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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Eat limpets
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Cook Jamaican curry garlic crab legs
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Make camp fire lobster tails
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Poach shrimp properly
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Split and clean rock shrimp
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Remove the vein from a prawn or shrimp
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Make grilled shrimp and garlic with Bobby Flay
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Prepare and grill shrimp and scallop kabobs
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Make Filipino nilasing na hipon (drunken shrimp)
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Make Creole shrimp sausage
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Make Jamaican style okra and saltfish
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Cook some southern-style snow crab legs
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Cook Chinese shrimp lo-mein with Kai
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How To:
Make grilled shrimp and scallop skewers
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How To:
Make beer-battered shrimp
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How To:
Boil blue crabs at home, Cajun style
-
How To:
Cook a Portuguese cataplana seafood stew
-
How To:
Crack crab legs and get the meat out in one piece
-
How To:
Make a butter poached lobster shooter with Paula Deen
-
How To:
Barbecue jumbo shrimp stuffed with crab meat
-
How To:
Eat limpets
-
How To:
Cook Jamaican curry garlic crab legs
-
How To:
Poach shrimp properly
-
How To:
Make camp fire lobster tails
-
How To:
Split and clean rock shrimp
-
How To:
Make grilled shrimp and garlic with Bobby Flay
-
How To:
Remove the vein from a prawn or shrimp
-
How To:
Prepare and grill shrimp and scallop kabobs
-
How To:
Make Filipino nilasing na hipon (drunken shrimp)
-
How To:
Make Jamaican style okra and saltfish
-
How To:
Make Creole shrimp sausage
-
How To:
Make grilled shrimp and scallop skewers
-
How To:
Cook some southern-style snow crab legs
-
How To:
Boil blue crabs at home, Cajun style
-
How To:
Make beer-battered shrimp
-
How To:
Cook a French dish of mussels, clams & spinach w/ BBC
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