It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.
Author: Mike Stines
Singapore Fried Prawns with Dried Chile
Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Smoked Hard Shell Clams
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
Planked Trout with Cayenne and Herbs
This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Basic Dry Cure for Smoking Salmon
This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.
Tantalizing Catfish (Amok)
Cambodian cooking (including catfish) is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
Stir-Fried Shrimp in Chile-Garlic Sauce
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Grill-Seared Scallops
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Basic Brine for Smoked Fish
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
Smoked, Grilled, and Plank-Cooked Seafood
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.