Grilled Hawaiian Shrimp

Grilled charred shrimp and pineapple.  Is your mouth watering yet?  Add tropical fruit, thread onto skewers and baste with a tangy sweet and sour sauce.  Serve on a bed of hot rice and transport yourself to beautiful Hawaii.


1 T soy sauce

1 T rice vinegar

1 6-oz. can pineapple juice

¼ t ground ginger

1 t finely minced garlic

1/3 cup light brown sugar

1 T cornstarch

1 medium red onion

1 red bell pepper

1 green bell pepper

1 cup fresh pineapple, cut into 1-inch chunks

1 lb. extra large raw shrimp, peeled and deveined

1 cup fresh mango peeled and cut into 1-inch chunks


Combine soy sauce, vinegar, juice, ginger garlic, sugar and cornstarch in a saucepan.  Cook over medium heat until mixture comes to a boil and thickens. Stir frequently and set aside.

Cut onion and peppers into 1-inch squares. Alternate pineapple, shrimp, mango, onions and peppers onto metal skewers.  Place in a glass baking dish. Brush with sauce.

Preheat broiler.  Lightly brush peanut (or vegetable) oil on rack of broiler pan.  Set kabobs on rack.  Broil, about 3 inches from heat, for 3 minutes.  Turn over and brush with sauce.  (Discard remainder of sauce.) Continue broiling until shrimp turn opaque, about 3 minutes.  Serve on a bed of rice.

Kabobs can also be cooked on your outdoor grill over medium heat.

Photographer Bill Brady


Shrimp. Italian Style

These delicate morsels are a far cry from those heavily breaded deep fried shrimp served in so many restaurants.  These are not battered fried but enrobed in a light coating of olive oil, bread crumbs and seasonings to provide a delicate protective covering and then broiled.

You must use your own judgment in the perfect amount of oil and breadcrumbs.  This will vary depending on the size of the shrimp as smaller shrimps have more surface area and will require a bit more oil.  There should be just enough oil to coat the shrimp and just enough breadcrumbs to retain the oil and provide a thin coating.  Be sure to use the best quality shrimp you can find.


1 ½ lbs. large shrimp

3 T extra virgin olive oil

3 T vegetable oil (I prefer peanut oil)

2/3 cup fine dry plain breadcrumbs

½ t freshly grated lemon rind

½ t minced garlic

2 t finely minced parsley

¾ t salt

1/4 t freshly ground black pepper

Lemon wedges


1. Peel and devein shrimp leaving tails intact.  Rinse under cold water and pat dry.

2. In a bowl large enough to generously accommodate shrimp, mix both oils and then the shrimp.  Toss.

3. Add as many breadcrumbs as needed to form a light, even coating.

4. Add lemon zest, garlic, salt and pepper.  Toss again and allow to rest 15 minutes before proceeding.

5. Place on a lightly oiled grill rack under a hot broiler or on a stove top grill pan for 2 to 3 minutes per side, no longer than it takes to form a crisp, golden crust.

6. Serve immediately with lemon wedges.  A bright, freshly made tartar sauce makes a fine accompaniment.

( adapted from a recipe by Marcella Hazan)

Tartar Sauce

2 large shallots, finely chopped

2 medium gherkins or cornichons, finely diced

2 T freshly squeezed lemon juice

2 T parsley, finely chopped

1 cup mayonnaise

Salt and pepper to taste

Mix all ingredients and refrigerate until ready to use.

Photographer Bill Brady

Scallops on the Half Shell . . . you expected Venus?

Civeche,Food & Wine Section,Dating Symbol blog

bay scallop ceviche

A refreshing treat is awaiting you as those hot summer days are about to roll in.  A ceviche of bay scallops, the smallest, sweetest and most delicate of the various scallops will serve as a delicious summer tonic.  As you know, the acid of citrus juices “cooks” the seafood.  There is no real cooking and the components are put together in a jiffy.

Ceviche may be served as an appetizer or the main course of a luncheon. Use your imagination to come up with a serving vessel. How about a lettuce wrap, in a scallop shell,* a clam shell or martini glass? Serve within 24 hours. Serves 6 – 8.


3/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 T extra virgin olive oil
1 lb. bay scallops
1 jalapeno pepper, minced
1 cup tiny grape tomatoes
1 small red onion, cut into a small dice
Coarse salt and freshly ground pepper
1 ripe Haas avocado, cut into small cubes
3/4 cup chopped cilantro


In a nonreactive container, completely cover scallops with lime juice, orange juice and olive oil.  Mix.   Refrigerate for 2 hours.   Mix in jalapeno, tomatoes, onion, salt and pepper to taste.  Refrigerate for another hour.  Toss with avocado and fresh cilantro just before serving.  

*Scallop shells may be purchased in fancy food shops.

Come Out of your Shellfish

by Victor Ribaudo

Lobster,Shellfish,Dating and Wine Section, DAting Symbol blog

When I was a kid, shellfish scared me. I mean, these denizens of the ocean aren’t the prettiest things to look at. Mom was smart, though. She removed the delectable meat from her crabs, lobsters and mussels and created the most awesome dishes with them. I got over my fear, eventually, and began to tackle critters such as king crab legs bravely. I’ve been a fan ever since.

The overwhelming quality of shellfish to me is its sweetness. I love fish to begin with. However, shellfish offers a sweet depth of flavor that finned seafood doesn’t quite match. Even the shells are delicious. No, not to eat (with the exception of soft shell crabs, of course), but added to stocks. Briny, deep and rich.

Corn Lobster Bruscetta,Food & Wine Section, DAting Symbol blog

corn lobster bruscetta

My favorite shellfish would have to be lobster. Expensive tastes this guy has! Boiled, steamed, broiled, grilled – however you cook it, the integrity of the succulent meat always remains uncompromised. Mom used to mix the lobster roe with Italian flavored breadcrumb and stuff the cavity of those soon-to-be red beauties, which were then broiled. She offered a garlic-butter dipping sauce, and I was in heaven. Yes, whether it’s simmered in a bisque or mixed with mayonnaise and stuffed in a bun, lobster is always OK with me.

Surf & turf,Food & Wine Section, Dating Symbol blog

surf and turf

That being said, my love of shellfish extends to just about any variety. Have you ever tried blue crabs in garlic and beer sauce? Easy to prepare. I sauté garlic in olive oil for a bit, then add my blue crabs with a generous sprinkling of oregano. When the pot is back to a sizzle, I pour in a can of lager beer, cover, and simmer until the crabs are done. Really fantastic.

Or how about ceviche? Although it can be prepared with just about any seafood, I prefer scallops. The acid in the citrus juice “cooks” the scallops, leaving them tender and delicious. Try Phyllis’ recipe. It’s wonderful.

Buttered Lobster,Food & WIne Section, DAting Symbol blog
Buttered Lobster

I’m just beginning. During the summer months, I love to do Shellfish Boils. Steamers (clams), mussels, crabs, shrimp, you name it. I throw them all in a gigantic pot, with some water on the bottom (you’re really steaming, not boiling.) You can season however you like. I always use Old Bay. Throw in some baby potatoes, corn on the cob and a few pieces of chorizo sausage, and you have a real feast on your hands – literally, because forks on not allowed.

Being a shellfish maniac, I really love stuffed shrimp. After all, you’re getting two shellfish flavors for the price of one. Delicate lump crabmeat mixed with cracker meal, herbs and spices – generously stuffed into butterflied jumbo shrimp. Pop ‘em in the broiler with a drizzling of melted butter and, I mean, how can you go wrong?

King crab legs,Food & Wine Section,DAting Symbol blog
king crab legs

I’m kind of rambling here, as I’m wont to do when it comes to food. Nevertheless, I must ask if you go crazy at those buffets that offer king crab legs. I do. If it’s a really good buffet, there are some jumbo boiled shrimp in the offing as well, in their shell. Or how about raw bars? How many raw clams and oysters can you eat in one sitting? A squeeze lemon, or hot sauce, or both? Yes, a bit expensive, but worth every penny.

Raw oysters,Food & Wine Section, Dating symbol blog
Raw oysters

Coming off of Lent, I’m surprised at how hungry I’m making myself talking about all this shellfish. Puts me in mind for some linguine with white clam sauce, followed by sautéed soft shell crabs. They’re in season, you know. But then again, shellfish is always in season when you sport a healthy appetite.

Recipe by Phyllis Kirigin

Photographer Bill Brady

Written by Victor Ribaudo

Blog syndicated at the

Citrus Grilled Shrimp Salad

As June rolls around, the name of the game is easy cooking. In fact, the less work, the better, so long as the results are fresh and mouthwatering. And since farmers’ markets and farmstands are bulging with their summer best, select your favorite mix and match favorites and toss together a great salad. Top it with citrusy grilled shrimp and pair it with a French baguette and you have a delicious lunch.

Shrimp and marinade: (Serves 4)

20 extra large shelled and deveined shrimp with tails left on

2 cloves garlic, crushed

½ cup extra virgin olive oil

1 fresh lime, juiced

½ t salt

¼ t pepper

1/8 t crushed red pepper flakes

Whisk together marinade ingredients and toss with shrimp. Place in refrigerator for ½ hour.

Orange vinaigrette:

1 clove garlic

2 shallots, finely minced

1 T Dijon mustard

¼ cup freshly squeezed orange juice

½ cup extra virgin olive oil

½ t salt

1/8 t freshly ground pepper

1 t fresh thyme leaves

While shrimp is marinating, make orange vinaigrette salad dressing. Mash garlic in a small bowl. Add shallots and mustard. Whisk in orange juice and then slowly whisk in olive oil. Season with salt, pepper and thyme leaves. Adjust for preferred acidity.

Grill shrimp on a hot grill for 2 minutes on each side or just until opaque. Use metal skewers if you think shrimp might slip through grate.

Salad ingredients:

Medium head of red radicchio

Segments from 2 oranges, pith and membranes removed

Small head of leafy green lettuce

16 red cherry or grape tomatoes

1 small red onion, cut into thin slices

Mix salad ingredients together in a large bowl. Toss with just enough orange vinaigrette to lightly coat greens. Divide among 4 salad plates. Top each with 5 shrimp. Serves 4 as a lunch entrée.

Photographer Bill Brady
Food Stylist Brian Preston Campbell

Shrimp, Kerala Style

shrimp kerala sauce simmering

shrimp kerala

3 T peanut oil

2 medium onions, peeled and finely chopped

Fresh ginger, about a ¼-inch cube, peeled

4 cloves garlic, peeled and chopped

½ cup grated and roasted coconut

½ t ground turmeric

1T ground coriander, roasted

¼ t ground cayenne

3 T tamarind paste

½ cup tomato sauce

½ t salt

2 lbs. large shrimp, peeled and deveined

Heat oil in a deep 9-10-inch .skillet over medium heat.  Put in the chopped onions and fry,  stirring for 7 to 8 minutes until lightly browned but soft.  Take off heat.

In a food processor or blender add the ginger, garlic and grated roasted coconut until a paste forms.  (You may need to add 2-3 T water.) Add paste to skillet.  Also add the turmeric, coriander, cayenne, tamarind paste, tomato sauce, salt and ½ cup water. Bring to a boil,  lower heat, cover and simmer for 5 minutes.

About 8 minutes before serving, bring sauce to a boil, fold in shrimp and cook over high heat , stirring until shrimp become opaque.  The sauce should be thick and cling to the shrimp.  Serves 4-6

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