I think this recipe got lost when I got my account closed from youtube. I will do it again here really soon cuz it is one of my staples.

Anyway I made this and cooked some shrimp to go with it.

I spiced them waaaaaaaaaaaaaay too much and it was strong, but so good. I made it through 1/6th the pasta, but the shrimp was good.

I like to make meals that we both can enjoy. Theresa cares not for any seafood so I grubbed down for 5 days. I asked about what to do with the shark and picked up some swordfish. The shark turned on me so I did not get to try it. I wanted something light and flaky. The guy at midwest seafood said swordfish. I kinda doubted him but bought some any way. Found out the grill was out of propane so the cast iron got the job. It was really good. It was light and flaky too.

Wanted to try something different with the big shrimp I picked up. Made some bread crumbs by toasting some bread and added coconut. It was pretty good. The sweetness went nicely.

West A dad helped me get this recipe down in the comments of my first try.

This time I used my sauce pan. A bit of clarified butter, some wine, and then I let the wine boil out and reduce to hardly nothing. Added a bit more butter , 2 cloves of shredded garlic, salt, pepper, some parsley from our herb planters, and tossed some medium shrimp. They came out awesome and extremely rich. Thanks for the assistance Chris.

As a kid I absolutely loved scampi from Red Lobster. I have tried to make it a few times before, but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, but not the rich buttery flavor I was looking for.

Picked up some shrimp, scallops, and shark today. Made some cool stuff with the scallops and shrimp, but need some help with the shark. How do I cook it?

Thinking sear in the stainless with some cracked pepper and finish in the oven or grill.

Hekp

Was feeling under the weather this weekend (running a fever), but still made some raw fish to eat. Not too sure how smart that was, but it was pretty darn good. I asked for some info over on the forum and got lots.

Started off at Open Harvest by picking up a few things. Got the tuna from Midwest Seafood, and hit an oriental market for the rest of the fixings. Came out pretty darn good.