Zimmy's Nook

@zimmysnook

Seafood

Mussels & Shrimp in a Spicy Tomato Sauce

by Leave a Comment

Mussels and shrimp in a Copper pan with glasses of procecco, bread, lemons and herbs surrounding it.

Mussels & shrimp in a spicy tomato sauce. Onions, roasted garlic, white wine, chicken stock, Peperoncini Piccanti, spicy sausage, tomatoes, finished with green onions, lemons & parsley.

Been too long since we’ve had mussels… we’ll be having them again soon!

Ingredients
  • 2 tablespoons extra-virgin olive oil 
  • 1/2 medium onion, Diced
  • Hot Portuguese Chouriço (approximately 6”), diced
  • 4 roasted garlic cloves, minced (or 2 raw)
  • 1/2 cup dry white wine 
  • 1/2 cup chicken (or vegetable) stock
  • 1 tablespoon Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon tomato paste 
  • 1 – 28oz can Italian tomato purée
  • 1/2 teaspoon freshly ground pepper
  • Kosher salt to taste
  • 2 pounds live mussels, cleaned and beards removed
  • 1 pound large wild shrimp, shell on
For serving
  • Lemon wedges
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped Italian parsley
  • Crusty bread
Preparation

In a large saucepan, heat the olive oil over medium heat.

Add the onion & sausage and cook over medium-high heat for 4-5 minutes, stirring occasionally.

Add the garlic and cook for 1 minute more. Add the wine and cook for 1 minute, scrapping the pan clean. Add the stock, Peperoncini Piccanti, tomato paste, tomato purée and pepper and bring just to a boil.

Cover partially and simmer over moderately low heat, stirring occasionally, 15-30 minutes.

Season the sauce with salt, pepper or Peperoncini Piccanti to taste.

Stir in the mussels and shrimp, raise heat to medium, cover and cook until the mussels open, 4 to 6 minutes; discard any mussels that do not open.

Sprinkle with onions & parsley and serve with lemon wedges and crusty bread.

In addition to this Mussels & Shrimp in a Spicy Tomato Sauce recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Hestan Culinary Ambassador. Opinions in this post are my own.

Grilled Mixed Seafood Platter

by Leave a Comment

Colourful platter of grilled seafood with corn, potatoes and shishito peppers.

Canada Day and/or July the 4th, what are you grilling to celebrate?
We’ve put together a grilled mixed seafood platter with corn, potatoes & shishito peppers.
The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 

Have a delicious day y’all!

INGREDIENTS
  • ½ cup (1 stick) butter
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 ½ tablespoon fresh lemon juice
  • 2 teaspoons fresh Italian parsley, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 lobster tails (5-6 oz/tail), cut in half lengthways
  • 8 scallops on the shell (10-20/lb size) – No shells? Use double foil shaped into shallow cups
  • 8 tablespoons hot Portuguese chouriço (or hot chorizo), diced to pea-size pieces
  • 16 wild caught shrimp, shell on (26-30/lb size)
  • Lemon wedges, chopped chives, chopped parsley, chopped parsley for serving
  • Skewers
PREPERATION

Heat grill to 450°F

Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.

Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)

Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.

Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).

Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.

Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.

This Grilled Mixed Seafood Platter recipe was created in partnership with Weber Grills Canada however, opinions in this post are my own.

Spicy Linguine with Clams and Shrimp

by Leave a Comment

Linguine with Clams and Shrimps in a two handled pan with lemon slices. Bread, wine and chili flakes surround the pan.

Spicy Linguine with Clams and Shrimp. The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish… ready in just 25 minutes! 

Ingredients
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving
Clam Sauce
  • 3 tablespoons olive oil
  • ¼ cup chopped onions
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup white wine (Pinot Grigio)
  • 1 cup vegetable stock (or chicken stock)
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Manila clams, scrubbed clean
Shrimp
  • 8-12, large wild shrimp, deveined, washed & dried
  • 1 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Preparation
Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

Sauce

In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.

Discard any unopened clams.

Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

Serve with lemon wedges.

Linguine with clams and shrimps in a copper sauteuse pan with a handle.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Hestan Culinary Ambassador. Opinions in this post are my own.

Cedar Planked Salmon with Ontario Ambrosia Apples

by Leave a Comment

This is an image of a cedar planked salmon on slices of apples with an apple salad on top. This dish is placed in a sheet pan. Around the salmon are roasted potatoes, bok choi and heirloom carrots.
Cedar Plank Salmon with Ontario Ambrosia Apples

Adding a fresh, crisp, sweet & spicy apple salad, along with baked apple slices, to a cedar planked salmon, is the perfect way to elevate a weeknight meal or get together with friends.

I like using Ontario Ambrosia Apples because this Canadian original variety is the Sweetheart of all apple varieties. Ambrosia apples are firm, crisp, flavorful and sweet; they store well in the fridge and don’t brown as quickly as other varieties once cut. Delicious raw in a salad (or on a sandwich) and perfect when baked on a cedar plank (or in a pie!)

**This post and a $500+ GIVEAWAY (scroll down) is sponsored by Ontario Ambrosia. Ontario Ambrosia apples are proudly grown in Ontario by Martin’s Family Fruit Farm and other apple growers in Ontario. I was compensated for my time, and as always, all opinions in this post remain my own. For more information: http://martinsapples.com/apple/ambrosia/market

Ingredients
  • 1-2 Ontario Ambrosia Apples (very thinly sliced – 20 slices)
  • 4 x 7 oz portions of salmon – 1 1/2” thick (or one fillet 1.5 lbs to 2 lbs)
  • Cedar plank (soaked)
Glaze
  • 6 tablespoons maple syrup
  • 4 tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons lemon juice
Apple salad
  • 2 Ontario Ambrosia Apples – cut into 1/2 cubes
  • 4 small celery stalks – thinly sliced on a diagonal
  • 1 long red Chili – thinly sliced
  • 1/2 red onion – thinly sliced
  • 8 small radishes – cut into quarters
  • 1 tablespoon finely chopped dill
Dressing
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon honey
Preparation

Preheat grill to 325°F (leaving half the grill off, creating an indirect cooking zone).

In a small bowl, combine maple syrup, mustard, olive oil, pepper, salt, dill & lemon juice. Place the salmon in a shallow dish or sheet pan and spoon about half of this mixture over the salmon in an even layer.

Place the Ontario Ambrosia Apple slices on the cedar plank in rows of 5 (slightly overlapping), then place the cedar plank on the lit side of the preheated grill. Leave the plank for 5 minutes (until it begins to dry out).

Move cedar plank to the indirect cooking zone and place salmon pieces on the apples (covering about 2/3 of the apples). Close the lid and cook for 15 minutes.

For the dressing, combine all ingredients into a small jar, seal lid tightly and shake well to combine.

After 15 minutes, spoon on the rest of the maple-mustard mixture on the salmon and cook for an additional 5-10 minutes or until an instant read thermometer reads 120°F-130°F.

Remove cedar plank to a clean sheet pan or platter and cover with foil (let rest 5 minutes before serving).

Combine all the salad ingredients with the dressing in a serving bowl, then mix well to combine.

Place a spoonful of Ambrosia Apple Salad over each piece of salmon and present the entire cedar plank on the table. Plate a piece of salmon sitting on the baked apple slices for each guest and serve with more apple salad.

Cook’s notes: 1) The type and thickness of salmon will greatly change the cooking time, so for thinner pieces, start checking temperature around 12 minutes. 2) Although government agencies recommend an internal temperature 145°F – 155°F, most chefs & fisherman consider that overcooked and dry. 3) For wild caught salmon I aim for 120°F, for farmed raised salmon I prefer 130°F.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

  • Close up image of the cedar planked salmon. Each piece of salmon is placed on apple slices and topped with an apple salad.
$500+ G I V E A W A Y

I’ve also partnered with @OntarioAmbrosia for a giveaway! I’m giving away a prize pack to one lucky Ontario Instagram follower consisting of a $500 Visa Gift Card, box of locally-grown Ambrosia apples, Martin’s Crispy Apple Chips wood cutting board and an apple corer, all delivered right to your door! Contest ends Wednesday March 11, 2020 at 6 pm (EDT).

For details on how to enter this awesome Instagram giveaway, CLICK HERE

Cedar Planked Salmon with a Ginger, Citrus, Sweet Chili Glaze

by 2 Comments

Cedar planked salmon with orange slices and cilantro.

It’s fish Friday! Cedar planked salmon is a favourite in our house and this marinade of fresh ginger, garlic, cilantro, soy sauce, honey, sweet chili sauce, citrus juice and pepper flakes, adds layers of deliciously balanced flavour to the fish. Have a wonderful weekend! 

Ingredients
  • 3 tbsps Soy sauce
  • A thumb size piece of fresh ginger
  • 1 garlic clove
  • 2 tbsps honey
  • 2 tbsps orange juice
  • 1 tsp orange zest
  • 3 tbsps sweet chili sauce
  • 1 tbsp finely chopped cilantro
  • 1/2 tsp red pepper flakes
  • Freshly ground pepper
  • Thin orange slices
  • Salmon filet (about 1 1/4” – 1 1/2 thick)
Preparation

Cedar plank (pre soaked)

Place the cedar plank on a hot grill (350°F – 365°F) for 15 minutes until beginning to smoke.

In the meantime prepare glaze.

Add the first 9 ingredients to a small saucepan and bring to a boil over med-high heat, stirring regularly.

Let simmer for 3-4 minutes.

Add the salmon (skin side down) to the smoking plank, use a brush to apply a layer of the glaze. Season with pepper and then add oranges. Close the lid and let the salmon cook for 6 minutes, then apply more glaze and let cook for another 6-8 minutes. (A thicker filet of Atlantic salmon will take about 4-6 minutes longer)

Remove plank to a tray or board and serve on the cedar plank.
I like to make a little extra sauce and reserve a 1/4 cup before brushing on the fish, then serve the reserved sauce with the meal.

I typically eyeball everything, so taste the glaze and adjust as required. Enjoy!

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Cedar Planked Salmon recipe, you can find more of my favourite seafood recipes here.

*Weber Grills Canada Ambassador

Grilled Branzino with Jalapeño-Basil Vinaigrette

by Leave a Comment

Grilled Branzino with Jalepeno-Basil Vinaigrette on a platter with lemons and basil.
Grilled Branzino with Jalapeño-Basil Vinaigrette

Grilled Branzino with jalapeño-basil vinaigrette. Fired up the charcoal grill to add a little extra flavour to this delicious house favourite… and while the grill was hot, I grilled a couple of burgers to deliver to my parents. While we enjoyed our fish with salad and fried, crispy pierogies, they enjoyed a big juicy burger with salad and crispy pierogies. Dad was thrilled with the melted 4 year old cheddar, smokey bacon, dill pickles and sweet onion toppings! 

Mom opted for just a little bacon and onion because she wanted to taste the burger! 

Oh, back to our delicious fish…

Jalapeño-Basil Vinaigrette

Ingredients
  • 2 jalapeños, grilled, seeds removed then chopped
  • 3 tablespoons diced red onions
  • 2 cloves garlic chopped
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 4 tablespoons finely chopped basil leaves

Grilled Branzino

Ingredients
  • 2 whole branzino (about 1 pound each), scaled and gutted, head and tail intact
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch fresh basil
Preparation

In a food processor add the chiles, onion, garlic, mustard, vinegar, salt & pepper and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Add the basil and blend to combine.
Heat grill to medium-high heat (approximately 400°F). Brush both sides of the fish with the oil and season inside and out with the salt and the pepper. Stuff the cavity of each fish with some of the basil.

Weber summit charcoal grill with fish and burger patties
Weber Summit® Charcoal Grilling Centre

Grill the fish until slightly charred on 1 side, about 5 to 7 minutes. Using spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes more. Remove the fish from the grill and serve with a bowl of the vinaigrette.

Burgers and fish on a charcoal bbq grill.
Weber Summit® Charcoal Grill

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

*Weber Grills Canada Ambassador. Opinions in this post are my own.

Ontario Pork – Hot Italian Sausage Quick, Easy & Affordable Paella

by 2 Comments

One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Pork Sausage; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

I LOVE Paella, but when you add Saffron Threads, chicken, imported chorizo and loads of shellfish, it becomes an expensive, special occasion meal! This recipe uses Ontario Pork Hot Italian Sausages, mussels, shrimp and paprika to create a soul satisfying meal that can be enjoyed every week!

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
Ingredients
  • 2 large Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil (if pan frying sausages – 4 tbsp, divided)
  • 1 medium red onion, thinly sliced
  • 1 jalapeño, chopped (remove seeds optional)
  • 8 oz pickled roasted red peppers, drained and sliced
  • 1 lb arborio rice
  • 1 (15 oz) can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh Italian parsley, chopped (+ more for garnish)
  • 2 cups chicken broth
  • 2 cups of water
  • 1 lb wild jumbo shrimp, shell on
  • 1 lb fresh mussels
  • 1 cup frozen peas, defrosted
Paella ingredients of sausage, shrimp, onion, peas, red peppers, peas, mussels, rice, tomato sauce, jalapenos and spices.
Paella Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve.

Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve.

Add 2 tablespoons olive oil to the pan, then the onion, jalapeño, peppers, and sauté for 3 to 4 minutes. Add rice and stir to coat, add paprika, tomatoes, parsley, broth and water. Bring to a boil.

Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.

Stir in the shrimp, mussels, peas and sliced sausage. Cover and continue cooking until the shrimp are opaque and mussels open, 5 to 7 minutes.

Note:

If too much water has been absorbed prior to adding seafood, add ½ cup more water at a time, until seafood is properly cooked.

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan with bread and gold spoons.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Cedar Plank Shrimp with Lemon-Lime Pesto

by 1 Comment

Cedar plank with shrimp. Corn, lemons, sauce, beer and basel surround the board.

BBQ season requires big bold flavours on the grill and food you want to eat with your hands… its’s primal, not 5-star dinning, so have fun with it!! For your next BBQ, try using Wild Caught Argentinian Shrimp with the shell on. Just marinate the shrimp in this lemon-lime pesto, then cook them on a cedar plank for some of the most mouth-wateringly moist and tender shrimp you have ever tasted!! Serve it with fresh local corn on the cob and have a plate of Wet-Naps handy!!!

Ingredients
  • 24 large Wild Caught Argentinian Shrimp (20/30 per lb), thawed & patted dry (shell on)
  • 1 large (or 2 small) cedar planks (soaked as per package directions – 30 minutes to 2 hours)
  • 3/4 cup fresh basil leaves
  • 2 cloves of garlic, peeled and crushed
  • ½ cup pine nuts
  • ½ cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • fine salt and freshly ground black pepper (to taste)
  • 2 lemons & 2 limes cut in half
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper.

Place shrimp in a resealable bag and toss with 1/3 cup of the Pesto sauce. Chill for 20-30 minutes.

Cover the remaining Pesto and serve as a sauce for dipping with the cooked shrimp.Preheat the grill to medium high.

Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle.

Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.

Shrimp on a cedar plank outside on barbeque.

While the shrimp cooks, place the lemon halves, cut side down on the grill and cook until shrimp are done.

Serve shrimp on the cedar plank with reserved pesto, lemons & limes.

Zimmy’s Tips

** Toast the pine nuts and let cool before adding to the pesto for an added layer of flavour

*** If using a gas grill, you can turn off the burner directly below the plank to avoid a potential flare up

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Surf and Turf Tortillas

by Leave a Comment

Surf and turf tortillas served on sheet pan with all the fixings.

Surf and Turf Tortillas! Looking for a delicious option for Father’s Day, Canada Day, the 4th of July or your next summer bbq, try these Grilled Wild Caught Colossal Shrimp Skewers. Wonderful on their own and fantastic paired with grilled steak skewers for a taco platter, or served with potatoes, corn and your favourite summer salads.

Grilled Wild Caught Colossal Shrimp Skewers

Ingredients
  • 18 Wild Caught Colossal Shrimp, peeled leaving tail on (8/12 size)
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons lime juice, freshly squeezed
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro minced
  • *6 metal skewers (or soaked wooden skewers)
Preparation

Pat shrimp dry and place in a resealable bag.

Combine all other ingredients in a bowl and pour over shrimp.

Seal bag and let marinate for 15 minutes in the fridge.

Preheat grill to high and skewer the shrimp.

Place the shrimp on the grill and cook 2-3 minutes/side.  The shrimp are cooked when the thickest part has just turned slightly white/opaque and the exterior has a slight pinkish colour.

Serve with lime wedges and a sprinkle of fresh chopped cilantro.

  • Prep Time 25 mins 
  • Cook Time 5 mins   
  • Total Time 30 mins 
  • Serves: 6 – 8

Pairs perfectly with Grilled Steak Skewers for a delicious Surf & Turf (recipe below). Serve with grilled tortillas, guacamole and all your favourite fixings.

Grilled Steak Skewers

Ingredients
  • 3 pounds sirloin tip roast, trimmed of excess fat and cut into 1¼ inch cubes
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp Dijon
  • 2 tbsp honey
  • 1 tbsp fresh rosemary minced
  • 1 teaspoon black pepper
  • 2 pounds sirloin steak, cut in 1-inch cubes
  • 1-2 red bell pepper, seeded and cut in 1¼ inch pieces
  • 1-2 green bell pepper, seeded and cut in 1¼ inch pieces
  • 1 large red onion, cut in 1¼ inch pieces
  • 16 orange (or red) grape tomatoes
  • *8 metal skewers (or soaked wooden skewers)
Preparation

In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.

Preheat grill to med-high heat.

Prepare skewers beginning with a tomato, alternating meat, with pieces of bell peppers and red onion, then finishing with a tomato.

Grill skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)

  • Prep time 1 hour 
  • Cook time 12 mins 
  • Total time 1 hour 15 mins 
  • Serves: 6 – 8

This Surf and Turf Tortillas recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps

by 1 Comment

Shrimp lettuce wrap with a corn salsa.

Moms are special 365 days of the year, but MOTHER’S DAY is the one day that you need to do something extra special for them!
Treat Mom to a delicious, fresh Mother’s Day meal – Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps! Score some bonus points with a bouquet of flowers and a bottle of rosé (that’s how I remain my mom’s favourite! 😂)

Ingredients
  • 24 large Marina Del Rey Wild Caught Argentinian Shrimp (20/30 per lb), thawed, peeled & patted dry
  • Metal or wood skewers (soak wood skewers as per package directions)
  • 1 shallot, roughly chopped
  • 1 long red chili or red jalapeño, roughly chopped
  • 3–4 garlic cloves, roughly chopped
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoon finely chopped oregano
  • ¾ cup extra-virgin olive oil
Preparation

Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit 10 minutes. In a bowl, mix cilantro, parsley, and oregano with contents of food processor, stir to combine. Using a fork, whisk in oil. Reserve ½ the chimichurri in a small bowl/jug to be used as sauce. Place shrimp in a resealable bag and toss with remaining chimichurri. Chill for 20-30 minutes. Remove shrimp from marinade and thread onto skewers, (beginning with tail, then head, creating a shrimp semi-circle… don’t overcrowd).

When ready to serve, grill skewers on a medium-hot grill, 2-2½ minutes/side flipping just once.

Shrimp skewered and ready to go on the grill.

Grilled Corn Salsa

Ingredients

(make ahead and chill until 20 minutes prior to serving)

  • ¼ cup melted butter
  • ¼ cup extra virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 4 ears of corn, husks and silks removed
  • 2 cups cherry tomatoes, stemmed and quartered
  • 1 jalapeño pepper, seeds removed and diced
  • ½ red onion, diced
  • ¼ cup chopped fresh cilantro
  • For dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
Preparation

In a bowl, whisk together the lime juice, chili powder, salt, pepper, butter and olive oil, set aside to baste corn.

Preheat medium-hot grill. Brush a little of the basting mix on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.

Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Put the kernels in a large bowl. Add the tomatoes, onion, jalapeño, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.

A bag of Marina Del Rey Wild Caught Argentinian Shrimp.
Lettuce Wraps
  • 12-24 lettuce leaves (Boston, Bib or Romaine Hearts)
  • Reserved chimichurri
  • Grilled shrimp
  • Corn salsa
  • Quinoa – ½ cup uncooked (cooked per directions)

Plus, a selection of your favourite vegetables:

  • Diced peppers
  • Sliced jalapeños/chilies
  • Red cabbage – thinly sliced
  • Avocado – chunks or slices

Lightly fill a lettuce leaf with an assortment of vegetables, corn salsa, quinoa and 1-2 shrimp, then drizzle with chimichurri and enjoy!

This picture show how you can plate the shrimp skewers and lettuce wraps.

Prep Time: 25 minutes, Cook Time: 20 minutes, Inactive Time 30 minutes, Serves: 4

This Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps recipe was created in partnership with Marina Del Rey however opinions in this post are my own.