• Avocado and Prawn Cocktail

• Broiled Salmon with Rhubarb Red Wine Sauce

• Buttery Barbecue-style Shrimp

• Caramelized Shrimp

• Choucroute Marinire

• Chris Halpin's Kataifi Crab Cakes with Cajun Mayo

• Dungeness Crab and Scallop Sausage with Pickled Salad

• Ellen Kelly's Fish Cakes

• Eric Giesbrecht's Crab Cakes

• Fried Sole with Pomegranate Molasses Chermoula

• Gail Norton's Lobster Cakes

• Green Prawn Curry

• Halibut in Coconut Sauce

• Halibut Tagine with Sweet Onions, Ginger and Saffron

• Hand-peeled Shrimp with Pink Grapefruit, Mayonnaise and Olive Oil

• Janice Beaton's Crab Cakes with Spicy Mayo

• Lemongrass Curry with Shrimp, Tomatoes and Spinach

• Lobster Ravioli with Citrus Butter Sauce

• Louisiana Crawfish Macque Choux

• Matthew Altizer's Creamy Crab Croquettes

• Mushroom and Shrimp Bruschetta

• Mussel, Pomegranate and Walnut Salad

• Mussels with Garlic and Preserved Lemon Cream

• Mussels with Leeks, Shallots and Grant s Whisky Cream Sauce

• Pan Seared Pickerel, Citrus Salad and Saffron Vanilla Sauce

• Pan-roasted Halibut or Sablefish with Spiced Honey Gastrique

• Pan-Roasted Salmon with Tomato/Olive Chutney

• Pan-Seared Coriander-Crusted Crab Cakes with Roasted Ginger Aioli and Mixed Greens with Chaat Vinaigrette

• Prawns with Pumpkin Seed Salsa

• Quick Red Curry with Tuna, Potato and Peas

• Roasted Trout with Artichokes, Hazelnuts and Pancetta

• Salmon Ceviche with Prawns and Lime

• Scallop Ceviche with Thai Mango and Apple Slaw

• Scallops with Wild Mushroom Sherry Cream Sauce

• Seafood Basil Stir-fry

• Seared Ahi Tuna with Avocado and Radish

• Seared Calamari with Fresh Tomato Basil Salsa

• Seared Scallops on Pulled Pork Mascarpone Risotto

• Steamed Clams Puttanesca

• Thai Green Curry with Prawns and Spinach

• The Wakefield Inn Oyster Burger

• Tilapia in Roasted Mustard Seed and Salt Crust with Mussel and Shrimp Mariniere

• Tuna Meatballs with Tomato Sauce

Louisiana Crawfish Macque Choux

Nov/Dec 2008
From Louisiana Cookin’ magazine, a macque choux is a flavourful Cajun corn dish. The recipe uses crawfish but we substituted with shrimp.

3 T. butter
½ c. each diced red pepper, green pepper and celery
Small bunch scallions, separate green tops from white bottoms, chopped
½ c. diced red onion
4 c. corn kernels (canned, not frozen)
1 T. each salt and sugar
Generous grinding of black pepper
1 t. cayenne pepper
¼ c. whipping cream
2 T. minced thyme leaves
1 lb medium raw shrimp, halved – buy them peeled and de-veined

Melt 2 tablespoons butter in a sauté pan and sauté the peppers, celery, scallion bottoms and onion until softened. Add the corn, salt, sugar, black and cayenne peppers and cook another 5 minutes. Pour in the cream and simmer for 5 minutes, Remove from the heat and add scallion tops and thyme. Stir. This vegetable base may be cooled and heated later.

To serve, melt the remaining 1 tablespoon butter in a medium to large pot and sauté the shrimp for about 2 minutes. Stir the vegetables into the shrimp along with 2 tablespoons water; cook for 5 to 8 minutes to allow the flavours to combine and liquid to evaporate. Serve alongside rice. Serves 4 to 6.