Spaghetti with Shrimp
This quick and easy pasta is a variation of the Italian classic Spaghetti Aglio e Olio—a personal favorite since my childhood. The addition of perfectly grilled shrimp elevates a homey dish to guest-worthy. Success lies in mastering two key techniques: gently coaxing maximum flavor from the garlic without burning it, and achieving tender, juicy shrimp that is not overcooked
Mom’s Salmon
Mom served fish at least once a week, and salmon was our favorite. She would purchase salmon steaks or fillets depending on what was freshest at our local fishmonger. Cook the salmon in a cast-iron skillet or over a hot grill or broiler. Do not overcook it—you want the center to be ruby pink, not dried out, and for the meat to flake apart with the touch of your fork.
Shrimp and Mango Salad
Every summer, I become enamored with a salad that becomes my “Go To” lunch or casual dinner. This year, I crave and enjoy serving this fresh, tangy combination of shrimp, mangoes, avocados, and cucumbers. It’s brimming with flavor and can be made up to half an hour before serving.
Pan Seared Fish with Green Sauce
This is a simple fish perfect for hot weather. Serve this wonderful fish when you want to enjoy good company and wine. It pairs well with a chilled white or even a red, thanks to the paprika's smokiness.
Swordfish with Sage and Capers
The crispy sage leaves flavor the oil and provide a lovely complement to the fish.
Fish with Veggies
This dish is quick and easy. Start with the veggies, as they cook in about 14 minutes, while the fish is around 10 minutes start-to-finish. If either is finished before the other, don’t panic, they can sit for a couple of minutes.
Simple Shrimp
Truly, it is simple shrimp. Who would have thought that Wondra flour is the secret ingredient? The key, however, is semi-deep frying the shrimp until they are golden and crispy. No need for salt and pepper, as the Wondra provides enough flavor.
Crispy Fried Fish with Tahini Sauce
This fish has a deep glow from the turmeric in the dry rub. It is meltingly tender, and the tahini sauce adds another layer of flavor. Wondra works better than flour in this recipe because it is light and helps the fish crisp up when frying, but regular all-purpose flour will also do the trick.