A Perfect Pairing By Andrew Zimmern On this episode of Wild Game Kitchen, I share my twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms cooked with butter, sherry and rosemary.
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:
By Andrew Zimmern A huge welcome to our newest sponsor Flor de Caña Rum and a huge thank you to Kauai Shrimp for the amazing shrimp. Pil Pil Shrimp is one of the most delicious and simplest of seafood dishes!
Shrimp Scampi with Seasoned Breadcrumbs & Angel Hair Pasta By Andrew Zimmern For this butter- and garlic-infused Italian-American scampi, buy the best shrimp you can find because the success of the dish hinges on the quality of the seafood. For the sauce, I like to use a mix of anise-flavored Pernod and white wine for… Read More →
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Pan-Fried Black Pepper Shrimp Chef Floyd Cardoz shares his recipe for simple pan-fried black pepper shrimp, adapted from his latest restaurant Paowalla. Located in NYC’s Soho neighborhood, Paowalla is a celebration of modern Indian cuisine specializing in the subcontinent’s vast library of breads (paowalla translates to “a person who makes and sells bread”), from the… Read More →
Poached Shrimp Remoulade By Andrew Zimmern I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie… Read More →
Asopao with Chicken & Shrimp By Andrew Zimmern This asopao is true island-style Caribbean magic, an easy one-pot jambalaya to add to your weeknight dinner rotation. I’d suggest you follow the recipe the first couple times you make this dish, then feel free to customize it with whatever meat or seafood you have on hand.… Read More →
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney By Andrew Zimmern Served with a side of my addictive cilantro chutney, this easy shrimp appetizer benefits from a long marinade of rich coconut and curry flavors followed by a quick char on a hot grill.
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe and… Read More →
‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers, with an Empire waist and a carrot crown.
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
Shrimp Curry with Cauliflower By Floyd Cardoz When I was growing up in Bombay, this was a very common lunch dish at our house. Once Barkha and I had kids and I began to serve it in our own home, I quickly realized why it’s such a great family meal. Adults appreciate the excellent taste… Read More →
Traditional Shrimp Tempura By Andrew Zimmern When making tempura, the texture is as important as the flavor. Getting it right starts with the batter, a simple mixture of water, egg and flour. The methodology of stirring is vital; the combination of under-mixing and using cold water leaves lumps in the batter. That way the batter will actually… Read More →
Scampi Positano By Andrew Zimmern For this butter-and-garlic laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs, and Pernod instead of white wine, for a unique flavor boost.
Pickled Shrimp, Crisp Artichokes & Butter Lettuce By Hugh Acheson The core of this dish is a timeless pickled shrimp recipe from my first book. Here you take those beautiful shrimp and turn them into a meal with sweet, crisped artichokes that will delight everyone at the table. The ingredients list looks long, but don’t let… Read More →
Grape Salad with Shrimp, Parsley & Almonds By Andrew Zimmern The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a… Read More →
Irresistibly Decadent By Andrew Zimmern I add depth to this rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent.
Inspired by Peter Dale By Adam Roberts Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not… Read More →
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, it’s an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video: Gyuto aka… Read More →
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from… Read More →
By Andrew Zimmern
Egg Foo Yung By Andrew Zimmern
The Ultimate Seafood Tower By Andrew Zimmern This is Plateau de Fruits de Mer 101. First, learn how to dispatch a lobster and cook it in a court bouillon, and then how to steam crab, mussels and shrimp in a multi-tiered bamboo steamer. I’ll teach you how to shuck oysters and clams with the proper… Read More →
Tips & Recipes for the Best Grilled Seafood Grilling seafood is the one of the most delicious ways to eat what comes out of the water, but it’s like kissing a porcupine, it has to be done very, very carefully. Technique is everything. Here are a few tips for success: • Use grill baskets and nonstick perforated… Read More →
Grilled Prawns with Recado & Tomatillo Salsa By Andrew Zimmern My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionally, depth and quality.
Classic One Pot Cookery From Japan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
Crab, Lobster, Shrimp & Rice Stew This is one of the recipes I demonstrated at the KitchenAid event last weekend with the lovely Gail Simmons. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. The southeastern zeitgeist is all about Creole and Amer-Indian style meeting Florida’s amazing multiple growing seasons and all… Read More →
