Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to "cook" seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice...
Chef Trevor Simms shows us his signature 44 North Shellfish Bowl!...
This super-simple dish is fresh and bright, redolent with the flavors of lemon juice and white wine, and enhanced with the aromatic oils in the lemon zest. The shrimp is showcased here atop orzo, but the dish can be made with any freshly cooked pasta, such as linguine or orrechiette....
Our favorite thing about shrimp is their versatility – one of the reasons why they may have become so popular in America is that they substitute beautifully for other kinds of crustaceans unavailable in our waters, such as scampi in Italy and langoustine in France. Shrimp’s mild, sweet flavor goes...
The creamy texture of a ripe avocado creates the perfect “glaze” for these coconut rum marinated shrimp. This slightly sweet twist on grilled shrimp will add a delicious start to any special meal....
These hors d’oeuvres are simple to make, but offer a lovely presentation for your entertaining. Seafood and avocado complement each other perfectly, and here they are accented with a touch of dill. This recipe is featured in our Gilded Fork: Entertaining at Home cookbook....