These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
This menu, featuring authentic restaurant recipes from New Orleans, is dedicated to the best seafood and the boldest flavors of the Big Easy.
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