Linguine with Wild Gulf Shrimp & Asparagus
Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...
Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...
This delicious recipe is courtesy of our good friend, Francesca Giarraffa.
Ingredients have evolved over the years but the main ingredient for a good crab cake is still great crab.
Another delicious recipe from Vietnam
The sweet decadence of shrimp in a fried, fluffy fritter dipped into a sauce that has a salty, sour, sweet, not bitter, and what was that indescribably delicious 5th taste, oh yes! - UMAMI!
Enjoy! And here’s to your health!
A true meal in itself. You can cook the potatoes, eggs and green beans in the same pot to cut down on cooking time and dishes. The following recipe is the classic style of southern France, but topped with seared, fresh, sashimi-grade tuna. Serves 4.
There's not much that you can't do with stripers. We've baked, steamed, fried, stuffed, grilled, used in chowders and bouillabaisse, made ceviche and sashimi—all with great results. Flavor-wise, the best striped bass at market (in my opinion) are wild caught.
