Ingredients
- 10 oz. tuna , drained (two 5oz. cans)
- 1/4 cup mayonnaise (or more depending on how creamy you want it to be)
- 1 large celery stalk , diced
- 2 Tablespoons diced red onion
- 2 teaspoons mustard
- 2 teaspoons minced parsley
- salt to taste
- fresh cracked black pepper to taste
- 1/2 teaspoon hot sauce or Sriracha sauce (optional)
- freshly squeezed lemon juice , to taste (optional)
- 1 large avocado ,cut into bite sized pieces (or more avocado if your heart desires!)
Directions
- Add drained tuna to bowl and gently break up large chunks.
- Add mayonnaise, celery, red onion, mustard, parsley, salt, pepper and/or optional hot sauce, lemon juice
- Gently fold in the avocado. Smash the avocados to your desired texture. Make it more to make it smooth, or gently stir to keep it chunky!
- Serve in a sandwich, with crackers or on a salad. Enjoy!
Ingredients
- 1 pound (455g) shrimp, peeled deveined
- 1/4 cup (60ml) honey
- 2 Tablespoons (30ml) rice vinegar
- 2 Tablespoons (30ml) soy sauce
- 1 teaspoon (5ml) corn starch
- 2 Tablespoons (30ml) vegetable oil
- 4-5 cloves garlic
- kosher salt , to taste
- fresh cracked black pepper , to taste
- green onions or cilantro , chopped for garnish
- (optional) lemon wedges
- Serve with rice , pasta, couscous or quinoa.
Directions
- Make the sauce: In small bowl whisk together the honey, rice vinegar, soy sauce and corn starch until smooth. Set aside.
- Heat pan on medium-high heat. Add oil, then garlic. Cook until garlic is fragrant and translucent, about 1 minute. Add shrimp and cook until pink and cooked through.
- Stir sauce one more time to make sure corn starch dissolves and then add the sauce to the pan. Cook until the sauce thickens, about 1-2 minutes.
- Season with additional salt and pepper if needed, to taste.
- Garnish with green onions or cilantro. Squeeze fresh lemon juice over right before serving.
- Serve with rice, pasta, couscous or quinoa.
Ingredients
- 1 pound raw shrimp , peeled de-veined,
- Vegetable oil or spray , to coat shrimp
- 1/4 teaspoon garlic powder
- Salt , to taste
- Black pepper , to taste
- lemon wedges
- minced parsley and/or chili flakes (optional)
Directions
- n a bowl, toss the shrimp with the oil. Add garlic powder, salt and pepper and toss to evenly coat the shrimp.
- Add shrimp to air fryer basket in a single layer.
- Air fry at 400°F for about 10-14 minutes, gently shaking and flipping halfway, depending on size of shrimp (about 4 minutes for smaller shrimp, 6 minutes for larger shrimp).
- Transfer shrimp to bowl, squeeze lemon juice on top. Sprinkle parsley and/or chili flakes and serve hot.
SEAFOOD CHOWDER
INGREDIENTS:
- 3 tablespoons Butter
- 3 tablespoons Olive Oil
- 2 whole Leeks, Thinly Sliced Until The Light Green Part
- 4 stalks Celery, Chopped
- 2/3 cups All-Purpose Flour
- 7 cups Seafood Stock
- 6 whole Medium Sized Potatoes, Peeled and Diced
- 2 teaspoons Fresh Thyme, Stems Removed
- 1 pound Cod Or Other Firm White Fish, Cut Into Bite-Size Chunks
- 1 pound Shrimp, Peeled and Deveined
- 3/4 pound Scallops
- 1 pound Clams, Washed and Scrubbed
- 1 pound Lump Crab Meat
- 2 cups Sweet Corn
- 2 cups Heavy Cream or Half and Half
- Chives, Chopped For Serving
INSTRUCTIONS:
- In a large soup pot heat butter and olive oil over medium-high heat. Add leeks and celery. Cook until leeks start to lightly brown, and soften.
- Sprinkle flour over the top, and cook until well combined. Slowly stir in seafood stock, to prevent lumps. Add potatoes, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.
- Stir in all of the seafood and corn. Make sure clams are covered in soup. Return to simmer, and cook 8-10 minutes, or until clams open. Discard any unopened clams after 15 minutes.
- Remove from heat, and stir in heavy cream, or half and half.
- Serve garnished with chives if desired.
