Whether making Shrimp and Guacamole for 1 or for a group, this is a beautiful summer appetizer or meal. Serve with Tortilla Chips.

Shrimp, lemon and tomatoes start to taste like spring! This classic Italian dish does not have the ever-present Parmesan cheese and honestly, it is so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and…

This Greek inspired dish brings together the best of Mediterranean flavours. Feta seems to be a natural choice with shrimp and tomatoes.

A Tostada is simply the whole tortilla fried crispy, rather than cut into triangles like the chips. And they are perfect for building everything you would in a taco, only flat. Tostados or any taco type meal is especially easy if you have an authentic…

There are thousands of recipes for Fried Rice, mostly because it is made up from leftover ingredients. The rice must be cold; refrigerated overnight and then the rest is up to you. This serves 2 as a main course.

Red Thai Curry sits right in the middle of yellow (most mild) and green (spiciest). If you prefer a milder Red Thai Curry start with half the curry paste and fish sauce. This recipe has lots of flavour and a bit of heat, but we…

Antipasto literally means “before the meal” and is the first course in a traditional Italian meal.  Small bites of tasty food, usually accompanied with wine meant to stimulate the appetite.

Spicy shrimp, full of Frank’s Hot Sauce makes for a great light appetizer in lettuce cups or put them in corn tortillas for a meal.  “Buffalo” style sauce or seasonings first originated in Buffalo, New York when a family operated “Anchor Bar” received a lot of…

Very similar to Shrimp Louie Salad, our Shrimp Salad Sandwich is tossed with homemade Thousand Island Dressing and loaded onto a bagel or croissant. Other times, we make a salad. Regardless, it is delicious. The Thousand Island Dressing is a bit sweeter than just using…

Seafood Cocktail Spread became popular with the Best of Bridge series – that became our go to cookbooks in the 70’s and 80’s. That truly was Haute Cuisine. This is our adapted version and the spread really must be made with “from scratch Cocktail Sauce“.