Eye for a Recipe

This fun recipe from Bon Appetit lets everyone assemble their own meal. Marinate shrimp briefly in a spicy sauce then quickly cook them in a skillet. Arrange the shrimp, cucumbers, herbs, lettuce and peanuts on plates and let everyone compose their own wrap. In addition to cucumbers, I used red pepper and radishes. I also used cilantro instead of mint.

Avoiding Additives and Preservatives

Sambal oelek typically contains additives, so I used Simply Natural Organic Sriracha. Check the sesame oil and nuts to make sure they are additive-free.

This recipe lets everyone assemble their own meal

Sambal shrimp lettuce wraps

Ingredients:

½ cup (125 ml) hot chili paste (such as sambal oelek)

¼ cup (60 ml) honey

¼ cup (60 ml) unseasoned rice vinegar

4 tsp. (20 ml) toasted sesame oil, divided

1½ lb. (680 g) large shrimp

Kosher salt

1–2 Tbsp. (15-30 ml) vegetable oil

2 Persian cucumbers, thinly sliced into rounds

Flaky sea salt

2 heads of Bibb lettuce, leaves separated, covered, chilled

½ cup (125 ml) mint sprigs

½ cup (125 ml) crushed salted, dry-roasted peanuts

Preparation:

Whisk hot chili paste, honey, vinegar, and 2 tsp. (10 ml) sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10–15 minutes.

Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. (15 ml) vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. (15 ml) oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in colour and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.

Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. (10 ml) sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps). Serves 4.

From Bon Appetit

This is a very quick and tasty fish recipe from Chatelaine. Mix up a quick vinaigrette of marmalade, vinegar, oil, hot sauce and salt while you are barbecuing the fish. When the fish is done, drizzle it with the vinaigrette and garnish with fresh mint. Instead of barbecuing the fillets, you can sear them for a minute on each side in an oven-proof skillet and then pop them into a 425-degree F (218 degrees C) oven for 5-10 minutes.

Avoiding Additives and Preservatives

The marmalade, white wine vinegar and sriracha may contain colour and preservatives. Look for an all-natural marmalade, a vinegar with only naturally occurring sulfites and an all-natural hot sauce, such as Tabasco original brand.

Grill the trout or sear it in a pan on top of the stove and then bake

Meanwhile, put together the vinaigrette

Sweet and spicy rainbow trout

Ingredients:

¼ cup (60 ml) orange marmalade

¼ cup (60 ml) white wine vinegar

3 tbsp (45 ml) olive oil, divided

1 tbsp (15 ml) sriracha

½ tsp (2.5 ml) salt, divided

4 rainbow trout fillets (200 g each)

½ cup (125 ml) chopped mint

Preparation:

Combine marmalade with vinegar, 2 tbsp (30 ml) oil, sriracha and ¼ tsp (1.25 ml) salt in a Mason jar. Shake until combined.

Preheat barbecue to medium. Brush trout with remaining 1 tbsp (15 ml) oil, then sprinkle with remaining ¼ tsp (1.25 ml) salt. Season with fresh pepper. Oil grill. Barbecue fish, skin-side down, lid closed, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, about 8 min. Slide a thin spatula between skin and flesh, then lift trout off skin and onto a platter. Drizzle with vinaigrette and sprinkle with mint just before serving. Serves 4.

From Chatelaine magazine