Great seafood ideas from Dave DeWitt
Think of the SeaPak Lobster and Shrimp Bites as a crab cake’s smaller cousin. The one that drank coffee as a child and stunted its growth. But that’s fine; SeaPak didn’t make them to be the main entree.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!
The European Union parliament handed American lobster fishermen an early Christmas present just now by passing a mini trade deal drops lobster tariffs for five years.
A wide variety of seafood is both extraordinarily popular and available in South Africa. This spicy starter features crayfish steamed in wine.
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
The famous food writer M. F. K. Fisher described this sauce as follows: “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”
This ceviche recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program.
The Cholula deal makes McCormick a heavy hitter in the world of hot sauce, too. In 2017, the corporation acquired another industry-leading company when it bought Frank’s RedHot.
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving.
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