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salt and freshly ground black pepper; oyster crackers or crusty bread, for serving; 1 lb shelled and deveined medium shrimp; 1 lb skinless halibut fillet, cut into 1 1/2-inch cubes
Inspired, but uncertain, I reached out to Mac Hay, chef, seafood sage and owner of several Cape restaurants and fish markets. I knew this would get his gears spinning, and sure enough, he emailed ...
3. Shrimp 'n' Bacon Chowder. This Cajun-inspired chowder is reminiscent of shrimp and grits and features all the smoky and bold flavors of Southern cuisine.
Tonks’ seafood chowder is delicious, comforting, perfect for the winter months and nutritious – and jam-packed with seafood. It is easy to cook and perfect for the family or even a larger feast.
The custom of bringing one-dish casseroles (also called hot dishes) to barn raisings and church suppers was not exclusive to New England, but included traditional variations of baked beans and succotash. Modern recipes can be made with any ingredients available at markets. [27] Seafood casseroles are made with cream sauce and bread crumb ...
Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin; Sopa de peixe - Portuguese fish soup, usually made using a tomato base. Very rich, it can include a variety of different seafood at the same time, and be a meal in itself. Tom Yum; Ukha
One recipe uses one cup of chopped onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce. [4] Another uses white fish fillets (either cod , grouper , tilefish , or snapper ), onions, carrots, celery, minced garlic, unsalted butter , bay leaf , thyme , allspice , Worcestershire sauce, black rum and sherry ...
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