The Small Town Chef

Poached shrimp, garden tomatoes, jalapeños, and sweet mandarins, piled onto crisp, Tajín-seasoned toasted corn tortillas. Some afternoons make you want to pull up another chair and stay awhile. This was one of them. Out-of-town family was over, we were catching up, and the day couldn’t have been better. The garden was still giving me tomatoes and jalapeños, and the afternoon sun had enough warmth to make you forget fall had officially arrived. Summer was clearly keeping a few things on the calendar. It was one of those days when you feel completely at ease. Good company, plenty to talk about, and nowhere else you’d rather be. The conversation wanders into “what if we…” territory, and suddenly a few new possibilities sound pretty good. Naturally, I started thinking about something to eat. With tomatoes and jalapeños ready to go, pico de gallo was an easy starting point. Then came the shrimp, avocado, and mandarins, and things got a little more interesting. Sw...

A New Year’s Eve Appetizer That Always Disappears New Year’s Eve food should do three things really well:
 Feel a little fancy, be easy to eat while holding a drink, and not require a fork—or too much thinking.   These Limoncello Shimp Skewers check every box, especially when you make them with Red Argentine Shrimp .   Red Argentine shrimp are naturally sweet, almost lobster-like, and incredibly tender. That sweetness pairs beautifully with limoncello , lemon, butter, and a subtle hit of herbs, making this appetizer feel elevated and festive without being fussy.   They cook fast, stay juicy, and tend to vanish the second they hit the table. Consider yourself warned.    👉 Limoncello Shrimp Skewers Bright, buttery, lightly herbed, and perfect for ringing in the new year.   Yield: 12 mini skewers (24 shrimp) Prep Time: 10 minutes Marinade Time: 10–15 minutes Cook Time: 4–5 minutes Ingredients Shrimp + Marinade 24 Red Argentine shrimp, peeled and deveined...

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...