Great with just about any type of fish, shrimp and/or scallops. Stuff it inside a flour tortilla with some creamy coleslaw or add some avocado and tomato for a refreshing dip. Ceviche also makes a perfect first-course appetizer. Do make certain that the fish is either fresh or was properly frozen and thawed. Nothing worse…

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OK, here’s the deal. This is one of Donny Mac’s favorite recipes for a few good reasons. First of all, it’s country. Just the name implies that you’re going to make something like bluegill taste like shrimp. It’s like saying that monkfish is Poor Man’s Lobster. I’ll buy that if you believe that a hot…

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If you like crab cakes, you’ll really like these fish and shrimp cakes. There are two things to remember when making fish cakes. First, they have to be just moist enough to hold together, but not so moist that they fall apart when cooked. Second, you can’t mess with them when they’re in the pan…

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According to Wikipedia, Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served over rice. In this photo it is served over orzo pasta (the really tiny pasta) so you do what you want to do.  

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