WILD FISH AND SHELLFISH RECIPES
This is the kind of fried soft shell crab I want to eat. A golden brown and crispy crust made from a proper beer batter. I learned to cook soft shells in the Lowcountry, working at Peninsula Grill, and this is still one of my favorite ways to cook them. We served them over grits […]
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This South Carolina catfish stew is my go-to cold weather comfort food: smoky bacon, tender catfish, soft potatoes, and a rich tomato broth. I’ve been cooking a variation of this southern catfish stew since I moved to South Carolina about 20 years ago, often with catfish we’ve caught ourselves on the river. If you’re in
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When I’m cooking on hot days, I want something fast, easy, and made for the grill. That’s where this grilled citrus marinated Summer shrimp recipe comes in. The shrimp is quick to prep and loaded with smoky Mexican chili and citrus flavors. For more seafood dishes to cook this summer, check out my collection of
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This is bright, no-filler Mexican shrimp and crab ceviche is made to be piled high on tortilla chips and eaten straight from the bowl. We’re talking real shrimp, real crab, and real flavor. No shortcuts, no seafood imposters. Just a clean citrus hit, the right balance of heat, and a mix of fresh veggies that make every bite count. This ceviche is
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Fried shrimp heads are probably the most overlooked finger food in the United States. If you’ve ever shelled spot prawns or shrimp, you’ve likely tossed the heads in the garbage without a second thought. But let me tell you, you’re throwing away one of the best parts. In Japanese cuisine, they’re a beloved delicacy often served as a bar snack or appetizer.
How to Make Crispy Fried Shrimp Heads Read More »
Sweet, juicy, and briny steamed oysters are one of the easiest delicacies of the sea to prepare. They also cook fast, which makes them perfect for get-togethers with family and friends. Living in the coastal lowcountry, eating steamed oysters is almost a way of life. Numerous events and social gatherings revolve around steaming these tasty
This smoked oyster recipe is my favorite way to prepare these delicate shellfish. After being slowly smoked to juicy perfection, I serve the smoked oysters with a vibrant, tangy sauce that doubles as a marinade. It’s best to use fresh oysters that are still in their shells, just as you would for steamed oysters. However, jarred premium oysters will also work; you just
These smoked shrimp are so juicy and tender that you may not cook them any other way. This is a pretty straightforward method; you just need to let the brine and the smoker work their magic. So, follow along and learn the best way I know how to smoke shrimp. Including what temperatures to use, seasonings,
There’s nothing that screams the warm days of the year like this Peruvian shrimp ceviche recipe. I like this ceviche style because it is for the minimalist who likes simple, bright flavors with fresh ingredients. If you’re in the mood to kick it up a notch, you can traditionally top your ceviche off with toasted
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This homemade Southern tartar sauce recipe takes 10 minutes to make and elevates any fried fish! If you’re looking for something to dip in it, try my fried catfish, fried bluegill, or fried speckled trout. Also, check out my collection of shellfish recipes to use this sauce with oysters and shrimp. It’s worth passing on the
Southern Tartar Sauce Read More »