Preparing seafood is very easy and fun to do. The main thing to remember when preparing and cooking seafood is the seasoning.
The seasoning of seafood is the most important part of preparing it. The main seasoning that I use when I prepare dishes like grilled shrimp is called Tony’s. Even local stores including Wal-Mart or Albertson’s contains Tony’s. I like to season the meat before cooking, during and after.
For example, when I am preparing grilled shrimp for a special dinner with friends or family, I will thaw out the shrimp and then sprinkle some seasoning on them. As I am grilling the shrimp I will put more seasoning on and I will also squeeze lemons over the shrimp to give them extra flavor. For an extra kick add limes instead of lemons. After the shrimp are finished, I lay them out on a platter and season them lightly one more time to get a bold taste out of them.
Some people only season them once or twice, but if you season them three times the flavor stays with the food the whole time you are preparing it and it never leaves the food before you serve it. Clam chowder is the only exception to this rule because clam chowder should only be seasoned with salt and a very small amount of Tony’s. Since it is a soup, clam chowder holds more flavor. As long as you put the seasoning in the water or liquid of the soup or gumbo you are preparing then the flavor will stay more than if you have to remove a food from the water like you do with grilled shrimp.
It is adviseable that crab soup be prepared with little pieces of crab meat as opposed to bigger chunks. Crab soup should retain much of it’s fluidity, unlike clam chowder. Once again, seasoning is important. Add some Tony’s, salt, pepper and a little bit of lemon and you will have your guests asking for more whenever you prepare seafood in your home or restaurant.
