Seafood For All Seasons Jun 01, 2010 While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties and creative seafood presentations. We're providing inspiration from chefs who have shared their ideas for menuing shrimp, salmon... Seared Tasman Sea Barramundi with Sauted Shrimp Jun 01, 2010 From: Executive chef David Greenwell, 42nd St. Oyster Bar, Raleigh, NC. Yield: 2 servings... Grilled Shrimp, Feta, Fennel and Spinach Salad Jun 01, 2010 From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings... Nuevo Latino Shrimp and Wisconsin Smoked Cheddar Grits Jun 01, 2010 From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings... Salmon with Shiitake Relish Jun 01, 2010 From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings... Load More first previous … 488 489 490 491 492 493 494 495 496 … next last Load More
Seared Tasman Sea Barramundi with Sauted Shrimp Jun 01, 2010 From: Executive chef David Greenwell, 42nd St. Oyster Bar, Raleigh, NC. Yield: 2 servings... Grilled Shrimp, Feta, Fennel and Spinach Salad Jun 01, 2010 From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings... Nuevo Latino Shrimp and Wisconsin Smoked Cheddar Grits Jun 01, 2010 From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings... Salmon with Shiitake Relish Jun 01, 2010 From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings... Load More first previous … 488 489 490 491 492 493 494 495 496 … next last Load More
Grilled Shrimp, Feta, Fennel and Spinach Salad Jun 01, 2010 From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings... Nuevo Latino Shrimp and Wisconsin Smoked Cheddar Grits Jun 01, 2010 From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings... Salmon with Shiitake Relish Jun 01, 2010 From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings... Load More first previous … 488 489 490 491 492 493 494 495 496 … next last Load More
Nuevo Latino Shrimp and Wisconsin Smoked Cheddar Grits Jun 01, 2010 From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings... Salmon with Shiitake Relish Jun 01, 2010 From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings... Load More first previous … 488 489 490 491 492 493 494 495 496 … next last Load More
Salmon with Shiitake Relish Jun 01, 2010 From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings... Load More first previous … 488 489 490 491 492 493 494 495 496 … next last Load More