In a quest for fresh seafood, Chef Paul and Tom visit a street market in New Orleans. The experience is a new one for Tom, who usually purchases fish from the frozen-food aisle. Chef Paul shows us in this video how to prepare smothered crawfish "etouffee" and sautéed Shrimp with Tequila Sauce and Mango Salsa
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Cook seared scallops with asparagus and butter sauce
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Crack crab legs and get the meat out in one piece
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Make tasty deep-fried shrimp at home
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Remove the vein from a prawn or shrimp
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Properly shuck an oyster
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Crack open Alaskan king crab legs
How To:
Open an Oyster Properly
How To:
Cook seared scallops with asparagus and butter sauce
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Make Alaskan king crab cakes with lemon dill sauce
How To:
Prepare and clean fresh snow crab
How To:
Poach shrimp properly
How To:
Cook a Portuguese cataplana seafood stew
How To:
Skewer shrimp on the grill
How To:
Cook Thai-style shrimp cakes
How To:
Shuck little neck clams
How To:
Cook some southern-style snow crab legs
How To:
Grill lobster in the oven with garlic and butter
How To:
Eat limpets
How To:
Shuck an oyster using the hinge method
How To:
Split and clean rock shrimp
How To:
Crack crab legs and get the meat out in one piece
How To:
Make tasty deep-fried shrimp at home
How To:
Properly shuck an oyster
How To:
Remove the vein from a prawn or shrimp
How To:
Crack open Alaskan king crab legs
How To:
Open an Oyster Properly
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