Recipes — seafood

Tiara Phaboonheuang

Roasted Parmesan Chipolte Garlic Shrimp

      Ingredients:   1 lb. Raw shrimp, peeled and deveined 2 Tbsp. LG Harissa Olive Oil 4 Garlic, minced ¼ cup Grated parmesan cheese   Salt & pepper to taste   Chopped Cilantro for garnish   Juice of half a lime     Directions:   Begin by preheating your oven to 350 degrees F. Coat a baking sheet with nonstick spray. In a bowl toss shrimp with Harissa olive oil, garlic, parmesan, salt and pepper. Place the shrimp in a single layer on the baking. Place the pan of shrimp in the oven and roast the shrimp until just pink,...

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Tiara Phaboonheuang

Spanish Shrimp with Garlic Bread Sauce

    Ingredients: ½ cup Liquid Gold Extra Virgin Olive Oil 3 Cloves garlic 1 Slice crusty white bread, crust removed 2 cups Broth of your choice 2lbs. Large shrimp 1 cup Almonds ¼ cup Fresh parsley, chopped     Directions: Heat the oil in a large skillet over medium heat. Add the bread to the oil in the pan. Fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to cool. Turn the heat off on the oil. Place the fried bread in a food processor and pulse until crumbs form....

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Amy Ingram
Scallops with Liguria Style Pesto

Scallops with Liguria Style Pesto

Ingredients: Scallops, seared (2 per person as appetizer, 3-4 seconde) Cherry tomatoes, diced, seasoned Pesto (see below) Pesto 5 cups basil 1 clove garlic Salt 1 tbsp pine nuts 1/4 cup Mild Liquid Gold Extra Virgin Olive Oil 1/4 cup Parmigiano-Reggiano, grated Method: Wash and dry basil. Place dry ingredients in a food processor and pulse. Slowly add the extra virgin olive oil. Add grated Parmigiano-Reggiano. Mix well. To serve place seared scallops on top of pesto, topped with diced cherry tomatoes (seasoned with salt and pepper).

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Tiara Phaboonheuang

Olive Oil Poached Shrimp & Noodles

Ingredients: 12 jumbo shrimp 2 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 1 teaspoon sriracha 1 pound asparagus, tough ends trimmed 1/3 cup plus 5 teaspoons Robust UP Extra Virgin Olive Oil Salt Freshly ground black pepper 8 ounces fresh shiitake mushrooms 8 ounces soba noodles 1/4 cup soy sauce 1 tablespoon local honey 1 1/2 teaspoons Dijon mustard 2 green onions, whites and greens thinly sliced 2 tablespoons sesame seeds, toasted White or Black Truffle Oil for finishing (optional) Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp...

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