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Seafood: 40 ways in 40 days

Published:Thursday | February 25, 2010 | 12:00 AM
Escoveitched shrimp with pickled vegetables. - Contributed

Lent began on Ash Wednesday and from now until Holy Thursday, we will share with you at least 40 different ways to prepare seafood.

This is the time of year when many people avoid red meat and poultry but apart from the usual frying, steaming and stewing of fish, they never explore their recipe options further. There are many goodies from the sea: shrimp, crab, lobster, mackerel, salmon, banga Mary, conch, scallops, tilapia ... the list is endless.

1. Sesame Ginger Shrimp Noodle Bowl

package spaghetti (noodles)

2oz dressing (below)

Combine dressing in bowl with noodles until well coated, and place on plate.

Toss shrimp with 4oz Thai Plum Sauce (garlic) until coated.

Place shrimp in the centre of noodles.

Sesame Ginger Dressing


2oz light soy sauce

2oz rice wine vinegar

4oz olive oil

2tsp honey

oz garlic powder

Garnish with:

5 broken shrimp

2oz frozen green peas

2oz julienne carrots

1/2oz sushi ginger

black and white sesame seeds.

2. Parmesan crusted Snapper wrap

1 snapper fillet (cut lengthwise into strips)

2 eggs

cup milk

garlic powder

Mix together above ingredients for dredging fish

Creamy Italian dressing



olive oil

Parmesan crust

3oz Parmesan cheese

3oz bread crumbs

3oz cornmeal

2oz flour

Salt to taste


1. Dredge all strips of fish and generously coat with Parmesan mixture, fry until golden brown.

To assemble wrap

8 leaves romaine lettuce

4 whole wheat tortilla wraps

(one each)

Place lettuce unto wrap then neatly arrange fish.

Cover fish with another leaf and roll lengthwise

Serve with dressing

Serves four

3. Smoked salmon roulade

2oz smoked Salmon

2oz cream cheese

1oz red onions dice

1oz capers

1oz diced red pepper

1oz black olives, diced

1oz diced garlic

1 10-inch tortilla wrap

1oz chopped escallion


Cole slaw



1. Place all ingredients in a mixing bowl and blend to a smooth paste; keep refrigerated until needed.

2. Place paste on to tortilla wrap

3. Attractively arrange salmon unto paste; wrap then roll neatly.

4. Escoveitched Shrimp with pickled vegetables

Shrimp - 16-20 (s/o) 4-6 shrimp per serving (optional)

Onion - 4oz (julienne)

Cho-cho - 4oz (julienne)

Spaghetti - 2oz (cooked)

Carrot - 4oz (julienne)

Scotch bonnet peppers - 2 deseeded & chopped

A few pimento seeds

2 cups olive oil

White cane vinegar - 1 cup

Salt and pepper to taste

1oz pickled ginger


1. Boil Pasta, cool.

2. Butterfly Shrimp season to taste.

3. Sauté julienne vegetables and vinegar; simmer then add pimento seed, salt and pepper to taste.

4. Sauté shrimp then toss with julienne vegetables; arrange in the centre of plate as desired.

Yields one serving

(Recipes courtesy of Rainforest Seafoods)