Are shrimps on the BBQ more your style? Let us show you how to cook seafood to perfection on the BBQ. Our experts will show you the techniques to cook mouth-watering seafood and you'll also learn some great new recipes to test on the family next time you fire up the BBQ. Guaranteed to impress!
Nothing's more indulgent than a romantic seafood dinner for you and your special someone! Enjoy a bottle of Moet & Chandon before feasting on your deluxe seafood dinner for two in one of Sydney's best known seafood restaurants with views of the city skyline and Darling Harbour!
Simon Blunt shows you how to prepare and make a mouth-watering Seafood gratin, with a parmesan and herb crust.
A Favorite meal among East Asians and serves to unite all members who partake in it. A range of ingredients is used - seafood, meats, vegetables, noodles, eggs, mushrooms etc. Cooked in a simmering of delicious stock which can be chicken, seafood like anchovies, cuttlefish or squid. Hot and spicy dipping sauces to season the various dishes.
Today Red Lobster launches Wood-Fire Grilling at all its restaurants, introducing the culinary art form to Middle America. The initiative is the largest systemic change in Red Lobster's history and is the second step in a three-phased plan to renew growth at the iconic seafood brand. Wood-Fire Grilling creates a clean, crisp flavor that naturally enhances the taste of seafood, emphasizing Red Lobster's commitment to fresh, delicious seafood prepared with culinary expertise.
To view Multimedia News Release, go to *******www.prnewswire****/mnr/redlobster/35966/
Sobrenatural seafood restaurant Rio de Janeiro
Seafood Gumbo from the Cajun Recipes collection at Cajun Cooking TV.
Thai Spicy Seafood Soup is easy if you know the proper way to add the ingredients. Copy the recipe below then watch the cooking Thai Spicy Seafood Soup video. Thai Spicy Seafood Soup "Po Taek" 2 cups of water or chicken stock 50g shrimp or prawns 50g Sea Bass, skinned and cleaned 50g squid and cut into 2cm pieces 50g mussels in their shell cleaned (optional) 50g crab in shell cleaned (optional) 5 kaffir leaves torn 3 this slices of fresh or dried galangal 1 stalk lemongrass cut into 1 -- 2 inch pieces 2 ½ tbsp Thai fish sauce 2 ½ tbsp lime juice ¼ cup sweet basil leaves Pinch of salt 3 green and red birds eye chilies 1 dried red chili, fried slightly and cut into ½ inch pieces Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact. Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves. Cook until fragrant. Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns. Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat. In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce. Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil. The soup should be spicy, sour and salty with aroma of sweet basil and dried red chilies.
Halifax seafood bouillabaisse from Chef Daffyd Williams-Jones of Five Fishermen Restaurant Halifax is a delicious introduction to Nova Scotia cuisine in this video.
Halifax restaurants team up with Destination Halifax to showcase fresh, local Nova Scotia cuisine. In this video Fid Restaurant Chef Dennis Johnston prepares Halifax seafood.