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Showing 5,021 - 5030 of 5,549 results for shrimp
Cutthroat After-Show 304
Video
| 05:57
Alton Brown and Simon Majumdar discuss the sabotages the competitors faced as they prepared risotto, Reuben sandwiches and baked Alaska.
Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado
Recipe
| Courtesy of Aarón Sánchez
- Total Time:
- 50 minutes
Global Flavor Faves
Episode
| From:
Diners, Drive-Ins and Dives
Ethnic food runs the gamut on DDD, and Guy totally loves to try new things. In this special, we'll check out some of Guy's favorite spots serving up all kinds of traditional ethnic dishes, from hand-pulled Chinese noodles at Peaceful Restaurant to quesadillas and tortas at Nopalito and righteous Guamanian classics like shrimp fritters at PDX 671, these joints are authentic to the bone. And some of the best spots are keepin' it in the family like the brothers at OB Noodle House cranking out all kinds of Asian staples they picked up from pops and the mother/son team at Irazu serving up Costa Rican classics. Sit back, relax, and get ready for your flavor jets to get kicked into high gear.
New Orleans: Let the Good Times Roll
Episode
| From:
Baked
Tom Papa bakes and eats his way through New Orleans, a city well-known for indulgence. He starts by making Doberge cake, a Big Easy cult-classic that's a tower of custard, cake, buttercream and chocolate. Then he heads to Gendusa Bakery to bake French bread for some of the city's best sandwiches, like the fried shrimp po' boy at Zimmer's Seafood. At Cochon Butcher, Tom tries a Cajun pork dog on a pretzel bun, and at SoBou, beignets get a sweet and savory makeover with sweet potato in the batter and coffee ganache glaze on top. Finally, Tom heads to Cafe Reconcile, where they help at-risk kids while serving up a warm, gooey slices of bananas Foster bread pudding.
Small Plate Party
Episode
| From:
Kelsey's Essentials
Small plates are a great way to show off big flavor and a fun way to entertain a large group of people. Kelsey will show the viewer some of her favorite twists on classic hors d'oeuvres. Pickled Shrimp is paired with a refreshing Lemon and Chive Aioli and the classic Deviled Eggs is topped with homemade Candied Bacon. And for a quick no nonsense small plate, she'll take favorite Antipasto and wrap them up in crisp Cups of Lettuce. Then, fresh Stone Fruit gets chopped up and combined into delicious Salsa, paired with Cinnamon Chips. She'll top everything off with sweet and refreshing Vanilla Bean Lemonade. It's a small plate party that will prove that good things do come in small packages.
All About Salsa
Episode
| From:
Mexican Made Easy
Today, Marcela shows us just how versatile salsa, the quintessential Mexican condiment, really is as she prepares a delicious, smoky salsa out of Guajillo chiles as well as a fresh, bright Mango Habanero Salsa. Marcela uses these two salsas to make other delicious dishes. The Guajillo Salsa is a perfect base for a slow cooked pork dish know as Enchilado, but then she breaks out the shellfish and uses the same salsa to spice up some Shrimp and Cheese Enchiladas. Next, the Mango and Habanero salsa is spooned over grilled Sea Bass for a refreshing entree and then, Marcela uses the Mango and Habanero salsa to make a Guacamole with a seriously high "wow" factor. Get ready to dance with salsa, today on Mexican Made Easy!
Healthy Fusion
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri's chef friends visit his ranch to cook, and he challenges them to create healthy dishes instead of the epic, decadent meals they usually make. Eric Greenspan keeps the crunch but cuts the oil in a baked Middle Eastern falafel, and he uses the natural sweetness of berries and stone fruit to make a mouthwatering crumble. G. Garvin roasts crunchy cauliflower with Greek spices and harnesses the health benefits of ancient grains in a quinoa shrimp bowl. Aarti Sequeira boosts baked chicken wings with exotic African piri piri spices and cuts carbs with Korean ground beef lettuce wraps. Finally, Richard Blais uses molecular gastronomy to reinvent salmon poke and elevates the simple boiled potato with Greek yogurt and bonito.
Big Game Day
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri has an all-star lineup of chefs cooking game day grub in his ranch kitchen. Alex Guarnaschelli serves finger foods like the classic Pigs in a Blanket and her take on New England's favorite chocolate sandwich treat, Dark Chocolate Almond Whoopie Pies. Justin Warner makes savory Smoked Cauliflower Bites with Caesar Salad Spread and breaks out the chemistry set to create Spherefied Pickle Back whiskey shots. Marc Murphy takes advantage of the wood-fired oven for a Grilled Flatbread with Wild Mushrooms and an authentic Big Paella with Chicken and Shrimp. And Eric Greenspan makes Spicy Garlic Chicken Wings with Carrot Celery Chow Chow and Blue Cheese and then slathers his melted homemade American cheese all over Chorizo Chili Potato Chip Nachos.
Grilled Shrimp with Lemon-Dill Butter and Orzo Salad
Episode
| From:
Hot off the Grill with Bobby Flay
Grilled Shrimp with Lemon-Dill Butter and Orzo Salad
