Fine dining doesn’t necessarily involve rocket science. Some recipes have more to do with quality ingredients than fancy techniques, and this cool, refreshing shrimp and avocado salad is a perfect example.
During several of its growth stages, a blue crab will shed, or molt, its hard shell. And within hours of those events, the new shell begins to harden. It’s just before the hardening begins that soft-shell crabs are harvested, chilled, and often frozen as one of the most delicious products from the sea.
Summer means one thing on Florida’s Big Bend—recreational scallop season. The general madness that comes with crowded marinas, boat ramps and waterways from Bayport to St. Marks bothers lots of folks, but I’ve learned to take all of that in stride and to focus on the dinner table.
Nowadays, there are so many traditional ways to cook up your catch, why not let lemon do the work? Rather than frying or baking your fish, try some ceviche, it’s delicious and light.
WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.