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 so much for an incredibly delicious home cooking experience, my girlfriend thoroughly enjoyed her birthday surprise. We both learned a lot and had fun doing it, we have recommended your cooking lessons to our friends. Thanks again – Mark & Keri
