Grilled Jumbo Shrimp and Oysters with Herb Butter

In honour of Canada Day, here is one of my favourite recipes for grilled seafood, given that grilling is one of Canada's favourite pastimes, and definitely the way that I will be celebrating the day! There is something so fantastic about sitting outside, enjoying the weather, grilling with a beer in hand!

This recipe can be used for almost any type of seafood. Halved lobsters work well as do scallops, mussels etc. You can also change up the herbs to include whatever you have fresh on hand!

Grilled Jumbo Shrimp and Oysters with Herb Butter

2 lbs jumbo shrimp

12 oysters

large handful of fresh herbs (tarragon, chives, parsley, mint), chopped

2 cloves garlic, chopped fine

1 t smoked paprika

2 T olive oil

3 T butter

salt and pepper

Remove vein and legs from shrimp and butterfly from the top, keeping shell attached.

Wash oysters well to remove all excess grit and sand.

Combine olive oil, 1 clove garlic, paprika, salt, pepper and shrimp in a bowl. Let marinate for twenty minutes.

Melt butter in a small sauce pan, combine melted butter with fresh herbs, and remaining clove of garlic.

Grill oysters and shrimp over medium high heat until shrimp is pink and oysters are opened. As oysters open, brush with butter and herb mixture.

Remove from grill and toss with butter and herb mixture.

Season with salt and pepper.

Enjoy with crusty bread and a crisp refreshing white wine.

Happy Canada Day!!!

Shrimp Quesadilla - Cinco de Mayo!!

Happy Cinco de Mayo everyone!!

I am a big fan of Mexican food (who isn't)! It has to be one of the easiest foods to love. I have a particular fondness for spicy cuisine in any form and Mexican is among my favourites (plus who doesn't want an excuse to make Margaritas!)

This recipe for Shrimp Quesadillas is simple and quite flavourful. You can add as much spice as you can handle in the form of jalapeno peppers or thai chilies. If you want to control the spice, make sure you remove the seeds and white pith from the inside of the pepper, prior to chopping. If you like it hot, leave it in!!

Buen Provencho!!

Shrimp Quesadillas

4 6-inch whole wheat tortillas

1/2 lb shrimp, peeled and deveined

100 g queso fresco or goat cheese

zest of 1 lime

1/2 cup cherry tomatoes, chopped

1/2 cup fresh cilantro, chopped

2 cloves garlic, chopped

1 t cumin

1 jalapeno or red Thai bird chili, chopped

Salt and Pepper

1 t olive oil

Heat olive oil over medium heat and add chopped garlic. Add shrimp, season with cumin, salt and pepper and cook until no longer pink, about 2-3 minutes.

Remove shrimp from pan, set aside to cool. Slice width-wise.

Evenly spread one quarter of the cheese onto one tortilla.

Top with half of the shrimp, half of the tomatoes, half of the chopped chilies, half of the cilantro and half of the lime zest.

Add another quarter of the cheese on top of these ingredients.

Top with another tortilla.

Repeat to make second Quesadilla.

Lightly brush four sides of Quesadilla with olive oil and grill until browned and cheese is melted.

Serve with Fresh Guacamole, Rice and Beans!

Spaghetti with Clams (Spaghetti alle Vongole)

This pasta dish (which is also commonly made with Linguine) brings me back to Italy, in an instant. Originally developed in Naples, the dish is common throughout the southern parts of the country, including the Amalfi coast. It's simple, clean flavours and ingredients all work together to show off the sweet clam meat. As such, it is not common to put any Parmesan on the dish as the argument is, that it is too strong a flavour for the delicate seafood. However I say, to each his own, if you want to add cheese, carpe diem!

Spaghetti with Clams (Spaghetti alle Vongole)
1 pound dry spaghetti
large glug olive oil
2 T butter
large pinch red chili pepper flakes
4 cloves garlic, chopped fine
1 kilo pasta clams (little neck or smaller)
1 pint tomatoes, halved
1 cup white wine
large bunch Italian flat-leaf parsley, chopped fine

Cook pasta, in well salted water, according to directions on package.
Meanwhile, in a large pan, heat olive oil and butter until butter is melted. Add garlic and saute for 1 minute. Add chili flakes, clams and wine. Cover and cook for 5 minutes, or until clam shells just open.
When pasta is quite al dente (it will continue to cook in the sauce), drain pasta, reserving a little of the pasta water aside, and toss pasta into pot with clams. Add tomatoes and half of the parsley and toss well to combine.
Cook pasta until sauce thickens and pasta is cooked according to your liking. If pasta is dry add reserved pasta water.
Serve sprinkled with remaining parsley.

Tarragon Lobster Pappardelle with Fior de Latte

On cold spring days, like today, I like to treat myself to something rich yet comforting. Usually pasta. I have made this recipe using homemade pasta, when I've had either the time, or the company! However, it's (almost) as good when I use fresh pasta sheets, cut into pappardelle strands.

Here is the recipe:

2 tablespoons olive oil
4 lobster tails
1/4 pound fior de latte (fresh mozzarella), diced
1 pound fresh lasagna sheets cut into pappardelle strands (or homemade fresh pappardelle)
1 20 oz can San Marzano tomatoes
1 glass dry white wine
1/4 cup shallots, minced
2 cloves garlic, minced
1 pinch chili flakes
1/4 cup tarragon, chopped fine
sea salt and freshly ground black pepper

1. remove lobster meat from tail shells, chop coarsely, season with salt and pepper and set aside.
2. add olive oil to pan over med-high heat and saute shallots, chili flakes and garlic until soft.
3. add chili flakes and saute for one minute longer.
4. add white wine and deglaze pan. cook until reduced by half.
5. add tomatoes, season with salt and pepper and cook until flavours meld to your liking.
7. add lobster and cook until lobster is pink (about 2 minutes)
8. add tarragon to sauce and stir to combine.
9. meanwhile, repare pasta in salted water, according to package directions.
10. when pasta is cooked, add pasta to sauce, add fior de latte and toss to combine.