I usually promote doing up recipes for company but I am wanting to be selfish and keep this one for my beloved husband and me. Both our favourite things to devour……
- 8 scallops
- 16 large shrimp, deveined, peeled, making sure to leave last shrimp with tail on
- 2 tsp fresh lime juice
- 2 tsp. fish sauce
- 2 tsp. ginger, grated
- 8 wooden skewers, soaking in water
- 1 tbsp.oil
- 1 tbsp. parsley, finely chopped
Slice the scallops in half so you get 2 circles from each one; then in a mixing bowl, combine the scallops, shrimp, lime juice, fish sauce and ginger together and marinate for about 10 minutes.
Thread two shrimp and two pieces of scallop on each skewer. Brush with the oil and place on a preheated grill for about 2 minutes on each side. Do not over cook.
When seafood is cooked, transfer skewers to plates sprinkled with the chopped parsley and drizzle with the “Champagne Butter” and serve immediately. Perfect appetizer.
Champagne Butter
2 cups Champagne or sparkling white wine
1/4 cup grated shallot
3 tbsp. apple cider vinegar
pinch of freshly ground white peppercorns
1 cup of unsalted butter, cut into cubes and chilled
pinch of salt and pepper
In a heavy saucepan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has reduced down to about 1/4 cup and becomes like syrup. This should take about 18-20 minutes. Reduce the heat to really low and whisk in the butter, two cubes at a time, allowing to dissolve completely before adding more. This should become a creamy consistency. Keep this warm while cooking the scallops and shrimp and then plate as noted above.
Want me to share? Pass the wine and I’ll think about it….
Jambalaya – Canadian Way
This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.
It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!
- 2 whole bay leaves
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 1/2 tsp. oregano
- pinch of black pepper
- pinch white pepper
- 1/2 tsp. thyme
- 2 1/2 tbsp. lard
- 2/3 cup smoked ham, chopped
- 1/2 cup chopped smoked sausage
- 1 1/2 cups chopped onion
- 1 cup chopped celery, peeled
- 3/4 cup chopped green pepper
- 1/2 cup chicken in bite size pieces
- 1 1/2 tsp. grated garlic
- 1 lb. fresh roma tomatoes, chopped
- 3/4 cup tomato sauce (homemade if you have it) canned
- 2 cups seafood stock
- 1/2 cup chopped green onion (yuk)
- 2 cups uncooked converted rice
- 3/4 cup shrimp, peeled, medium
- 10 oz. oysters in their own liquid
Combine all the seasonings in a small bowl and set aside.
In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute until crisp, stirring constantly.
Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.
Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.
Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.
Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).
Creole Sauce
Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.
- 2 whole bay leaves
- 3/4 tsp. oregano
- 4 tsp. salt
- 3 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 4 tsp sweet paprika
- pinch of black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 4 tbsp. butter
- 1 cup peeled and chopped roma tomatoes
- 3/4 cup chopped white onion
- 3/4 cup chopped and peeled celery
- 3/4 cup chopped green pepper
- 1 1/2 tsp. grated garlic
- 1 1/4 cup chicken stock
- 1 cup tomato sauce (homemade if you have any left)
- 1 tsp. sugar
- 1/2 – 3/4 tsp. Tabasco sauce
Combine the seasoning ingredients in a small bowl and set aside
Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.
Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.
Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!
Crispy Scallop Sandwiches
If you love scallops as much as I do, you are going to really love this recipe.
- 1 lb. raw shrimp, peeled and deveined
- 1/2 lb. small scallops, whole
- 1/2 cup celery, minced
- 1/2 red chili pepper, minced
- 2 tbsp mayonnaise
- pinch of salt and pepper
- 1 lightly beaten egg
- 2 cups of potato chips, crushed and divided
- 1 tbsp. canola oil
- 4 crusty rolls
In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl. Stir in the scallops, celery, pepper, mayonnaise, salt, pepper, egg and 1 cup of the potato chips until really well combined.
Spread remaining potato chips on to a pie plate. Make sure they are crushed a bit more so no large chunks are present. Form the seafood mixture into patties and coat with the potato chips.
In a large frypan, heat the oil and cook the patties until the outside is golden and the seafood is opaque, This should take about 4 minutes each side.
Place a pattie on each bun, top with your favourite homemade coleslaw and replace with the top bun half.
This is soooo yummy. The only to make it even better is a patio/deck/beach and a cold glass of white wine. Life is good!
Papaya and Shrimp Salad
This is, by far, the most favourite Appetizer I can serve. I love it…the flavours, textures are amazing. A real winner, I promise.
Serves 4-6
- 2 ripe papayas
- 2 heads butter lettuce
- 1 1/2 lbs. fresh, cooked shrimp (med to large)
- 1 cup mayonnaise (not salad dressing)
- 1 tbsp. fresh lime juice
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and spin dry the lettuce. Take one large or two small leaves and put on salad plates.
Next, peel, remove the seeds and slice the papaya, arranging on top of the lettuce leaves in a pretty pattern. Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is so finger licking tasty, it is insane. Personally, I don’t much care for the taste of curry but this is so subtle. It is just fabulous.
Shrimp and Crab Sampler Bisque Shots
This can be used as a snack when sitting down for a night’s television with family or having friends over….or it can be served as an Appetizer for 6. It is easy to make and will be a real hit.
- 2 lb. jumbo shrimp, heads intact
- 6 tbsp. butter
- 1/2 cup white onion, chopped
- 1 medium carrot, peeled and chopped
- 1 sweet red pepper, seeds removed, chopped
- 2 cloves garlic, chopped
- 4 cups reduced sodium, reduced fat chicken broth
- 1 cup Unico crushed tomatoes (I find these to be the best)
- 1 sprig fresh tarragon
- 1 bay leaf
- 1 tsp. cayenne pepper
- 1/4 cup Sherry
- 1/3 cup Grand Marnier
- 2 tbsp. flour
- 1 lb. lump crabmeat
- 8 oz. light evaporated milk
- 8 oz. whipping cream (oxymoron, isn’t it?)
- pinch of salt and pepper
Parmesan Croutons
- 6 slices white bread, crusts removed and cut in 1″ cubes
- 2 tbsp. good olive oil
- 1/3 cup grated Asiago Cheese
- 1/2 tsp. garlic powder
For the croutons, toss the bread cubes with olive oil. Combine all the other ingredients and sprinkle over the bread, tossing gently to coat. Bake in a 400 degree oven for about 8-9 minutes. When golden, remove from the oven and set aside to cool.
Now peel, devein (clean) the shrimp and remove the shells and reserve them. Pat dry the meat and set aside.
In a large pot, melt the butter over medium heat and add the onions and cook until tender (about 3-4 minutes)
Add the chicken stock, tomatoes, bay leaf and cayenne. Carefully add the Sherry, Grand Marnier and shrimp shells. Bring to a boil then reduce the heat and simmer for about 40 minutes. Strain into a clean pot and place over a medium heat. Whisk the flour in slowly and simmer for about 5 minutes. Add the shrimp and crabmeat and again, cook for 5 minutes. Remove from heat and stir in the evaporated milk and whipping cream.
Season to taste. IF the correct thickness for you, divide into shot glasses or small glasses. Garnish with the croutons and serve immediately. Use small spoons (cocktail spoons).
This will make about 12 of the most amazing hors d’oeurves.
Fresh Ginger, Shrimp and Mushroom Soup
After all the heavy foods consumed over the holidays, this might be a welcome choice. It is light, tasty and very satisfying.
- 2 cups sliced white button mushrooms
- 1 inch piece of fresh ginger, peeled and thinly sliced
- 2 tbsp. white vinegar
- 2 tsp. soy sauce
- 2 tsp. white granulated sugar
- 1/2 tsp. hot chili sauce
- 3/4 lb. uncooked shrimp, peeled and deveined
- 1 tsp. dark sesame oil
- 1 small tin of sliced water chestnuts, drained
Add a little oil to the frypan and cook the mushrooms until they start to turn a light brown. Add the chicken broth, ginger, vinegar, sugar and chili sauce. Bring to a boil and continue boiling for about 3-4 minutes.
Add the shrimp and water chestnuts and cook for about 2 more minutes until the shrimp turn pink. Remove from heat and add the sesame oil.
If you are making ahead and freezing, omit the step of adding the shrimp. Defrost first and reheat the soup before adding the shrimp at that time.
Yummy!
Cold Shrimp Salad With Fragrant Rice
It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!
Chef Pilon’s Crab Cakes
We were in a restaurant in Tofino and I tried these cakes. They were so fabulous I asked the Chef if he would share. Guess what? Here is the recipe I asked Chef Pilon for. With his permission, I give it to you here. These have to be the very best you will ever have. Looks a little frightening but it isn’t. It is well worth the effort.
Firstly:
- 1/4 cup mayo
- Juice of 1 lemon
- 2 tbsp grainy Dijon mustard
- 1 tbsp each of fresh parsley, dill and chervil
- 1 tsp. of both Tabasco and Worcestershire sauce
- Salt and pepper to taste and briskly whisk
Secondly:
- 1 finely chopped shallot
- 5 x 1/2 inch slices of whole leek (white part only) chopped fine
- 2 garlic cloves, minced
- 1 small stick of celery (peeled), minced
- Salt and pepper to taste
- Enough Brandy to deglaze the fry pan
Saute the above with 1 tsp. each butter and extra-virgin olive oil. Finally, deglaze with a little Brandy and remove from heat and let cool.
Crab Cake Mixture:
- 1 lb. can of crab claws and bodies
- 1 lb. peeled, cleaned and freshly steamed shrimp.
- 1/2 cup panko crumbs (not bread crumbs)
- 2 large eggs
Once the shrimp are steamed, cool them down and medium chop. Add this mixture to both the first and second (now cooled down) mixes.
Line baking sheet with waxed paper. Mix the above ingredients gently making sure to break up the crab meat slightly. Let stand for 10 minutes.
Place an additional 1/2 cup panko crumbs on baking sheet and spread evenly.
For crab mixture, using 1/4 measure cup and form into a small patty. Press both sides of the patty in the crumbs. Cover and refrigerate for 1 hour. Melt 1 tbsp (15ml) and 1 tbsp (15ml) extra virgin olive oiling each of two large fry pans over medium heat.
Press both sides of the patty into the panko crumbs to coat. Cover and refrigerate for 1 hour.
Add 1 tbsp. butter and 1 tbsp. extra virgin olive oil in each of two large fry pans over a medium high heat. Add crab cakes to skillet and cook until golden brown on both sides (about 5 minutes total).
Arrange 2 crab cakes on a plate and top with a mixture of 1 tbsp. mayo, Dijon mustard and cayenne.
The texture is crispy on the outside and soft on the inside.
Presentation:
You could just put them on a plate and leave it at that. To move the scale up a notch, place one cake in the middle of your serving plate. Arrange the second one leaning up against the edge of the first cake and drizzle the sauce over the top. Add a sprig of parsley on the side with a thin slice of lemon partially covering the parsley. At any discount store you can find long, thin, forks used for seafood; put these out and voila! It is very impressive.
Note:
Panko crumbs are Japanese bread crumbs and we buy them in a bag. Your grocer may have them in a box. If you can’t find them, go to a small Asian grocery store. They truly make the difference both in flavour and texture.
Shrimp/Vegetable Pad Thai
This looks like a lot of ingredients (it is) but it is so worth it, even a novice can tackle it. Just take the extra five minutes to sit and read this through and slowly put it together. Some of this stuff I hadn’t heard of, so I asked a lady shopping in the aisle who looked like she might know and she showed us what brand to buy as it was the best and not “that” one. Lesson 1 – ASK someone.
- 7 ounces medium rice stick noodles
- 1/4 cup fish sauce
- 1/8 cup rice wine vinegar
- 3 tbsp. dark brown sugar
- 1/2 tsp. crushed red pepper
- 1/4 cup coconut milk
- 2 tbsp. fresh lime juice
- 1 tsp. tamarind concentrate*
- 1 tbsp. toasted sesame oil
- 3 tbsp. peanut oil
- 12 ounces medium shrimp, peeled and deveined
- 1 cup firm tofu, diced
- 1 cup sliced shitake mushroom caps
- 2 bunches baby bok choy
- 2 large carrots, cut into matchstick-sized pieces
- 1/2 cup matchstick-sized red bell pepper strips
- 2 tbsp. minced fresh garlic
- 1/2 cup roasted, unsalted peanuts, roughly chopped
- 1/2 cup diagonally sliced green onions**
- 1/4 cup chopped cilantro leaves
Bring 4 cups of water to the boil. Place noodles in a large bowl and cover with boiling water. Allow noodles to soak for 5 minutes, drain and rinse with cold running water for 30 seconds. Drain well and set aside.
In a small bowl, combine fish sauce, vinegar, sugar, red pepper, coconut milk , lime juice and the tamarind concentrate. Stir until sugar is dissolved.
Heat the seame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bok choy, carrots, red bell pepper, garlic and reserved noodles and cook until heated through (about 2 minutes).
Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions** and cilantro and cook another 30 seconds.
Note: *Soak 1/8 cup tamarind concentrate in 1/2 cup water. Soak for 10 minutes and strain through a cloth. Save the “mash” for the recipe, using 1/4 tsp. only.
** We doubled this recipe for 16 people and put the green onions only in one bowl and none in the second bowl (mine) and anyone else who doesn’t eat green onions. Always give an option if possible. Buying all this isn’t a waste. You will make this over and over again.
Taste Rating: 9