Grilled Shrimp and Scallops With Sweet Potato, Chorizo, and Corn Hash. Created by Paul Petersen at the Gage Hotel, in Marathon. Servings 4. Print Recipe. Ingredients . 1x 2x 3x.

1 1/2 pounds fingerling potatoes, scrubbed but not peeled. 1 cup extra-virgin olive oil. Kosher salt. Pepper. 1 1/4 pounds jumbo shrimp, shelled and deveined ...

A Complete, Flavorful Meal for Easy Summer Nights! By Jason Griffith Imagine a complete meal packed with vibrant flavors, ...

2. In the same saucepan over medium heat, sauté Creole seasoning, onion, carrots, celery, basil and parsley, in 1 tablespoon butter until vegetables are tender, about 10 minutes.

Grill the shrimp until just starting to turn pink, about 2 minutes. Brush the shrimp with the mop sauce. Flip the shrimp, cook another 2 minutes, and brush again with remaining mop sauce.

If you're looking to combine the best of land and sea when it comes to proteins in a meal, here are 10 surf and turf combos ...

Add potatoes to a large pot and cover with water. Add salt. Bring to a boil for 12 minutes or until potatoes are just tender but still firm. Cool potatoes in fridge for at least one hour. (Tip ...

3. Oil the food, not the grates! I like using olive or grapeseed oil, and coat the food before seasoning it. This keeps the food juicy, promotes great grill marks and helps prevent sticking.

Investigating Shrimp Fraud: With a flood of imported seafood driving the U.S. shrimp industry to the edge of ruin, a consulting company out of Houston is testing truth in menu labeling. The ...

3. Add beef stock, potatoes and ground beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. 4. In a small skillet, melt remaining butter.