Great seafood ideas from Dave DeWitt
One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold. The combination of coconut hot sauce and prawns is a terrific team-up no matter what season it is, though. Ingredients 24 […]
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so they turned it into a soup.
This is a common dish in the cocinas económicas of Isla Mujeres. It is best served with rice, black beans, marinated onions, hot sauce, and fresh hot tortillas.
For as wonderful as seafood is to eat in and of itself, complementary side dishes and desserts like this lemongrass brulee with grilled mangoes really make the meal memorable.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Although called barbecued, this classic New Orleans recipe has nothing to do with outdoor cooking or smoking. It’s a Creole/ Cajun method of making succulent shrimp.
All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.