Baked Scampi

Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. The flavor combination of tarragon, garlic and lemon are a natural with just about any mild seafood. We use them all sparingly to avoid overpowering the distinctive but delicate taste of the shrimp.

Spicy Drunken Shrimp

 
There is a little place tucked away in Homosassa, Florida named The Freezer Tiki Bar. This recipe was inspired by their most popular menu item that keeps locals, and visitors who are lucky enough to find out about the place, coming back again and again.

Dock of the Bay Scallop Gratiné

Bay Scallops are the candy of the seafood world. These little bitty morsels cook to perfection in no time, demanding only minimal seasoning but in return render a creamy taste and velvety texture. As a gratin, we’re cooking our scallops while protecting them with a blanket of crumbs and butter and garlic and other good things. By the time the scallops are barely done cooking, that blanket will have melted and coated the little guys with all kinds of flavor essences designed to enhance their natural sweetness.

Fierce Garlic Prawns with Red Pepper Aioli

True Prawns have a few subtle variances that distinguish them from jumbo shrimp – different gills, more pincers and longer legs. But for our purposes here, i.e. eating good food, those differences are really moot because we’re going for big.

Mussels with Chunky Marinara

Mussels, like most shellfish, require virtually no additions other than some Extra Virgin Olive Oil and Garlic to make them a tasty treat. So why do we add other ingredients? To allow them to be flavored by the mussels!