Avocado and Shrimp “Seviche”

1 pound cooked shrimp, cut into large chunks
grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 avocadoes, cubed
½ cup chopped fresh pineapple
1 tomato, cored and chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Place the shrimp, lime zest and juice, cilantro, avocado, pineapple, tomato, red pepper flakes and salt in a large glass or ceramic bowl and toss to combine. Cover and refrigerate at least 20 minutes but no longer than 1 hour. Serve with tortilla chips.

Chili-Rubbed Shrimp

The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.

Continue reading

Spicy Scallops with Cashews

Don’t be intimidated by the long list of ingredients – most of them can be found in your pantry. The Asian ingredients can be found in a well-stocked supermarket or specialty foods store. If you have to buy them just for this dish, they keep indefinitely and you’ll find lots of ways to use them in everyday cooking. The versatile sauce can be used with shrimp and a finishing or basting sauce for grilled scallops, shrimp, or chicken. It can be prepared right before you cook or hours ahead, which makes it a sure bet when you don’t have a lot of time.

Continue reading

Saffron Risotto with Pan-Broiled Fennel Shrimp

“When you are making a risotto, you should be in perfect harmony with yourself. You shouldn’t be nervous or angry. It’s a ritual that is going to give you so much pleasure later that it’s worth spending 15 or 20 minutes over a hot stove stirring very slowly… It’s the dish of romance. If you rush it, it’s never good. (Pino Luongo, A Tuscan in the Kitchen, Potter, 1988)

Continue reading