Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, and this shrimp stock is good for a variety of uses.
Author: Mike Stines
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Black pepper crab is one of the two most popular crab dishes in Singapore. It is made with hard-shell crabs fried with black pepper.
The key to this Borneo recipe for marinated fish is to use the freshest fish possible. The Latin American version of this dish would be ceviche, which also cooks the fish with lime juice.
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
Hawaii being comprised of islands, it’s no shocker that seafood is a major part of the local diet.
Although called barbecued, this classic New Orleans recipe has nothing to do with outdoor cooking or smoking. It’s a Creole/ Cajun method of making succulent shrimp.