Seasaltwithfood

Easy Shrimp Scampi Ingredients 1 lb Frozen Peeled Large Shrimp, thawed 2 Tbsp Olive Oil 4 Tbsp Garlic Butter 1 Tbsp Chili Flakes 2 Tbsp Chopped Italian Flat-Leaf Parsley Lemon Wedges Sea Salt, to taste Method In a large skillet add oil, garlic butter, and chili flakes over medium-high heat until butter is melted. Add shrimps and cook for about 5 to 6 minutes or until shrimp turn pink. Stir in parsley and season the shrimp with salt, transfer to individual serving dishes. Serve with lemon wedges on the side and some lightly toasted baguette, if desired.

Spice up your fried rice with this easy Thai inspired recipe. Homemade roasted chili paste together with sweet Dungeness crab meat creates this mouth-watering fried rice. Spicy Crab Fried Rice Ingredients 3 Tbsp Peanut Oil
 2 tsp Minced Ginger

 3 Cloves of Garlic, chopped

 4 Large Egg
 6 Cups Cooked Rice, cold or at room temperature

 4 Tbsp Roasted Chili Paste (store-bought or click here for the recipe) 200 g Dungeness Crab Meat
 1 Tbsp Light Soy Sauce Sea Salt to taste Freshly Ground White Pepper

 4 Scallions, chopped



 Method Heat oil over medium heat and fry the ginger and chopped garlic until fragrant. Turn the heat on high, crack in the eggs, let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the chili paste, crab meat, and soy sauce. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions. 
 Serves 4

Tilapia fish is readily available in Vancouver and adaptable to many styles of cooking. I chose to steam the fish whole and made a spicy sauce with garlic, chili, ginger, scallion, soy and oyster sauce. The sauce compliments the delicate flavor of the fish perfectly. 
 Steamed Tilapia With Spicy Oyster Sauce Ingredients

 1 (about 750 grams) Whole Tilapia, scaled and gutted
 ½ inch Ginger, peeled and julienned 1 tsp Chopped Ginger
 3 Cloves Garlic, chopped 2 Scallions, chopped
 5 Thai Chilies, chopped 1 Tbsp Light Soy Sauce 2 Tbsp Oyster Sauce 2 Tbsp Peanut Oil Method

 Place the fish on a large heatproof plate, lightly salt the fish and scatter the julienned ginger, and steam over high heat for about 12 minutes or until the fish is fully cook. While the fish is steaming, prepare the sauce. Heat a wok over medium to high heat. Add the peanut oil, ginger, garlic, scallion, chili, and stir-fry until golden and fragrant. Then mix in the light soy sauce and oyster