Shellfish Mixed Grill

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

Cooking any shellfish in its shell improves it because the flavor of the shell permeates the meat. Here from the grill you get the three irresistible flavors of salt, smoke, and cooked chilies.

Although I use prawns, crabs, and scallops in this recipe, you can easily substitute lobster, mussels (which you can cook in a deep-fry basket on top of the grill), razor clams, oysters, or any other shellfish. Cooking shellfish in the shell preserves all the juices, and as they cook, the smo