Seafood & Fish
2025 recipes found
Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles
Shrimp are like cotton balls, absorbing the flavor of whatever they bathe in. Whitney Otawka developed this dish for Cinco y Diez in Athens, Ga. The shrimp takes on the smoky notes of the tequila and roasted tomatoes and the deep heat of dried arbol chilies. Cooking the shrimp with the heads adds flavor to the sauce. The adventurous can break off the heads and suck in the juices. Make sure you have all the ingredients assembled next to the stove before hand. The cooking goes quickly.
Crevettes au Vermouth (Shrimp with vermouth)
Pasta With Chinese Broccoli
Bright broccoli, lightly coated with a rich sauce that conveys a bit of heat, mingles with pasta in this dish from Majordomo, David Chang's first Los Angeles restaurant. There, they make their own thick noodles from scratch, using a combination of wheat flour and cassava starch. You don't have to. The restaurant's executive chef Jude Parra-Sickels suggests bucatini as a substitution. In preparing and serving the dish, do not short change the mixing of the ingredients because the broccoli tends to hide under the pasta. You have to coax it out, especially as you serve it. Vegetarians could use untoasted sesame oil, preferably cold pressed, in place of the pork fat.
Fish Cakes with Herbs and Chiles
Black Cod in a Salt Crust With Green Tea
Mary Frank's Solar-Cooked Shrimp
Shrimp Linguine
Tony Garnier’s Gumbo
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting meats, most of which can be substituted if you can't find them at the store, though the duck is tough to live without. Mr. Garnier picked up the recipe in the 1970s at Jay's Lounge and Cockpit in Cankton, Louisiana, a dive deep in Cajun country where the proprietor would keep a pot of gumbo simmering for when the music and the cockfighting were done for the night. ''I became interested in how to cook it, so I'd sneak back to the kitchen and ask questions,'' Mr. Garnier said. He refined the recipe for years. It is now at its apex.
Seared Tuna Salad With Anchovy Tomato Sauce
Warm Scallop Puddings With Spinach and Cold Tomato-Basil Juice
Bavette With Mojama
Giant Shrimp With Artichokes And Fennel
Warm Scallop Pudding With Spinach and Cold Tomato-Basil Juice
Salmon With Ginger And Lemon Grass Broth
Smoked Catfish Salad
Garlic Custard With Shrimp And Tomato Broth
Cod Baked With Prosciutto
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Pho Bo (Hanoi Beef Soup)
Mediterranean Mixed Grill
Grilled Shrimp With Herb Butter
Crystal Shrimp Tak Lee Chung, Fortune Garden
Grilled Red Pepper Shrimp
Mirliton, Andouille and Shrimp Dressing
This is a typical Thanksgiving dish in southern Louisiana.