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02Aug

Linguini with Shrimp and Zucchini

An ideal sauce for summer made with fresh garden zucchini and wild-caught shrimp. Fragrant, easy to prepare and ready in just a few minutes! Chef Alba Linguini with Shrimp and Zucchini An ideal sauce for summer made with fresh garden zucchini and wild-caught shrimp. Fragrant, easy to prepare and ready in just a few minutes! Chef Alba 3/4 pound thin or regular linguini1/2 pound medium-large shrimp wild-caught shrimp (deveined and shelled)3 - 4 cloves of garlic (minced)3 – 4 ...

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19Jun

Shrimp with Roasted Yellow Pepper Coulis

Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. It is an evenly textured sauce that has been pureed from either fruits or vegetables. In this shrimp and vegetable recipe, using coulis enhances the flavor of dish as well as making it look more sophisticated on the plate. Chef Wecker Shrimp with Roasted Yellow Pepper Coulis Coulis is a French sauce which can be sweet or savory, depending on what...

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09Apr

Shrimp with Mortar-Pestle Garlic Harissa Sauce

A remarkably simple recipe, using fresh garlic, warm spices, and harissa sauce to dress the shrimp. Harissa sauce is a spicy North African (Maghreb) condiment that is served with most dishes during meals. Have fun grinding this sauce in a mortar and pestle and make it as spicy or mild as you like. A delightful and impressive recipe that can be served as a tapa, meze, or a main course dish. Chef Alba Shrimp with Mortar-Pestle Garlic Harissa Sauce A...

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09May

Shrimp Pakora

Shrimp Pakora is a delicious seafood recipe which is made using shrimps in besan (gram flour). It is a crispy, crunchy, and easy-to-make appetizer to impress your family and friends. The shrimp stays crisp even at room temperature. Chef Ravi Shrimp Pakora Shrimp Pakora is a delicious seafood recipe which is made using shrimps in besan (gram flour). It is a crispy, crunchy, and easy-to-make appetizer to impress your family and friends. The shrimp stays crisp even at room temperature....

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