Archive for the ‘Shrimp’ Category

Shrimp Wrap

It always surprises me how frequently I go to post an item, and Sitelle is already a step ahead of me.  Despite living 4,000 km apart, we somehow still manage to cook many of the same meals!  The day Sitelle made buttery  garlic shrimp, I had the exact same idea – although I ate the shrimp in a cold wrap.

Shrimp continue to be one of the richest sources of protein and they are loaded with omega-3 polyunsaturated fatty acids (not to mention absolutely they are absolutely tasty!)  For the wrap, I threw together my favourite sandwich ingredients with some tzaziki and lemon juice.  Just the refreshing pick-me-up one often needs at lunch!

Shrimp Wrap

1 wrap


buttery shrimp with garlic and parsley 

1 tortilla wrap

Tzaziki sauce

Cucumber, chopped

Tomato, chopped


Red Onion, chopped

Avocado, chopped

Lemon slice


To assemble wrap, spread tortilla with tzaziki.  Sprinkle veggies and shrimp on top.  Squeeze lemon slice over contents.  Roll up the wrap and bon appetit!

– Catherine

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While Sitelle was off adventuring in Belize last week, I spent a lovely time visiting family and friends in Ontario.  On the last evening with my parents, we decided to make saffron seafood bisque for supper.  As we sat down to our steaming servings, my father reminisced about the first time he tried this dish – during my parents first Christmas together.  Over 20 years later, it continues to be one of our family’s favourites.  The delicate flavours of the seafood are beautifully complemented by the saffron and held together by a creamy sauce infused with fresh vegetables and dill.

This dish is elegant enough that it can be served as the star of a New Year’s Day dinner, yet simple enough that it can be cooked on your average weeknight. The original dish is found in a 1987 December Gourmet magazine, and calls for a homemade fish stock made from shrimp peels and fish bones.  Over the years my family has significantly simplified the bisque, while preserving its essence.   And without fail, every last drop of this saffron seafood bisque is savoured.


Saffron Seafood Bisque

(6 servings)



2 tablespoons plus 2 teaspoons of butter, divided

1 onion, sliced in rings

1 clove of garlic, minced

2 ribs of celery, finely chopped

1 red pepper, slivered

8 mushrooms, sliced

1 zucchini, sliced

1 pound of shrimp (about 30*)

1.5 pounds of scallops

2 tablespoons flour

1 cup chicken broth

1 cup milk

Salt and pepper to taste

Large splash of white wine

Generous pinch of saffron

¼ cup of dill, finely chopped



Over medium heat in a large frying pan, sauté the onions, celery, and garlic in 1 teaspoon butter.  When fragrant, add the remaining veggies and cook until softened. Transfer veggies and juice to a bowl and cover to keep warm.

Melt the other teaspoon of butter, and sauté the shrimps until pink and the scallops until no longer translucent.   Transfer seafood and juice to the bowl with veggies.

Create a roux with the remaining butter and flour, allowing it to bubble until nutty.  Whisk in the broth and milk, before adding the wine, salt and pepper, and saffron.  Stir in any juices from the seafood and vegetables.  Bring sauce to a boil and allow to thicken for 3 or 4 minutes.  Incorporate the seafood, vegetables, and most of the dill stirring gently.

Garnish with the remaining dill. Delicious served over a creamy risotto or a bed of quinoa!


–       Catherine

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