Shellfish — Recipes to Explore — The Kitchen Scholar

The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

All in Shellfish

Aug 28
Aug 28 SNAILS WITH PROSCIUTTO AND WILTED ONIONS

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Jul 1
Jul 1 CLAMS JACQUELINE

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May 10
May 10 SCALLOPS WITH ROSEMARY AND LEMON

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GAZAN HOT FRIED SQUID

Dec 18

Dec 18 GAZAN HOT FRIED SQUID

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CHINGRI BHAPA (BENGALI STEAMED MUSTARD SHRIMPS)

Sep 9

Sep 9 CHINGRI BHAPA (BENGALI STEAMED MUSTARD SHRIMPS)

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THISRA (GOAN CURRIED MUSSELS)

Aug 2

Aug 2 THISRA (GOAN CURRIED MUSSELS)

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Mar 20
Mar 20 JAIBAS RELLENAS

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SHRIMP CLEMENCEAU

Jan 11

Jan 11 SHRIMP CLEMENCEAU

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PÉTONCLES BRUNOISE (BAY SCALLOPS WITH MINCED VEGETABLES)

Nov 8

Nov 8 PÉTONCLES BRUNOISE (BAY SCALLOPS WITH MINCED VEGETABLES)

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SHRIMPS KERKENNAISE

Oct 15

Oct 15 SHRIMPS KERKENNAISE

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UDANG ASAM PUTIH (SHRIMPS POACHED IN WHITE TAMARIND SAUCE)

Jun 8

Jun 8 UDANG ASAM PUTIH (SHRIMPS POACHED IN WHITE TAMARIND SAUCE)

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RABAS (CANTABRIAN FRIED SQUID)

Apr 5

Apr 5 RABAS (CANTABRIAN FRIED SQUID)

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MUSSELS MARSEILLAISE

Nov 24

Nov 24 MUSSELS MARSEILLAISE

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KANAB KUNG YAI (LAOTIAN SHRIMP IN BANANA LEAF PACKETS)

Aug 28

Aug 28 KANAB KUNG YAI (LAOTIAN SHRIMP IN BANANA LEAF PACKETS)

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CHẠO TÔM (GRILLED SHRIMP MOUSSELINE ON SUGAR CANE SKEWERS)

Aug 24

Aug 24 CHẠO TÔM (GRILLED SHRIMP MOUSSELINE ON SUGAR CANE SKEWERS)

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KHAR B'KONG CHAI PEOAH (CAMBODIAN SHRIMP AND PRESERVED DAIKON STEW)

Aug 20

Aug 20 KHAR B'KONG CHAI PEOAH (CAMBODIAN SHRIMP AND PRESERVED DAIKON STEW)

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