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Shrimp Scampi Over Garlic Linguine

Shrimp Scampi Over Garlic Linguine

  • 1lb of 21/30 shrimp
  • 1lb of whole wheat linguine
  • 3/4 cup of olive oil
  • 1 bell pepper diced
  • 1 vine tomato diced
  • 5 cloves of garlic minced
  • 1 bunch of basil chiffonade
  • 1 teaspoon of red pepper flakes
  • 1 lemon

Method –  Boil pasta per instructions. If shrimp is not already deveined, do so by simply slicing a quarter of the way from top of the shrimp, and pulling out the “black funk” remove the shell and tail as well. Start by heating the oil over medium high heat. Add the minced garlic and stir fry for a bit. Add the bell pepper and tomatoes and sautee until tender. Add the shrimp and stir to coat then cover and let it cook, about 2 minutes, flip shrimp at least once. Strain pasta and add to the shrimp and toss in the mixture. if dry, add a little of the pasta water. Add the basil and red pepper flakes. Squeeze the lemon over the dish and stir together.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/ehmaynyc/recipes/shrimp-scampi-over-garlic-linguine

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

shrimp salad

  • mixed greens
  • any other kinds of vegetables that like in salad
  • cherry tomatoes
  • croutons
  • A lot of little shrimp, peeled, boiled and chilled
  • black pepper
  • thousand island sauce
  • lemon juice

Method –  Pile some mixed greens on a plate. top it up with some cherry tomatoes, croutons and shrimps. Drizzle with thousand island sauce, crack some black pepper over it and drizzle with lemon juice.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/mishmash/recipes/shrimp-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Black Spaghetti and Flavors of the Sea Recipe

  • Calamari
  • Shrimp
  • Black spaghetti (infused with squid ink)
  • Grape tomatoes
  • Finely minced garlic
  • Onion
  • Smashed black Kalamata olives
  • Capers
  • olive oil
  • white wine
  • fresh lemon juice
  • chicken broth
  • Pepperoncini
  • 1 can Goya cuttlefish and sprinkles of S&P
  • Thyme
  • Red pepper flakes

Method –   Flash saute the shrimp and calamari in olive oil and set them aside. Add the garlic and onions to the same pan, followed by the can of Goya cuttlefish which acts as a base (sofrito) to the sauce you’re building. Add crushed and pitted kalamata olives, capers and pepperoncini. Start adding some liquid (we used both white wine & a little chicken broth) scraping along the pan to get up every bit that may be left from the fish. Season with salt, red pepper flakes and thyme. Return seafood to the pan and let simmer for about 10 minutes to finish cooking and let flavours meld. Add grape tomatoes which have been halved and shut heat. They just blister, rather than cook down. Toss with pasta

Squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt then enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/culinista/recipes/black-spaghetti-and-flavors-of-the-sea

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crab & Mango spring rolls

  • 30 grams of thin rice vermicelli
  • 6 round pcs of rice papers
  • 3 iceberg lettuce leaves, halved lengthwise
  • 1 mango, peeled and thinly sliced
  • 6 crab sticks
  • bunch of spinach
  • Sauce:
    • 3 tablespoons of lemon juice
    • 3 tablespoons of rice vinegar
    • 1 clove of garlic, minced
    • 1/2 teaspoon of sugar
    • 1/2 teaspoon of red curry paste
    • 1 teaspoon of lemon grass paste
    • 2 tablespoons of cilantro

Method –  Soak the vermicelli in hot water for couple of minutes. Drain and set aside. Sprinkle mango with lemon juice. Dip a sheet of rice paper in water, place half of lettuce leave, 1/6 of vermicelli, 1/6 of mango slices, 1 crab stick and some spinach leaves. Fold up the bottom and top border of the rice sheet, then fold sides to form a tight cylinder. Repeat with remaining sheets of rice paper. Transfer to a serving platter and cover with damp paper towels until ready to serve. To prepare sauce, blend all sauce ingredients together. Serve with thai style spicy sauce.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/crab-mango-spring-rolls

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Summer shrimp rice noodles

  • For marinade:
    • 1/3 cup of fish sauce
    • 2 spoons of sugar
    • 1 spoon of oil
    • 2 cloves of garlic, minced
    • 2 spoons of chopped lemongrass
  • For sauce:
    • 2 lemons, juice only
    • 2 spoons of sugar
    • 1/4 cup of fish sauce
    • 2 cloves of garlic, minced
    • 2 red chili peppers, minced
    • 1 spoon of potato starch
  • Remaining:
    • 280 grams of wide rice noodles
    • 3 cups of nappa cabbage, shredded
    • 2 cups of bean sprouts
    • 2 carrots, peeled and sliced
    • 1 small zucchini, sliced
    • 500 grams of shrimps
    • 2 spoons of oil

 

Method –  Mix marinade ingredients add shrimps, mix well, refrigerate 1 hour. Mix sauce ingredients. Heat the wok, add shrimps with marinade liquid, cook couple of minutes, then remove from wok, clean it. Heat oil, add carrot, stir fry 3 min, add zucchini, stir fry 3 min, add nappa cabage, stir 2 min, add sauce, mix well.vAdd shrimps and bean sprouts, mix gently.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/summer-shrimp-rice-noodles

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crab cheese wonton

  • Square wonton wrap
  • 1 Pack cream cheese
  • Diced onions
  • Minced spring onion
  • 2 Stick imitation crab meat (chopped)
  • Oil for fried

 

Method –  Mix all ingredients, mix it till even. Take 1 wrap and fill in a teaspoon cream cheese mix, fold it to center. To fold it, use 2 finger (thumb and point) each right and left hand, put it under the wrapper and joint it to center so you can have wonton fold like a flower. Do it till all wrapper and cheese mix done. Deep fried till yellow brown.  Serve with sweet and sour sauce.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/marykal77/recipes/crab-cheese-wonton

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Prawn and Cashew Nut Stir-Fry

  • 150g Flat rice noodles
  • Handful of beansprouts
  • 200g Cooked prawns
  • 1 Red pepper, sliced
  • 2 Spring onions, sliced
  • 1 Egg, beaten
  • 2 tbsp Thai fish sauce
  • 1 tsp Brown sugar
  • Handful of cashew nuts
  • Coriander
  • Sesame oil

Method –  Simmer the rice noodles in boiling water for about 10 minutes. Drain, add a bit of sesame oil and set aside. Stir fry the onions for a couple of minutes. Add the rest of the veg, prawns and noodles. Pour in the beaten egg and carefully mix in as it sets. Mix together the fish sauce and sugar. Add to the pan. Toss in the cashew nuts and coriander, stir up for another minute, and serve!

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/prawn-and-cashew-nut-stir-fry

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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