The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
Author: Dave DeWitt
Chile-Grilled Scallops with Coconut Mint Chutney
The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor.
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Spicy Crab and Bacon Stir-Fry with Wonton Strips
This spicy crab recipe was given to me by an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
Tasty Maine Scallops | Downeast Dayboat
When Togue Brawn, the owner of Downeast Dayboat discovered that I was a seafood aficionado, she decided to send me two pounds of her Maine scallops.
Best Underwater Photography
The striking photograph above, entitled “A striped marlin in a high speed hunt in Mexico,” was one of the finalists in the 2021 Best Underwater Photographer competition. Go here to watch a slide show of all the finalists and the winner.
Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips
This shrimp salsa recipe features PAMA Pomegranate Liqueur in a vinaigrette that could easily be used on a variety of salads.
We Taste-Test Plant-Based “Crab Cakes”
My wife, Mary Jane, is allergic to crustaceans–they give her gout flareups. But we wondered about the plant-based seafood products. We decided to buy real crabby cakes (above, at left) and taste-test them against Crab Cakes by Sophie’s Kitchen. They are made with Konjac root, pronounced ‘kon-jack’, an ancient Asian […]
Planked Trout with Cayenne and Herbs
This is a fun planked trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Peruvian Mixed Seafood Ceviche
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.