Spicy Shrimp and Cheddar Grits

“He can never leave well enough alone.” I heard this pretty much constantly throughout my childhood. (They were talking about me!) I love shrimp! I love grits! Shrimp and grits? Of course, but sometimes in its most basic traditional form it’s not really boring but maybe a canvas to be... adorned.  

Fettuccini and Prawns with Roasted Garlic Cream Sauce

Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was Caffe Sport, whose specialty is Italian seafood. This dish is inspired by one of their most popular menu items, “Scampi al’ Antonio”, created by Chef and founder Antonio La Tona.

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.

Broiled Shrimp Cocktail

Served as an appetizer, fish course, main course or mounded on a buffet, ice cold shrimp with a spicy seafood cocktail sauce is loved by everyone. My apologies to those with shellfish allergies, but then those poor souls are probably not reading this recipe.

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.

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.