Crab Mango Tarlets

I was looking for something a little different to serve for a party and remembered that I had some frozen crab meat (chunky, not shredded) and those little phyllo tart shells.


Crab Salad:

• crab meat, preferably in chunks 
• mango chunks
• diced red onion
• red pepper
• diced celery (optional)

Dressing:
- 1 part lime to 3 parts olive oil (you don't need a lot)

- cayenne pepper

Gently toss the crab salad ingredients together with some dressing, so that the crab chunks remain intact.  You don't need a lot of dressing, better to keep adding a little at a time.

Note:  I purchased frozen crab at Costco.  It's a little expensive, but for this purpose it was worth the splurge.

Sambuca Shrimp

We have a few recipes that are our "go to" recipes.  These are the recipes that are tried and true, never fail, and  are always a hit with our guests.


This is one of those recipes.  We've been making these for years.  There's never a shrimp leftover!


It's so simple - just a few ingredients.  The secret is the Sambuca - a licorice flavoured liquor.  It imparts a unique flavour which pairs well with the shrimp and the proscuitto.

The recipe comes from Cook Gourmet, (www.cookgourmet.ca), a fabulous place for holding client meetings, celebrations, or team building.  We've been there several times and our events have always been a great success.


24 jumbo shrimp, peeled and deveined
1/2 cup Sambuca Liqueur
1/4 Extra Virgin Olive Oil
2 Tbsp fresh rosemary, chopped finely
salt & pepper, to taste
8 paper thin slices of Proscuitto


Combine the Sambuca, olive oil, rosemary, and salt & pepper.  Marinate the shrimp for a few hours.  Do not marinate overnight or this will toughen the shrimp.


Cut each proscuitto slice in to 3rds lengthwise.  Wrap 1 slice of proscuitto around each shrimp.  Thred onto a skewer.


Grill the shrimp on an outdoor grill or inside on a grill pan until the shrimp is cooked through and the proscuitto is slightly crispy, about 1 1/2 minutes per side.

Note:  this is the original recipe.  We use smaller shrimps (not jumbo).  We also prepare some with the proscuitto and some without and both are equally as good.

Edamane Salad

Looking to eat healthier?  But still looking for taste?  Then this salad is for you.  Chocked full of "goodies" that are nutritional powerhouses, this salad tastes light and refreshing.


Perfect for a light lunch or as a side to grilled chicken or fish.

Ingredients:

• frozen, shelled edmanane - thawed
• frozen corn, thawed
• chopped cherry tomatoes
• diced red onion
• 1 can chickpeas or navy beans
• red or yellow pepper, chopped (optional)

Dressing:

• mix one part lime juice to 3 parts olive oil
• cayenne pepper, to add a little zing
• salt & pepper, to taste

Mix the dressing ingredients together.  Mix the salad ingredients and toss gently with the dressing.


That's all there is to it!  Simple as can be.  


This salad keeps well and can be eaten throughout the week.