Shrimp Saganaki

Shrimp Saganaki

Shrimp Saganaki Ingredients:

3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chili flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled

Shrimp Saganaki Directions:

  • Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
  • Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
  • Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
  • Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
  • Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!

Shrimp Saganaki Notes:

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4


Grilled Tuna Steaks with Preserved Lemon Gremolata

Grilled Tuna Steaks with Preserved Lemon Gremolata

Grilled Tuna Steaks with Preserved Lemon Gremolata Ingredients:

4 6-oz. sushi-grade tuna steaks, approximately 3/4” thick
2 T. extra virgin olive oil
Mediterranean-spiced sea salt, to taste*
Black pepper, to taste
2 large lemons, cut in half


¼ c. fresh parsley leaves, washed, dried thoroughly, and finely chopped
1 t. organic lemon zest
2 t. preserved lemon rind, rinsed and finely chopped
1 large clove garlic, grated
Sea salt and black pepper, to taste

Grilled Tuna Steaks with Preserved Lemon Gremolata Directions:

1. Clean and spray grates of a gas grill with non-stick cooking spray and set heat to high. Close lid until grill comes to temperature.

2. Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic a small bowl. Season with salt and black pepper, to taste, and set aside.

3. Brush tuna steaks with olive oil and sprinkle with Mediterranean-spiced sea salt and black pepper, to taste.

4. Open grill and place tuna steaks and lemon halves over direct heat. Cook tuna for 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.

5. Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata. Serve with our grilled marinated asparagus or other side of your choice. Enjoy!

*Mediterranean-spiced sea salt is available from Amazon by clicking HERE.

Grilled Tuna Steaks with Preserved Lemon Gremolata Notes:

This flavorful and healthy Mediterranean-inspired dish is ready in less than twenty minutes. It features Italian gremolata – a simple green condiment made from a combination of fresh parsley, garlic, and lemon zest. This version also incorporates a nod to Moroccan cuisine with the addition of preserved lemon rind for a bit of extra flavor and visual interest.

Tip: For best results, do not close grill lid while grilling tuna steaks.

Prep time: 10 minutes
Cook time: 4-6 minutes
Serves: 4


Cedar Planked Salmon

Cedar Planked Salmon

Cedar Planked Salmon Ingredients:

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Cedar Planked Salmon Directions:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Spanish Paella

Spanish Paella

Spanish Paella is a traditional recipe of Spain, but there are many variations of the dish. Paella is made with either seafood, chicken or rabbit, and there is even a vegetarian version. The one unchanging, underlying ingredient is rice.

It is important to make the right rice for Paella. Short grained rice that is cooked slowly is the traditional basic for Paella. The other ingredients can be a combination of all.

Spanish Paella Ingredients:

4 cups of rice
8 cups of fish stock
8 large langoustino
8 mussels
1/2 lb. shrimp
8 oz. peas (fresh or frozen)
2 skinned and chopped tomatoes
2 garlic cloves, thinly sliced
3 strands of crumbled saffron, and olive oil for sauteing. (If you want to make it easy on yourself to peel the tomatoes, dip them in boiling water for seconds, then run cold water over them. The skin will come off the tomatoes easily.

Spanish Paella Instructions:

Saute the garlic in olive oil; add tomatoes, peas, shrimp and saffron. Cook until the garlic is just golden but be careful not to burn it. (That can happen quickly, so stir and watch.) Add the rice and the stock and let the dish simmer for 20 minutes or until rice has absorbed liquid and is a moist but not soggy consistency. Quickly poach the seafood ingredients and add to the dish just before serving.

Spicy Barbecue Shrimp for the Superbowl

Spicy Barbecue Shrimp for the Superbowl

Spicy Barbecue Shrimp Ingredients:

1/4 pound bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoons Old Bay seasoning
2 teaspoons hot sauce
2 tablespoons lemon juice
1 1/2 pounds unpeeled, medium-size fresh shrimp

Spicy Barbecue Shrimp Instructions:

Sauté bacon in a large skillet until crisp. Add butter and next 4 ingredients, and
cook over medium heat until onion is tender. Stir in lemon juice and shrimp; cook,
stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.
Makes 3 to 4 main dish servings or 8 appetizer servings.

Spicy barbecued shrimp makes a great meal for the Superbowl.

Simple Sushi

Simple Sushi

Simple Sushi

To make sushi you will need these items from your kitchen:

  • A sharpened knife to cut fish and/or vegetables and a cutting board
  • A wooden ladle or spatula to work with rice
  • A sushi rolling mat, to roll sushi into desired shapes

Sushi Ingredients:

  • Sushi Rice or the sticky rice and medium or small-grained white rice is used to prepare this.
  • Rice Vinegar
  • Wasabi (it is a green-colored condiment prepared from horseradish)
  • Gari, which is a pickled ginger
  • Nori which are seaweeds but used as thin sheets after drying the weed
  • Soy Sauce
  • Vegetables including asparagus, carrots, celery, sprouts, lettuce, and one can add any vegetable.
  • Sushi-grade fish and even canned tunas are also good

Sushi Instructions:

Take a small sheet of nori place it on top of mat that rolls sushi. Add cooled vinegar-cooked rice on top of nori. Add little wasabi (optional). Add vegetables/tuna/sushi-grade raw fish on top of this. Do not over pile ingredients on to the roll. Then roll the sushi up and see that the roll is compressed and squeezed evenly to ensure good shape to your roll. Now cut the roll to desired number of pieces. You may even refrigerate the roll before cutting.

As you see it very easy to prepare sushi and once done you may enjoy sharing with your friends.