Cuisine: Seafood

Shrimp Pasta with Tomato Basil Sauce

This Shrimp Pasta with Tomato Basil Sauce is very easy to make and full of delicious flavors. By the time you cook the pasta, the shrimp and tomato basil sauce is done.

By Leslie Blythe

Honey-Soy Glazed Salmon

This Honey-Soy Glazed Salmon has a sweet and tangy flavor. The salmon is brushed with a mixture of honey, soy sauce, whole grain Dijon mustard, seasoned rice wine vinegar and crushed red pepper flakes and then broiled.

By Leslie Blythe

Shrimp with Pancetta and Rosemary

My husband and I went to Venice on our honeymoon about 28 years ago. We went back several times after that. Our favorite thing to do was eat a big meal at lunch and then at night go to these little chichetti bars that dot Venice. Cicchetti are small, appetizer bites that one enjoys with a  glass of wine at various bacari (local bars). When in Venice is strongly recommend to throw away your map and simply get lost. This is how you find the magic. This Shrimp with Pancetta and Rosemary dish is one of the bar snacks you can also serve it over pasta for dinner.

By Leslie Blythe

Shrimp Rolls

I absolutely love lobster rolls especially when I'm in New England. These shrimp rolls come in a close second. The only thing is you can not get the split top buns anywhere on the west coast. You can make them using hot dog buns or order the split top buns on Amazon here.

By Leslie Blythe

Watermelon Shrimp Salad

Watermelon means summer. This Watermelon Shrimp Salad is marinated in a lime dressing before getting topped with shrimp, avocados, tomatoes, spicy jalapeños, and tart crumbles of queso fresco or feta. Perfect on a hot summer's day.

By Leslie Blythe

Grilled Scallops with Yuzu Koshu Vinaigrette

These Grilled Scallops with Yuzu Koshu Vinaigrette are very quick and easy to make on the grill or in a cast iron skillet. Yuzu kosho (available in Asian markets or on Amazon) is a Japanese condiment made from fresh green or red chiles then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. My husband is addicted to yuzu! The combination of chiles, citrus, and salt has a distinctive flavor that enlivens a dish.

By Leslie Blythe

Grilled Salmon with Maple Butter Glaze

This Grilled Salmon with Maple Butter Glaze is the best salmon we've ever done on a grill. I bought my husband a Big Green Egg for his birthday (or was it for mine?). All I can say is WOW! Everything we've made on it has been amazing. The marinade is amazing and this recipe would work on a regular grill or in the oven. 

By Leslie Blythe

Lime Dill Sauce with Shrimp

There have been countless times in my cooking career that I have made mistakes. I get so mad at myself and usually realize the glaring error after I finished the dish.

Rule #1 - ALWAYS read the entire recipe first!
Rule #2 - get you ingredients organized (mis-en-place)!
Rule #3 - Don't take it too seriously!

This recipe for Lime Dill Sauce with Shrimp is a) meant to be a salad with creamy sauce b) supposed to have chopped celery in it c) you are meant to whip the cream. I did none of those things! I was obviously very tired! This recipe morphed into something better and everyone I served it to loved it.

By Leslie Blythe

Citrus Glazed Salmon

This Citrus Glazed Salmon has a sweet and tangy flavor. The salmon is brushed with a mixture of orange marmalade, orange, lemon and lime juices, soy sauce and brown sugar and then broiled.

By Leslie Blythe

Curried Shrimp Croustades

I have a lot of catering “secrets” and won’t divulge many, but these Curried Shrimp Croustades I will part with.  It’s a wonderful recipe, that is incredibly easy, a huge crowd pleaser and you can make them in advance and freeze them.

By Leslie Blythe