This is the method used by chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns.
Author: Dave DeWitt
Red Planet Jumpin’ Jambalaya
KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS.
Andalusian Mixed Paella
Varieties include seafood paella, in which seafood is substituted for the meat and snails, or mixed paella, which contains both meat and seafood.
Spicy Coconut Shrimp Kabobs with Cous Cous
The marinade for these spicy kabobs is quite sweet–but works well with the shrimp. A staple in North Africa, cous cous is wheat in granular form.
Grilled Garlic Fish
This grilled garlic fish recipe is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines.
Bahamian Conch Salad
It’s not easy to find conch when you’re away from “de islands,” but thanks to the great folks at the Prawn Corporation of America, you can.
Salt Cod Croquettes with Sweet Tomato and Red Pepper Sauce
Croquettes are often called fritters and vice versa. Both appear in the salt cod recipes from several countries, and this is the English version.
Grilled Scallops with Roasted Red Pepper Sauce
Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat- or dry-packed scallops. “Enhanced” scallops won’t sear properly.
Shad and How to Plank It in 1904
You have been told so often how to plank a shad that it seems idle for me to talk about it at all. But there are planked shad and planked shad.
Deep-Fried and Spiced Fish Egg Balls
Any fish can be used for the fish-eggs, but West Bengalis prefer freshwater fish. The amount of flour depends on how much it takes to make non-breakable balls.