Blog Archives
Shrimp Étouffée
Étouffée is one of my favorite comfort foods during the colder winter months. When you prepare this Cajun/Creole dish, it’s all about making a perfect roux! Usually with a meat gumbo, I cook the roux until it is very dark and chocolate looking. This simple and easy Étouffée is made with seafood so a lighter roux is best for this dish.
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Balsamic Glazed Salmon
This glazed salmon recipe is big on flavor and easy to prepare. Fish lovers will rejoice in the combination of sweetness, spice, and the right amount of acidity to balance this meal out. Read the rest of this entry
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New Orleans-Style BBQ Prawns
This simple and easy recipe is inspired by a BBQ shrimp dish I had at Mr. B’s Bistro in New Orleans many years ago. These massive prawns are tossed in a buttery Creole sauce and served with crusty french bread. It makes a great appetizer at your next dinner party! Read the rest of this entry
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A Foodie Road Trip: St. Petersburg Edition
Lionfish Ceviche
Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news! Read the rest of this entry
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Zoodles w/Shrimp & Grapes (The Paleo Edition)
Lately I have been experimenting with Paleo recipes at home in my effort to eat cleaner. I have never tried to add grapes to seafood because it sounds like a not so good combination. I proved myself wrong with this recipe. Read the rest of this entry
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Butter Poached Lobster w/Shellfish Ravioli
Summertime in NYC will always be the season for great seafood. This recipe doesn’t skimp on it either. The combination of butter poached lobster, spicy Alfredo sauce, and shellfish ravioli (made easy with wonton wrappers) work together magically.
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Shrimp Bisque
This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy! Read the rest of this entry
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Pan-Fried Catfish w/Shrimp Diane Sauce
This is a dish I had at a restaurant some years back during a trip to New Orleans. There is something about Cajun/Creole food I absolutely love. Maybe it’s because the flavors are big, bold and comforting at the same time. Some think that all Cajun food is spicy, but that is not completely true. Like other cuisines, you can always adjust the spice level to your liking. The Creole seasoning recipe given here I would say the level of spiciness is medium. Feel free to use red snapper or drum fish for this recipe if you do not have catfish. Enjoy! Read the rest of this entry
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Thai-Style Crispy Shrimp w/Sweet & Spicy Dipping Sauce
Once I learned to cook shrimp this way, it was over for me ordering take out, enjoy! Read the rest of this entry
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Hot & Sour Shrimp Curry
Shrimp Puli Munchi
This quick and easy dish hails from the south-west region of India, enjoy! Read the rest of this entry
Gourmet De-Constructed 