I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I add pineapple , bell pepper, and chiles.
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.
This simple chilli prawns dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip.
This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
The blending of eggplant (often called garden eggs) and fish creates a unique taste treat from Ghana. The extra taste addition comes from shrimp.