Ginger Shrimp whit Sugar Snap Peas


1 tablespoon minced ginger

1 lb medium shrimp, peeled, deveined, and patted dry

3 cups sugar snap peas, strings removed

3 tablespoons reduced-sodium vegetable broth

1 tablespoon red miso paste

1 tablespoon dry cherry

1 tablespoon Sriracha hot chili sauce

1 teaspoon sugar

2 tablespoon vegetable oil

1 cup slivered red pepper

A pinch of salt (to taste)

3/4 teaspoon cornstarch


  1. In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
  2. Heat a flat-bottomed wok over high heat; add oil and ginger and stir-fry until fragrant. Add shrimp carefully and spread evenly into one layer. Make sure that shrimp are dry before cooking, otherwise you will braise them. Cook without stirring for a minute. Then, using a spatula, stir-fry for 30 seconds incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper, sprinkle with salt; stir-fry for 30 seconds. Stir cornstarch into broth mixture; swirl into wok and stir-fry until shrimp are cooked and vegetables are crisp-tender, 1-2 minutes.



. 300 grams Cod unsalted and shredded
. 1/2 onion, chopped
. 2 boiled eggs, chopped
. 300g cooked potatoes, diced
. 1/2 teacup of chopped green olives
. 200 g of mayonnaise
. Olive oil to taste
. Chopped parsley to taste

. Slices of bread crustless


  1. In a bowl, mix the cod, onion, eggs, potatoes, olives, mayonnaise, olive oil and parsley.
  2. Cover and refrigerate for 30 minutes.
  3. Thin slices of bread with a rolling pin.
  4. Mold them into aluminum molds coated with a little butter.
  5. Arrange them on a baking sheet and bake in preheated oven at 400º F until golden. Let cool and unmold. Serve the mayonnaise cod on bread baskets.




You’ll need molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores.
Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.
For the spicy mayonnaise
¾ cup mayonnaise
2 tablespoons fresh lemon juice
teaspoons sriracha or sambal
½ teaspoon sesame oil
Kosher salt and freshly ground black pepper
For the avocado and crab salad
6 tablespoons heavy cream
1 tablespoon whole grain mustard
½ pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
3 ripe avocados, as needed
4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar


To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.
To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper.
Slice the avocados in half, remove the pits, and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.
Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left.
Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.


8 Tostadas

2 lbs. Large shrimp raw, peeled, and deveined

1/4 cup olive oil

4 teaspoons chopped garlic

2 teaspoons ground cumin

2 teaspoons red win vinegar

1 1/2 teaspoons salt, kosher

1 teaspoon ground black pepper

2 avocados, ripped in small slices

1/3 cup diced red onion

3/4 diced tomato, seeded

2 cups spring mix , fresh


Combine shrimp, 3 tablespoons olive oil, garlic, and cumin in a plastic gallon-size zip top bag; toss and coat evenly, and marinate shrimp refrigerated for an hour. Combine red wine vinegar, 3/4 teaspoon salt, 1/2 teaspoon ground pepper and whisk until salt is dissolved. Add the remaining olive  oil  and whisk to combine. Add the avocado, red onion, and tomato; toss to coat.

Remove shrimp from marinade and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a non-stick sauté pan  over medium-high heat, sauté shrimp in batches, 2 minutes per side. Top each tostada with 1/4 cup spring mix and divide shrimp and avocado salsa evenly among tostadas.

Tip: For a chicken variation substitute pulled rotisserie chicken tossed  lightly with smoked salsa. Exchange any chopped or shredded lettuce for spring green mix. Add chopped jalapeño pepper to the avocado salsa in order to add a hint of spice.