Crab Cakes

Sweet Dungeness crab is the star of the show in these crab cakes, they have just enough breadcrumbs to hold them together. Buy whole crab and cook and pick it yourself, or buy pre cooked crab meat from your fish monger.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) cooked Dungeness crabmeat, picked through to remove any shells and cartilage
2 eggs
1½ cups (375 ml) bread crumbs, divided
2 tbsp (30 ml) creole seasoning, divided
2 tbsp (30 ml) lemon zest, divided
3 tbsp (45 ml) finely chopped fresh dill leaves, divided
3 tbsp (45 ml) finely chopped fresh chives, divided
3 tbsp (45 ml) mayonnaise, divided
2 tsp (10 ml) salt, divided
2 pinches pepper, divided
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter, plus more if needed
¼ cup (60 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
greens, for garnish
1 lemon, cut into wedges, to serve

Instructions

  1. In a small mixing bowl, place crab, eggs, ½ cup (125 ml) bread crumbs, 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 2 tbsp (30 ml) dill, 2 tbsp (30 ml) chives, 1 tbsp (15 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper. Mix just until combined.
  2. Spread remaining 1 cup (250 ml) bread crumbs on a plate.
  3. Form crab mixture into 8 crab cakes. Roll in bread crumbs and set aside.
  4. Heat a large frying pan over medium heat. When hot, add oil and butter and heat until butter foams. Fry crab cakes for about 5 minutes per side, or until golden. Add more butter if pan is dry after crab cakes have been flipped.
  5. In a small bowl, mix crème fraîche, lemon juice and remaining 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 1 tbsp (15 ml) dill, 1 tbsp (15 ml) chives, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper.
  6. Serve 2 crab cakes per person with herb sauce, greens and lemon wedges.
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Drink Pairings

Fish & Chips with Mushy Peas

Here's a classic fish and chips recipe for crispy battered fish and twice cooked chips. The mushy peas are made with frozen peas instead of the traditional dried which gives the dish a nice fresh flavour and bright colour. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
Ingredients Instructions

Ingredients

Serves 4
FISH
1½ lbs (680 g) halibut or cod
4 tsp (20 ml) salt, divided, plus more for seasoning
2 cups (500 ml) all-purpose flour, divided
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) pepper, divided
1½ cups (375 ml) pale ale beer, cold
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
vegetable oil, for deep-frying
1 lemon, cut into wedges, to serve
tartar sauce, to serve
DOUBLE-FRIED CHIPS
vegetable oil, for frying
2 lbs (900 g) yellow potatoes, peeled, cut into ½-in (1.25 cm) chips
salt, to taste
MUSHY PEAS
2 tbsp (30 ml) butter
1 green onion, thinly sliced
1 × 15 oz (425 g) can green peas, drained
½ cup (125 ml) frozen petite peas, blanched in hot water
1 tsp (5 ml) salt
1 pinch pepper
1 tbsp (15 ml) water

Instructions

  1. To make the fish, cut fish into 8 equal pieces, about 3 oz (85 g) each. Season with 2 tsp (10 ml) salt and let sit for 10 minutes. After 10 minutes, remove excess moisture with paper towel.
  2. In a medium bowl, mix 1 cup (250 ml) flour, cornstarch, ½ tsp (2.5 ml) pepper and beer until no lumps remain.
  3. In a shallow dish, combine remaining 1 cup (250 ml) flour, ½ tsp (2.5 ml) pepper and 2 tsp (10 ml) salt with paprika and garlic powder, and mix well.
  4. Fill a large, heavy-bottomed saucepan one-quarter full with vegetable oil (or just use same pan and oil used to fry chips). Heat over medium-high heat to 375 F (190 C).
  5. When oil is hot, prepare fish. Working in batches, dredge fish in dry flour mixture, shake off excess flour, then coat in beer batter. Carefully place fish into oil, laying it down away from you. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and drain on a rack. Season with salt while fish is still hot. Repeat with remaining fish.
  6. Serve with lemon wedges, tartar sauce, Double-Fried Chips and Mushy Peas.
  7. To make the chips, fill a large, heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 300 F (150 C).
  8. Meanwhile, rinse chips in cold water until water runs clear. Drain, then dry well with paper towel.
  9. Working in batches, fry chips in hot oil for about 10 minutes, or until soft, stirring occasionally so they don’t stick. They should be pale.
  10. Remove from oil and drain well. Cool chips to room temperature, then chill in refrigerator until cold.
  11. When ready to serve, heat same saucepan of oil over medium-high heat to 400 F (200 C). Fry chips in batches until golden brown and crisp, about 5 minutes. Drain and toss with salt. Repeat with remaining chips, bringing oil temperature back to 400 F (200 C) before frying next batch.
  12. To make the mushy peas, heat a medium saucepan over medium heat. Add butter and green onions. Sweat until onions are soft. Add green and petite peas, salt, pepper and water. Cover and simmer for 5 minutes, or until peas are heated through.
  13. Transfer to a food processor and pulse until chunky. Keep warm until ready to serve.
  14. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
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Drink Pairings

Tuna Spaghetti

This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.
Ingredients Instructions

Ingredients

Serves 2 to 3
salt, for cooking spaghetti, plus more to taste
½ lb (225 g) spaghetti
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) capers, dried on paper towel, divided
3 cloves garlic, thinly sliced
2 anchovies packed in oil
freshly ground black pepper, to taste
1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste
3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)
1 × 15 oz (425 g) can cannellini beans, drained
1 tsp (5 ml) caper brine
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
1 lemon, zest and juice

Instructions

  1. Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
  2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
  3. Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
  4. Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
  5. * Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.
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Drink Pairings

Prawn Roll

This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.
Ingredients Instructions

Ingredients

Serves 4
Salt, for cooking, plus more to taste
1 lb (450 g) prawns, peeled and deveined
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 pinch lemon zest
2 tsp (10 ml) Old Bay seasoning
2 tsp (10 ml) fresh chives, finely sliced
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) finely chopped fresh parsley leaves
pepper, to taste
4 brioche hot dog buns, unsplit
3 tbsp (45 ml) butter
1 lemon, cut into wedges

Instructions

  1. If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
  2. If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
  3. In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
  4. Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
  5. Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
  6. Divide prawn mix between each bun and serve with lemon wedges.
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Drink Pairings

Firecracker Salmon Bowl

This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.
Ingredients Instructions

Ingredients

Serves 2
SPICY MAYO
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) Thai sweet chili sauce
GOMA-AE EDAMAME
¼ cup (60 ml) white sesame seeds
1 tbsp (15 ml) soy sauce
1½ tsp (7.5 ml) maple syrup
1 cup (250 ml) frozen shelled edamame, thawed
FOR BOWL
1½ tsp (7.5 ml) grated fresh ginger
2 cloves garlic, grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) sesame oil
2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed
2 cups (500 ml) cooked black rice or sushi rice (or both)
1 large carrot, spiralized
1 avocado, sliced
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
2 green onions, sliced, for garnish
1 tbsp (15 ml) sesame seeds, for garnish

Instructions

  1. To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
  2. To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
  3. To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
  4. Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
  5. Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
  6. In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.
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Drink Pairings

Crab Salad Rolls with Nuoc Cham

These rolls make a lovely appetizer or light summertime meal. Feel free to experiment with the vegetables you use. Fresh bell peppers or even some freshly cooked corn kernels would be delicious additions. When assembling the rolls, make sure to add only a little of each ingredient; the amount of filling adds up quickly, and a roll that is too big will be difficult to assemble and eat. Pair these rolls with Parallel 49 Tricycle Grapefruit Radler or Sumac Ridge Private Reserve Gewürztraminer.
Ingredients Instructions

Ingredients

Serves 20 rolls and makes about ¾ cup (180 ml)
4 oz (110 g) vermicelli rice noodles
20 × 8-in (20 cm) round rice paper wrappers
1 lb (450 g) Dungeness crabmeat, picked over and any shells discarded
½ English cucumber, halved lengthwise, seeded and julienned
2 cups (500 ml) shredded purple cabbage
2 cups (500 ml) julienned carrots
2 cups (500 ml) fresh mint leaves
2 cups (500 ml) fresh cilantro leaves and tender stems
½ cup (125 ml) crushed roasted and salted peanuts, plus more to serve
10 green onions, halved lengthwise and trimmed to 10-in (25 cm)
Nuoc Cham, to serve, make ahead, recipe follows
homemade or store-bought sriracha, to serve (optional)
NUOC CHAM
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 clove garlic, minced
3 tbsp (45 ml) grated palm sugar
2 tbsp (30 ml) water
1 Thai (bird’s eye) chili, finely minced
1½ tsp (7.5 ml) toasted and ground sesame seeds
1 green onion, minced
1 tbsp (15 ml) finely chopped fresh cilantro leaves
1 tbsp (15 ml) finely chopped fresh mint leaves

Instructions

  1. Place noodles in a medium bowl and cover with boiling water. Set noodles aside until softened, about 20 minutes. Drain well and pat dry with a paper towel.
  2. Fill a dinner plate with room-temperature water. Place a clean tea towel on a work surface in front of you and have all filling ingredients ready at arm’s length.
  3. Working with 1 rice paper wrapper at a time, submerge it in water and place on tea towel. Rice paper will still be hard but will soften as you layer fillings into roll. Top with some crabmeat, noodles, cucumbers, cabbage, carrots, mint, cilantro and peanuts. Tightly fold wrapper, now malleable, over filling, tuck in sides and roll up halfway. Lay a green onion across wrapper with 1-in (2.5 cm) of overhang on both sides and tightly roll up. Transfer roll to a platter and cover with a lightly damp paper towel. Repeat with remaining wrappers and fillings.
  4. Serve rolls with Nuoc Cham, a bowl of extra crushed peanuts and sriracha for guests to add should they like.
  5. In a small bowl, whisk all ingredients until thoroughly combined. Transfer to a serving bowl and let marinate for 30 minutes before serving. Sauce may be made ahead and stored in an airtight container in refrigerator for up to 1 week.
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Drink Pairings

Spelt Noodle Crab Pasta

This fresh spelt noodle crab pasta recipe highlights the delicate sweetness of BC crabmeat in every bite, complemented by the creamy richness of ricotta cheese and the aromatic flavor of fennel. This dish pairs wonderfully with CedarCreek Pinot Gris or Steamworks Lions Gate Lager, making it a versatile choice for wine or beer enthusiasts alike.
Ingredients Instructions

Ingredients

Serves 4
¼ tsp (1 ml) ground saffron
2 ice cubes
7 oz (200 g) ricotta cheese
2 to 4 tbsp (30 to 60 ml) olive oil, divided
1 lb (450 g) spelt linguine
1 large bulb fennel, trimmed, fronds reserved for garnish
kosher salt and black pepper, to taste
3 cloves garlic, minced
1 large lemon, zest and juice
1 lb (450 g) Dungeness crabmeat and claw meat, picked over and any shells discarded
homemade or store-bought hot chili oil, for garnish
* Saffron is usually available in strands. Use a small mortar and pestle to grind it into a fine powder, or just finely crush it between your fingers.

Instructions

  1. Place saffron in a small bowl or jar. Add ice cubes and let sit at room temperature until ice is fully melted, about 20 minutes.
  2. Meanwhile, place ricotta in a blender, add 1 tbsp (15 ml) olive oil (or up to 2 tbsp/30 ml if ricotta is dry) and blend until smooth, scraping down sides of blender with a rubber spatula as needed. Transfer whipped ricotta to a small bowl and set aside.
  3. Bring a large saucepan of water to a boil. Add a couple good pinches of salt and cook pasta until al dente according to package directions.
  4. Meanwhile, in a large frying pan or sauté pan over medium-high heat, heat 1 to 2 tbsp (15 to 30 ml) olive oil. Finely slice fennel bulb before adding to pan. Season fennel with salt and pepper and sauté, stirring often, until wilted and softened with a bit of colour, 8 to 10 minutes. Add garlic and bloomed saffron and continue to sauté until fragrant, about 2 minutes. Turn off heat and stir in lemon zest and juice.
  5. Once pasta is cooked, remove and reserve 1 cup (250 ml) cooking water before draining pasta in a colander. Stir pasta into fennel mixture. Stir in ricotta and thin as desired with reserved pasta water to make a creamy, emulsified sauce. Fold in three-quarters of the crabmeat.
  6. Divide pasta among warm serving bowls. Garnish with remaining crabmeat, some torn fennel fronds and a drizzle of chili oil. Enjoy.
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Drink Pairings

Whole Steamed Crab with Chorizo Lime Butter & Herb Jalapeño Butter

Choose this whole steamed crab with chorizo lime, and herb jalapeño butter for an impressive meal. Steaming the crab yourself ensures you are left with light and flaky crabmeat. Pair it with a duo of rich and zippy butters for dipping, and you have a fun and delicious choose-your-own-adventure feast. Enjoy this meal with Tofino Brewing Turf Session Ale or Joie Farm A Noble Blend.
Ingredients Instructions

Ingredients

Serves 4
CHORIZO LIME BUTTER
½ cup (125 ml) unsalted butter, room temperature
3 oz (85 g) cured Spanish chorizo, finely diced
½ tsp (2.5 ml) smoked paprika
1 lime, zest and juice
kosher salt, to taste
HERB JALAPEÑO BUTTER
½ cup (125 ml) unsalted butter, room temperature
1 jalapeño pepper, trimmed and chopped (leave seeds in if you prefer more heat)
1 large clove garlic, minced
kosher salt, to taste
1 lemon, zest and juice
3 tbsp (45 ml) packed cilantro leaves, roughly chopped
2 tbsp (30 ml) chopped fresh chives
3 tbsp (45 ml) packed fresh flat-leaf parsley leaves, finely chopped
STEAMED CRABS
1½ to 2 lb (680 to 900 g) live Dungeness crabs

Instructions

  1. To make Chorizo Lime Butter, place butter in bowl of a food processor fitted with an S blade.
  2. In a small saucepan over medium heat, cook chorizo until fat just starts to render, about 2 minutes. Scrape chorizo and fat into food processor with butter. Add paprika and lime zest and juice. Pulse until well incorporated and chorizo has broken down a bit. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
  3. To make Herb Jalapeño Butter, wipe out food processor and add butter, jalapeños and garlic. Pulse until well incorporated and jalapeños are in small bits. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
  4. To make Steamed Crabs, place a steamer basket in a large stockpot. Fill pot with enough water to come just below bottom of basket, about 1- to 2-in (2.5 to 5 cm) deep. Bring water to a boil over high heat. Place crabs into steamer basket. Cover pot with a tight-fitting lid, reduce heat to medium-high and steam crabs until shells turn bright orange, 18 to 20 minutes.
  5. Fill 1 or 2 large bowls with ice and water. When crabs are finished steaming, remove them from pot and plunge into ice bath. Let chill for 10 minutes.
  6. Meanwhile, gently warm chorizo lime butter over low heat, stirring often. Take care with this; if warmed too fast, it may split. Transfer to a warm serving bowl.
  7. Warm herb jalapeño butter over medium heat, stirring occasionally. Once melted and warm, about 3 minutes, remove saucepan from heat and whisk in lemon zest and juice, cilantro, chives and parsley. Transfer to a warm serving bowl.
  8. Remove crabs from ice bath and pat dry. Place on a serving platter alongside each butter. Allow guests to crack crabs, retrieve crabmeat and dunk in butter of choice.
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Drink Pairings

Island Jerk Prawns

A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.
Ingredients Instructions

Ingredients

Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve

Instructions

  1. In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
  2. In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Remove prawns and brush off excess marinade.
  4. Preheat barbecue grill to medium-high. Lightly oil grill.
  5. Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
  6. Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
  7. * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
  8. ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.
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Drink Pairings

Miso-Chili Butter Shrimp Scampi

Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course
MISO-CHILI BUTTER
½ cup (125 ml) unsalted butter, room temperature
1½ tbsp (22.5 ml) red miso paste
2 tsp (10 ml) finely sliced green onions, green parts only
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) honey
½ lemon, zest only
SHRIMP MARINADE
1 tsp (5 ml) minced garlic
1 tsp (5 ml) minced fresh ginger
½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) salt
1 lemon, zest and juice
1½ lbs (680 g) large shrimp, deveined, shells on
SCAMPI
1 lb (450 g) red nugget potatoes
4 cobs corn, cut in half
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) minced garlic
2 tsp (10 ml) minced fresh ginger
½ cup (125 ml) sake
2 tbsp (30 ml) mirin
2 tbsp (30 ml) fresh lemon or yuzu juice
¼ cup (60 ml) loosely packed bonito flakes
2 tbsp (30 ml) chopped fresh parsley, for garnish
2 tbsp (30 ml) furikake seasoning, for garnish
lemon wedges, to serve
fresh crusty bread, to serve

Instructions

  1. To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
  2. To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
  3. To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
  4. Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
  5. In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
  6. Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
  7. Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.
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Drink Pairings

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