Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
Crab-Stuffed Deviled Eggs
Deviled eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. However, you don’t need to wait for Easter to enjoy them.
Baja Gazpacho
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.
Smoked, Grilled, and Plank-Cooked Seafood
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.
Sizzling Seafood Part Two
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Sinaloa Seafood
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
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