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    4 Recipes

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    1 Reviews |  By Cremon

    This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish.

    Recipe #281927

    This is a wonderful recipe from Thailand that captures the favors and spiciness of the food there. Prepared as directed, this dish is spicy, but not overpowering and the snow peas are crunchy and flavorful. I consider it moderate in it's peppery heat. This dish is often found served by seaside food vendors in Pattaya beach and other coastal towns. The Thais will include a very small amount of lots of different sea animals that add up to a lot of fish when added together. Resist the urge to put a ton of seafood into the mix unless doubling or tripling the recipe. I'll often serve the bivalves with their shells on (except for the scallops). Once you add the seafood to the boiling stock, you are about 30 seconds or less from being done - do NOT overcook or the bivalves will chew like rubber.

    Recipe #261694

    1 Reviews |  By Cremon

    My wife and I invented this dish while we were dating and today, our kids LOVE it. It's a simple dish that's easy to prepare and VERY tasty. For the Cajun Seasoning, we use Chef Paul Prudhomme's Poultry Magic® but your favorite cajun seasoning can be substituted.

    Recipe #261529

    For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.

    Recipe #261299

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