Sarah Penrod | TEXAS RECIPES & BARBECUE on Instagram: "🧈🍤Shrimp Paesano Recipe! Follow @urbancowgirl for the best Texas recipes! If you like printable recipes, all of my recipes are available FREE in a card format at Urbancowgirllife.com 🖨️ 1 pound shrimp, peeled, deveined, tails on 1 pint of half-and-half 1 1/2 cups all purpose flour 3 cups Panko breadcrumbs 2 egg + water egg wash Olive oil -Soak shrimp in half-and-half for 15 minutes. -Standard breading procedure, and I recommend chilling for 10 to 20 minutes to help the Panko breadcrumbs adhere. Sauté shrimp five shrimp at a time in hot olive oil until golden brown. Drain and serve with the butter sauce. 🧈Butter Sauce (do save this for your seared salmon and other favorite seafood recipes) (I would recommend doubling the sa
Adam Byatt on Instagram: "Another dish test for @brasserieconstance - Oysters Rockefeller 1 bottle Trinity beer/600g 6 boutrais oysters 25g flour 50g butter 50g crème fraiche 50g parmesan 1 green chilli Fresh nutmeg 200g flat leaf spinach 100g panko In a large rondelle, place the oysters upside down and cover with beer. Split chilli lengthways and add, cover with a cartouche, bring to a simmer very slowly until the oysters open. Allow to oysters to sit for 4/5 minutes. Remove oysters from pan and shuck open. Pass the beer through a chinois. Make a roux with butter and flour, use oyster beer to cook out the sauce. When the sauce is cooked out finish with crème fraiche and parmesan off the heat. Sweat the spinach quickly with a little butter, cool, chop, fold through finished sauce base.
Karina Valladares on Instagram: "Aguachile Verde de Camarón Fast and Easy Shrimp Recipe! Today I’m going to show you how to make the best Aguachiles Verdes. Nothing beats homemade aguachile—unless you’re in Mazatlán, Sinaloa! 😆 I’ll take you step by step so you can make it at home and I promise it’s easier than you think 😋 Please comment down below what recipe you would like to see next. Also, check out our YouTube Channel for the full video and for more delicious recipes. Link in Bio 😊 AGUACHILES VERDES INGREDIENTS: For the aguachiles: ► 2 lbs. shrimp ► Juice of 12 limes ► Salt and pepper to taste ► 1/2 red onion ► 1 cucumber ► Some avocado ► Some salsa negra marisquera For the Salsa: ► 1/2 cucumber ► 1 jalapeño pepper ► 2 serrano peppers ► Small piece red onion ► Small bunch of cilan
Guille Varela on Instagram: "MEJIS TIGRE - TIGER MUSSELS (top recipe below ⬇️ ) One of those legendary tapas that have been losing prominence over the last few years. My guess? Food industry’s fault: food companies offer an easy and cheap way to serve this tapa, but the quality is far from homemade. Nowadays, it feels rare to find a bar that makes them from scratch, which is why it’s almost never worth ordering them. A couple of weeks ago, in my hometown, I had the best tigres I’ve eaten in a long time. They inspired me to develop the very best tiger mussel recipe to share with you here. Honestly, I can promise these will be some of the best tigres you’ve ever had 🥵😎 RECIPE: 100g white wine (for opening the mussels) 50g butter 50g flour 500g whole milk 70g liquid from cooking the mus
Hymels Kajun Kitchen on Instagram: "Crawfish Garlic Bread @hymelskajunkitchen Ingredients * 1 (12-ounce) Garlic French bread * ½ cup mayonnaise * 2 tablespoons butter * 3 Tbsp garlic, minced * 1 pound cooked crawfish tails * 1 bunch chopped green onion * 1/4 cup chopped fresh parsley * 1 teaspoon Cajun seasoning * 1 (8-ounce) package cream cheese * ½ cup grated Parmesan cheese * 1 (8oz) Block of Monterey Jack cheese grated * Garnish: parsley Instructions 1. Preheat oven to 375°. 2. Place bread halves, cut side up, on a baking sheet. Divide mayonnaise between bread halves, spreading evenly. Set aside. 3. In a large skillet, melt butter over medium heat. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 2 minutes. Add crawfish, gre
Guille Varela on Instagram: "MEJIS TIGRE - TIGER MUSSELS (top recipe below ⬇️ ) One of those legendary tapas that have been losing prominence over the last few years. My guess? Food industry’s fault: food companies offer an easy and cheap way to serve this tapa, but the quality is far from homemade. Nowadays, it feels rare to find a bar that makes them from scratch, which is why it’s almost never worth ordering them. A couple of weeks ago, in my hometown, I had the best tigres I’ve eaten in a long time. They inspired me to develop the very best tiger mussel recipe to share with you here. Honestly, I can promise these will be some of the best tigres you’ve ever had 🥵😎 RECIPE: 50g butter 50g flour 500g whole milk 70g liquid from cooking the mussels 100g homemade tomato sauce 70g prawns
Cook's Illustrated on Instagram: "Roasting is a great option if you're nervous about shucking or eating raw oysters or simply want a new way to serve them on the half shell. Full recipe at the link in our bio. @chef.eric.explains show us how. Ingredients: 5 tablespoons unsalted butter, softened 3 tablespoons minced fresh parsley, divided 1 tablespoon whole-grain mustard 24 oysters, 2½ to 3 inches long, well scrubbed Lemon wedges"
Sebastian Graus on Instagram: "Comforting Salmon Soup in Under 30 Minutes! I hadn’t made this in ages, and honestly, I was blown away by how comforting and delicious it is—especially considering how EASY it is to make Growing up, my mom made her own version regularly—sometimes with cod, sometimes with prawns. She even sent me a picture of her 1980s Finnish cookbook Keittotaito, where the original recipe calls for milk instead of cream. Back then, cream was considered a luxury too extravagant for soup. Luckily for us, times have changed! I’ve added cream and a touch of lemon to brighten it up. Here’s what you’ll need for 2 generous portions. * 400g salmon, cut into chunks (or your favorite fish!) * 250g potatoes, bite-sized (baby potatoes are my favorite) * 1 piece leek, sliced * 1 carr
Michael Duarte on Instagram: "Crab Cake Stuffed Shrimp 🦀🍤 Recipe ⤵️⤵️⤵️ Recipe Makes 34 For the Crab Cake Stuffed Shrimp: 34 Shrimp ~13-15 per pound 1 lb Lump Crab Meat 6 Tbsp Cajon Seasoning 3 Eggs 1/3 Cup Mayo 1 Tbsp Salt 2 Tbsp Dijon 1/4 Cup Chopped Parsley 1 Sleeve Crushed Ritz Crackers 1/2 Red Bell Pepper 1 Lemon How to in my Weber SearWood: 1. Clean Shrimp and Season with 4 Tbsp Cajon seasoning 2. In a Bowl whisk eggs first, then add Mayo, 2 Tbsp Cajon seasoning, Salt, Dijon, Parsley, and whisk all together 3. Add Mixture over Crab, and add crushed Ritz Crackers, Bell Pepper, and fold in ingredients 4. Form little balls and place in the center of the shrimp 5. Add to a skillet and squeeze Lemon on top 6. Set Weber SearWood to 450 degrees and cook until Shrimp and Crab read 14
Maciej Zurawski on Instagram: "If you’re looking for a seafood showpiece for your holiday dinner, you found it. This crab stuffed salmon is DELICIOUS. And even if you don’t like salmon, I guarantee you will love this one! Comment RECIPE below and I’ll send you all the measurements and directions. I’s super easy to put together, cooks in about 20 minutes and is so flavorful. This one is a must try! #grillinwithdad #recipe #seafood #bbq #grill #dinner #salmon #tasty #eeeeats #nomnom #foodie"
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