Shellfish | Saveur

Grilled Lobster with Garlic-Parsley Butter

Curtis Stone — Fri, 08 Feb 2019 18:38:40 +0000

Mark Roper. Mark Roper

While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

Yield: 1–2

Time: 20 minutes

8 Tbsp. unsalted butter, softened
2 Tbsp. finely chopped parsley
1½ tsp. crushed red chile flakes
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1 live lobster (about 1 to 1½ lb.)
¼ cup olive oil

Instructions

In a small bowl, stir together the butter, parsley, chile flakes, garlic, and lemon zest. Season to taste with salt and black pepper, then set aside.
Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the claws. Transfer the lobster halves, shell side down, to a large baking sheet. Crack the claws and transfer them to the baking sheet. Drizzle the halves and claws with oil, then season to taste with salt and black pepper.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Place the lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 minutes. Flip the lobster halves and claws over and use a spoon to spread them with the garlic-parsley butter. Continue grilling until the lobster meat is tender, 3–5 minutes more.

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Cajun Seafood Boil

SAVEUR Editors — Thu, 02 Sep 2021 19:26:49 +0000

Belle Morizio. Belle Morizio

This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.

Featured in “New Orleans” by Lolis Eric Elie.

Yield: 6–8

Time: 1 hour

1¼ cups kosher salt, divided
5 lb. whole live crawfish
2 lb. medium waxy potatoes
6 celery stalks, cut into 3-in. pieces
2 medium yellow onions, quartered
1 garlic head, halved crosswise
1 lemon, halved, plus additional wedges for serving
½ cup Creole seasoning
½ cup Old Bay Seasoning
½ cup Worcestershire sauce
3 Tbsp. cayenne pepper
3 lb. head-on jumbo shrimp
3 medium ears corn, shucked and halved
Cocktail sauce, for serving
Hot sauce, preferably Original Louisiana, for serving

Instructions

To a large stockpot filled with 2 gallons of cold water, add 1 cup of the salt and whisk until dissolved. Add the crawfish and set aside for 20 minutes. Drain the pot, rinse the crawfish well, and transfer them to a large bowl. Refrigerate.
To the empty pot, add the potatoes, celery, onions, garlic, lemon halves, Creole seasoning, Old Bay, Worcestershire, cayenne, the remaining salt, and 2 gallons of water. Bring to a boil, then turn the heat to medium and cook until the potatoes are just tender, 10–12 minutes. Add the reserved crawfish, the shrimp, and corn, cover the pot, and cook until the seafood is just cooked through, 5–7 minutes.
Drain the contents of the pot into a large colander or sieve, discarding the cooking liquid. Transfer the crawfish, shrimp, potatoes, corn, celery, and onions to a large platter. Serve with lemon wedges and cocktail and hot sauces on the side.

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How to Eat a Blue Crab

SAVEUR Editors — Mon, 18 Mar 2019 22:33:52 +0000

ribeirorocha/ iStock / Getty Images Plus via Getty Images

Blue crabs are found along the Atlantic Coast and Gulf Coast, from Nova Scotia to Argentina. Prized for their sweet meat, these versatile, blue-hued crustaceans are served in many ways, from dips to crabcakes to bisques and beyond. However, there’s no more festive way to consume crabs than steamed or boiled then directly served on tables covered with newspapers and canisters of Old Bay. Whole crabs can be intimidating with their spiny shells and tough-to-crack exteriors. But, fear not: Getting to that precious lump crab meat within can quickly become second nature. Read on for our step-by-step instructions on cracking crabs. Eat them straight away with lemons and cold beer, or check out our favorite recipes for blue crab meat right here.

1. Turn the crab over so that its belly faces you. Using your fingers or the tip of a sharp knife, lift up its heart-shaped apron, or tail, and pull it back to snap it off of the body.

2. Hold the crab in your hand with legs on either side of your right hand. With the other hand, remove the top shell from the bottom of the body, twisting and prying it off to separate the shell from legs and body.

3. Remove the gills, often called “dead man’s fingers”, which are attached to either side of the crab. (The yellowish “mustard” and orange roe are edible.) Using both hands with thumbs on the center of the body, crack the crab into two pieces.

4. Press lightly on the body where the back legs, or “swimmers”, are attached and pop out the backfin meat in the rear of the crab. Extract the rest of the body meat with your fingers. Remove the claws.

5. Using a cracker or a small wooden mallet, gently crack open the claws. Ease the meat out of the shell if possible. Then scrape the meat out of the claws with your fingers or a table knife.

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Som Tum Mamuang (Green Mango Salad)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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Jogaetang (Korean Green Chile Clam Soup)

Dan Holzman and Matt Rodbard — Mon, 18 Mar 2019 22:25:55 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The light, Korean soup called jogaetang is served up at San Francisco’s Toyose, run by husband-and-wife team Kong Kim and Jong Yu. Short on neither heat nor spice, it’s traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced green chiles. Jogaetang’s popularity derives from its status as a kind of Koreatown pub grub that functions as a reset of sorts, a piping elixir that blankets the belly and washes away the effects of the night past. Find dasima in well-stocked supermarkets, Asian grocery stores, or online; a type of dried kelp frequently used for adding briny richess to stocks and sauces, it is sometimes sold by its Japanese name, konbu or kombu.

Featured in: “Korean Clam Soup for the Drunk Soul.”

Yield: 2–4

Time: 1 hour 20 minutes

2 lb. littleneck clams, scrubbed clean
One 4-in. square dasima (dried kelp)
1 garlic clove, thinly sliced
1 small jalapeño, stemmed and thinly sliced crosswise with seeds
1 Korean or Anaheim chile, stemmed and thinly sliced crosswise with seeds
Kosher salt
½ scallion, thinly sliced

Instructions

To a large bowl, add the clams and enough cold water to cover by an inch. Set aside at room temperature to purge for 1 hour.
Gently lift the clams from the water, leaving the grit behind; discard the soaking liquid and any grit.
To a large pot, add the dasima and 3 cups water. Bring to a boil, cook for 3 minutes, then remove and discard the dasima. Add the clams, garlic, jalapeño, and chile, cover the pan, and cook until the clams open, about 4 minutes. If there are still closed clams, remove the opened clams to bowls and continue to cook the clams until they open; discard any clams that don’t open after 8 minutes total. Season the broth with salt to taste.
Divide the jogaetang among 2–4 wide bowls, garnish with scallions, and serve hot.

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Nancie McDermott — Mon, 18 Mar 2019 22:33:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Tom yum goong belongs to the family of Thai soups with the prefix “tom yum,” meaning, “boiled together,” with the suffix “goong” translating as prawns or shrimp. Fragrant with lime juice, makrut lime leaves, and lemongrass, this tom yum soup recipe is based on one from Nancie McDermott, author of Real Thai. Find nam prik pao—roasted Thai chile paste—from your local Asian grocery store or order it online from Umamicart.

Yield: 2

Time: 25 minutes

3 large fresh lemongrass stalks
4 cups chicken stock
12 fresh or frozen makrut lime leaves, divided
1 cup canned straw mushrooms, drained
2–4 Tbsp. nam prik pao (roasted Thai chile paste)
8 oz. medium shrimp, peeled and deveined
1 Tbsp. plus 1½ tsp. fish sauce
4–6 bird’s eye chiles, stemmed and smashed with the side of a knife
3 scallions, cut into 1-in. lengths
1 Tbsp. fresh lime juice
Steamed rice, for serving (optional)

Instructions

Trim the tip and root ends of lemongrass stalks and remove and discard their tough outer layers. Using a meat mallet or the side of a large knife, smash the stalks to flatten them, then tie each stalk into a knot and set aside.
To a small pot, add the stock and bring to a boil over high heat. Add the lemongrass and half the lime leaves. Turn down the heat to medium-low, and cook until the broth is fragrant, about 5 minutes.
Remove and discard lemongrass and lime leaves, and turn up the heat to high. Stir in the mushrooms and nam prik pao, to taste, bring to a boil, and cook for 1 minute. Add the shrimp and fish sauce and cook until the shrimp are just cooked through, about 45 seconds. To a serving bowl or soup tureen, add the remaining lime leaves and the chiles, scallions, and lime juice. Just before serving, pour the soup into the serving bowl and stir to combine. Serve hot, with steamed rice, if you like.

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How to Clean a Soft Shell Crab

Naomi Tomky — Mon, 18 Mar 2019 22:34:40 +0000

Photography by Belle Morizio; Food Styling by Ryan McCarthy

The platonic ideal of seafood texture lives in the crispy golden crusts and tender, savory meat of soft-shell crabs. Amanda Cusey, the Executive Chef at Lake Charles’s The Villa Harlequin, always runs them as specials when she can get them. “They look like little spiders,” the Queen of Louisiana Seafood (an official title) says, “But they’re super cool and so good.”

They also require much less work to prep than hard-shell crabs: The soft-shell crabs you find in the States are typically the same blue crabs people often eat, but which have recently molted their old shell, before the new one has hardened. Once you know how to clean a soft shell crab, you can prep them in the time it takes for the fryer oil to heat up.

What you need

– Culinary shears

– Cutting board

– Soft-shell crab

Before You Begin

Buy your soft shell crabs live, as close to when you plan to cook them as possible. “Once they die, they go off really fast,” Cusey explains. If you aren’t prepping and cooking immediately, she recommends packing them on ice until you do.

STEP 1: Cut off the Face Using Culinary Shears.

Photography by Belle Morizio; Food Styling by Ryan McCarthy

Place the crab on the board and hold it down with one hand, keeping the face pointing at your other hand. Using your culinary shears, cut off the front-most part of the crab, starting just behind any of the facial features. This kills the crab instantly, and gets rid of the beak. It’s not harmful, Cusey explains, it’s just the only part of the crab that won’t soften when fried, which leaves a weird texture.

STEP 2: Remove the Lungs From Under the Back Shell.

Photography by Belle Morizio; Food Styling by Ryan McCarthy

Using your hands, lift up the back of the crab’s top shell. The lungs are the spiky-shaped and off-white pieces with a visibly stringy texture. Once you find them, they should be easy to grab and pull or snip right out. The lungs won’t make you sick or anything, Causey advises, but they just are not pleasant to eat, in flavor or feel. The orange glob nearby, on the other hand, is fat, and she recommends leaving that.

STEP 3: Get Your Crab Ready to Cook.

Photography by Belle Morizio; Food Styling by Ryan McCarthy

While some people also remove the “apron”—the triangular flap on the underside of the crab—Causey doesn’t bother. But she does advise lifting the apron up when preparing the crab, allowing the batter to get all around and underneath it. She likes to dip her soft shell crabs in well-spiced flour, then buttermilk, then back in the flour again before frying, but she says eggs or milk work for the wet portion as well—the key is to make sure the dry mixture is well seasoned. While frying is common, soft-shell crab can also be deep-fried or sauteed without battering or breading the crab.

Final Thoughts

Frying soft shell crabs delivers one of the world’s best bites of seafood, but before you batter and splatter them, you need to properly clean your critters. This pared down process of essential steps for how to clean a soft shell crab takes your crustaceans from alive-and-kicking to shatteringly crisp as efficiently as possible.

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Our Absolute Best Shrimp Recipes

SAVEUR Editors — Tue, 26 May 2020 16:29:12 +0000

Photography by Belle Morizio

The average American consumes roughly 15 pounds of fresh seafood each year—and a whopping third of that is shrimp. We just can’t get enough of the sweet, juicy crustaceans, whether they’re bobbing in a pot of gumbo, swaddled in a corn tortilla, or stir-fried with noodles in pad thai or lo mein.

A weeknight pinch hitter, shrimp cooks in mere minutes. All that’s standing between you and a satisfying shellfish feast is some straightforward prep work—we’re partial to shelling, deveining, and doing a quick dry-brine—before diving into whatever recipe you’re craving. The following dishes, culled from decades of shrimp infatuation, are our absolute favorites.

Steamed Mixed Shellfish Dumplings

Photography by Heami Lee

In China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and meaty texture of the shellfish are unobscured by any filler. Get the recipe >

Seafood Soup with Ginger and Yuzu Kosho

Photography by Christina Holmes

Flavored with wine and aromatics, this broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles. Get the recipe >

Chicken and Prawn Curry

Photography by Crookes & Jackson

Heaps of ground spices and rich coconut cream make this surf-and-turf stew worthy of a banquet—even if it’s easy enough to whip up on a weeknight. Get the recipe >

Sprouted Seed and Grain Salad with Spiced Prawns

Photography by Ryan Liebe

Juicy spiced shrimp round out this refreshing salad of al dente buckwheat, quinoa, and citrus. Get the recipe >

Pickled Shrimp with Satsuma

Photography by Christina Holmes

Bittersweet satsuma, a citrus fruit native to Louisiana, brightens these pickled shrimp, which get extra oomph from Korean chile flakes. Get the recipe >

Stir-Fried Shrimp and Long Beans with XO Sauce

Photography by Matt Taylor-Gross

This funky and complex shrimp stir-fry owes its deep flavor to Cantonese-style XO sauce, an umami bomb made with dried shellfish and chiles. Get the recipe >

Prawns with Edamame Slaw and Carrot Miso Sauce

Photography by Matt Taylor-Gross

Carrot juice is the secret ingredient in this refreshing shrimp salad dressed with warm, gingery white miso vinaigrette. Get the recipe >

Philippine Paella

Photography by Matt Taylor-Gross

This is paella like you’ve (probably) never seen it before—with sticky rice, coconut milk, and handfuls of chopped scallions. Get the recipe >

Shrimp Remoulade

Photography by Christopher Hirsheimer

Creamy, tangy remoulade is the perfect foil for plump shrimp. Get the recipe >

Andy Ricker’s Pad Thai with Pork and Shrimp

Photography by Eva Kolenko

This craveable pad thai recipe comes from Thai-food eminence Andy Ricker. He perfected it, so you don’t have to. Get the recipe >

Spaghetti with Shrimp Rundown Sauce

Photography by Jenny Huang

Rundown is a coconut milk-based Jamaican stew popular throughout the Caribbean. In this reinterpretation, a stock of shrimp shells makes a bisque-like sauce that’s used to dress fresh pasta. Get the recipe >

Shrimp, Avocado, and Crispy Potato Smorrebrod

Photography by Marcus Nilsson

When you can’t look at another plain avocado toast without yawning, make this Danish open-face sandwich crowned with chilled shrimp. Get the recipe >

Salt and Pepper Shrimp

Photography by Paola + Murray

The crunchy, spicy Chinatown staple is surprisingly easy to reproduce at home. Get the recipe >

Peel-and-Eat Shrimp

Photography by Belle Morizio

“Some of my best memories of living in Baton Rouge or visiting my mother in New Orleans were walking into a friend’s house to find a mess of still-steaming peel-and-eat shrimp,” says My America: Recipes from a Young Black Chef author Kwame Onwuachi. “Smothered in house spice, sweetened with garlic, and silky with melted butter, they burst with flavor with every bite.” Get the recipe >

Satay Udang (Shrimp Satay)

Photography by Belle Morizio

Ground candlenuts mellow out this spicy shrimp satay that hails from coastal Singapore. Get the recipe >

The post Our Absolute Best Shrimp Recipes appeared first on Saveur.

The Best Connecticut-Style Lobster Rolls

Stacy Adimando — Mon, 18 Mar 2019 22:38:50 +0000

Matt Taylor-Gross

Cookbook author Stacy Adimando buys fresh, live lobster and good-quality buns for the most delicious lobster rolls. For the best possible results, look for live crustaceans from Maine that come with all their claws and antennae intact, and make sure to butter and toast the fresh buns on a griddle before filling and serving. Find all of our favorite lobster recipes here.

What You Will Need

3 live Maine lobsters (about 1 1/2 lb. each)
10 black peppercorns
1 bay leaf
1½ tsp. fine sea salt, divided
4 split-top buns, such as hot dog buns
1 stick (4 oz.) unsalted butter
Sweet paprika
8 medium leaves of bibb, butter, or Boston lettuce
Finely chopped fresh chives, for garnish

Instructions

To a large pot, add enough water to reach about 1 inch up the sides of the pan. Add the black peppercorns, bay leaf, and 1 teaspoon sea salt, and bring to a boil. Add the lobsters and quickly cover the pot. Cook until the shells are bright red and the meat is just cooked through, about 8 minutes.
Remove the lobsters and let cool slightly, then crack open the claws, tails, and knuckles and remove the meat; rinse under warm water as needed to remove any impurities. Cut the meat into 1-inch pieces and reserve. (You can discard the carapaces and shells, or save for stock.)
On a large griddle or cast iron skillet over medium heat, spread ½ tablespoon of the butter to thinly coat the cooking surface. Add the buns and cook, turning occasionally, until all sides are lightly toasted, about 4 minutes.
In a small pot, melt the remaining butter and stir in ½ teaspoon sea salt and a generous pinch of paprika. Turn off the heat and add the reserved lobster meat; stir to coat.
Line each of the rolls with two lettuce leaves. Spoon the lobster among the prepared rolls. Top with more paprika to taste, garnish generously with chives, and serve warm.

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Grilled Shrimp with Miso and Soba Noodle Salad

Farideh Sadeghin — Mon, 18 Mar 2019 22:41:34 +0000

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns ». Farideh Sadeghin

Munchies culinary director Farideh Sadeghin’s miso marinade for grilled shrimp doubles as a dressing for a flavorful salad of watercress, scallions, and soba noodles. She likes to add a handful of Rhode Island chef Benjamin Sukle’s toasted seeds for a little extra sweetness and crunch.

Yield: serves 4

Time: 15 minutes

½ cups sesame oil
¼ cups mirin
2 tbsp. white miso
1 lb. large shrimp, peeled and deveined, tail-on
One 8-oz. package dried soba noodles
6 oz. watercress
4 scallions, cut crosswise into 1½-in. long pieces
2 tbsp. Toasted Seed Mix

Instructions

In a medium bowl, whisk together the sesame oil, mirin, and miso. Remove and set aside half of the dressing, then toss the shrimp with what remains in the bowl. Cover and refrigerate the shrimp for at least 30 minutes and up to 4 hours.
Bring a medium pot of water to a boil. Add the soba noodles and cook, stirring occasionally, until just tender, 6–8 minutes. Drain the noodles and rinse well under cold running water to cool. Transfer to a large bowl and toss with the reserved marinade, watercress, and scallions.
Heat a grill or grill pan over medium heat. Thread the shrimp onto four 8-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using. grill, turning once, until cooked through, about 3 minutes. Serve with the soba salad and toasted seeds.

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