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Ingredient - Seafood
Chipotle Barbecue Shrimp
There are many parallels between fish soup and bouilabaisse, which is popular in southern France.  Tunisia has one of the richest fishing areas in North Africia.  Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
Be sure that your shrimp, clams, and scallops are fresh. Throw away any clams that do not open when being cooked.
This dish from Ghana is delicious and easy to make.  The hot chilies are countered by the tomatoes and the crab.  Serve this dish with hot, cooked rice.

Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of "Incredible Cuisine with Chef Jean-Pierre," owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre's Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.

The use of chipotle chiles in this recipe from Sinaloa adds a smoky depth of taste to the crab. We recommend the meat from freshly cooked crab legs, but if they are unavailable, good quality canned crab meat can be substituted. But, nothing beats the fresh crab! For other wonderful rellenos recipes, go here.

Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.
 

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