 Ingredient - Seafood
The first food I prepared with a salt block was a Szechuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature, otherwise the block may shatter.
Once the block is at the desired temperature, add the food and cook until done. For the shrimp and scallops, it only took about two or three minutes per side until they were done. Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark. If you have access to fresh, reasonably priced crab meat, add 1/2 pound of it to this dish!
This recipe and others can be found in the following article: Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.
Thanks to the North America Blueberry Association for this recipe and photo. From the article Blazing Blueberries.
This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt 
Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy. Its most common usage is to spread over fried chicken or fish or serve it over rice.
Variations on this hot sauce appear all over Africa, with the key There are just about as many versions of vatapa as there are cooks who prepare it. Just as there are many versions, vatapa can be made with a variety ingredients that can include meat, such as pork, as well as seafood. My version is somewhat lighter than the traditional ones. I’ve eliminated the dende oil, which is a palm oil and can be difficult to find, and substituted coconut milk for the more traditional coconut cream.
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