Butterfly the scampi, lay flat and butterly again. Stuff with the onion, pepper and asparagus. Roll the scampi around the vegetable filling and wrap ...

Shell and devein the shrimp. Wash the mustard greens and remove the stems. Cut or tear into bite size pieces. Cut the tasso into a small dice. ...

The salad greens can vary from all of one kind to a mixture of several. See Seafood Stew with Rosamarina for directions on deveining shrimp. Mix ...

Marinate the shrimp in salt, pepper, egg white and cornstarch for 30 minutes. Heat wok hot and dry. Add oil. When just beginning to smoke, add ...

Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes or until ...

TO SERVE Place 2 or 3 tbsp. sauce on a warm appetizer plate. Place two cakes on top of sauce. Garnish with fresh dill sprig and several small, ...

In bowl, mix the prawns with the salt, sesame oil, egg, oyster sauce and cornstarch. Cut the rice paper into 3-inch square pieces. Put the prawn ...

Shell the prawns and butterfly them. Season with salt, Worcestershire sauce and lemon juice. In a separate bowl, mix the breadcrumbs and Parmesan ...

Place crabmeat, parsley, egg white, breadcrumbs, lemon juice, salt and pepper in blender or food processor; process lightly to combine. Pipe mixture ...

Poach oysters in fish stock for about 30 seconds; let cool. Dip 1 end of each oyster in chaud-froid; refrigerate until chilled. Wrap dipped end of ...