This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
The word “machaca” derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. Serve the meat wrapped in a flour tortilla.
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Before you go on to another recipe, stop and give this Christmas fruitcake recipe a try! This is not the famed “traveling fruitcake” recipe.
Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.