A splash of sherry and a little heat from chili peppers enliven delicate shrimp.
2 Tbsp (30 mL) each toasted almonds and pine nuts, or 1/4 cup (60 mL) toasted almonds
1 clove garlic, minced
1 small slice bread (no crust), torn
1 roasted red pepper, chopped
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) sherry or red wine vinegar
Sea salt to taste
1 tsp (5 mL) extra-virgin olive oil
1/2 lb (225 g) raw shrimp, peeled and deveined
1 clove garlic, minced
1/4 tsp (1 mL) hot chili flakes or 1 tsp (5 mL) serrano chili, seeded and finely chopped
1/4 cup (60 mL) dry sherry or orange juice
2 cups (500 mL) torn kale or baby spinach
Place sauce ingredients in food processor and whirl to blend. Sauce should be slightly chunky. Add a little warm water if too thick. Taste and adjust seasoning with more vinegar or salt as needed.
Coat large frying pan with olive oil and heat over medium-high. Add shrimp and stir-fry just until bright pink, about 2 minutes. Add garlic and chili. Splash in sherry and add kale or spinach. Stir until greens wilt, about 1 minute.
Dish up with a healthy spoonful of Romesco Sauce ladled on top.
Each serving contains: 202 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 9 g carbohydrates; 9 g fibre; 76 mg sodium
source: "Tapas for Two", alive #340, February 2011
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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