Depending on your stomach, the idea of snails drenched in garlic butter may seem like a dream, or a nightmare. Watch how to prepare and serve the classic French delicacy escargot.
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Poach shrimp properly
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Peel and devein shrimp easily
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Make grilled shrimp and scallop skewers
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Make authentic Chinese seafood on a sizzling hot plate
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Shuck an oyster using the lollipop method
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Shuck an oyster Texas style
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Make tropical shrimp fried rice with sweet plaintains
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Make Creole shrimp sausage
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Grill lime, chili, and garlic prawns
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Make prawn cakes with potatoes
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How To:
Crack crab legs and get the meat out in one piece
-
How To:
Shuck an oyster using the hinge method
-
How To:
Prepare and eat Portuguese style periwinkle snails
-
How To:
Prepare and crack Alaskan King Crab legs
-
How To:
Make Filipino ginataang alimasag (crab & coconut milk)
-
How To:
Prepare and clean fresh snow crab
-
How To:
Cook Jumbo Tiger Prawns on the Grill
-
How To:
Cook bay scallops with white wine lemon caper sauce
-
How To:
Grill lobster in the oven with garlic and butter
-
How To:
Devein shrimp the right way with Chef Bibby
-
How To:
Poach shrimp properly
-
How To:
Peel and devein shrimp easily
-
How To:
Make grilled shrimp and scallop skewers
-
How To:
Shuck an oyster Texas style
-
How To:
Make tropical shrimp fried rice with sweet plaintains
-
How To:
Shuck an oyster using the lollipop method
-
How To:
Make authentic Chinese seafood on a sizzling hot plate
-
How To:
Make prawn cakes with potatoes
-
How To:
Grill lime, chili, and garlic prawns
-
How To:
Make Creole shrimp sausage
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