Posts Tagged ‘seafood’

Garlic Dragon Shrimp

Posted April 19th, 2013 by macheesmo

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Garlic Dragon Shrimp
It’s National Garlic Day – also known as Only Kiss People Who Eat the Same Thing as You Day! Garlic is one of my favorite flavors, so for my Dragon Garlic Shrimp recipe I pack in the garlic flavor by marinating the shrimp and topping it with some crispy garlic chips. I recommend getting large shrimp for this dish. I like to use the 15 shrimp per pound range and you’ll need about five shrimp per serving. So if you’re feeding four peopl... Read More ›
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Salmon Croquettes

Posted February 8th, 2013 by girlversusdough

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Salmon Croquettes
Hey look at this – it’s a salmon pancake! Actually they’re Salmon Croquettes, for the fancy-talk folk. But that’s just an all-nice-and-tied-up-in-a-pretty-little-bow term for what’s really going on here: Salmon. Pancakes. Also known as Pan-Fried Patty Magic, Seafood Scrumptiousness and Brinner 4.0… or whatever name you want to give them. In any case, they’re easy to make and unbelievably tasty. All you need are a few staple ingr... Read More ›
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Lemon Butter-Braised Sole Food

Posted September 23rd, 2012 by bevcooks

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Lemon Butter-Braised Sole Food
You remember the scene in Julia and Julia when Julia and Paul are seated at a restaurant in Paris and the waiter brings them a large copper skillet with that humungo fillet of fish sizzling in it, and Julia coos and leans over for a sniff and breathlessly says, "….butter." Oh yeah. And then remember a split second later when the waiter perfectly and delicately dissects the fish away from its bones and places it back on her plate with that r... Read More ›
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How to Devein Shrimp

Posted September 16th, 2012 by macheesmo

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How to Devein Shrimp
Do you want to know a good trick to make delicious shrimp and also save a few bucks? Learn how to devein the shrimp yourself! When shrimp are sold in the shell they stay fresher longer, but the processor doesn’t have to do much to them—so they can sell them for less. This is good news for you, assuming you know how to clean the suckers! Luckily, it’s not so hard and once you do a few you’ll get really fast at it. I’m far from a shri... Read More ›
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Surf and Turf Kabobs

Posted August 13th, 2012 by macheesmo

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Surf and Turf Kabobs
Surf and turf is one of my absolute favorite dishes. Simultaneous steak and seafood is always a great idea! Of course, if you order it at a restaurant you might consider a second mortgage -- it can get pricey. Making it at home, though, is very doable. This surf and turf kabob recipe is easy to make and completely irresistible. I wanted to keep the seasoning for the kabobs simple and also wanted to make something that would go well with... Read More ›
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Shrimp Caught in Spaghetti Nets

Posted May 16th, 2012 by TheFoodinmyBeard

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Shrimp Caught in Spaghetti Nets
Ever since I made these shrimp last week, I laugh to myself every time I think of them. That’s because I can’t remember where the idea for them came from! I am almost positive that I ate an appetizer like this on not only one, but two separate occasions in my life, but I can’t figure out when and where. Google searches have turned up fruitless, and I have asked many of my friends and colleagues, to no avail. No one seems to have heard of s... Read More ›
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Scallop Rangoon (Chinese Dumplings)

Posted May 9th, 2012 by macheesmo

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Scallop Rangoon (Chinese Dumplings)
One of my absolute favorite Chinese food appetizers is crab Rangoon. The only problem is that they’re usually like $8 for six of them. I can eat six crab rangoons in one bite. Fortunately, I can now make these scallop rangoons at home. I like to use scallops rather than crab just because I like the fresh taste, but you could use almost any shellfish for these guys and it would be delicious. Try shrimp or, heck, even lobster! These are ac... Read More ›
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Shrimp and Grits

Posted February 20th, 2012 by bevcooks

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Shrimp and Grits
Hey, guess what! Grits are not gross. I used to think of grits as a slimy sloppy Southern breakfast that I would have to share with an alligator. And I'm from the South! Well, not the DEEP DEEP South, but Arkansas. Close enough. I've had polenta a gazillion times of course, but grits. . . oh GRITS. They're made from corn and/or hominy, so they have these rustic masa-y tones that make the back of your throat want to relax and light incense.... Read More ›
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How to Broil Lobster

Posted January 21st, 2012 by tbspnate

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How to Broil Lobster
Perfectly broiled lobster produces a fab fancy meal. Learning how to broil lobster takes your cooking skills to the next level. The results are also sublime. When preparing lobster, it’s important to know what you’re getting into. You can purchase fresh lobsters, meaning they are alive and will have to be “dispatched” by you, or you can buy frozen lobster tails, which look lovely on the plate and don’t require too much additional wo... Read More ›
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Seafood Chili

Posted January 4th, 2012 by TheFoodinmyBeard

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Seafood Chili
Normally when I make chili, I really go all out with fat. Bacon fat and butter to start, lots of braised meats, top with sour cream and cheese, and go into a food coma for four hours. Like most Americans, I have really packed on the holiday pounds. So this time I set out to make a chili loaded with the deep flavors I expect from the warming stew, but without all the meats and fat that normally come with it. This seafood chili recipe is loaded... Read More ›
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