Shrimp And Scallops in Limes

I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put  you at the top of the heap. Ready?


  • 3 large limes
  • 3/4 cup coconut oil
  • 1 garlic clove, minced
  • 1 tsp. fresh grated ginger
  • 1/2 cup fresh lime juice
  • 1/3 cup white wine
  • pinch of salt and pepper
  • 1 lb. medium shrimp, peeled and deveined
  • 1/2 lb. scallops

Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup.  Scrape out the pulp and set aside.

In a large skillet, heat 2 tbsp.  oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly for about 4-5 minutes.

Spoon the mixture into the lime shells (be sure to scrape out the pulp first).  Garnish with some lime zest and add a beautiful salad.




Elegant Seafood Casserole For Company


If you are like us, we are always looking for different ways to impress guests at dinner and this is definitely one of them.  It looks fussy to make (but not) and the flavours of this dish are really and truly awesome.


You will need:

  • 2 tbsp. butter, melted
  • 1 pound of mushrooms, sliced thin
  • 6 tbsp. butter
  • 1/3 cup flour
  • 1 – 10 oz. can chicken broth
  • 1 1/2 cups whipping cream
  • 1 lb. lump crabmeat
  • 1/2 lb. medium shrimp, cooked, peeled and deveined
  • 1 lb. bay scallops, poached 3 – 3 1/2 minutes, drain well
  • 1 cup buttered panko crumbs
  • 8-10 oz. shredded mozzarella cheese
  • salt and pepper to taste
  • 1/2 cup chopped parsley, fine

Preheat oven to 350 degrees.

Saute mushrooms in 2 tbsp. of melted butter. Drain and set aside.

In a medium skillet, melt 6 tbsp. butter and whisk in the flour, making a smooth roux. Add the broth and cream slowly, whisking all the while and cook until thickened.

Carefully combine the crabmeat, shrimp and scallops. In a 3 qt. casserole alternate layers of the seafood and mushrooms. Pour sauce over the layers, letting it seep to the bottom. Sprinkle salt and pepper to taste. Top with the panko crumbs and sprinkle the cheese over the top.

Bake for 28-30 minutes or until bubbly. Just before serving, sprinkle the parsley over the top.  Serve with a cold salad, lime slices and either rice or buttered noodles and a glass of chilled white wine.


Shrimp Croquettes

If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.

  • 2 -3 tbsp. butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • Olive oil
  • 1/4 cup minced onion
  • 8 large mushrooms, cleaned and minced
  • sea salt
  • Canola oil for frying
  • 1 cup flour
  • 4 lightly beaten eggs
  • 2 cups panko crumbs

In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.

Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.

Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.

Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.

In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.

While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.

Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.

Baked Cheese Dip for Game Night or Movie Night

This is a tangy but tasty dip to be used with crackers, pretzels, celery pieces or whatever you have on hand. Please note.. I tried to be healthy. After all, I added celery, didn’t I?


  • 2 cups cheddar cheese, grated
  • 1 cup shredded Pepper Jack Cheese
  • 4 oz. cream cheese, softened
  • pinch of cayenne pepper
  • 3-4 pickled artichokes in a jar, drained and chopped

Put all the ingredients in a blender and process until well blended.

Spoon into a greased 3 quart baking dish and bake in a 375 oven until hot and bubbly. Remove from oven and let stand for about 10 minutes before serving.

Note: I would add small cooked shrimp just after removing from the blender. Mix well with a spatula.  Bake are noted.  I know….a glass of wine or beer of your choice would be good.

OMG! This is yummy.

A Very British Shrimp/Lobster Pie

We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.


  • 2 1/2 lbs. trout
  • 1 1/2 lbs. medium size shrimp
  • 1 – 2 lb. lobster tail
  • 6 scallops, halved
  • 2 cups celery, ribs removed, chopped
  • 1 1/4 cups white wine (sip for the cook)
  • 2 bay leaves, crumbled
  • 1/3 cup butter
  • 1 large onion, chopped
  • 4 cups sliced white mushrooms
  • 1/2 cup flour
  • 3/4 tsp. ground ginger
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. salt
  • 3./4 tsp. ground pepper
  • 3/4 cup whipping cream
  • 1/2 cup chopped parsley
  • 1 tbsp. chopped fresh thyme
  • 1-2 pkgs. puff pastry, thawed
  • 1 egg yolk for brushing
  • Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.

In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.

Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.

Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.

Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.

In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.

Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.

Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.

Plate and place a lemon wedge on side. Add a salad and warm roll.

What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.


Pad Thai Shrimp Patties With Pineapple Relish

My husband makes THE best Pad Thai Shrimp and this is another take on it. This recipe can be used as an appetizer or simply on the patio with ice cold drinks, enjoying both the warm weather and friends.


Shrimp Cakes

  • 1 lb. peeled and cleaned shrimp
  • 1 tbsp. grated ginger
  • 1 green onion, finely chopped
  • 2 tsp. fish sauce
  • 1/2 tsp. your favourite chili garlic sauce

In a food processor, finely chop the shrimp, ginger and onion, pulsing only about 6-7 times. Scrape out into a bowl. Gently stir in the fish and chili sauces.

With wet hands, shape 1 tbsp. shrimp mixture into 1/2 inch thick patties. Place on a parchment lined tray, cover with plastic wrap and place in the refrigerator for 30 minutes.

Pineapple Relish

  • 1/2 cup diced fresh pineapple
  • 2 tbsp. minced fresh coriander
  • 2 tbsp. diced sweet red pepper
  • 2 tsp. sesame oil
  • 2 tsp. rice vinegar
  • 2 tbsp. vegetable oil

Drain the pineapple. In a bowl mix together the coriander, red pepper, vinegar and oil. Set aside.Don’t add the pineapple yet.

In a large non-stick fry pan, heat half the oil over a medium temperature, cook half the shrimp cakes, and using two spatulas, turn once. Continue cooking until pink throughout and firm to the touch (about 3-4 minutes).

Transfer to paper towel lined tray.

Wipe out the pan and repeat the process with the remaining oil and shrimp cakes. Transfer all the cakes to a platter.

Add the pineapple to the relish mix and spoon onto each cake. This recipe should make 28 cakes. Enjoy!  Oh, you’re welcome.

Chili Shrimp

These are tasty, but should be part of a meal, not the meal itself.


  • 1 tbsp. salt
  • 1 lb. medium size shrimp, peeled and deveined
  • 3 tbsp. soy sauce
  • 2 tsp. chili sauce
  • 2 tbsp. ketchup
  • 1 tsp. sugar
  • 3 tbsp. canola oil
  • 2 tbsp. dry sherry
  • 2 tbsp. fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1/2 small onion, coarsely chopped
  • 1/2 red bell pepper, cut into 1/2 inch pieces
  • 1 green onion, cut in 1 inch pieces
  • 1 jalapeno pepper, seeded and minced
  • parsley sprigs, for garnish

In a large bowl, combine the tbsp. of salt with 3 cups of cold water, stirring until salt has dissolved. Add the shrimp and let soak for 1 hour. Drain and place the shrimp on paper towels and dry well.

Mix together the soy sauce, chili sauce, ketchup and sugar.

Heat a flat bottomed wok over high heat until a bead of water vaporizes in a second or two. Swirl in the canola oil, add the shrimp, cooking until the shrimp starts to turn pink then immediately remove to a plate .

Add the sherry, ginger and garlic; stir fry for 30 seconds. add the onion and peppers, stir frying for another minute. Now add the green onion and jalapeno, cooking for another 30 seconds, Add the soy sauce and shrimp and cook for 60 seconds or until the shrimp are just cooked.

Garnish with parsley and serve immediately.


Smoked Paprika Shrimp With Special Lime Dip

If you are planning company for Easter or perhaps planning a Bridal shower, this would be the perfect nibbler to have on hand (and show off)!



  • 2 tbsp. coconut oil
  • 1 shallot, minced
  • 1 tbsp. smoked paprika (Hungarian is best)
  • 2/3 cup Chardonnay wine
  • 1 lb. jumbo raw shrimp, peeled and deveined
  • 2 tbsp. chopped Italian parsley

In a large non-stick skillet, heat the oil over a medium high temperature and saute the shallots for about 2 minutes or until just starting to turn golden,. Add the wine and return to the boil and boil for 2 minutes or until reduced by half. Add the shrimp stirring constantly for approximately 4 minutes until the shrimp is pink and firm.

Lime Dip

  • 1/4 cup sour cream
  • 2 tbsp. mayonnaise (not salad dressing)
  • 1 tsp. lime zest
  • 1 tbsp. fresh lime juice

To make the dip, whisk together the sour cream, mayonnaise, lime zest and juice until completely integrated and smooth.

Put the dip in a very pretty bowl, along side the platter of shrimp. Be sure to have a separate bowl for the shrimp tail so people don’t put them in your plant pots. This will serve 8 so adjust accordingly to the number of people will be eating.

It goes without saying have on hand a container of party picks and napkins. Oh, did I forget to mention a glass of chilled wine as well? Silly me!

Fall Boil With Shrimp And Stuff

October has arrived and while the weather is still super nice, this would be a fun thing to do for a last hurrah, if you will. No real fussing, no real cleanup. It is messy, delicious and pure fun!

This will serve 8


  • 1 cup unsalted butter
  • 4 cloves garlic, crushed
  • 3 tbsp. seasoning salt, like “Joe’s Stuff” or Cajun-type seasoning
  • coarse salt
  • 3 lemons,  1 halved, 2 cut in thick wedges
  • 2  1/2 lbs. new baby potatoes
  • 5 ears of corn, cut in 1 inch pieces
  • butter for brushing
  • 3 lbs. jumbo shrimp, shells on, deveined
  • Sheets of packing paper (clean and by the roll, if possible)

Heat the butter in a saucepan over medium heat, until melted. Add the garlic and simmer for only 1 minute. Stir in the seasoning and salt. Squeeze the juice from the halved lemon (reserve the halves) and add to the butter. Remove from the heat but covered to keep warm.

In a large saucepan with water, boil the potatoes for about 12-15 minutes until tender when poked with a knife. Add the corn and the lemon halves. Return to the boil, then drain.

Preheat the barbecue and brush the grates with oil. Take 2 tbsp. of butter mixture and toss the potatoes, corn, shrimp and sliced lemons until coated.

Put it all on the grill, cooking only until the shrimp have turned pink and there are grill marks on the corn and potatoes.

You can add mussels and clams as well, making sure they all open.

Throw out the paper to cover the table, have a pile of paper napkins handy and toss it all on the table. The trick here is to help  yourself and eat away. Serve the remaining butter in a couple of bowls and just have fun.

Cold beer in a bucket or a bottle or two of chilled wine is all you need.


Tagliatelle With Creamy Shrimp Sauce


I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.

When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.

Okay, with that in mind, here we go…

  • 1 tbsp. olive oil
  • 2 lbs. shrimp, deveined , tails removed
  • pinch of salt and pepper
  • 1 medium white onion, peeled and chopped
  • 1 garlic clove, minced
  • 2 cups (yup) whipping cream
  • 1 pound Tagliatelle pasta

Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.

While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.

In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).

Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.

When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.


Indonesian-Style Fried Rice

This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.


  • 1 tbsp. coconut oil
  • 3 eggs, well beaten
  • 1 small onion, peeled and chopped
  • 1 leek (white and light green parts only) and sliced thin
  • 1/2 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1 tsp. coriander
  • 1 tsp. chili paste
  • 8 oz. boneless skinless chicken thighs, cubed
  • 8 oz. medium shrimp, peeled and deveined
  • 4 cups cooked rice
  • 3 tbsp. soy sauce
  • 3 tbsp. honey
  • 2 tsp. vinegar
  • pinch of salt
  • 3 cups spinach leaves, chopped coarsely.

Whew! here we go…

In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.

Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.

Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.

Now stir in the rice, remaining ingredients  and toss to coat.  Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.

OMG! This is a dish to remember.


Thai Seafood Lasagna

Living on the edge here….It is not hot-hot and a delightful take on Italian lasagna.


  • 2 tbsp. butter
  • 1/2 – 1 tbsp. red curry (depends on your taste)
  • 1 cup coconut milk
  • 3/4 cup whipping cream (36% if you can find it)
  • 4 kaffir lime leaves, center rib removed, torn up
  • 3 tsp fish sauce
  • 1 tbsp. sugar
  • 8 oz. shrimp, cleaned, shelled
  • 8 oz. scallops, muscle removed
  • 8 oz. crab meat, free of any cartilege
  • basil and coriander leaves, to taste
  • 3 zucchini,  cut in thin strips and blanched
  • 2 rice lasagna noodles, cooked al dente
  • 4 cups mozzarella cheese, shredded

In a sauce pan melt the butter, add the curry paste and cook for 60 seconds. Add the milk, cream and leaves. Bring to a boil and simmer for 5 minutes. Stir to blend well. Season with the fish sauce and discard the lime leves.

Add the seafood and bring to the boil for 2 minutes, stirring gently. Remove from heat and add herbs. Stir together and let cool down.

Using a 13 x 9 inch baking dish, place a layer of noodles, half the seafood mixture and half the zucchini and one third of the cheese. Repeat the layering, ending with a layer of noodles and top with remaining cheese. Cover with tin foil and bake in the oven for 35-40 minutes until it bubbles and the cheese is melted.

Serve with a crisp salad and a lovely chilled Pinot Gris.