\n\n\n\n