With or without the sauce, these garlicky grilled shrimp make a tasty, and quick, meal.
seafood
The Instant Pot Bible: Sous Vide Buttery Lobster Tails
Lobster tails can be notoriously rubbery, overcooked seconds after they’re perfectly cooked. By using the sous vide method, we can poach them in butter with herbs and end up with pure luxury each time.
The Instant Pot Bible: Poached Salmon with Horseradish Sauce
Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
Nik Sharma’s Sumac-Seared Scallops with Mostarda
Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.
Salmon with Tarragon Butter, Grilled on the Skin
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
Mary Hemingway’s Seviche
Being in the Caribbean always reminded Peter Buckley of Mary and Ernest Hemingway and Cuba. This is Mary’s recipe for the best raw fish ever.
