Archive for the 'seafood' Category

Creamy Grilled Tandoori Shrimp

Creamy Tandoori Style shrimp mid res Creamy Grilled Tandoori Shrimp

It’s about time to get back into the kitchen, isn’t it? We all have to eat. I haven’t ventured in quite yet, except to pull off assignments that can’t wait (my editors at Parents Canada have been incredibly patient, trying to pull together a magazine with me MIA), and to bake a ham that we’ve been nibbling on for days. I’ll be eating out more this summer, supporting the restaurants that have seen so much damage and loss – of food and power and a week’s worth of customers (or for some, much more). It’s been amazing to see the Calgary community supporting each other with food, working to mobilize food banks and ensure food security during this crisis. Coming up with a new recipe suddenly seems a bit of a luxury, but feeding each other and the gatherings around food – even on a muddy corner, standing around a food truck – has provided plenty of glue that’s holding everyone together.

More than a few events were called off this week – last Friday morning, as Calgary woke up in the beds and on the couches they were evacuated to and looked out the windows of downtown hotels to flooded streets, I was supposed to be helping my friend Chef Michael Allemeier grill up this shrimp on BT. He made it in early, coming from the other direction; I was stuck on the other side of the river. Lori the food stylist had it all prepped, marinated, mise-en-placed, but the show did not go on.

This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. Yes! I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. As soon as I make my way back into the kitchen to cook a proper meal, or better yet, have a few people over for mojitos in the back yard, these will be on the menu.

Creamy Tandoori Style Shrimp

Recipe courtesy of the awesome Chef Michael Allemeier.

1 cup 35% whipping cream
½ cup plain yogurt
¼ cup each chopped fresh cilantro and mint leaves
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)
2 Tbsp. each ground coriander and paprika
1 Tbsp. ground cumin
1 Tbsp. finely chopped or grated ginger
1 tsp. tomato paste
½ tsp. each cinnamon, pepper and salt
1 lb (500 g) 16 to 20 shrimp, shelled and deveined
2 green onions, thinly sliced
1 lime, cut into wedges

In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.

Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.

Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.

Enjoy immediately. Serves 4-6.

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June 29 2013 | on the grill and seafood | 8 Comments »

Real Tuna Melts with Fennel

Tuna Melt 1 Real Tuna Melts with Fennel

I just got back from a quick (36 hour) jaunt to Vancouver that included the opening of Whitecap‘s hip new office in Gastown (around the corner from Meat & Bread! And Revolver!), breakfast with one of my favourite people at the new Forage in the Listel, lunch on the steps of the VAG with one of my favourite food bloggers, and dinner at YEW in the Four Seasons (it was also Dine Out Vancouver) with Ned (whom some of you may know I did a few seasons of a not-on-Food-Network cooking show years ago). Which all sounds very glamorous now that I type it out here, and I suppose it kind of was, except that I’m really not all that glamorous, even when thrust into a swanky hotel. (I hope that didn’t come across as a humblebrag, but people have been asking what I was up to in Vancouver, and that was what I was up to… that and buying far too much coffee and trying not to get rained on.)

YEW tuna arrow Real Tuna Melts with Fennel

Anyway, I hadn’t been to YEW before – it was a beautiful room, and it was nice to see Ned in his element. He brought us (Ethan and I) some of the best seafood I’ve ever eaten – a bento box of Dungeness and lobster tacos with guacamole, buttery albacore tuna, steelhead trout with grapefruit and ponzu dip, then roasted sablefish. I came home with two cans of albacore in my carry-on bag, canned by Ned and his crew at YEW. You’ll notice two ingredients on the label: tuna and love.

Tuna Melt 2 Real Tuna Melts with Fennel

I made these tuna melts using ahi tuna steaks for one of last year’s issues of Swerve, and they were a total hit – so good I’m not sure any of us came up for air as we devoured them. When debating how best to use these special tins of tuna and love, real melts came to mind.

Really, all it is is tuna salad made with the very best ingredients: an ahi tuna steak, seared in a hot pan with salt and pepper, or a can of the very best you can get your hands on, broken apart with a fork and tossed with 1/4 cup finely chopped fresh fennel (if you have some, or can easily acquire it), 2 Tbsp. chopped fresh parsley or cilantro, 1/4 cup proper mayo, a squeeze of lemon juice and some salt and pepper. Pile on slices of crusty bread or open focaccia, scatter with grated aged white cheddar or Gouda and broil for 2-3 minutes, until the cheese is melted, bubbly and golden.

Done right, the tuna melt should reclaim its rightful place at the lunch – or dinner – table.

pixel Real Tuna Melts with Fennel
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January 27 2013 | sandwiches and seafood | 7 Comments »

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