RECIPES

4/11/2014 –  TANGY THAI CRAB ROLL UPS

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Tangy Thai Crab Rollups

Ingredients

• ½ cup cooked crab meat
• ½ cup shredded cabbage
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 2 stalks green onions, sliced
• ½ avocado, sliced
• Simply West Coast Tangy Thai Aioli
• 4-6 rice paper wrappers

Directions

 1.         In a bowl, mix together crab, cabbage, carrots, cilantro, and green onions.

2.         Dip rice paper in a warm bowl of water until soft (but not soggy). Place on work surface such as a plate or cutting board.

3.         Place 1/4 cup of filling on rice paper, top with avocado and a drizzle of Simply West Coast Tangy Thai Aioli.

4.         Fold in sides of rice paper and roll until all the filling is securely held inside the  wrapper.

5.         Cut each roll in half and serve.

6.         Enjoy!

 

 

1/24/2014 – SMELT DU CHEF
This recipe is a Prince Edward Island recipe that we’ve adapted and added our own signature spices to it.
2 Pounds of fresh smelts (heads and tails removed)
3 eggs, beaten well
1 teaspoon of fresh tarragon
1/2 teaspoon of our Summerside Seafood Seasoning Blend
Flour (white or rice)
Good quality olive oil
Salt & pepper to taste

After preparing fresh smelts pat dry with paper towel.  Combine eggs, tarragon, salt & pepper and add smelts.  Let sit in fridge overnight.  In a flat dish combine flour and our Summerside Seafood Seasoning Blend.  Remove smelts from egg mixture and coat with flour mixture and set on platter.  In a skillet add olive oil and heat on medium. Place battered smelts into skillet and pan fry till a light goldeny color.

 

TWISTED SHRIMP RECIPE

This one’s for the culinary history books.  Delicious fresh shrimp sinfully baked in a tangy Guinness sauce.

5 to 10 pounds of fresh shrimp, peeled and deveined

1 can Guinness Stout

2 tablespoons of honey

3 teaspoons of our RusticoBlend Seafood Seasoning

1 cup of crushed pineapple

1 package of bacon cooked and crumbled

2 teaspoons of Harissa oil from Liquid Gold (allthingsolive.ca)

Preheat oven to 250 degrees. In a small bowl make a paste with the Harissa Oil and 2 teaspoons of our RusticoBlend Seafood Seasonings. Let sit. Cook bacon in oven until golden brown. Not burnt. Let sit to drain on paper towels. Crumble and mix with 1 teaspoon of RusticoBlend. Mix to combine and set aside. For crushed pineapple, buy 1 large pineapple and cut into chunks and pulse in food processor with honey until slightly chunky. In a large bowl combine Guinness, pineapple honey mixture. Add seasoning paste and mix together. Place shrimp in bowl and toss to coat. Add seasoned crumbled bacon to bowl and toss to coat shrimp evenly. Place in oven and bake for 15 to 20 minutes. Posted 1/20/2014

Coming soon!  Delicious new recipes for your favorite seafood!

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