We don’t usually think about grilling pickled peppers like the ones in this grilled crab-stuffed cherry pepper recipe, but just don’t over-grill the peppers.
Reeling in the Years
There are a great number of variations on this favorite Bajan specialty. Flying fish is sometimes found frozen in Florida markets; if it’s not available, substitute any mild white fish, such as flounder.
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
The marinade in this grilled shrimp recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill.
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.
The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
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.
Mussels are delicious when simply steamed in garlic and white wine. This smoked mussels recipe combines steaming with smoking for a great appetizer.
In Texas “a bowl of red” is a big serving of meaty chili—hot, spicy, and redolent of cumin and chiles. As a Texan living for a year in Russia’s Far East, “a bowl of red” for me was a huge helping of salmon caviar, slightly salty and tasting of the […]
Byron Bay Chilli Co knows a thing or ten about spicy seafood and this recipe for prawn tacos and chilli corn fritters is their baby. Fritters are a terrific traditional sidekick for seafood dishes and this version sets itself apart