Recipes tagged with « Seafood »
Lobster Asparagus Salad
A vibrant mix of grilled asparagus and mushrooms paired with roasted tomatoes and baby potatoes. Lobster meat folded in, dressed with a tangy lemon Dijon mayonnaise enriched with fresh herbs. Simple techniques highlight seasonal flavors through roasting and grilling for optimal texture contrast. Adjust veggies per availability, swap mushrooms for shiitakes or cremini. Dressing vibrant, acid balanced, perfect for seafood. Focus on tactile doneness — crispy yet tender veggies, lobster warm but not overcooked.
Oyster Remoulade Twist
Cold oysters dressed with a tangy, creamy remoulade made from diced kohlrabi and pickled jalapeños, balanced with a lemon-tarragon mayonnaise base. Sharp, bright, with a touch of heat. Opens with a crisp, fresh crunch from vegetables, followed by briny, tender oysters chilled over crushed ice. Simple, just under an hour prep with 2 dozen oysters. Dairy-free, nut-free, gluten-free. Techniques focus on timing, texture contrasts, and shellfish handling.
Sweet and Tangy Tuna Salad
Yellowfin tuna steaks seared over high heat with celery salt and cracked pepper. Accompanied by a quick-pickled vegetable medley of celery, English cucumber, and pineapple—marinated in rice vinegar, a hint of sake, and crushed pink peppercorns. Bright, crisp, with a subtle heat from ginger paired against the richness of olive oil sear. Balanced sweet, sour, spicy notes with clean textures. Simple, fast, flavorful. Avoids gluten, dairy, nuts, eggs. Practical tweaks for common kitchen setups included.
Fresh Oysters with Shallot Foam
Shellfish dish of fresh oysters served with an aerated shallot-lime espuma. Uses chopped shallots softened in butter with lemon juice instead of white wine vinegar. Cream and egg yolk make a rich foam via nitrous oxide siphon. Garnished with chives and a light dusting of smoked sea salt. Ready in under 45 minutes total with active prep and chilling. Gluten and nut free. Two dozen oysters yield about 8 servings. A seafood appetizer with a light, tangy contrast to briny oysters. Adaptable with white fish or clams
Lobster Oil Twist
Extract rich flavors from cooked lobster shells and legs with gently heated oil infused by whole spices. Canola oil swapped for grapeseed for a lighter finish. Black peppercorns replaced partially with crushed pink peppercorns for subtle floral notes. Slow simmer evaporates shell liquor leaving a concentrated essence. The oil filters through lined sieve catching all shells. Chill to settle then store cool or freeze up to 6 weeks. Great base for seafood dressings, sauces, or finishing oils where you want that deep crustacean umami without dairy or gluten.
Scallop Ceviche Twist
Fresh diced scallops mixed with diced fire-roasted tomatoes and zucchini for a twist. Lime zest and juice provide brightness, balanced by avocado oil and fresh cilantro. Salt-crusted glass rims add sharp citrus contrast. No eggs, nuts, gluten, dairy, or lactose. Serve in margarita glasses for that festive vibe. Resting time allows flavors to meld without over-marinating. Quick, visual cues for texture critical. Simple, clean, stripped of fluff.
Shrimp Corn Chowder
A hearty chowder with a lightly smoky bacon base, creamy potatoes, fresh corn, and Cajun-seasoned shrimp. Switched clams juice with seafood broth for depth. Slightly reduced starch and boosted fat for silkiness. Simmered potatoes to tender bite, added shrimp late to keep texture intact. A squeeze of lime at the end for brightness. Bacon reserved for crisp garnish adds punch. Easy to swap cream for coconut milk if dairy-free. Perfect for using leftover shrimp, avoid overcooking or it gets rubbery.
Shrimp Mango Cocktail
Shrimp poached briefly in a fragrant spiced white wine and rice vinegar bath. A tangy mango sauce with horseradish, lime zest, and a hint of honey for balance. No nuts, dairy, gluten, or eggs. Quick cool-down to maintain shrimp firmness. Sauce pureed smooth but with bright citrus pop. Serve shrimp chilled, arranged around the sauce. Simple, fresh, precise. Small switchups: swapped sugar for honey, coriander seeds for cracked black peppercorns; added a subtle drizzle of sesame oil for complexity. Timing flexible but watch shrimp curl tightly and sauce texture smoothy but slightly textured.
Hot Crab Butter
Cook snow crab legs and claws in a rich butter broth spiked with white wine and lime juice. Aromatics soften and flavors meld as the butter melts gently, coating every crevice of crab. Serve steaming with herb butter or smoky aioli for dipping. Practical for large groups. Recognize doneness by warm shell and a fragrant broth bubbling softly, not rolling boil which toughens crab meat. Substitute vegetable broth for chicken broth or tiger prawns for crab for a quick twist. Use ghee or clarified butter to avoid burning; watch heat levels closely. Timing flexible but rely on touch and aroma cues throughout.
Smoky Chicken Seafood Paella
A hearty skillet paella blending smoky paprika and citrusy lemon with chicken thighs, chorizo, squid rings, shrimp, and mussels. Artichoke hearts and peas bring earthiness and pop. Short grain rice cooked in rich broth infused with tomato paste and saffron threads. The dish relies on controlled simmering and minimal stirring for perfect socarrat. Stepwise layering of proteins ensures balanced textures and flavors. Wine adds acidity, while slow resting under foil finishes cooking gently. Easily adaptable with turkey or duck in place of chicken. Saffron optional but recommended for color and subtle aroma. Ideal for 8 servings.
Spicy Crab Fritters
Small or large crab fritters made with fresh crab, white fish sticks, and a spicy mayo mix. Uses tempura batter and Japanese-style panko for crunch. Fry until golden brown and serve hot or warm. Gluten-free, dairy-free, nut-free. Easy adjustments for crust and fish varieties.
Spiced Cod Maize Broth
Cod simmered gently in a spicy curry broth with sweet corn and tender summer squash cubes. Coconut milk adds richness while chicken broth brings depth. Harissa provides slow heat. Fresh coriander and optional chili lend brightness. Simmering just until fish flakes ensures moist, not rubbery, texture. Quick, punchy flavors built on layering aromatics and careful timing.
Maple-Spiced Salmon Gravlax
Gravlax cured with maple syrup and coarse salt, swapped traditional mustard for horseradish for a sharper kick. Salmon cured in 20 hours, turning firm but silky. Optional horseradish cream balances smoky sweetness with heat. Slightly more salt for proper cure, less syrup to avoid sogginess. Uses center-cut skinless salmon loin. Keep chilled, flip halfway to cure evenly. Quick rinse and blot critical to avoid overly salty surface. Serve paper-thin slices, best on rye or crisp crackers. Can replace cream with Greek yogurt for tang and lighter texture.
Farfalle with Salmon and Veggies
A vibrant farfalle dish with seared salmon, tender green beans replacing asparagus, and sweet bell peppers swapped in for tomatoes. Sautéed onions and garlic form the base, enhanced by tangy red wine vinegar and herbes de Provence. Dijon mustard and fresh chives round out the flavors. Cook pasta al dente, grill salmon skinless for a crisp exterior, tender interior. Visual cues guide timing rather than strict clocks, ensuring peak texture and flavor. Vegan olive oil substitutes and simple seasoning make it flexible. Practical swaps, seasoning layering, and balancing acid and fat for taste and texture.
Pea Fish Lasagne Twist
Layered lasagne with a mashed pea and leek base replacing some peas, creamy béchamel enriched with white wine, and tender chunks of cod and smoked haddock. Parmesan swapped for Grana Padano. Mozzarella replaced by fontina for melt and depth. Topped with panko and herb mix. Cooked until bubbling with golden crust. Rest 15 minutes before slicing. Comes together in about 1 hour 40 minutes. Serves 8. Classic but with a sea-kissed twist and fresh green hints.
Chilled Mussels White Wine
Mussels steamed in a lightly aromatic broth of dry white wine and shallots, chilled until firm but tender. A quick cook brightened by lemon zest and fresh chives, turning the mellow seafood sweet and briny, served cool. Variations with dry vermouth and garlic add punch; thyme infuses earthiness. Technique emphasizes even opening and avoiding rubbery shells. Visual cues over strict timing, tossing out unopened mussels. Refreshing start for six, partnered with rustic bread or crisp greens.
Shrimp Fried Rice Sheet Pan
Sheet pan fried rice loaded with diced vegetables and shrimp, baked until edges crisp and aromatics bloom. Uses a zingy soy-ginger sauce with a touch of heat, balancing sweet and savory notes. Carrots caramelize slightly, shrimp firms up without toughening, zucchini stays tender-crisp. Ideal to make ahead, holds well for leftovers. Substitutions include chicken or tofu for shrimp, or swapping basmati for jasmine rice. Avoid soggy rice by baking at high heat and stirring mid-way. Stir-fried flavor achieved in oven without standing over stove.
Oysters Coconut Lemongrass
Oysters served chilled with a tangy, aromatic sauce blending coconut milk, lime zest, and lemongrass. Sauce thickened slightly by crema and balanced by savory fish sauce and fresh herbs. Quick prep, no cooking. Keep oysters cold on crushed ice to preserve brininess. Sauce strained carefully for smooth texture. Great for summer starters. Substitutions include yogurt for crema, or white miso for fish sauce. Opens the palate with citrus notes and herbal freshness.
Shrimp with White Chocolate Cauliflower Purée
Gently cooked cauliflower purée paired with succulent shrimp glazed in a white chocolate sauce. Techniques focus on texture and flavor balance, avoiding common pitfalls like watery purée or overcooked shrimp. Swapped cider for dry vermouth for a sharper note, and ginger replaced by lemongrass for freshness. Slightly reduced butter, added a hint of lime zest in purée to brighten. Method reordered for efficiency. Timing guided by sensory cues, not strict clocks.
Sicilian Style Walleye Clams
Walleye filet seared in butter and oil; courgettes and fennel caramelized; clams steamed with white wine, capers, cherry tomatoes, kalamata olives, garlic, chili flakes, and fresh parsley; roasted red pepper coulis base; finished with herb oil drizzle and crusty bread. Uses white fish, fresh shellfish, bright acidic notes, and pungent Mediterranean flavors. Techniques include emulsifying butter sauce, carefully timing clam opening, and maximizing flavor through reduction and seasoning. Substituted kalamata olives for black dried, used smoked paprika instead of chili for depth, and swapped zucchini for diced eggplant for earthiness. Aromatics build gradually. Serves two.
Sesame Shrimp Stir-Fry
Quick sautéed shrimp with crisp snow peas, ginger, and a tangy hoisin-rice vinegar-soy sauce blend. Uses grapeseed oil and tamari for a slightly different flavor profile. The sauce balances acidity, umami, and a touch of heat from fresh chili. Serves 4. Ready in about 30 minutes. Tossed with green onion whites first, sprinkled with tops at the end. Keeps shrimp juices juicy, sears them fast to stay tender. Sesame seeds toasted separately for nuttiness. Great over jasmine or brown rice.
Spicy Shrimp Pizza Twist
A fiery shrimp pizza featuring thick crust, a punchy tomato sauce with chili flakes and fresh herbs, topped with sautéed shrimp infused with garlic and white wine. Uses mozzarella and a blend of parmesan for a sharper finish. The dough is portioned for medium pizzas with a cornmeal dusted crust baked on a hot pizza stone. Step-by-step guide prioritizes look, smell, and texture cues for doneness. Substitute shrimp with scallops or firm fish for variation. Slightly adjusted timing and ingredient proportions create balance without losing bite.
Cold Spelt Salad with Salmon Avocado
Chilled spelt flakes toasted then softened in broth. Fresh salmon pan-seared firm, flaked chunky. Avocado swapped for ripe mango chunks, adds sweetness and texture contrast. Jalapeño replaced with serrano for sharper heat. Lime juice, cucumber slices, fresh cilantro, shallots folded in last. Olive oil drizzle ties layers. Balanced salty, zesty, creamy, crisp.
Curried Mussels Fusilli
Pasta tossed with smoky grilled mussels in a spiced coconut-curry sauce. Fusilli cooked al dente then combined with a reduction of white wine and mussel broth enriched with coconut milk. Shallots and garlic give a fragrant base while fresh tarragon replaces chives for a slightly anise note. Curry powder swapped for garam masala adds earthier complexity. A squeeze of lemon and sprinkle of toasted pine nuts finish the dish, adding brightness and crunch. Practical, adaptable for stovetop or grill leftover mussels. A balance of creamy, briny, and pungent flavors that hinge on timing pasta to sauce absorption and sauce reduction thickness.
Gratinated Chorizo Oysters
Briny oysters topped with a savory mix of sautéed shallots and garlic, enriched by diced smoked sausage and tangy grated zucchini, finished with sharp smoked gouda. Broiled until bubbling golden. Simple, showing precise timing and layering flavors. No nuts, gluten-free, egg-free. Great as starters or small bites. Adjust texture with zucchini for slight freshness; swap smoked gouda with aged Gruyère or Manchego for a twist. Big flavor crunch in every bite.
Crab Tarragon Stuffed Eggs
Halved hard-boiled eggs filled with a creamy crab mixture subtly flavored with dill and lemon zest. Uses Greek yogurt instead of mayo for tang and lighter texture. Tarragon swapped partially for dill, adding a fresher profile. Eggs gently simmered then rested off-heat to avoid overcooking and green yolk rings. Crab chunks folded in carefully to keep texture intact. Garnished with dill sprigs. Adaptable for dairy-free by replacing yogurt with avocado mash or vegan mayo. Yolk reserved for salad topping. Quick chill in fridge before serving to firm up filling. Balance acidity and salt in dressing to avoid overpowering delicate crab flavor.
Curried Lobster Coconut
A quick savory curry with lobster chunks cooked in creamy coconut milk and a spice mix featuring cumin and turmeric instead of traditional garam masala. Fresh aromatics pureed for consistency and depth. Finished with shredded coconut for texture and toasts slightly in the pan. Served best over fragrant jasmine rice. Dairy and gluten free. No eggs or nuts. Adjust spice level by varying the curry powder. Lobster can be swapped with shrimp or crab meat in a pinch. Essential to watch the coconut milk simmer and thicken slightly without breaking. Flavor builds quickly—don’t overcook the shellfish. Subtle coconut oil can replace olive oil for added flavor. Salting at the end keeps lobster tender.
Lobster Ravioli with Citrus Butter
Lobster ravioli filled with mascarpone and citrus zest. Sauce made from lobster shells, shallots, saffron, and white wine, finished with cold butter. Adjusted quantities for balanced richness. Uses lemon zest swapped with orange zest for deeper aroma. Doubled shallots for more punch in sauce. Cook ravioli until tender but firm. Sauce reduction critical for intense flavor. Emulsify butter slowly off heat to avoid breaking. Practical tips on sealing pasta, dealing with sauce thickness, and hints for leftovers.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Crab Mango Stuffed Mushrooms
Stuffed portobello caps loaded with a zesty mix of crab, ripe mango, green onions, fresh herbs, and a creamy lemon aioli substitute. Grilled gently to coax out earthiness from mushrooms while melding flavors into bite-sized starters. Swapped mayo for tart crème fraîche, crab canned but rinsed for cleaner taste. Step timing guided by aroma and tender caps rather than strict numbers.
Herbed Seafood Pizza
Thin crust pizza topped with a creamy base, assorted fresh herbs, and North Atlantic seafood. Uses reduced amounts of cream and an herbal blend slightly altered. Red onion replaces small onion, dill swaps for basil. Seafood spread adjusted. Olive oil drizzle at end. Cooked on a hot pizza stone over grill for a crisp finish. Simple, quick, fresh flavors with a touch of citrus zest twist added to the herb mix.
Grilled Mussels Salsa Verde Twist
Mussels cooked on the grill until just open. Herb sauce loaded with basil, chives, fresh coriander and flat-leaf parsley. Garlic chopped fine. Oil binds herbs. Quick grill—3 to 7 minutes. Toss mussels in sauce while hot. Optional rustic bread grilled alongside. Salt and pepper for seasoning. Slightly altered quantities for balance. Replaced canola oil with olive oil and parsley with mint for fresh burst. Added lemon zest to sauce for brightness. Smoking mussels on the barbecue adds charred flavor. Open shells discard those that stay shut. Serve immediately—warm, herby, smoky shellfish. Perfect for fast seafood main. Simple ingredients, punchy result.
Salmon Tartare Remix
Fresh salmon turned into diced raw tartare with a twist: red onion replaces shallots, with fresh dill swapped in for parsley. Tartare mixed in a white wine & lemon marinade, balanced with Dijon mustard and chopped cornichons instead of capers. Touch of garlic oil added for depth. Kept chilled on ice during prep; ready in half an hour. Serves four. No gluten, lactose, eggs, nuts, or dairy. A raw fish dish showcasing bright acid, herbs, and little heat.
Broccoli Scallop Gnocchi
Broccoli blanched briefly. Shallots soften in butter. Flour thickens. Wine and milk bubble up to sauce. Gnocchis soak it all, simmer till tender. Scallops folded in, broccoli too. Cheese sprinkles on top, melts and browns under grill. Five minutes rest before diving in. A warm dish, slightly creamy, rich with seafood and greens, moving fast to table. No eggs, no nuts.
Curried Lentil Cauliflower Shrimp Soup
A warming blend of red lentils, cauliflower florets, and shrimp simmered in a spiced vegetable broth with ginger and tomato paste. Light pasta added for texture. Finished with fresh cilantro and a dollop of sour cream. Lime wedges offer tangy brightness on the side. Replaces celery with carrot and uses coconut oil instead of butter. A touch of smoked paprika adds subtle depth.
Giant Scallops Lemon Ginger
Marinate 15 scallops in a blend of lime juice and agave nectar with shallots and freshly grated turmeric. Heat oil (avocado), sear scallops quickly on each side. Reduce marinade in saucepan till syrupy. Drizzle sauce over scallops just before serving. Serve with quinoa and steamed greens. Gluten, dairy, nut and egg free. Total cook plus prep about 45 minutes.
Pan-Seared Cod Ginger Zucchini
Cod pan-seared with fresh ginger, olive oil, and a touch of butter. Zucchini ribbons wilt slightly in a tangy, slightly spicy sauce made from reduced chicken broth, soy sauce, lime juice, brown sugar, and chili paste. Topped with fresh avocado cubes, green onions and cilantro leaves. The cooking method gives a crisp crust on the fish while the zucchini stays tender-crisp. A quick heat reduction in the pan intensifies flavors before plating.
Egg Salmon Fish Roe Sandwiches
Sandwiches layered with soft-boiled and hard-boiled eggs mixed with mayo and herbs, smoked salmon, and fish roe on crustless white bread. Eggs tempered, cooked in varied times to yield different textures. Mayonnaise and chives bring creaminess. Fish roe adds bursts of briny pop. Six servings ready in about 40 minutes. Simple multitextured snack or light meal. Dairy-free and nut-free.
Lobster Pea Benedictine
Homard with green peas and tarragon salad, steamed eggs, and hollandaise sauce made with a lemon-chive twist. Lobster meat steamed gently, eggs soft to medium steam-cooked, and a hollandaise with added fresh chives. Dressing with grapeseed oil and lime juice. Served with toasted brioche or English muffins. A seafood main course, free of nuts, lactose, and gluten. Cook times tweaked slightly, and ingredient amounts adjusted for a fresher take.
Pan-Seared Mackerel with Celery Root Mash
Pan-sear mackerel skin-side down weighted for a crisp crust. Celery root cubes cook 20 min with garlic and green onions, blitzed with softened butter and chives replacing parsley. Swap microgreens for pea shoots. Finish with sunchoke dice instead of kohlrabi. Oil drizzle and roasted green onions bring sharpness. Rest mackerel briefly off heat. Mix salt and pepper at each step. Mash not too smooth, some texture stays. Quick, earthy, bright herbal notes, a twist on traditional celery root mash. Cooking times slightly adapted for texture and flavor retention.
Gratin Oyster Soup Twist
A warm oyster soup with a twist using leeks and shiitake mushrooms. Simmered in vegetable broth, thickened with buckwheat flour. Layered with toasted sourdough and sharp Gruyère cheese. Baked until bubbly and golden with a hint of smoked paprika for extra depth.
Fish broth remake
White fish chunks stewed with aromatic vegetables and hearty citrus infusion. Uses diced tomatoes and clams for depth. Olive oil starts the base. A fragrant soup that mingles fenouil with bell pepper and celery. Garlicky, softened onion plays its part. Orange juice brings a bright citrus twist, fish cooks just until opaque. Served with toasted bread slices. Light seasoning, minimal fuss, mostly stove-top simmering. No dairy, no gluten, no eggs. Ready in under an hour. Slightly altered quantities, times nudged, and clam replaced by mussels for a twist. Paired with a pinch of smoked paprika for subtle warmth.
Leeks with Smoked Mussels
Steamed leeks paired with smoky mussels. A lively vinaigrette gives it zip. Subtle heat from chili flakes. Lemon zest brightens. Quick chill. Serve with crunchy bread or roasted nuts for texture change. A light, elegant starter with a smoky seafood twist.
Quick Spiced Fish Stew
A fish and shellfish stew with creamy saffron aioli, quick to prepare. Uses tilapia, shrimp, and scallops simmered with leeks, potatoes, and Pernod-flavored broth. Served with toasted baguette slices and lemon wedges. Rouille made with garlic, egg yolks, lemon, and saffron oil. Slightly altered quantities and added smoked paprika for warmth. Steps reorganized to speed up cooking with short simmering and resting times. A simple, hearty main course free of nuts and dairy.
Spicy Shrimp Penne
Penne pasta tossed with a spicy tomato sauce and seared shrimp, featuring garlic, crushed red pepper, and fresh herbs. A splash of white wine added for depth. Parmesan grated on top optionally. Cook time about half an hour.
Cod Spaghettinis Green Beans
Spaghettinis with chunks of cod and crisp green beans. Onion and garlic softened in oil first, tomato paste stirred in briefly. Cod cooked with diced fresh tomatoes, Kalamata olives, water, paprika, and chili flakes until just done. Pasta and beans tossed into sauce, warmed through, sprinkled with chopped flat-leaf parsley and drizzled with olive oil. No dairy, nuts, or eggs. Simple, vibrant, and lightly spiced.
Spicy Citrus Shrimp
Shrimp soaked in a tangy, spicy marinade with chili and lime. The zest of orange replaces some lime for a twist. Garlic replaced with ginger for fresh heat. Marinate slightly longer. Quick to prepare, ideal for a casual appetizer. Balanced heat that doesn’t overpower. No dairy, no eggs, no nuts. Simple, bold flavors enhanced by fresh herbs. Great finger food with a kick.
Spicy Shrimp Avocado Flatbread
Flatbread made with cottage cheese, eggs, oregano, garlic and onion powders. Spicy shrimp sautéed with garlic, cumin, coriander, smoked paprika and hot sauce. Avocado purée and diced avocado tossed with lime juice. Topped with tomato slices and arugula. Baked flatbread cut into four. Shrimp cooked quickly in a skillet. Garnish with lime wedges and extra hot sauce. Nut free and gluten free. Prep and cook times slightly varied. Two ingredients swapped for bolder twist.
Halibut Vodka Horseradish
Halibut filets marinated in citrus and horseradish, steamed over lettuce with vodka, then served with braised lettuce, horseradish, and carrots in sour cream sauce. Modified quantities and twist with added tarragon and swapped cream sour for Greek yogurt plus swapped carrots for fennel for crunch and aroma.
Indian-Spiced Fish Curry
Chunks of firm white fish seared, simmered in a spiced tomato-based sauce with bell peppers. Uses garam masala and cayenne for heat and warmth. Onion and garlic base, deglazed with vegetable broth for a lighter touch. No dairy, nuts, eggs, or gluten involved. Served best over fragrant basmati rice.
Sardines in Spicy Tomato
Sardines cleaned and filleted, quickly seared. Capers swapped with green olives, basil replaced with oregano for an earthy twist. Tomato sauce simmered until thick with garlic and chili flakes. Fresh dill and parsley chopped fine added at end. Serve with boiled new potatoes or crusty bread. Slightly altered times and quantities for balance. Ready in about 1 hour 10 minutes. No gluten dairy nuts or eggs. Simple, rustic. Rich flavors, oil, herbs mingling. A Mediterranean vibe. A bit tangy, spicy, herbal.
Seared Scallops with Peach Salsa
Fresh scallops sliced thin. Salsa with diced peaches, grape tomatoes, and minced serrano pepper. Tangy apple cider vinegar and avocado oil. Green onion soaked briefly in ice water for crispness. Combination served cold, garnished simply. Quick prep and assembly under 25 minutes. No dairy, gluten, eggs, nuts. Bright, fresh flavors. Light appetizer portion for four.
Shrimp and Spiced Sausage Couscous
Couscous with roasted cauliflower, vibrant peppers, and merguez sausage. Shrimp added last for juiciness. Couscous steamed in broth with parsley and smoked paprika. Olive oil and lemon wedges finish this textured, hearty meal. No dairy, nuts, or eggs. Simple spices. Balanced flavors. Quick broil and microwave prep.
Vodka Orange Fennel Mignonette
A cold sauce with vodka, diced fresh fennel, and citrus zest combined with grapefruit and lemon segments instead of orange. Mixed with sea salt and fresh grated horseradish for a sharp bite. Chilled briefly before serving. Store tightly sealed in the fridge for up to three days.
Spicy Pork Shrimp Ramen
Noodles simmered with spicy pork and shrimp in a savory broth. Adjusted quantities, swapped corn for snap peas and added chili paste for heat. Steps shuffled for efficiency. Cooking times tweaked slightly for optimal texture. Fresh cilantro optional. Four servings.