Shrimp Scampi Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 21 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.
Author Notes: There are many variations of this dish, here is mine. Serves 2-4 depending on portion size 12 fresh large shrimp peeled and deveined 1 large garlic clove peeled 1/4 cup olive oil 1 teaspoon lemon zest pinch of sea salt 4 tablespoons butter juice of 1 lemon handful of flat leaf parsley chopped splash of olive oil Clean and devein your shrimp. Teriyaki Bacon Wrapped Scallops Recipe. How to Smoke Salmon - Smoked Salmon Recipe. Photo by Holly A.
Heyser UPDATE, 2/3/14: Given the huge number of comments on this post, many of which are questions, I have now incorporated the answers to all those questions within the post and recipe. I hope this makes the recipe better because of it. ~Hank. This has been the Summer of Salmon for me. Perfect opportunity to hone my smoking skills. Keep in mind this is a hot-smoking recipe.
Almost everyone in Salmon Country hot smokes their fish. Here’s what you need to get started: A smoker. Smoked Salmon, Glazed with Birch or Maple Syrup When you are ready to start, you will need smallish pieces of salmon about 1/4 to 1/2 pound each. Any salmonid fish will work with this recipe. I prefer to smoke salmon with its skin on, but I’ve done it with skinless pieces and it works fine. Note that my salmon cure is very simple. One last piece of advice: Try to fill up your smoker with fish. The Best Way To Grill Salmon. Even for well-seasoned outdoor cooks, grilling fish offers its challenges.
Do you leave the skin on? When are you supposed to turn it? How much of it do you allow to fall through the grill grates before tossing your tongs and ordering a pizza? Okonomiyaki recipe on Food52.com. Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were.
That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. Flamin' Cajun Shrimp recipe on Food52.com. Author Notes: Actually, I think the spicing of these shrimp is a little more Creole, but that doesn't make a slant rhyme with flamin' now does it?
Anyways, this is actually a recipe from a college boyfriend of mine. I think I've said it before (I have a terrible habit of repeating myself), but I'll say it again, there is no relationship that doesn't wind up leaving you with something worthwhile, and this dish is certainly one of those things. It's one of my very favorite dinners - super fast, super easy, and super delicious. I've tweaked it over the years, and now I finally decided it was time to let it go up in flames, but only literally.
The addition of cognac and the lick of the flame over the shrimp adds a whole new dimension of wonderful flavors to those already in the dish. Crispy Bourbon Glazed Salmon. I am always looking for new and exciting ways to eat fish.
It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you. I really don’t discriminate when it comes to seafood. It’s my go-to way for preparing salmon. When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed.
I was thrilled with the results. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!) Bourbon Glazed Salmon makes about 1/2 cup of glaze 1 pound fresh salmon 1 tablespoon coarse sea salt 1/2 tablespoon black pepper 3/4 cup bourbon. Spicy Shrimp recipe on Food52.com. Author Notes: This is dead simple, and totally delicious.
I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like. - Helen (less)Author Notes: This is dead simple, and totally delicious.
I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few too (…more) - Helen Food52 Review: We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. Serves a bunch of shrimp Your Best Shrimp Recipe Contest Winner! Tags: Appetizers, Asian, can be made ahead, entertaining, quick.