Zimmy's Nook

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shrimp

Spanish Lettuce Wraps

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An outdoor table filled with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

Spanish Lettuce Wraps

Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.

Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.

Looking for a wine pairing? Look no further than Hacienda Lopez de Haro Crianza! This is a superb classical Rioja Crianza and in my humble opinion, it is an absolute steal at its price.

An easy drinking wine that is extremely versatile with food. Delicious paired with roast chicken, pork tenderloin, paella, tapas, or slow roasted meats. We also enjoy a glass (or two), simply with fresh bread and Manchego cheese in front of the fireplace.

This is really a fantastic example of the quality and value that are making Spanish wines so popular!

Looking to pick up a bottle for yourself? Head on over to Wine Online Canada’s original independent online wine shop. Celebrating 17 years bringing amazing wines directly to the homes of Canadians.

Salud!

*** Please enjoy responsibly! ***

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

An outdoor setting with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

Spanish Lettuce Wraps

Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.
Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner, Main Course
Cuisine Spanish
Servings 4 -5 people

Ingredients
  

Saffron Rice:

  • ½ teaspoon saffron threads
  • ¼ cup hot water
  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced onion
  • 1 ½ cups basmati rice
  • 3 cups chicken stock no salt added
  • 1 teaspoon salt

Salsa:

  • 1 small green pepper diced
  • 1 small red pepper diced
  • 1 small yellow pepper diced
  • 1 small red onion finely diced
  • 1 jalapeno pepper finely diced
  • 14-16 cherry tomatoes quartered
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Mixed Grill:

  • 2 teaspoons Spanish paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne pepper
  • 4 chicken thighs boneless, skin-on, flattened (approximately 114g (4 oz)/thigh)
  • 1 Spanish style sausage 320g (12 oz)
  • 14-16 Wild Shrimp 300 g (10 oz) , large size 20/30
  • 2 lemons cut in half

For Serving:

  • 2 Boston or Bib lettuce at least 16 large leaves, leaves separated washed and dried
  • Fresh cilantro leaves
  • Hot sauce or hot chilies in oil
  • Manchego Cheese optional

Instructions
 

Saffron Rice:

  • Soak the basmati rice in cold water for 5 minutes. Drain, then set aside
  • Pour 1/4 cup of hot water into a small bowl. Slightly crumble the saffron threads into the water and let them soak while you prepare the onions.
  • In a large heavy pot, heat the extra virgin olive oil over medium. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
  • Add chicken stock, salt and saffron water to the pot. Bring to a boil, stir.
  • Cover the pot and reduce heat to low.
  • Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
  • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

Salsa:

  • Mix all ingredients in a bowl, season with salt and pepper and toss to combine. Cover and set aside until ready to serve.

Mixed Grill:

  • Mix together the paprika, salt, pepper, garlic & cayenne in a small bowl.
  • Skewer the shrimp onto metal skewers (if using wood, soak for 60 minutes before beginning)
  • Place the chicken, sausage and shrimp on a sheet pan and season both sides of the chicken and shrimp (if anything is left in the bowl sprinkle the sausages too). Set aside until the rice has cooked for the 20 minutes.
  • Preheat the grill on medium high heat (450°F -500°F).
  • Place the chicken and sausage on the grill. Cook the for 6-8 minutes until done (internal temperature is 165°F – grilling time may be more or less, depending on the size of the thighs). Remove chicken to and plate, cover with foil. Cook the sausages for another 2-4 minutes until done (internal temperature of 160°F). Place on the plate with the chicken and cover.
  • Add the lemons to the grill, cut side down. Add the shrimp skewers to the grill and cook for 2 minutes, flip and cook for 2 minutes more (until shrimp are cooked through). Remove shrimp and lemons to a plate and cover with foil.
  • Slice the chicken into ½ inch cubes and thinly slice the sausages.
  • Arrange the chicken, sausages, shrimp, rice, salsa, lettuce leaves, hot sauce/chilies, cilantro and lemons onto serving boards or platters and serve.
  • To build the wraps, place a spoonful of rice on a lettuce leaf, add a shrimp, chicken and sausage, top with salsa, hot sauce/chilies, cilantro, then a little squeeze of lemon.
  • This meal pairs perfectly with Hacienda Lopez de Haro Crianza Rioja wine. Salud!

Video

Notes

 
 
Keyword chicken thighs, chorizo, deconstructed paella, lettuce wraps, paella, shrimp
Tried this recipe?Let us know how it was!

Hope you enjoy my Spanish Lettuce Wraps 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)

Wild Argentinian Shrimp Pesto Pasta Salad

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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.

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!!

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 (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
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.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

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.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad 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

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

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

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cioppino (Fisherman’s Stew)

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Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, salt and pepper, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Feel free to switch up the seafood, I used mussels instead of clams for this stew.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.
This Cioppino (Fisherman’s Stew) with mussels instead of clams was made and served in my Hestan NanoBond Titanium 5 Quart Essential Pan
A soup pot and two bowls filled with a seafood and a side of garlic butter toast.

Cioppino (Fisherman’s Stew)

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.
It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!
The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!
I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).
Feel free to switch up the seafood, I've used mussels instead of clams.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course, Soup
Cuisine Italian
Servings 6 people

Ingredients
  

  • 3 tablespoons olive oil
  • 1 fennel bulb thinly sliced
  • 1 onion chopped
  • 3 large shallots chopped
  • ½ cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 cloves of garlic finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 ½ cups dry white wine
  • 1 can diced tomatoes in juice (28-ounce )
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed cob reserved (or 1 cup frozen corn)
  • 1½ pounds littlenecks clams scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp peeled and deveined
  • 3/4 – 1 pound cleaned squid bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving

Instructions
 

  • Heat the oil in a large pot over medium heat.
  • Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.
  • Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.
  • Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).
    A tray of clams, shrimp and squid for Cioppino (Fisherman’s Stew)
  • Season the soup, to taste, with more salt, pepper and red pepper flakes.
  • Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

TIP

  • What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!
  • Feel free to switch up the seafood, I used mussels instead of clams in this stew.
    A top down image of a pan with a Cioppino (Fisherman’s Stew). Toast, wine, lemons and crushed chilis surround this pan.
Keyword Cioppino
Tried this recipe?Let us know how it was!
An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast in the background.
Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

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)

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

Cast Iron Lobster Tails & Wild Shrimp

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Lobster tails grilled in a pizza oven on a cast iron pan.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

Ingredients
  • 2 (6-7-ounce) lobster tails

Butter for lobster tails:

  • 1/4 cup butter – melted
  • 1 tablespoons olive oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon sriracha
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon, halved
Preparation

Preheat the Ooni gas outdoor oven on high – the hottest part of the oven to 650°F – 700°F when measured with an infrared thermometer.

Butterfly the lobster tails:

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

(No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.)

Grilled lobster tails and shrimp on a cast iron skillet.

In addition to this Cast Iron Lobster Tails & Wild Shrimp recipe, you can find more of my favourite seafood recipes here.

Proud Ooni Ambassador. Opinions in this post are my own.

Gambas al Ajillo

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Top down image of pan with a garlic shrimp (Gambas al Ajillo). Surrounded by bread, wine, lemons and peppers.

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon kosher salt
  • 6 garlic cloves, thinly sliced
  • 12-18 olives (Manzanilla, Gordal or your favourite variety)
  • 24 large wild shrimp (about 1 pound), shell on or peeled (shells reserved)
  • 1 jalapeño pepper, finely diced (seeds optional)
  • 2 tablespoons white wine
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
Preparation

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & 1/4 tsp salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

** Note: cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully… however it is messier to eat! **

*** If you decide to peel the shrimp first, reserve the shells and add to olive oils, salt & pepper flakes to infuse the oil ***

In addition to this Gambas al Ajillo recipe, you can find more of my favourite shrimp recipes here.

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

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


Mussels & Shrimp in a Spicy Tomato Sauce

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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

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

Grilled Mixed Seafood Platter

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A large platter filled with grilled skewered shrimp, scallops in the shell, lobster tails, grilled corn on the cob and other fresh veggies.

Grilled Mixed Seafood Platter.

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 & Shishido 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!

Four split & skewered lobster tails on the grill with a butter sauce.
A close up of a scallop in the shell on a grill with an herb butter sauce.
Skewered shrimp getting cooked on grill.
A top down view of a grilled mixed seafood platter with skewered lobster tails, scallops in the shell, skewered shrimp and corn.
A large platter filled with grilled skewered shrimp, scallops in the shell, lobster tails, grilled corn on the cob and other fresh veggies.

Grilled Mixed Seafood Platter

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 & Shishido peppers. The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Dinner, Entree, Game Day Snack, Main Course
Cuisine North American
Servings 2 -4 People

Equipment

  • Skewers
  • Pellet Grill

Ingredients
  

  • ½ cup butter (1 stick)
  • ½ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 1 ½ tablespoons 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)

For serving

  • Lemon wedges
  • Chopped chives
  • Chopped parsley

Instructions
 

  • Heat pellet 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.
Keyword grilled seafood, grilled seafood recipe, lobster tails., pellet grill, scallops, seafood recipe, shrimp recipe
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 and/or tag us on Instagram!

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

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

Spicy Linguine with Clams and Shrimp

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A top down image of Spicy Linguine with Clams and Shrimp.

Spicy Linguine with Clams and Shrimp.

This dish is on rotation in our house and can be ready in just 35 minutes! 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!

Enjoy this dish with some crusty bread and a crisp, dry white wine like Pinot Grigio.

Spicy Linguine with Clams and Shrimp in a copper pan.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse. Proud Hestan Culinary Ambassador. Opinions in this post are always my own.

Spicy Linguine with Clams and Shrimp in a copper pan.

Spicy Linguine with Clams and Shrimp

This dish is on rotation in our house and can be ready in just 35 minutes! 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!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter at room temperature
  • ¼ cup chopped fresh cilantro or flat-leaf parsley
  • Kosher salt and freshly ground black pepper

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 lb. Manila clams scrubbed clean

Shrimp

  • 8-12 large wild shrimp deveined, washed & dried
  • 1 ½ tablespoon olive oil
  • 1 garlic clove minced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Garnish

  • lemon wedges
  • chopped fresh cilantro or parsley

Instructions
 

  • 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 and chopped cilantro.
Keyword clams, Linguine, shrimp pasta, spicy linguine
Tried this recipe?Let us know how it was!

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

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

Cedar Plank Shrimp with Lemon-Lime Pesto

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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.