Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Search Results for "cayenne"
Louisiana Remoulade
Here in the US of A, we tend to think of remoulade as the Louisiana version. And that’s what we’re focusing on today.
Shrimp Jambalaya
Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover.
Fiery Seafood Gumbo
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!
A Clambake in the Desert
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.
Popeyes Launches Spicy Wicked Shrimp
Two days ago, Popeyes’ Wicked Shrimp hit locations nationwide. But only for a limited time.
Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
Jalapeño Grilled Shrimp with Prosciutto
After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Jamaican Spicy Red Snapper
This Jamaican dish is traditionally prepared with whole fish this recipe uses haddock snapper fillets so guests don’t need to worry about bones.
Hot and Sour Flounder (Acar Ikan)
Jeff Corydon collected this spicy flounder recipe in Indonesia. He found the area endowed with coastal waters, lakes and rivers. “Acar” refers to the pungent sweet and sour vegetables or relish typical of the region. 1 (2-pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried […]