Shrimp Tomato Cucumber Jalapeño Cilantro Avocado Green onion Purple onion Lime juice Pineapple and juice

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I’ve settled on a method that results in shrimp I like, but wouldn’t mind trying some new things.

For me I cook only shell on/EZ peel from fresh or thawed by putting the shrimp in seasoned OR unseasoned (depending on mood, audience) COLD/room temp water, covering the shrimp with about 1/2 inch to inch (5mm) of excess water. Put the burner on high and depending on the size of the shrimp (21/25 and larger) I’ll cook until the water is just about to boil. I don’t personally go by opaque flesh or time and rather just go by this method. Bigger shrimp I let go an extra 30 seconds. A strong boil is too long, but that period right before boil seems to work well. You know that moment when you’re seeing a little steam coming off the top and there’s a distinct sound that things are hot! Then Immediately put on ice and then in the freezer for 15 minutes to chill. Oh and I put in a freezer bag with paper towels to pulls excess moisture.

For seasoning sometimes it’s just some salt, sometimes I like a little chicken bouillon. Not a lot, just for the touch of salty/sweet.

Anyway, I’m not suggesting this is some “great method” or “better than” [insert your method] but one thing it’s good at is taking the guesswork out of whether something has had enough time or not. Sometimes when shell on it’s a little difficult to tell especially with larger shrimp, for me anyway. This could help with someone who is consistently overcooking using a different method. A couple “boil bubbles” is fine too. You won’t overdo it unless it reached hard/rolling boil.

Anyway, what else can I try?

Im sorry about my swordfish and parmesan

Oyster + ikura + lemon zest (not shown) = 🤯

Looking for Buyers Interested in Seafood Imports & Exports

Octopus is great but shrimp never fails me. It doesn’t matter how they make it, what restaurant, or what ingredients are used, I’ve never had bad shrimp.

TLDR:

• Are these cuts too thick to pan sear?
• How can I grill / cook these completely with no pink, while keeping them yummy?

I was given about 1kg of tuna cuts, the tuna was caught fresh yesterday. I prettied up the cuts and put the off cuts into the freezer for pasta and sashimi. I have ended up with about 12 tuna cuts that look basically the same as the pictures attached.

I have never ever cooked tuna. Cooked plenty of Salmon and steak. I imagine tuna is like a fragile steak. I want to pan sear, keeping the insides rare just like I would a scotch fillet. the issue lies with my parents, they don't want to see even a little bit of colour inside the tuna.

For my parents I want to charcoal grill or use the propane Webber Q to cook theirs so its cooked evenly and completely.

I plan on just salting the cuts and cooking them plain. for me Its very rare to get this kind of meat so I really want to savour it.

https://preview.redd.it/zew0jxgovmge1.jpg?width=4032&format=pjpg&auto=webp&s=147ec58108a6df3bd9bb2e9632b0e4970b4efd54

https://preview.redd.it/5qldp8eovmge1.jpg?width=4032&format=pjpg&auto=webp&s=351a83db4aed71a162070a8b9736745808e01edd

Ever since I found out Whole Foods has one dollar oysters on Fridays, I’ve bought 3-4 dozen every week. Ice in the refrigerator drawer and oysters in a Pyrex on top. They stay good for days and every time I walk by the fridge, I’ll grab a few for a quick snack. These are Moondancers from Maine and Great Whites from Mass if I recall correctly.

Looking to level up my presentation and side items

Aka: slipper lobsters

Ok so people love the way I make crab legs but I’m looking to make an alternative recipe.

I melt butter with old bay, garlic powder, minced garlic, red pepper flakes and parsley. Then I pour it all over and cover. Afterwards I bake at 350° for 20 minutes.

What are some other sauces I could try?

I recently harvested some wild purple sea urchin, and besides the delicious roe, wanted to sea if I could get more use from them. I boiled the cleaned shells in water (like we do with shrimp, crab, and clam shells for normal seafood stock).

I’ve ended up with a purple broth which initially smelled like shellfish with a hint of the richness of the roe, but now it smells very prominently of lavender. I haven’t tasted it yet, but anyone have any experience with this or any thoughts about how to use it?