Zimmy's Nook

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Seafood

Colossal Shrimp in a Spicy Sauce

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A bowl with six colossal shrimp in a spicy sauce.

Colossal Shrimp in a Spicy Sauce

Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes! The star of this dish are these wild caught Argentinian colossal shrimps!

Garlic, fire roasted tomatoes, passata, jalapeño, rosemary, capers, olives, and corn, create the perfect base for these Marina Dey Rey Colossal Wild Argentinian Shrimp.  Their sweet lobster like flavour, nestled into this spicy tomato sauce it is pure comfort in a bowl!

Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. Serve over orzo, rice, or pasta for those who want a larger meal.

Watch how easy this Colossal Shrimp in a Spicy Sauce recipe was made here.

This video made in partnership with Marina Del Rey. However, all opinions in this post are my own.

FAQ: What is the colossal shrimp size?

  • Colossal shrimp size is 8/12 shrimp per pound
Two bowls with a spicy tomato sauce and five shrimp placed neatly along one side. Served with white wine and toast.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A bowl with six colossal shrimp along one side on a base of spicy sauce.

Colossal Shrimp in a Spicy Sauce

Ready in 30 minutes, easy to make and has a ton of flavour, this colossal shrimp recipe checks off all of the boxes!
The star of this dish is these wild caught Argentinian Colossal shrimps! Wild Argentinian shrimp have a sweet lobster like flavour, and when they are cooked with garlic and nestled into a spicy, tomato sauce it is pure comfort in a bowl!
Delicious as is, but we recommend toast or a crusty bread for mopping up any leftover sauce. For those who want a larger meal it can be served over orzo, rice, or pasta.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Italian-American, Spanish
Servings 2 People

Ingredients
  

  • 1 pound Marina Del Rey Colossal Raw Shrimp, thawed and shells removed (size 8-12/pound)
  • ½ teaspoon dried red pepper flakes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 – 28 oz can of diced tomatoes fire roasted if available, drained of juices
  • 1 cup passata
  • 1 jalapeño diced (seeds and membrane optional)
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon drained capers
  • 10-12 small assorted olives
  • ⅔ cup frozen corn
  • Lemon zest for serving

Instructions
 

  • In a small bowl, toss shrimp with the pepper flakes, salt and pepper. Set aside.
  • In a large nonstick frying pan, heat oil over medium heat. Add shrimp, and cook, for 2 minutes. Add garlic and flip shrimp and cook for 2 to 3 minutes more until shrimp are plump, opaque, and just cooked through. Remove shrimp from pan with tongs leaving garlic in the pan. Set shrimp aside.
  • Add tomatoes, passata, jalapeño, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 10 minutes. Add the corn stir to combine, cover, and cook for 5 minutes more. Add the shrimp into the sauce and toss to combine. Simmer until the shrimp are heated through, about 1 minute.
  • Divide the sauce and shrimp into two bowls and finish with lemon zest.
  • Serve with pepper flakes and hot chilies.

Video

Keyword argentinian pink shrimp, colossal shrimp recipe, shrimp in tomato sauce, shrimp recipes with tomato sauce, shrimp with spicy sauce, wild argentinian shrimp
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More Wild Argentinan Shrimp recipes to love

Sous-Vide Colossal Shrimp Cocktail

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Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
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Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Crockpot Slow Cooker Shrimp Boil

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Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot™ Slow Cooker Shrimp Boil.

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.

While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.

Ingredients for a shrimp boil are laid out beside two crockpots.
Three crockpots, a large on and two mini lunch crocks getting filled with a shrimp boil. A red and white tablecloth, keys, a car charger and sunglasses are the table as well.

The shrimp is tossed in for 20 minutes, then the meal is divided into our Crockpot™ Lunch Crock® Food Warmers. The 20 oz size makes them the perfect size for individual on-the-go meals. While the Seal & Store Lids, ensure our portions will not spill in transport. Once, they are securely packed into the back of the car, and plugged in to keep everything warm, as we head off to our favourite picnic spot right beside by the water.

A black and a green mini lunch crock pot in a wooden basket getting charged in the drunk of a car.
A close up image of a lunch crock Crockpot of a woman holding a shrimp that she is about to eat from her shrimp boil meal.
A close up image of a lunch crock Crockpot of a someone holding a fork with a potato on it and about to eat it.
A woman wearing a straw hat sitting at picnic table with a red and white checkered tablecloth about to eat from her lunch crock pot.

An easy to clean tablecloth and lots of napkins are key to creating the perfect experience as you dig in with your hands, to peel the juicy shrimp and clean the kernels off the mini cobs!

If your try our Slow Cooker Shrimp Boil, be sure to leave us a comment and a rating.

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot Slow Cooker Shrimp Boil

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.
While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 50 mins
Total Time 4 hrs
Course Dinner, Entree, Lunch, Main Course
Cuisine American
Servings 3 People

Equipment

Ingredients
  

Seasoning Blend for Shrimp Boil

  • 2 teaspoons celery salt
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground dry mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes

Optional

  • ¼ teaspoon freshly ground white pepper
  • Pinch ground nutmeg
  • Pinch ground mace
  • Pinch ground allspice
  • Pinch ground cinnamon
  • Note: Substitute 2 tablespoons of Old Bay Seasoning or favourite seafood seasoning for the seasoning blend.

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce or to taste
  • 18 tiny red potatoes or 6 ounces larger red potatoes, cut into 1-inch cubes
  • 9 red pearl onions outer skin layer removed
  • 5-to-6 ounce spicy Portuguese Chouriço substitute sweet sausage, to taste, sliced into ¼-inch rounds
  • 1 ear of corn cut in 8 riblets (See Cook’s Tip in notes below on how to cut the corn)
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 tablespoon chopped fresh tarragon plus more for serving
  • 10 ounces large wild shrimp shell on (size: 20-30 per pound)

Serving suggestions

  • Chopped Tarragon
  • Hot sauce
  • Crusty bread
  • Cold beverages
  • Forks
  • Lots of napkins
  • Container for shrimp shells and corn husks

Instructions
 

  • Whisk together the seasoning blend (or premade seasoning), lemon juice, hot sauce and 3 cups water, set aside.
  • Place the potatoes, onions, sausage, corn, garlic, and bay leaves into the Crockpot™ 3-Quart Manual Slow Cooker, then stir in seasoned water mixture.
  • Cover and cook on low heat for 3.5 hours (or until potatoes are almost tender).
  • Stir in shrimp. Cover and cook for 20 minutes, stirring a couple of times.
  • (** Note: If serving immediately, cook until shrimp is completely cooked through, opaque & pink.)
  • Transfer to two Crockpot™ Lunch Crock® Food Warmers and transport to picnic site plugged in using your Power Inverter, to keep the Lunch Crocks warm. (Ensure to pack these securely, so they don’t move during the trip to your destination).
  • Set up your picnic, pass the napkins and dig in!

Notes

Cook’s Tip: To cut corn into riblets, carefully cut the corn cob in half lengthwise. Place each half flat-side down and cut each in half lengthwise. Then cut each of the four pieces in half across the middle. Alternatively, cut into 1.5-inch rounds.
Keyword Crockpot Recipe, Shrimp boil, Slow cooker recipe, Slow cooker shrimp boil, Summer crockpot ideas, Summer slow cooker ideas
Tried this recipe?Let us know how it was!

Hope you enjoy this Crockpot Slow Cooker Shrimp Boil recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes –

Have a delicious day! James (aka Zimmy) & Elaine

Niçoise Salad with Oven Roasted Coho Salmon

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A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.

Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.

A close up of the salmon on a large platter of Niçoise salad.
On the top of a range is a pot boiling potatoes and a sheet pan with a portioned coho salmon ready to get roasted.
A sheet pan of portioned marinated coho salmon.

Watch the salmon bake and sizzle here

Niçoise Salad with Oven Roasted Coho Salmon: Frequently Asked Questions (FAQ)

Can I pan sear the salmon instead of roasting?

Yes, you sure can! I have two other Niçoise Salad recipes where I’ve pan seared the salmon.

A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise Salad with Oven Roasted Coho Salmon

Niçoise inspired salad with oven roasted coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Brunch, Dinner, Dressing, Entree, Lunch, Main Course, Salad
Cuisine French
Servings 4 -5 People

Ingredients
  

Salmon

  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces

Salad Dressing

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

Suggested Salad Ingredients:

  • 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
  • 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
  • 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
  • 20 cherry tomatoes halved
  • 2 stalks of celery sliced
  • 2 mini cucumbers sliced (or 1/3 of an English cucumber)
  • 2 mini dill pickles quartered into spears
  • ¼ cup assorted olives
  • 8-10 large lettuce leaves romaine or frisée
  • ½ red onion marinated optional
  • Lemon wedges

Instructions
 

Salad Dressing

  • In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.

Salmon

  • Preheat the oven to 400°F convection roast (or 425°F conventional bake)
  • In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
  • Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
  • Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
  • Remove from the oven and let it rest for 10-20 minutes.
  • Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.

Notes

Watch the salmon bake and sizzle here
Keyword Coho Salmon recipe, roasted salmon, Salad Niçoise, Salmon salad
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on/in the Hestan Dual Fuel Range using the Hestan Culinary 4-Qt NanoBond Saucepan.

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

Sweet Chili Shrimp and Noodle Stir Fry 

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A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry.

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!

A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 People

Equipment

  • 1 Wok , I used my Hestan NanoBond Titanium 14" Wok

Ingredients
  

  • 2 tablespoon grape seed oil or vegetable oil, or olive oil
  • ½ large red onion thinly sliced into strips
  • 1 large carrot cut into 2-inch matchsticks (or thin circles)
  • 1 large red pepper cut into thin strips
  • 18-20 ounces large wild caught shrimp shells removed and deveined
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 -8 ounce bag of snap peas
  • ½ cup sweet chili sauce
  • ¼ cup low sodium soy sauce
  • Juice of one lime
  • 1 pound package of fresh Shanghai thin noodles uncooked, cooked to package directions**

Instructions
 

  • In a small bowl whisk together the sweet chili sauce, soy sauce and lime juice. Set aside.
  • Heat oil in a wok over medium-high heat. Add in the onions, carrots and red pepper, cook for 2 minutes, tossing often.
  • Add in shrimp, garlic, and ginger, cook for 2 minutes, tossing occasionally.
  • Add in the snap peas and chili sauce mixture, cook for one minute, tossing to combine.
  • Add in cooked noodles, toss to combine and cook until heated through, about two minutes.
  • Serve and enjoy.

Notes

** Can’t find fresh uncooked Shanghai thin noodles? Try these substitutions:
  • 8 ounces dried Asian noodles, cooked to package directions
  • 8 ounces dried linguine, cooked to package directions
  • zucchini noodles
Keyword easy recipe, Lunar New Year, noodle recipe, Noodle stir fry, shrimp recipe, stir fry
Tried this recipe?Let us know how it was!

Hope you enjoy this Sweet Chili Shrimp and Noodle Stir Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine!

This recipe was made (and served) in my Hestan NanoBond Titanium 14″ Wok. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Hestan NanoBond Titanium 14″ Wok

Mussels & Squid in a Spicy Tomato-Sausage Broth

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A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!

An image of an large pan on a gas range being heated up. Ingredients are on the counter beside the range.
An image of browning the sausage and other ingredients into the pot.
Adding a bottle of white wine into the pot on the stove.
A simmering pot of tomato broth for mussels.

This recipe was made (and served) in my gorgeous Hestan NanoBond 5 Quart Essential pan, on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.

A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Dinner, Main Course
Cuisine French, Italian, Mediterranean, Spanish
Servings 4 people

Ingredients
  

  • 1 tablespoons olive oil
  • 1 medium red onion finely diced
  • ½ teaspoon salt
  • 1 hot fennel sausage casing removed, broken into small pieces (or hot Italian sausage)
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried crushed red pepper flakes
  • 4 large garlic cloves minced
  • 1-2 teaspoons hot chili puree
  • 1½ cup dry white wine
  • ½ cup chopped flat leaf Italian parsley plus more for serving
  • 2 cans 398 ml/13.5 oz diced tomatoes (or 1 can 796ml/27 oz)
  • 1 cup stock homemade, or no salt added, chicken, vegetable or seafood
  • 1 cup frozen corn kernels
  • 2 pounds fresh mussels scrubbed, de-bearded*
  • 3 large squid cleaned, cut into 1/2-inch rings

For Servings

  • Crusty bread 1/2-inch thick slices
  • 1 lemon cut into 8 wedges

Instructions
 

  • Heat a 5 quart pot, pan or Dutch oven over medium-low heat.
  • Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
  • Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
  • Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
  • Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
  • Discard any mussels that do not open. Sprinkle with chopped parsley.
  • Bring the whole pot to the table and let everyone scoop small portions at a time.
  • Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth.
  • Also, don’t forget a bowl to discard the mussel shells.

Notes

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.
 
Keyword affortable meal, easy recipe, mussels, quick and delicious, squid
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Niçoise Inspired Salad with Wild Sockeye Salmon

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A top down image of a Niçoise inspired salad with wild sockeye salmon. Four pieces of salmon are in the middle of the plate with corn, tomatoes, green beans, potatoes, soft boiled eggs, lettuce and cucumber. Surrounding the plate is a package of the frozen salmon, olives, capers, marinated onions, dressing cutlery, dishes and four glasses of wine.

Niçoise Inspired Salad with Wild Sockeye Salmon

“Quality ingredients, simply prepared” is the foundation for how I cook. Selecting the ingredients is as much of a consideration as the method, time, or seasoning, in the overall execution of the meal.

Understanding where my food comes from is very important in determining the quality, as production/farming/harvesting methods, and their impact on the environment are key factors in quality to me.

When I am cooking a seafood dish, I use MSC certified sustainable products. By checking for the MSC blue fish label I know I can trust this seafood is coming from a certified sustainable fishery that doesn’t engage in illegal, unreported, or unregulated fishing activity. I feel better knowing that the MSC is safeguarding seafood supplies for future generations and making the ocean healthier tomorrow than it is today.

If you haven’t already, I encourage you to start following @MSCbluefish on Instagram to learn more about their work to end overfishing and find out how you join the movement for a #BigBlueFuture. Also check out www.MSC.org for their all-new “Where to buy MSC certified seafood” page and make the switch to certified sustainable seafood.

Now that we’ve chosen our Wild Sockeye Salmon, it is time to make this delicious salad and EAT!

Disclosure: I have participated in a paid partnership with MSC. Opinions in this post are my own.

Niçoise Inspired Salad with Wild Sockeye Salmon

If you have been following us for awhile, you know that understanding where our food comes from is particularly important to Elaine & me. That is why we look for MSC certified sustainable seafood options when creating meals, like this Niçoise Inspired Salad with Wild Sockeye Salmon. #BigBlueFuture
Pan seared salmon, served with lettuce, haricots vert, potatoes, corn, tomatoes, cucumbers, eggs, olives, capers, onions, and mustard-dill dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 36 mins
Total Time 51 mins
Course Main Course, Salad
Cuisine French
Servings 4

Ingredients
  

  • 4 140 g MSC Certified Sustainable skin-on wild sockeye salmon fillets (4 x 5 oz) If frozen, thawed and thoroughly dried
  • 180 g haricots verts, stems removed (6 oz)
  • 3-4 free range eggs
  • 1 large ear of corn cut into 4 equal pieces
  • 227 g little creamer potatoes, cut into halves or quarters (8 oz)
  • 200 g ripe assorted tomatoes, cut into bite size pieces (7 oz)
  • 180 g English cucumber, cut into bite size cubes (6 oz)
  • 1 small tender crisp lettuce gem, bib, romaine heart, etc.
  • 2 cups loosely packed arugula

Serve with:

  • ½ cup assorted olives
  • ¼ cup capers, drained
  • Marinated onions, optional
  • Fresh dill sprigs

Vinaigrette:

  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • 2 tablespoons fresh dill, finely chopped

Instructions
 

  • Blanch the haricots verts in a large pot of boiling salted water for 1.5 minutes only. Using a spider, a metal strainer or tongs Remove the haricots verts and immerse directly into a bowl of ice water. Drain and set aside.
  • In the same boiling water cook the corn and eggs for 4.5 – 5 minutes only. Remove and immerse in a bowl of ice water. Drain and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Mix in the chopped dill and set aside.
  • Add the potatoes to the pot of boiling water. Lower the heat to a rolling simmer and cook for 8-10 minutes, until the potatoes are just tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with the lid. Leave the potatoes for 5 minutes, to dry out. Then gently toss in a bowl with salt, pepper and 2 tablespoons of the dressing. Set aside.
  • Season the skin of the fish generously with salt, and the flesh with salt & pepper.
  • Preheat a skillet over medium heat for 3-4 minutes. Add 2 tablespoons of olive oil to the pan. When the oil begins to shimmer, lay the fish down in the pan. Cook it for 5 minutes on the skin side, then flip it over to cook for 30 seconds on the other side. Remove salmon and set aside.
  • Arrange the lettuce, arugula, salmon, potatoes, haricots verts, tomatoes, corn, cucumbers, and eggs on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side with the olives, capers, and marinated onions (if using) and dill sprigs.

Video

Keyword Niçoise, Salad, seafood recipe, Seafoodie, sustainable seafood, Wild Sockeye Salmon
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Steamed PEI Mussels in a Red Thai Curry Broth

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A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp, toast, olives, hot chilli sauce and a glass of wine surround the skillet

We love mussels because they are the most amazing vessel to enjoy any type of flavourful broth! The half shell is the perfect spoon shape to collect the ideal mouthful of broth with the tender mussel meat. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!

Ingredients
  • 2 pounds (907g) fresh PEI mussels, rinsed and beards removed
  • 13.5 ounce (400ml) can coconut milk
  • 2 tablespoons (30ml) red Thai curry paste (store bought)
  • 1.5 cups (355ml) of fish stock (homemade, canned or cube)
  • 2 tablespoons (30ml) brown sugar
  • 3 bird’s eye chilies, sliced in half lengthwise
  • 1.5” (4cm) piece of fresh ginger, peeled
  • 1 kaffir lime leaf (or peel from 1/2 a small lime)
  • 1/4 cup fresh cilantro, washed, dried and chopped
Preparation

In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.

2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!

A close up of red Thai curry mussels.
A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp & calamari skewers, toast, olives, hot chilli sauce and two glasses of wine surround the skillet

Prep time: 5 min
Cook time: 30 min
Serves: 2

These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.

Hope you enjoy my Red Thai Curry Mussels recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These red Thai curry mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog.

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

Sizzling Shrimp Fajitas

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A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas.

Sizzling shrimp fajitas. Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Marina Del Rey Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions!

Served with warm tortillas, guacamole, pico de gallo, corn, cabbage, pickled jalapeños and hot sauce, combining to create a mouth watering bundle of joy for your taste buds.

INGREDIENTS
  • 450g (1 lb) Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30.
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 jalapeño, slice into circles (seeds optional)
  • 1 red pepper + 1 green pepper + 1 yellow pepper, sliced into 1 1/2 inch long strips
  • lime wedges for serving optional
  • flour tortillas
A top down image of diced peppers and onions in a tray, beside a bag of frozen shrimp prepped for sizzling steak fajitas.
Suggested fajita toppings
  • Guacamole (store bought or recipe here)
  • Pico de Gallo (store bought or recipe here)
  • Corn
  • Cilantro
  • Red cabbage, thinly sliced
  • Sour cream
  • Hot sauce
  • Pickled jalapeños
INSTRUCTIONS

In a small bowl, mix together the chili powder, smoked paprika, paprika, onion powder, garlic powder, oregano, salt & pepper. Place the shrimp on a plate and season both side with the dry rub. Set aside.

Seasoned raw shrimp on a blue oval plate.

Preheat a cast iron griddle (or large pan) over medium heat on your grill or stovetop. Pour one tablespoon of oil on the griddle and add the onions. Let the onions cook down slowly as the cast iron heats up, stirring occasionally (about 5 minutes). Turn the heat to med-high , then add the peppers and jalapeños. Cook, stirring occasionally, until vegetables are tender-firm and slightly charred on the edges.

Remove the vegetables to a plate.

Add a tablespoon of olive oil to the griddle, then add the shrimp, without over crowding them. Cook shrimp for 1 1/2 – 2 minutes, flip and cook for 1 1/2- 2 minutes more (until shrimp are cooked through). Remove the shrimp to a separate plate, turn off the grill. Then add back the peppers, onions & jalapeños and toss in the shrimp seasoning. Add the shrimp on top of the vegetables and serve on the sizzling hot griddle.

Serve the warmed flour tortillas and toppings on the side and let everyone assemble their own fajitas.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas and a bag of frozen shrimp.

Hope you enjoy my Sizzling Shrimp Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad recipe is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 hr
Total Time 1 hr 40 mins
Course Dinner, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Italian-American
Servings 4 -8 People

Ingredients
  

Shrimp:

Salad:

  • 500 g 18 oz Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers sliced in half lengthwise and diced into half moons
  • 150 g cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion diced
  • ⅓ cup pesto sauce store bought or homemade
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup basil leaves

Instructions
 

Preparation:

  • In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.
  • Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.
  • Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl.
  • Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat.
  • Refrigerate until serving. Before serving add the basil leaves and toss lightly.
Keyword argentinian pink shrimp, cold shrimp salad with pasta, recipes for shrimp pasta salad, shrimp pesto pasta recipes, summer pesto pasta salad, wild argentinian shrimp
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