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Tag Archives | Shrimp

Washington Post Recipe Tester: Potted Prawns

Potted Prawns Wash Post

Testing this recipe for The Washington Post was fun. The umami depth of flavor in the sauce complements the shrimp. Here’s a recipe where

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anchovy paste showcases the tender seafood. I love it when the sauce is warm. Great appetizer. Potted Prawns recipe. For more Irish recipes in The Washington Post.

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Shrimp and Sausage Pot Pie

Shrimp and Sausage Pot Pie is made with pink shrimp, mild sausage and tender potatoes with lovely leeks.

The Sauce: Seafood Gravy – The pot pie has a thickened gravy made from seafood stock and leeks for a tasty shrimp and sausage filling.

‘Great Sauces Transform Good Food into Gourmet’ 

Speedy pot pie

Speed! Besides extra special shrimp, this pot pie comes together fast. The small potato cubes cook quickly. You don’t pre-cook the shrimp. Just add them to bubbling sauce and let them turn pink in the oven. Pre-made Shrimp and Sausage Pot Piepastry takes minimal work.

Did I mention the homemade ground sausage? Love this technique. Without sacrificing flavor, mix lean meat with your own spices slashing saturated fat. While pot pies bake, throw together a fresh side salad and feast on an easy gourmet supper that warms you through.

You may also enjoy Shrimp Cocktail Sauce, Shrimp and Chicken with Bamboo, Sesame Shrimp with Miso Dipping Sauce, Shrimp and Mussels Soup, Moroccan Scallops and Shrimp and Chicken Pot Pie.

4 of 4 part series ”Pot Pie Lollapalooza”. Part 1 Vegetable Pot Pie with Corn Crust and Part 2 Green Curry Chicken Pot Pie. More about pot pies.

2013 AniversaRecipe – Cajun Quinoa Chicken Soup
2012 AniversaRecipe – French Beef Stew
2011 AniversaRecipe – Quick Quiche with Ham and Veg

Recipe: Shrimp and Sausage Pot Pie

Active Time: 30 Minutes | Total Time: 50 Minutes | Yield: 8 Servings

Shrimp1 17-oz package puff pastry, thawed
4 leeks
4 Tbsp butter
1/2 pound ground turkey
1/4 tsp crushed red pepper
1/2 tsp ground fennel
4 cloves minced garlic
1/2 cup flour
Potato Cubes4 1/2 cups seafood stock
2 cups diced red potatoes, 1/2-inch cubes
1 lb raw shrimp, shells removed
1 egg

Special Equipment – large pot, eight 1-cup oven proof bowls or ramekins

1 Roll out both sheets of puff pastry to 1/4-inch thick on a floured board. Cut 4 circles from each sheet that are 1-inch wider than the ramekins. Cut an ‘X’ in the center of each one. Freeze the disks on a baking sheet for at least 20 minutes.

Leeks2 Meanwhile cut the white and pale green parts of the leeks lengthwise in quarters then slice. Place in a bowl of water and swish to wash dirt and sand. Pour through a mesh strainer.

3 Preheat oven to 400 degrees.

4 Melt butter in a large pot. Add leeks and sauté until soft but not brown, about 7-8 minutes.

5 Meanwhile combine ground turkey, crushed red pepper, ground fennel and 1/2 teaspoon salt in a bowl and mix well with hands. Add to the leeks along with garlic, then cook until meat is no longer pink, about 3 minutes. Stir in flour.

Add Shrimp to Sauce6 Slowly work in seafood stock to prevent lumps then add the potatoes. Cook for about 5 minutes until potatoes are almost tender. Turn off the heat and add shrimp.

7 Spoon into 8 1-cup oven proof bowls or ramekins. Take the puff pastry disks out of the freezer and place on the top of each bowl. Brush with egg mixed with 1 tablespoon of milk. Bake for 20-25 minutes until the pastry is golden brown.

Choose a low fat sausage in place of the ground turkey and spices.

This could also be made in four 2-cup oven proof bowls or a large baking dish covered with a single sheet of puff pastry. You could also top with pie pastry.

Dish Designer

  • Exchange ground turkey, crushed red pepper, fennel and salt for 1/2 pound mild sausage.

Inspiration – Helen Horton
Cook with Sauces
Shrimp and Sausage Pot Pie
Written by
Photography and Styling by Helen Horton
Updated: February 18, 2014

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‘Pot Pie Lollapalooza’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Not your traditional pot pie

In my kid days I remember eating a few chicken pot pies. Frozen in individual pie tins encased in commercial pie dough, the 1/2-inch chicken and carrot cubes with peas were suspended in a thickened glazed gravy. Back then before I was hooked on scratch pastry, it seemed pretty tasty.

Lately boutique pot pies are all the rage. You can do one person pies or layer in a baking dish to feed four to six. Steering away from traditional Chicken Pot pie, I chose three recipes off the beaten path; that goes for the fillings and the crusts.


Vegetable Pot Pie with Corn CrustSunday, February 16, 2014 – The first is a Veggie Pot Pie for mushroom lovers. Sweet potatoes are switched in for the traditional carrots and edamame for peas. The rustic pie crust has yellow cornmeal, texture and taste fitting for this pie.



Green Curry Chicken Pot PieMonday, February 17, 2014 – Crispy phyllo dough crust bakes to a golden top on this spicy Green Curry Chicken Pot Pie. No need to make a pastry crust which speeds the prep. It’s loaded with chicken and zucchini chunks.



Shrimp and Sausage Pot PieTuesday, February 18, 2014 – Gifts from the sea fill this pot pie with a puff pastry crown. Shrimp with tender potato pieces and lean turkey sausage are suspended in sauce made with savory seafood stock.
Cook with Sauces
‘Pot Pie Lollapalooza’ Series
Written by
Photographs and Styling by Helen Horton
Updated: February 6, 2014

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Shrimp and Mussels Soup

Shrimp and Mussels Soup has a rich savory broth with a dash of tomato and thyme. Serve with toasted baguette slices.

‘Great Sauces Transform Good Food into Gourmet’ 

Sop every drop

This is a fancy dish loaded with curled pink shrimp and battleship grey mussels in a light Shrimp and Mussel Soupbroth. The petite diced tomatoes, fragrant thyme and garlic bring depth to the broth. It’s so good you’ll sop up every drop of this Shrimp and Mussels Soup with toasted baguette slices.

I love this combination seafood dish. Pull the little mussels out of their shells with baby forks. The meaty shrimp add seafood flavor and substance. Serve with spoons and don’t hesitate to use your fingers as needed to get every bite. It’s a special soup worthy of your family or guests

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Shrimp Cocktail Sauce, Moroccan Scallops and Shrimp, Shrimp and Pork Balls with Spicy Lime Dipping Sauce and Shrimp and Chicken with Bamboo.

2 of 3 part series It’s a Breeze Seafood Soup”. Part 1 Rhode Island Clam Chowder and Part 3 Chesapeake Bay Crab Soup. More on seafood soup. More on soups, here and here.

2013 AniversaRecipe – Mandarin Orange Slaw with Sesame Dressing
2012 AniversaRecipe – Ham and Split Pea Soup
2011 AniversaRecipe – Meyer Lemon Roast Chicken

Recipe: Shrimp and Mussels Soup

Active Time: 20 Minutes | Total Time: 30 Minutes | Yield: 4 Servings

Add tomatoes and spices2 Tbsp olive oil
1/2 cup finely diced red onion
3 cloves garlic, microplane grated
2 1/2 cups chicken stock
1 1/2 cups seafood stock
1 15-oz can petite diced tomatoes, drained
3 sprigs fresh thyme
1 bay leaf
dash crushed red pepper
dash salt
dash freshly ground black pepper
24 mussels, scrubbed and beards removed
1/2 lb medium shrimp, shelled and deveined
2 Tbsp butter
1 Tbsp chopped fresh parsley
1 baguette, sliced and toasted

Special Equipment – large pot

Shrimp and Mussels1 Pour olive oil into a large pot on medium heat. Add onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30-60 seconds.

2 Add chicken stock, seafood stock, tomatoes, thyme, bay leaf, crushed red pepper, salt and black pepper. Bring to boil and cook for 10 minutes to meld flavors and slightly reduce liquid.

Shrimp and Mussel Soup3 Add shrimp and mussels, then cover. Reduce heat and simmer for 3-4 minutes until mussels are open and shrimp are pink.

4 With a slotted spoon divide seafood evenly into 4 open bowls. Add butter and parsley to the broth and cook until butter is melted, about 1 minute. Spoon broth over mussels and shrimp.

5 Serve with baguette slices to sop up the soup.

This soup works well with fish, for example you could reduce the shrimp to 1/2 pound and add 1/2 pound of red snapper cut in bite size chunks. Add with the seafood.

Serve for a family meal or a special supper with guests.

Dish Designer

  • Exchange red for other sweet onion or even yellow onion.
  • Exchange medium shrimp for large or extra large shrimp.
  • Replace part of the shrimp for white fish cut in bite size pieces.

Inspiration – Helen Horton
Cook with Sauces
Shrimp and Mussels Soup
Written by
Photography and Styling by Helen Horton
Updated: January 17, 2014

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Shrimp Cocktail Sauce

Roasted Shrimp with Cocktail Sauce is a bright, lightly spicy sauce made for dunking freshly roasted shrimp.

The Sauce: Shrimp Cocktail Sauce – A bright, lightly spicy sauce with a tomato base made with horseradish, hot sauce and fresh lemon juice.

‘Great Sauces Transform Good Food into Gourmet’ 

Double delicious

Confession, I don’t order shrimp cocktail very often when dining out. Not enough shrimp for the money and well, the cocktail sauce is usually not up to par. Shrimp hung on Shrimp CocktailIt’s so easy to make this sauce; no cooking, few ingredients, it comes together in the time it takes the shrimp to roast. Pick up some shrimp from your local fish market, whip up some cocktail sauce and enjoy double the amount of shrimp and double good sauce for the same investment.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Japanese Salmon with Dashi Udon Noodles, Fish Sticks, Fetamole and Pearl Balls with Ponzu Dipping Sauce.

2013 AniversaRecipe – German Chocolate Pie Shooters
2012 AniversaRecipe – Coconut Cupcakes with Silk Meringue
2011 AniversaRecipe – Sushi on the Fly

Recipe: Shrimp Cocktail Sauce

Active Time: 24 Minutes | Total Time: 24 Minutes | Yield: 4 Servings

Cocktail Sauce Ingredients2 lbs

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large raw shrimp
1 Tbsp olive oil
freshly ground pepper
1 cup chili sauce (Heinz recommended)
3 Tbsp prepared horseradish
2 tsp fresh lemon juice
1/2 t worcestershire sauce
1/4 tsp hot sauce
1 Tbsp capers, drained & rinsed, very finely minced, optional
1 Tbsp finely minced cilantro, optional

Special Equipment – baking sheet, small bowl

Shrimp Cocktail Sauce1 Preheat the oven to 400 degrees.

2 Remove shells from the shrimp except leave the tail in tact. Place on a baking sheet lined with foil. Drizzle with olive oil, then stir to coat shrimp. Season with salt and pepper. Place in the oven and roast until they turn pink, about 6-10 minutes depending on the size.

3 Meanwhile combine the chili sauce, horseradish, lemon juice, worcestershire sauce and hot sauce in a small bowl. Optional, for a bit of briny texture, add capers or for a spicy herb note, add cilantro.

Shrimp Dipped in Cocktail Sauce4 Serve shrimp warm or room temperature hung on the edge of the bowl or place shrimp on a bed of green and serve cocktail sauce on the side.

Add more or less horseradish depending on how pungent and spicy you prefer the sauce.

Use Sriracha, Tabasco, Franks or any other hot sauce you have on hand. It’s adds a little heat but add more or less depending on your preference.

Shrimp Cocktail SauceCocktail sauce can be served freshly mixed or chilled overnight to meld the flavors.

Store shrimp shells in the freezer to make seafood stock.

You can also boil or stir fry the shrimp rather than roast. If I don’t roast, I usually stir fry by heating a wok or skillet on medium high heat. Add the olive oil and shrimp. Season with salt and pepper and keep the shrimp moving until it turns pink, about 4-6 minutes depending on the size.

You can serve good quality small or medium shrimp. When you go to the fish market or seafood counter, select the size of the ‘sale of the day’ shrimp.

Festive New Year’s dish or appetizer.

Serve with other seafood like lobster, scallops, crab or squid.

Dish Designer

  • For a ketchup note, use 1/4 cup ketchup and 3/4 cup chili sauce.

Inspiration – Helen Horton
Cook with Sauces
Shrimp Cocktail
Written by
Photography and Styling by Helen Horton
Updated: January 1, 2014

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Sesame Shrimp with Miso Dipping Sauce

Roasted shrimp speckled with sesame seeds and dipped in a fruity miso sauce.

The Sauce: Miso Dipping Sauce – Asian fusion shrimp dipping sauce with miso paste, sesame oil, aromatics and fruit juice concentrate. Just thick enough to cling to the shrimp but thin enough to glisten.

‘Great Sauces Transform Good Food into Gourmet’ 

Japanese New Year’s celebration

Shrimp reminds me of Okinawan New Year’s. They still celebrate with the lunar calendar even though Japan adopted January 1st more than a century ago. While living in Okinawa we joined the biggest festivities of the year often in mid-January.

Special holiday foods tend to have a 2-3 day shelf life since traditionally stores closed for the holidays and refrigeration wasn’t widely available. This is a culture that shops every

day to buy fresh fish, seafood and vegetables for their evening meal. Brightly colored food with vibrant flavors and textures are arranged in divided lacquer boxes. Holiday fare includes fish, seafood, sushi, fruit, soup and mochi. Each food has meaning and promise for a good year. My favorite is shrimp, a wish for ’long life’.
Miso-Dipping-Sauce-with Sesame-Shrimp
I’m wishing my family ‘long life’ and toasting Okinawan memories by serving this sesame shrimp appetizer with a miso dipping sauce. A quick dip and it becomes drenched in a bright and fruity glaze. Roast the shrimp to capture all the flavor. It’s sprinkled with sesame seeds for a light crunch. For a special Japanese New Year’s dish or a party appetizer, this sauce is a fruity, savory alternative to cocktail sauce.

2012 AniversaRecipe – Corn Chowder with Bacon
2011 AniversaRecipe – Italian White Bean and Ham Soup

Recipe: Sesame Shrimp with Miso Dipping Sauce

Prep Time: 15 Minutes | Cook Time: 6 Minutes | Yield: 6 Servings | Level: Easy


  • 4 tsp red miso paste
  • 2 tsp dark sesame oil
  • 2 tsp rice vinegar
  • 2 tsp fresh lemon juice
  • 3 T orange juice concentrate
  • 1 T pineapple juice concentrate
  • 1 1/2 tsp grated ginger rootgrated-giner-using-a-mircoplane
  • 1 clove garlic, grated
  • 1 Tbsp water
  • 1 lb large raw shrimp, about 2 1/2 dozen
  • 2 tsp canola oil
  • 1/2 kosher salt
  • dash pepper
  • 1 Tbsp untoasted sesame seeds

1 Preheat oven to 450 degrees.

2 Combine miso, sesame oil, vinegar, lemon juice, orange and pineapple juice concentrates, ginger, garlic and water in a small bowl. Mix well.

peeled-deveined-shrimp3 Peel and devein shrimp leaving the tails intact. Combine shrimp, oil, salt and pepper.

4 Place shrimp on a baking sheet lined with foil. Sprinkle with sesame seeds.

5 Bake at 450 degrees for 5-7 minutes, or until shrimp are pink. Serve with miso dipping sauce.

Red-Miso-PasteMiso paste comes in several varieties, Shiromiso or white miso, Akamiso or red miso and mixed miso. White miso is made with rice and barley with a few soybeans. It has a short aging time and the flavor is mild. Red miso is aged for a long time, sometimes up to a year or more, and on the balance has more soybeans. It begins light but turns darker as it ages. It has a stronger taste than shiromiso and is more salty.

Miso should be stored in an airtight container in the fridge once it is opened. It’s high in protein and has many natural, beneficial microorganisms which can be killed when exposed to heat. Using it without applying heat, as in this recipe, preserves the health benefits. Misoshiru, a Japanese soup, is often eaten daily. Adding the miso paste at the very end of the cooking process is recommended. Miso is umami.

Sesame oil traditionally is a dark, strong flavored oil made from sesame seeds and used as a flavoring. Nowadays very roasted-sesame-shrimp-with-miso-saucelight sesame oils are produced which can be used to stir fry for a touch of sesame in the dish. This sauce requires the rich, dark traditional sesame oil.

Keep some frozen fruit juice in the freezer such as orange, pineapple cranberry and apple. Use in dishes and sauces either in concentrate form or reconstituted into juice.

The Miso Dipping Sauce would also be a good flavor complement for pork chops or pork loin.

Dish Designer

  • Exchange orange and pineapple for all orange juice concentrate.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: January 13, 2013

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Shrimp and Chicken with Bamboo

Part 2 of 3 part series ‘Chinese Stir Fry’.  Click here for Part 1, click here for Part 3.

If I say this is filling from a Chinese cabbage roll recipe, would you read on? Either way, right now I’m not saying if it is. Seafood meets domestic bird in this scrumptious pairing. It’s easy on your budget since you only need a small amount of shrimp. Your family will think company is coming for dinner and will be pleasantly surprised when it’s just for the fam. The bamboo has a crunchy texture and absorbs the flavors in the dish. The dried shitakes add texture, are rich in color and have concentrated mushroom essence. You can substitute fresh shitakes but the dried are rave in this Chinese dish. The glaze is a translucent sauce which makes the dish glisten and renders full-bodied flavor.
OK, now the real story. This is sort of a deconstructed dish. It is actually great made into cabbage rolls and accompanied with a delicious cream sauce but that will be for another day. This version makes it simple enough to serve any night of the week. In the time it takes the rice to steam you can stir fry a feast that’s healthy and delicious. It will transport you to Honk Kong or San Fran Chinatown.


Click here for Helen’s Chinese Cooking Expertise

Prep Time: 25 Minutes | Cook Time: 8 Minutes | Yield: 4 servings | Difficulty: Easy

The Sauce-Glaze
1/3 cup Chicken Broth
1/2 Tbsp Cornstarch

The Rest 1-Chicken
1/2 lb Chicken Breast, 3/4-inch diced
1 Tbsp Soy Sauce
1 tsp Cornstarch

The Rest 2-Shrimp
1/2 lb Shrimp, shells and veins removed in 3/4-inch diced
1/4 tsp Salt
1/4 tsp Cornstarch

The Rest 3-Vegetables and Rice
3 Dried Shitake Mushrooms ;)
1/2 cup diced Bamboo Shoots, sliced ;)
1/4 cup frozen Peas
2 Tbsp Vegetable Oil
Hot Cooked Rice

Preparation Instructions
1. Put mushrooms in a bowl of water and set plate right on top of the water to ensure they are submerged. Let set for 20 minutes to reconstitute then remove stems and cut into pieces.

2. In the meantime, combine the chicken with soy sauce and 1 tsp cornstarch. Set aside to marinate.

3. In another small bowl, combine shrimp with salt and 1/4 tsp cornstarch. Set aside to meld.

4. In a small bowl combine the glaze ingredients, chicken broth and 1/2 tablespoon cornstarch.

5. Heat oil on high in a wok or large frying pan. Add chicken and stir fry for 2 minutes. Add shrimp and continue stir frying for 1-2 minutes until shrimp barely turns pink. Add bamboo and mushrooms and stir fry keeping everything moving, about 60-90 seconds.

6. Create a well in the center of the pan by pulling the ingredients up on the sides of the wok. Give the sauce a quick stir to redistribute the cornstarch. Pour in the well a little at a time stirring as the glaze thickens. Stir down the contents of the pan into sauce and combine.

7. Take off heat and pour on a platter. Serve immediately with hot cooked rice.

;) Dried Shitake Mushrooms—Find them in the Asian section at your grocer or at the Asian food store. They keep forever so buy a bag and store in a dry location.

;) Bamboo Shoots—Good bamboo shoots come in cans at the Asian food store. Buy the unsliced bamboo tips.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of chicken.
• Exchange dried mushrooms for fresh shitakes or other mushrooms.
• Exchange bamboo for sliced water chestnuts.
• Exchange mushrooms for bite size pieces of sweet pepper or carrot circles.


Inspiration—Ying Ling Lui
sauces over under and through

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Shrimp and Pork Balls with Spicy Lime Dipping Sauce

For Appetizer and Dessert Night at my Ladies Church Social, I sign on the dotted line to make an Appetizer. Hum…what to bring; there are so many tasty choices. I may as well say up front that I am an appetizer lover. I don’t care what you call it, hor d’oeuvres, tapas, small bites, finger food or starters, I adore them. Beautiful bite size nibbles with potent flavors, I love to stake out a local restaurant with mouthwatering appetizers and enjoy a couple with a side salad and skip the dinner menu.
Back to my appetizer, I narrowed my selection to something Asian and chose one of my favorites, Shrimp and Pork Balls with Spicy Lime Dipping Sauce. The balls are loaded with monochromatic green ingredients, cilantro, scallions, lime, jalapeño, and ginger. Each one is potent enough to stand alone in a dish. Teaming up, they create a compelling and complex combination. The dipping sauce mirrors the ingredients of the shrimp and pork balls so all the flavors reach your palette instantly. During the Ladies Social I had a couple of people find me and say they are delicious. Score!

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 3 dozen | Difficulty: Easy

The Sauce-Spicy Lime Dipping Sauce
1/2 cup Soy Sauce
Juice from 2 Limes, about 4 Tbsp
1/2 inch piece of Ginger, grated on zest grater
1/2 Jalapeno, very finely minced
1 tsp Sesame oil
2 Tbsp Honey

The Rest—Shrimp and Pork Balls
4 Scallions, green and white parts
1/2 inch piece of fresh Ginger, peeled
2 cloves Garlic
1/2 Jalapeno, seeded
1/4 cup Cilantro Leaves
Zest from 2 Limes
3 Tbsp Soy Sauce
1/2 lb Shrimp, peeled and deveined
1 lb Ground Pork
Garnish-extra Cilantro and Lime slices

Preparation Instructions
Shrimp and Pork Balls

1. Coarsely chop the scallions, ginger, garlic and jalapeno then put them in a food processor. Add the cilantro, lime zest and soy sauce. Process until finely ground scraping the sides of the bowl as needed.

2. Add the shrimp and pulse until the shrimp are in small pieces.

3. In another bowl, blend the ground pork and the shrimp mixture gently stirring just until combined.

4. With wet hands, roll the meat mixture into 3/4-1” balls and line on a large baking sheet covered with non-stick foil.

5. Bake at 400 degrees for 15 minutes.

Dipping Sauce
6. In the meantime, mix the soy sauce, lime juice, ginger, jalapeno, sesame oil and honey. Whisk until the honey is completely combined, about 1 minute.

7. Serve shrimp and pork balls with the dipping sauce, warm or at room temperature. Garnish with cilantro and limes slices.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of ground pork.
• Exchange parsley leaves for cilantro.

Source—Rachael Ray
sauces over under and through

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Moroccan Scallops and Shrimp with Tomatoes

Mom’s been on multiple Middle East trips. Most of her stop-overs were somewhere in Great Britain or Europe. But a few years ago she and dad stopped for a few days in Morocco. While recounting her visit, Mom’s eyes were as big and glistening as the moon. A world traveler and shopper extraordinaire, she described the ‘souq’ or traditional marketplace in Marrakesh. Located in the busiest square in Africa and perhaps the world, it’s loaded with festive food, jangly jewelry, flamboyant fabrics, and wonderful wares galore. The square is a flurry of acrobats, dancers, story-tellers and musicians. Can you hear the Moroccan music in your mind’s ear?

At dusk the aroma of Sharmoulla wafting from the food stalls invites all to partake at the enormous open-air restaurant. One might purchase a plate of Scallops and Shrimp with Tomatoes. Loaded with garlic to balance the strength of the fresh herbs and spices, Sharmoulla is a staple in Moroccan cooking and the flavor base for many dishes and salads. When the Sharmoulla hits the hot skillet, you can smell the fragrant herbs and spices instantly come to life. It quickly turns from bright true colors to rich rustic hues. Highly seasoned but not spicy, add some crushed red pepper for heat if you like. In minutes, fly away to the Marrakesh market right from your dinner plate with Moroccan Scallops.

Prep Time: 8 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Difficulty: Easy

The Sauce-Sharmoulla
10 sprigs Parsley
10 sprigs Cilantro
1/2 blub of Garlic
2 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Cumin
1/4 tsp

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1/4 tsp minced Ginger
3 Tbsp fresh Lemon Juice

The Rest
3 large Tomatoes, diced
1 lb Shrimp, peeled and deveined
1 lb Bay Scallops
1/8 cup Fresh Mint, Chopped
Hot Cooked Rice

Preparation Instructions
1. Place all the Sharmoulla ingredients in a blender or food processor. Process until finely chopped but not pureed.

2. Place the Sharmoulla in a skillet over medium heat and cook for 1 minute. Add the tomatoes and toss for 2 minutes.

3. Add the scallops and shrimp and cook for 3-5 minutes or until the seafood has cooked through. Scallops become opaque and shrimp turns pinkish.

4. Serve over rice and garnish with mint.

Dish Designer
• This dish could be made with all shrimp or all scallops.
• If fish is your preference, try halibut or flounder cut in chunks or strips.

• Try chicken thigh meat cut in bite size chunks. Add after the Sharmoulla because it will take a little longer to cook. When it is nearly done, add the tomates and cook 3-4 more minutes.

• If you don’t have fresh tomatoes substitute 2 15-ounze cans of diced tomatoes. Canned tomatoes have more flavor than the tasteless fresh tomatoes purchased in the winter.

Inspiration—Whole Foods, Kalid and Chef Egg
sauces over under and through
Moroccan Scallops and Shrimp with Tomatoes

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Shrimp Remoulade on Bibb Roses

Seafood sauce with a little horseradish.

Love it in Potato Salad, too!

Remoulade is one of the sauces on my Bucket List (cooking challenges I haven’t surmounted yet).  And so here goes, my first ‘time in the ring’ with Remoulade.  I looked around for a good recipe to try and settled on this one. Shrimp-Remoulade-Bibb-RosesIt has complex flavors and the sassy hint of horseradish was a perfect pairing with the shrimp.  I also discovered that Remoulade is used a lot of other ways besides on seafood.  I tried some of the leftover sauce as the dressing for warm potato salad using 2 good sized potatoes cooked in their jackets and 4 hard boiled eggs, both rough chunky cubed.  While everything was warm, I mixed enough Remoulade to make it wet, about ½ cup and served on a bed of Bibb.  Real yummy, in fact this was my favorite way to enjoy Remoulade.

Recipe: Shrimp Remoulade on Bibb Roses

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 cups | Level: Easy


  • 2 Tbsp fresh squeezed lemon juice
  • 1/3 cup vegetable oil
  • 1/3 cup finely chopped onion
  • 2 Tbsp finely chopped celery
  • 2 Tbsp minced garlic
  • 1 Tbsp prepared horseradish
  • 2 Tbsp prepared mustard
  • 1 ½ Tbsp ketchup
  • 1 ½ Tbsp chopped fresh parsley
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb large cooked shrimp
  • Bibb lettuce leaves

1 Place lemon juice, oil, onion, celery, garlic, horseradish, mustard, ketchup, parsley, salt and pepper in a medium bowl.  Stir to combine.  Chill 4 hours or overnight to meld and ripen flavors.Shrimp-Remoulade-Bibb-Roses

2 Serve shrimp on Bibb lettuce leaves arranged in roses with a dob of Remoulade.

For a smoother texture, rough chop the ingredients and whirl everything in a food processor or blender.

Use as a sauce for potato and egg salad or serve as a dressing for tossed green salad.

Dish Designer

  • Exchange shrimp for scallops.

Inspiration – Emeril Lagasse
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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