Shellfish are the delectables that ever-appeal to the taste of the gourmet. As one writer said of oysters "good in a scallop, better in a stew, best of all in the shell; good in pickle, in curry, in sauce; good at luncheon, before dinner, at supper; good to entertain a friend, good to eat by yourself; good when you are hungry; good, moreover, when you are not." This applies almost equally to the whole variety of shellfish—Shrimps, Oysters, Lobsters, Crabs, Clams and others such as scallops, abalone and mussels.

The late Helen Evans Brown whose books and articles on food range from The Chafing Dish Book to the West Coast Cook Book began collecting recipes for Shrimps and Oysters many years ago. Philip S. Brown, co-author with Mrs. Brown of The Boys' Cook Book, Breakfasts & Brunches for Every Occasion, and The Virginia City Cook Book has gathered these recipes adding many new ones to offer a hundred tempting ways of preparing the available shellfish.