Stephen Linn heads to Lafayette, La. to cook Cajun with Chef Patrick Mould. This week Pat shows us how to make his Crawfish Etouffee.
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Cook Jumbo Tiger Prawns on the Grill
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Make a delicious shrimp scampi with frozen shrimp
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How To:
Make Alaskan king crab cakes with lemon dill sauce
-
How To:
Poach shrimp properly
-
How To:
Cook a Portuguese cataplana seafood stew
-
How To:
Shuck an oyster using the hinge method
-
How To:
Remove the vein from a prawn or shrimp
-
How To:
Properly shuck an oyster
-
How To:
Cook steamed lobster with butter
-
How To:
Prepare and clean fresh snow crab
-
How To:
Shuck an oyster using the lollipop method
-
How To:
Crack open Alaskan king crab legs
-
How To:
Make garlic shrimp just like the Oahu food trucks
-
How To:
Grill Bacon Shrimp Skewers with a Honey Chipotle Glaze
-
How To:
Shuck your own oysters for the freshest experience
-
How To:
Peel and devein shrimp for dummies
-
How To:
Devein shrimp the right way with Chef Bibby
-
How To:
Shuck a fresh oyster straight from the beach
-
How To:
Make a Portuguese Man-of-War recipe with the BBC
-
How To:
Make New Orleans shrimp pot pie with Sunny Anderson
-
How To:
Cook Jumbo Tiger Prawns on the Grill
-
How To:
Make a delicious shrimp scampi with frozen shrimp
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