My dad was from a small landlocked village in Italy where lamb and beef were plentiful. And although he naturally preferred a Mediterranean diet, with figs, olives and nuts high on his list of favourites, he ate fish only on Friday nights when it was deep-fried at my aunt’s restaurant. My octogenarian mother has always disliked fish, although she still gamely tries to acquire a taste for it by frequenting the local Red Lobster with her Red Hat posse.
Consequently there were no feasts of the seven fishes as I was growing up, no sweet shrimp, succulent scallops or briny molluscs of any kind. Most of my family wrinkle their nose at seafood, but I am nothing if not the gourmet of the group. The first real fresh fish I ever ate was on a trip to Boston when I was 18. Since then, I have come to embrace seafood of all kinds, even calamari, although I prefer the little round rubbery rings over the somewhat frightening tentacles. Seafood is quick and easy to make; fresh and frozen are readily available, and it’s a healthful choice for dinner.
Peanut sauce traditionally accompanies satay, but the combination of Thai-style shrimp and Sriracha mayo is amazing. I took this dish to a potluck and every last bit disappeared within minutes. You can substitute chicken or pork for the shrimp. Sriracha has a unique smoky flavour. No other hot sauce will do for this recipe. The sauce amps up the heat of sushi too.
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 pound large shrimp, peeled and deveined
- Bamboo sticks, soaked in cold water for one hour
- 1 cup mayonnaise
- 1 tsp Sriracha chili sauce
- In a large bowl, combine coconut milk, fish sauce, brown sugar, cumin, coriander, and turmeric. Marinate shrimp in mixture for one hour.
- Thread shrimp onto bamboo skewers. Discard marinade.
- Roast shrimp in 400?F oven 10 minutes or until shrimp are cooked through. Instead of roasting, shrimp can be grilled on the barbecue until cooked through. Serve with Sriracha Mayonnaise.
- In small bowl, mix ingredients. Serve with Shrimp Satay.
Great with an Ontario Riesling.
Canned corn is fine to use in this dish although when fresh corn is in season, it takes this chowder from good to fabulous. This recipe starts with a roux, a Cajun trick that adds a rich dimension to the chowder. For a heartier version, serve the chowder over diced cooked potatoes or rice. This makes a nice starter or main dish when accompanied by a green salad and cornbread.
- 1/2 cup butter
- 1/2 cup flour
- 1 small onion, chopped
- 4 cups chicken or vegetable broth, hot
- 4 cups half-and-half
- Corn from 6 fresh ears or 2 cans corn, drained
- 2 tbsp salt
- 1/2 tsp ground white pepper
- 1 lb can lump crabmeat, picked over
- 1 lb large shrimp, peeled and deveined
- Minced fresh parsley, for garnish
- In a large Dutch oven, melt butter over low heat. Stir in flour. Cook, stirring, 3 minutes. Turn up heat to medium-high.
- Add onion, cook until softened. Whisk in hot broth. Bring to a boil.
- Add half-and-half, corn, salt and pepper. Bring to a boil, reduce heat and simmer 20 minutes, uncovered. Add crab and shrimp. Cook 5 minutes or until shrimp are cooked through.
- Serve in shallow bowls, garnished with parsley.
Serve with a Paso Robles or Rhône Rosé.
My beau, Ron, has three hungry adult sons, all of whom love spicy food. Together, Ron and I cooked up this recipe to feed the gang when they were all in town. Seriously, we all ate too much of it, that’s how good it is.
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp dried thyme leaves
- 2 tsp Hungarian paprika
- 1 tsp ancho chili powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground white pepper
- 1/4 tsp dried sage leaves
- 1/4 tsp rosemary
- 1/2 cup extra virgin olive oil
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 lb shrimp, peeled and deveined
- 2 lb scallops
- Hot cooked basmati rice
- Preheat oven to 450?F.
- In a large casserole dish, mix salt, onion powder, thyme, paprika, ancho chili powder, black and white peppers, sage and rosemary. Stir in olive oil, soy sauce and honey.
- Marinate shrimp and scallops in mixture one hour. Roast at 450?F for 15 to 20 minutes or until shrimp and scallops are cooked through, stirring occasionally. Serve over basmati rice.
Serve with a New Zealand Gewürztraminer.