Avoiding Additives and Preservatives

Lisa used Steam Whistle beer, Imagine organic chicken stock and salt instead of Old Bay Seasoning. Chorizo sausages often contain preservatives, so she used additive-free sausages, grilled in advance of being added to the pot.

Mix stock ingredients together

This recipe uses shrimp, clams and mussels

Serve with lots of crusty bread to mop up the broth

Stovetop (or in this case, barbecue) clambake

Ingredients:

1 bottle beer, such as pale ale or pilsner
1 to 2 cups (125 to 250 ml) chicken stock
6 shallots, cut in half
6 garlic cloves, crushed or left whole
3 sprigs thyme
2 large bay leaves
1 to 2 tbsp. (15 to 30 ml) Old Bay Seasoning (or salt)
Salt and freshly ground pepper, to taste
1 pound (454 g) mini potatoes
2 smoked chorizo sausages or kielbasa, cut into thirds
4 corn on the cob, cut into thirds
1 pound (454 g) little necks or manilla clams
½ pound (227 g) mussels
1 pound (454 g) large shrimp, peeled, tail on, deveined
2 lemons cut in half
Parsley, chopped for serving
Lemon wedges and hot sauce, for serving

Preparation:

Add to large pot or stock pot: beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.

When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.

Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through, about 5 to 10 minutes.

With slotted spoon or spider, remove seafood, sausage and veggies to large serving dish or platter. Finish with chopped parsley. Serve with lemon wedges and hot sauce. Serves 4-6.

Adapted from Chef Stefano Faita

Avoiding Additives and Preservatives

Use a red wine vinegar with no sulfites added, such as Eden Organic brand. Look for shrimp and feta with no additives or preservatives.

Whisk dressing ingredients together in a large bowl

Cook the beans in boiling water until tender-crisp

Keep the cherry tomatoes whole if they are small

Cook the shrimp until pink, about 3 minutes

Toss everything together and enjoy!

Ingredients:

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) chopped oregano

1 garlic clove, minced

2 cups (500 ml) trimmed green beans

12 oz (340 g) frozen peeled shrimp, thawed

4 cups (1 L) thinly sliced romaine lettuce

1 small red onion, thinly sliced

1 cup (250 ml) crumbled feta

1 cup (250 ml) cherry tomatoes, halved if large

Preparation:

Whisk oil with vinegar, oregano and garlic in a large bowl until combined. Season with fresh pepper.

Boil a pot of water. Add green beans and cook until tender crisp. Drain and rinse under cold water and pat dry. You can boil the shrimp in the same water or sauté them in a pan with oil. Cook until shrimp turns pink, about 3 min.

Add beans and shrimp to dressing, along with romaine and onion. Toss until coated. Add feta and tomatoes. Serves 2-4.

From Chatelaine

Avoiding Additives and Preservatives

Look for a brand of fish sauce without MSG and shrimp without preservatives added. I used Tabasco sauce instead of sriracha.

Cook shrimp until they change colour

Stir fry scallions with ground pork

Add soaked rice noodles

Scramble egg

Add sauce and combine

Thai American Noodles

Ingredients:

½ pound (250 g) very thin rice noodles, preferably Thai rice sticks

¼ cup (60 ml) sugar

¼ cup (60 ml) fish sauce

¼ cup (60 ml) white vinegar (or unseasoned rice vinegar)

2 tablespoons (30 ml) peanut oil

½ pound (250 g) medium shrimp, peeled and deveined

2 cloves garlic, minced

½ pound (250 g) ground pork

4 scallions, white and tender green parts, sliced into ½ -inch (1.27 cm) lengths

2 large eggs

1 teaspoon (5 ml) crushed red pepper flakes, or to taste

2 limes (juice only)

½ cup (125 ml) salted peanuts, finely chopped

1 lime, cut into 6 wedges, for garnish

Sriracha Chili sauce

Preparation:

In a large bowl, soak the noodles in hot water to cover for about 20 minutes or until soft, then drain and set aside.

Combine the sugar, fish sauce and vinegar. Set aside.

In a wok, heat the oil over medium-high heat until it is very hot. Add the shrimp and cook, stirring, just until they change color, about 1 minute. Transfer to a small bowl and set aside.

Add the garlic to the wok, and as soon as it starts to color and get fragrant, about 30 seconds, add the pork and half of the scallions. Cook just until the pork loses its redness, 2 to 3 minutes, then add drained noodles and mix quickly. Add the fish sauce mixture, reduce the heat to medium and cook 5 to 8 minutes or until the noodles have absorbed all the liquid.

Clear an area of the wok and crack 1 egg into it, breaking the yolk. Tilt the wok to get as thin a sheet of egg as possible and scramble just until set, about 1 minute. Then mix the egg into the noodles. Repeat with the remaining egg. Add the shrimp, remaining scallions and red pepper flakes and mix thoroughly. Add the lime juice and cook, stirring for 1 minute.

Transfer the noodles to a platter and top with a sprinkling of peanuts. Serve with lime wedges, the remaining peanuts and lots of Sriracha. Serves 3.

From My Kitchen Year: 136 Recipes that Saved My Life by Ruth Reichl

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which contains preservatives. I used Marukan rice vinegar and Tabasco sauce instead of sriracha. Check the ingredients on the canola oil – some brands contain preservatives. Look for frozen shrimp with only salt added.

Cook shrimp and cut in half if large

Whisk batter ingredients together

Add shrimp and cabbage

Spoon into frying pan

Fry until tender and golden

Ingredients:

2 tbsp (30 ml) soy sauce, divided

1 tbsp (15 ml) rice vinegar

1 tbsp (15 ml) sriracha

1 egg

1½ cups (375 ml) water

¼ cup (60 ml) canola oil, divided

1½ cups (375 ml) all-purpose flour

1 tsp (5 ml) baking powder

¼ tsp (1 ml) salt

3 cups (750 ml) very thinly sliced napa cabbage

340 g (12 oz) smalled cooked shrimp

1 bunch green onions, finely chopped

Preparation:

Whisk 1 tbsp (15 ml) soy with vinegar and sriracha in a small bowl. Set aside.

Whisk egg with water, 2 tbsp (30 ml) oil and remaining 1 tbsp (15 ml) soy in a large bowl. Whisk in flour, baking powder and salt until smooth. Stir in cabbage and shrimp. Reserve 2 tbsp (30 ml) green onions. Stir in remaining green onions.

Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp (15 ml) oil. Scoop heaping 1/3-cup (75 ml) portions of batter into pan, pressing to flatten slightly. Reduce heat to medium. Cook until the bottom is set and golden, 3 to 4 min, then flip. Cook until edges start to crisp, 3 more min. Transfer to a plate. Repeat with remaining oil and batter. Sprinkle with remaining green onions. Serve with vinegar. Serves 4.

From Chatelaine

Avoiding Additives and Preservatives

Make sure the shrimp is additive-free and use spices that have no colour or anti-caking agents. Use butter that contains only cream.

Marinate shrimp in salt and turmeric

Toast spices and sauté onion

Add half of cilantro-chile paste

Add water, butter, mint and then rice

Sauté other half of the paste

Then sauté the shrimp in the paste

Top baked rice with shrimp

Ingredients:

2 cups (500 ml) basmati rice

1 pound (500 g) shrimp, shelled and de-veined

1 teaspoon (5 ml) salt

½ teaspoon (2.5 ml) ground turmeric

¼ bunch cilantro

2 Serrano chilies

1 1-inch (2.5 cm) piece of ginger

4 large cloves of garlic

4 tablespoons (60 ml) oil

1 large yellow onion

1 teaspoon (5 ml) whole black peppercorns

1 cinnamon stick, 1-½ inches (3.8 cm)

¼ stick of butter

½ teaspoon (2.5 ml) whole cloves

10 – 12 whole green cardamom pods

2 bay leaves

3 cups (750 ml) water

2 sprigs mint

Salt to taste

Preparation:

Preheat the oven to 350 degrees F (180 C). Wash the rice and soak it in cold water until needed.

Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.

Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilies. You can use a little water if it is too dry.

Chop the onion and mint and leave to the side until needed.

Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Sauté until fragrant, approximately 2-3 minutes.

Add the chopped onion and sauté until light brown, stirring constantly.

Add half of the paste and sauté for another minute or two.

Add water and salt to taste and bring to this to a boil.

Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.

When the rice has been in the oven for about 10 minutes heat some oil in a sauté pan and add the remainder of the paste along with the other bay leaf. Sauté this for a minute or two and add the shrimp. Sauté the shrimp until done (they should be light pink) about 5 minutes.

Remove the rice from the oven. Top it with the shrimp and serve. Serves 6.

From Food52

Avoiding Additives and Preservatives

Make sure the seafood has no sulfites added and that the scallops are dry – meaning they are untreated with preservatives and sear well. I can’t find additive-free oyster sauce, so I have included a recipe below.

Use the larger, "dry" scallops and pat the seafood dry with a paper towel before cooking

Cook the seafood and set aside

Stir fry remaining ingredients and add the seafood back in to heat through

Stir-fried seafood noodles

Ingredients:

4 tsp (18 ml) vegetable oil

225 g jumbo shrimp, (21 to 25 count), peeled and deveined

225 g jumbo scallops, (20 to 40 count), patted dry

1 tbsp (15 ml) minced peeled fresh ginger

2 cloves garlic, minced

2 pkg (each 200 g) fresh udon noodles

4 heads Shanghai bok choy, (about 450 g total), cut in ½ -inch (1 cm) wedges

2 cups (500 ml) sliced stemmed shiitake mushrooms

1 sweet red pepper, thinly sliced

2 green onions, sliced diagonally in ½ -inch (1 cm) thick pieces

2 tbsp (30 ml) oyster sauce (see recipe below)

¼ tsp (1 ml) pepper

Oyster sauce

1 ½ tbsp (25 ml) soy sauce

1 tbsp (15 ml) sugar

1 ½ tsp (7 ml) cornstarch

Preparation:

Pat shrimp and scallops dry with a paper towel. In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.

In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup (150 ml) water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce.

Saute the shrimp

Set shrimp aside and then saute the vegetables

Return shrimp to pan and add sauce

Shrimp and broccolini stir-fry with sesame rice

Ingredients:

1 cup (250 ml) jasmine or long-grain white rice

1 tablespoon (15 ml) toasted sesame seeds, plus more for serving

3 tablespoons (45 ml) canola oil

1 pound (454 g) peeled and deveined large shrimp (raw)

1 bunch scallions, sliced

2 cloves garlic, chopped

1 tablespoon (15 ml) grated fresh ginger

1 small fresh red chili, finely chopped

1 large bunch broccolini, cut into 2-inch pieces

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) soy sauce

Preparation:

Cook the rice according to the package directions. Stir in the sesame seeds.

Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.

Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.

Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.

Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.

From Real Simple magazine

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which usually contains MSG or sodium benzoate. I use Marukan rice vinegar and frozen shrimp with nothing added. Check the cashews to make sure they are additive-free.

Marinate the shrimp for a few minutes

Boil, drain and rinse soba noodles

Saute snow peas

Shrimp, snow pea and cashew stir-fry

Ingredients:

6 oz (175 g) soba noodles

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) rice vinegar

2 tsp (10 ml) sesame oil

2 green onions, sliced

8 oz (250 g) medium shrimp , peeled and deveined

1 tbsp (15 mml) canola oil

1 tsp (5 ml) grated fresh ginger

2 cloves garlic, grated

2/3 lb (300 g) snow peas

½ cup (125 ml) unsalted roasted cashews

Preparation:

Cook soba noodles according to package directions; rinse under cold water and drain. Set aside.

In bowl, whisk together soy sauce, vinegar, sesame oil and onions. Add shrimp and toss to coat; set aside.

In wok or nonstick skillet, heat canola oil over high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add snow peas; cook until slightly tender, 3 to 4 minutes.

Scrape shrimp mixture into wok; stir-fry until shrimp are pink, 2 to 3 minutes. Add noodles and toss until warmed through, about 1 minute. Sprinkle with cashews. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Sun-dried tomatoes and olives may contain preservatives. I use Mediterranean Organic sun-dried tomatoes and Pilaros black olives.

Grill or broil colourful vegetables

Mix with cooked Israeli couscous

This is a great side dish with grilled seafood, fish or meat

Ingredients:

1 cup (250 ml) Israeli couscous

¼ cup (60 ml) chopped sun-dried tomatoes in oil, plus 2 tbsp reserved oil

1 tsp (5 ml) Maldon sea salt

1 yellow zucchini, sliced into 1/8″ (0.3 cm) thick rounds

1 green zucchini, sliced into 1/8″ (0.3 cm) thick rounds

1 red pepper, thickly sliced

1 orange pepper, thickly sliced

Olive oil

Salt and pepper to taste

¼ cup (60 ml) pitted and chopped kalamata olives

¼ cup (60 ml) red onion, finely diced

¼ cup (60 ml) chopped fresh basil

Preparation:

Bring a large pot of salted water to a boil and cook Israeli couscous for 12 minutes or until tender to the bite. Drain well, place in a large bowl and toss with sun-dried tomatoes, reserved oil and salt. Stir occasionally until cool. Meanwhile, heat the barbecue to medium. Toss all the vegetables with olive oil, salt and pepper.

Grill until vegetables are tender and lightly charred. Allow to cool slightly and chop into 1/4″ (0.6 cm) dice. Stir into the couscous along with the olives, red onion and basil. Serve warm or at room temperature. Serves 6.

From Style at Home

Avoiding Additives and Preservatives

Use an all-natural peanut butter and fresh lime juice. Use tamari instead of soy sauce, which contains sodium benzoate. Look for frozen shrimp with no added preservatives

Peanut-lime sauce

Saute the shrimp and set aside

Stir the shrimp back in to heat through

Spoon into lettuce, wrap and enjoy!

Ingredients:

Peanut-Lime Sauce

3 tbsp (45 ml) smooth natural peanut butter

1 tbsp (15 ml) lime juice

1 tbsp (15 ml) sodium-reduced soy sauce

1 tbsp (15 ml) liquid honey

1 clove garlic, minced

pinch pepper

Lettuce Wraps

1 large head iceberg lettuce

2 tsp (10 ml) vegetable oil

225 g extra-jumbo shrimp, (about 16 to 20 count), peeled and deveined

2 cloves garlic, minced

1 tsp (5 ml) minced fresh ginger

2 large heads Shanghai bok choy, thinly sliced

1 carrot, cut in matchsticks

pinch each salt and pepper

1 cup (250 ml) bean sprouts

1 green onion, sliced

¼ cup (60 ml) chopped roasted unsalted peanuts

Preparation:

Peanut-Lime Sauce: In bowl, whisk together peanut butter, lime juice, soy sauce, honey, garlic, pepper and 2 tbsp (30 ml) water. Set aside.

Lettuce Wraps: Halve and core lettuce; gently separate 8 large leaves, trimming if necessary to make 5-inch (12 cm) lettuce cups. Set aside.

In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp, turning occasionally, until pink and opaque throughout. Remove to cutting board; halve lengthwise. Set aside.

In same skillet, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 20 seconds. Add bok choy, carrot, salt and pepper; cook, stirring, until tender-crisp, about 2 minutes. Stir in bean sprouts, green onion and shrimp.

Spoon shrimp mixture into lettuce cups. Drizzle with sauce and sprinkle with peanuts. Serves 4.

From the May 2015 issue of Canadian Living