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... {...}
Seattle’s Best Caterings staff did an amazing job at our wedding. The next day we received so many great compliments from our guests on how everything turned out beautifully! Compliments to Chef Shawn! The food was excellent, our guests loved the food and the service. Also, we want to thank all the people involved in the planning they all did an excellent job with our flowers, bouquets, and centerpieces. Everything was perfect!
