Recipes

Prawn

Summer Ceviche Salad

Inspired by the fresh ( and I mean fresh!, like 20 minutes from shell to bowl) conch salad we had on a caribbean island last week, I combined ceviche and a colorful crunchy pepper trio for this very refreshing appetizer/salad. Served before grilled chicken, it was a fantastic opener for a great summer meal.

Prawn

Cajun Seafood and Andouille Sausage Gumbo

This is another of the seafood stews that we love. It was introduced to us by Paul Prudhomme in his book, Louisiana Kitchen published in 1984. We have been cooking, eating and modifying it for over twenty five years. In it's present form, the recipe is easy to cook, quite colorful and utilizes the seafood that can be obtained almost anywhere. It is delicious; utilizing a roux and andouille sausage to obtain the famous Cajun flavors.

Prawn

Mango Avocado Shrimp "Ceviche" + Crunchy Tostadas

The result of one of the few truly HOT days in San Francisco, I knew by 10am that I needed to come up with something chilled to eat for dinner and that preferably that something would include shrimp. This recipe is best when thrown together ahead of time and left for the flavors to become more friendly in the fridge for a few hours while you're outside enjoying some sunshine. I hope you enjoy!

Prawn

Honey Walnut Shrimp and Calamari

Growing up, our family had a weekly dinner in Chinatown and this dish was always requested. When we moved out of NYC to a city without a Chinatown (gasp!) for college, we quickly learned how to prepare it on our own. This is our version with a little twist by adding some calamari. When we are feeling a little overindulged, we sometimes opt to saute the seafood instead. We like to serve it the traditional way with steamed broccoli and white rice.

Prawn

Creole Mustard and Prawn Bottle Caps

This is an easy but somewhat messy dish to prepare. Be sure to use the best prawn or shrimp you can find. In preparation for assembling this I was lucky on timing and was able to source live, local spot prawns but otherwise use the best you can find. And do keep in mind that more than 75% of the shrimp sold in the USA is farm raised and flown in from Asia.

Prawn

Shrimp Puttanesca

I came late to the anchovy party. For a long while I avoided them, harboring a childhood timidity to their pungent fishiness. Luckily that notion changed when I experienced anchovies in dishes where they did not stand out, but rather melted into the dish, amplifying flavor and producing a wonderful yet elusive umami quality that kept me digging in for more. In this recipe, the anchovy teams up with a cast of like-minded strong flavors to produce a robust and feisty puttanesca-inspired dish. I serve it simply as is, but it may also be served with pasta or rice.

Prawn

Easiest Shrimp Cassoulet

One cold night, while rummaging through my pantry, I came across a box of Pomi tomato-basil sauce that my mother had bought during a previous visit. Some cannellini beans caught my eye as well, and I began to noodle on a hearty stew. Long story short, this one pot Creole "cassoulet" came to fruition. It's a snap to prepare, is easily doubled or tripled, makes great leftovers and stretches a little shrimp a long way.

Prawn

Shrimp Cooked in Smoked Sausage and Roasted Red Bell Pepper Jam Sauce

This recipe is my, not so traditional, version of a Southern Classic comfort food dish, “Shrimp and Grits”. While it seems complicated, it’s actually really easy to make and parts of the dish, such as the Red Bell Pepper Jam and the Smoked sausage sauce, can be made ahead and so can be homemade Fish stock if you like to make your own instead of clam juice.

Prawn

Broiled Chile & Lime Marinated Shrimp with Avocado and Cilantro

Lick smackin' good. This dish is another one of those dishes that won’t disappoint. You get the saltiness from the soy, the sweetness from the brown sugar, the tanginess from the lime, the creaminess from the avocado, the floral notes from the cilantro, the earthiness from the chile powder and the kick from the hot chili oil all coupled with the succulent, tender broiled shrimp. The flavors simply dance on your tongue tantalizing your taste buds. And when it’s gone, you will wonder why you didn’t make more.

Prawn

Lemon Pepper Linguine with Spicy Shrimp

I always love shrimp pasta, and when I found lemon pepper linguine in a local shop, I knew it would be a match made in Heaven. If you can't find lemon pepper, any pasta will do.

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