Seafood recipes ❤
Hi, we're back. I'm chef Don O. and welcome to Expert Village. We're back making crab cakes. First thing I'm going to do here is make some bread crumbs. I use whole...
1
annotations
All right, now that we have corrected our little problem with the crab cakes, we tightened them up with a little--with more bread crumbs, we're going to make our sauce - a roasted red bell...
1
annotations
Okay so our shrimps are ready for the oven. I'm going to add the shrimp shells on this side over here that would give off more seafood essences to our poaching liquid a very, very good flavor....
1
annotations
Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the basic preparation for a seafood stock. I got my vegetables cut here and this is also refer to mariple it is a...
1
annotations
Very nice, those colors nice and orange, the tails stayed over the crab meat filling, they are fanned out very nice. You can tell the shrimp is done by the orange color of the flesh. Now let's...
1
annotations
Hey my Sweet Vs, it's The Sweetest Vegan here Today for the Southern Queen of Vegan Cuisine Project we will be making Shrimp, Butter and Tomato Sandwiches. Here we go. Vegan Shrimp Butter and...
1
annotations
You can see our scallops are browning nicely, caramelizing nice. Look at that. You don't want to overcook your scallops. We're going to brown them lightly on this side, and then remove...
1
annotations
I'm Chef Donn and welcome back, thank you for visiting Expert Village. We are making crab stuffed shrimp right now. Let's have a look, it has been in the oven for about ten minutes. It...
1
annotations
Hi! I'm Louis Ortiz on behalf of Expert Village and today I'm going to show you how to clean a fish. We have chosen a beautiful gulf red snapper and this is a example of a round fish...
1
annotations
Now I have to say that I don't tend to go away from tradition. Often when it comes to a classic dish like this, but one thing I do like to use is a Thyme. I think that it has a wonderful...
1
annotations
