Inspired by a LA-area chain called Killer Shrimp that serves nothing but the eponymous dish, Jaden of Steamy Kitchen shares her recipe for Killer Cajun Crawfish. I was planning on having just a grilled cheese sandwich and chorizo for dinner, but how can I now that I've got crawfish on the brain? Life is so hard....
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Walter Nicholls in the Washington Post discovered three young guys interested in saving the aquatic world one fresh indoor-farmed shrimp at a time. The trio "thinks its technologically advanced system of producing a sustainable supply of fresh shrimp year-round in a non-polluting environment may represent the future source of America's favorite seafood."...
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In the NY Times, Melissa Clark realizes no one she knows actually knows what shrimp scampi is and so she figures it out for herself: Scampi are in fact tiny, lobster-like crustaceans with pale pink shells (also called langoustines). One traditional way of preparing them in Italy, [Lidia] Bastianich writes, is to sauté them with olive oil, garlic, onion and white wine. Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations like adding tomatoes, breadcrumbs, or, as Ms. Bastianich does, tarragon.As I saw it, this meant I was free to interpret shrimp scampi pretty much any way I wanted. And I wanted my scampi to...
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