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... {...}
“Thank you again for doing such a marvelous catering job. In addition to providing us with yummy gourmet foods, you were a delight to work with. Our cocktail party was a huge success due to your efficiency and the care you took with the presentation of the food. Some of our favorites chicken satay, chicken salad/curry style, and outrageously good goat cheese/red pepper cheese spread, along with the numerous yummy dips. We look forward to working with you again ..soon! -Anne
