Garlic Soy Honey Smoked Salmon
Garlic soy honey smoked salmon starts with skin-on salmon fillets scored in a light crosshatch pattern, brushed heavy with a glaze made from soy sauce, honey, minced garlic, olive oil, lemon juice, and black pepper, then smoked at 225°F on butcher paper or cedar planks until 140°F internal. The scoring creates channels that pull the […]
Cajun Jumbo Scallops
Blackened Cajun jumbo scallops with lemon butter sauce take 3 lbs of jumbo sea scallops patted bone-dry, coated in Cajun seasoning, and seared in a smoking hot cast iron for 1.5 to 2 minutes per side until a deep golden blackened crust forms. The lemon butter sauce builds in the same pan with a full […]
Lemon Pepper Garlic Herb Smoked Salmon
Smoked salmon with lemon pepper garlic butter puts all the flavor into one compound butter that does the heavy lifting. You score a crosshatch pattern into two whole salmon fillets, mix melted butter with garlic, lemon juice, parsley, paprika, and lemon pepper seasoning, then brush it generously over the fish. The salmon smokes on butcher […]
Grilled Garlic Lime Shrimp
Grilled garlic lime shrimp are made by marinating 2 pounds of peeled and deveined jumbo shrimp in ½ cup avocado oil, 4 minced garlic cloves, 1 diced jalapeño, 1 tablespoon chopped fresh parsley, zest of 2 limes, 2 teaspoons coarse salt, 1 teaspoon paprika, and ½ teaspoon black pepper for 20 minutes to 1 hour, […]
Grilled Garlic Butter Lobster Rolls
Grilled garlic butter lobster rolls are made by splitting 2 large lobster tails (8 ounces each) down the middle, skewering them to prevent curling, then grilling meat-side down at 375 to 400°F for approximately 6 minutes total until the internal temperature reaches 140°F. After removing the lobster meat from shells and cutting into bite-sized pieces, […]
Grilled Chili Crisp Lobster Tails with Garlic Butter
Grilled chili crisp lobster tails are 8 to 10-ounce lobster tails butterflied with kitchen shears, meat removed from the shell but left attached at the tail fan for presentation, patted completely dry, lightly salted, then grilled over medium-high heat at 400 to 450°F for 3 to 4 minutes per side until they reach 135°F internal […]
Garlic Butter Smoked Shrimp
Garlic butter smoked shrimp is large shrimp peeled and deveined with tails left on, arranged in a spiral pattern in a cast iron pan, then covered with melted butter mixed with minced garlic, fresh parsley, red chili flakes, and black pepper. You smoke the entire pan at 250°F over applewood or cherrywood until the shrimp […]
Crab-Stuffed Smoked Shrimp
Crab-stuffed smoked shrimp is jumbo shrimp butterflied by slicing down the back, stuffed with golf ball-sized portions of a mixture made from cream cheese, lump crab meat, shredded cheddar cheese, diced jalapeños, panko bread crumbs, and Cajun seasoning. The shrimp wraps around the crab ball with the tail tucked into the stuffing. This holds everything […]
Shrimp Fajita Quesadillas
Shrimp fajita quesadillas are crispy griddled flour tortillas filled with bite-size pieces of seasoned jumbo shrimp, charred bell peppers and onions, melted mozzarella or pepper jack cheese, and drizzled with homemade sriracha mayo made from mayonnaise, sriracha, lime juice, and honey. The shrimp are cut into bite-size pieces and cooked on high heat for about […]
Tajín Shrimp Tostadas with Guacamole & Crema
Tajín shrimp tostadas use 1 lb large peeled and deveined shrimp tossed with 1-2 teaspoons avocado oil and seasoned generously with Tajín Clásico chile-lime seasoning, grilled over medium-high heat for approximately 3 minutes until opaque and lightly charred on the edges. Serve on crispy yellow corn tortillas cooked on a griddle over medium heat until […]