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WILD FISH AND SHELLFISH RECIPES
This is the kind of fried soft shell crab I want to eat when the season rolls in. 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. […]
Fried Soft Shell Crab Read More »
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
South Carolina Catfish Stew Read More »
These citrus marinated grilled Mexican shrimp are soaked in a delicious bath of chipotle in adobo, achiote paste, garlic, and cilantro. The goal is to get a nice char on the shrimp from the grill, creating a bright, smoky, and juicy flavor profile. They can be served as an entrée, appetizer, or passed hors d’oeuvres. It’s the
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This 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 impostors. Just a clean citrus hit, the right balance of heat, and a mix of fresh veggies that make every bite count. This ceviche is the
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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 among the easiest sea delicacies 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 bivalves. However, we
This smoked oyster recipe is my favorite way to prepare these delicate shellfish. After being slowly smoked to juicy perfection, I serve them with a vibrant, tangy sauce that doubles as a marinade and is also great with smoked shrimp. It’s best to use fresh oysters that are still in their shells, just as you would for steamed oysters. However,
Smoked Oysters Recipe – How to Smoke Oysters Read More »
This smoked shrimp recipe is one of the best ways I know to get a good smoke flavor on shrimp without drying them out. The brine gives them a little protection so the shrimp can stay on the smoker longer, which equals more flavor. Use large shrimp at a minimum. Jumbo shrimp are even better.
Easy Smoked Shrimp Read More »
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
Peruvian Shrimp Ceviche Read More »
This tartar sauce recipe is a creamy, tangy, and easy Southern-style sauce for fish and shellfish. It’s mayonnaise-based, with dill pickle relish, lemon juice, fresh dill, and red onion. It’s perfect as a dipping sauce for pan fried catfish, shrimp, oysters, crab, fish sandwiches, and hush puppies. Takes about 10 minutes to make. Quick Look:
Homemade Tartar Sauce Read More »