Tomato, feta and shrimp are a classic Mediterranean combo. Our version, served over cooked brown rice (already cooked for you!), is easy enough to make on a weeknight after work.
Gumbo with Scallops and Smokie Sausage
Gumbo is a spicy and smoky stew native to the New Orleans area, and can contain any combination of meats and shellfish. Serve with rice and beans, if desired.
Creamy Feta Pasta with Shrimp
Normally cooked uncovered in lots of boiling water and then drained, the pasta in this dish is simmered covered in stock in a method reminiscent of pilaf. Spinach and feta give this dish a Mediterranean feel.
Crab Cakes and Asian Slaw
A quick cabbage salad with Asian flavours forms a perfect base for succulent crab cakes, perfect as lunch or a light supper.
Wasabi arugula will surprise you! This main course salad has all the flavours of sushi, but without the excess carbs in sushi with rice. It will serve 6 as an appetizer salad.
Argentinean Chimichurri Grill
In Argentina this would be called asado, which is both the method of cooking and the social event, just like the English barbecue. Our chimichurri sauce adds so much flavour you don’t need to do anything else.
Golden Scallops with Lime Aioli
Succulent, tender scallops are quickly pan-fried and served with a scrumptious lime aioli. Garnish platter with thinly sliced lime.
Big Green Onion Dip
Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.
Holiday Potted Shrimp
The shrimp used in this recipe are slightly larger than salad shrimp, which gives the spread a better texture.