This citrusy broth is a twist on the Thai favorite, tom yum soup. It has a coconut base rather than chicken broth and is flavored by garlic, ginger and lemongrass and finished with lime juice and fish sauce. This recipe calls for small clams, however, mussels could also be substituted.
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Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.
Chopped and sautéed shrimp are combined with spicy mayonnaise, green onions and crispy, toasted panko breadcrumbs and piled into avocado boats and baked.
This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead.
This dish was created at Antoinette’s in New Orleans as an American alternative to the French classic, escargot - or “baked snails”. Oysters Rockefeller are oysters on the half shell topped with spinach and a butter sauce.
This Italian-style appetizer combines charred octopus with a warm bean and cherry tomato salad tossed in a vinaigrette made from the rendered fat of the guanciale (an Italian cured meat from pork jowls).
These scallops are seared so that they are golden-brown and are served with a nutty brown butter sauce that contrasts with the fresh, sweet taste of watermelon and the spicy notes of the Serrano pepper.
Variations of this dish can frequently be found at plenty of sushi restaurants but I started eating a similar plate at the Nobu in Malibu.
When you are buying clams, look for the smaller ones because they aren’t as tough and are ideal for steaming.
These light and healthy veggie filled shrimp spring rolls make for the perfect snack or lunch.