Servings: 6 1 tbsp extra-virgin olive oil 24 jumbo (21/25) raw shrimp, (1 lb.), peeled and deveined 1 pinch salt 1 pinch pepper 12 oz linguine 3 cups packed fresh spinach 1 cup crumbled feta cheese Charred Tomato Vinaigrette: 8 plum tomatoes, cored 1/3 cup (75 mL) extra virgin olive oil 4 tsp sherry vinegar,... {...}
This versatile fish stew is a classic of the West Coast. For the best flavor, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch. Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up all the juice. Ingredients: 1... {...}
Servings: 12 4 10-inch flour tortillas 1 tbsp vegetable oil 8 oz large cooked peeled shrimp (31-40 per pound) 1 avocado, peeled and chopped 1 cup julienned jicama or radishes 2 tbsp chopped fresh coriander 2 tbsp lime juice Method: Using 4-inch round cookie cutter, cut rounds out of tortillas. Brush with oil; press, oil-side... {...}
Just wanted to send a quick thank you to all at Seattle’s Best Catering, for all of your great work and service at our wedding. Everyone we’ve talked to has raved about the food! The sliders especially they were a huge hit! The salmon was also very popular. Again, thanks so much for all the time and effort at our reception as we will remember it for all of our lives!
