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Seattle, WA.


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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... {...}

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Shrimp Tostada Cups

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... {...}

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