Category Archives: shrimp

Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 


10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil


1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped



Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.


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Filed under Artisan pasta, Chef Lippe, Fettuccine, Lemon, Lemon Sauce, Pasta, pasta sauces, recipes, salmon, shrimp

Lemon Cavatapi with baby spinach and garlic shrimp in creamy cheese and butter sauce

By Chef Lippe

Serves 4
2 10 ounce packages of fresh lemon cavatapi

3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)

6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces

2 teaspoons coarsely ground black pepper

2 pounds of raw cleaned shrimp

4 cloves of garlic minced

2 cups of fresh baby spinach

½ cup butter



Melt ½ cup of butter in frying pan. Add chopped/minced garlic and fry until light browned. Stir in shrimp and cook until shrimp are done.   While shrimp are cooking:

Pasta and sauce
1 – Bring a large pot (at least 12 quarts) of salted water to a boil.
2 – Add fresh pasta and cook al dente.
3- Drain pasta, reserving 2 cups of the cooking water.
4 – Return pasta and cooking water to the pot and place over low heat.
5 – Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.

Just before adding shrimp to pasta stir in baby spinach and cook until just wilted. Add spinach and shrimp to cooked pasta and cream sauce.  Season with salt, and serve with additional cheese if desired.


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Filed under Artisan pasta, Chef Lippe, Food, Food blog, Lemon, Pasta, recipes, shrimp, Spinach

Trinidad Shrimp Curry

By Chef Lippe

Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot.  I serve it over a bed of rice with a nice green salad and a frozen drink.  It takes about 20 minutes to make and serves 4 adults.


3 pounds shrimp (large 12 to 15 per pound)

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

1 ½ teaspoons mustard seeds

1 ½ teaspoons whole black pepper

1 ½ teaspoons turmeric

½ teaspoon crushed hot red pepper

3 tablespoons olive oil

1 cup finely chopped onions

1 teaspoon finely chopped garlic

1 tablespoon scraped and finely chopped ginger

6 medium ripe tomatoes, chopped or 2 cups canned

1 cup water

1 teaspoon salt

2 tablespoons fresh lime juice




Clean and devein shrimp.


Start rice following instructions for rice. I like to use Jasmine rice.


Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).


In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.  Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.


Add shrimp, turning them to cook on each side.  Reduce heat to very low, cover firmly and simmer for 5 minutes.


Serve at once.




Filed under Chef Lippe, Curry, Ginger, olive oil, recipes, shrimp, tomatoes

Habanero Linguine and shrimp in a broccoli garlic sauce

Habanero Linguine and shrimp in a broccoli garlic sauce

By Chef Lippe

This dish is a quick and easy dish to make. Habanero pasta is a kick in the palate, it brings a bold crisp sensation with each mouthful. Best enjoyed with a glass of ice cold beer.


8 ounces uncooked Habanero Linguine (order it at

4 cup fresh broccoli florets chopped

2 pounds of raw cleaned shrimp

2 fresh chopped tomatoes

½ cup butter

½ cup finely chopped red bell pepper

1 small onion or 1 large shallot finely chopped

6 cloves garlic finely chopped

2 Tablespoons all-purpose flour

14 ounces of chicken broth

Grated parmesan cheese


Cook pasta al dente, adding the broccoli in the last 3 minutes. Drain and set aside.  In a skillet, melt butter add onion, bell pepper and shrimp stirring frequently until shrimp start to turn pink, add garlic and continue to stir until shrimp are cooked. Add flour and stir constantly for one minute. Add chicken broth and bring to a boil. Season with salt and pepper (we use roasted garlic sea salt) to taste add warm pasta and broccoli, stir in chopped tomatoes and sprinkle with cheese.



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Filed under Artisan pasta, Chef Lippe, Food, Food blog, habanero linguine, recipes, shrimp

Cooking on Himalayan Salt Plates

Cooking on Himalayan Salt Plates

By Chef Lippe

Salt from the Himalayans is millions of years old. It is made up of 84 minerals all of them existing naturally in the human body. There are many healing benefits to using Himalayan salts, including lowering blood pressure and improving circulation. It is used for many things; you can take a hot sauna buried in it; cook with it; cook on it; bath with it; make lamps with it; or just use it for decoration. Himalayan salt is considered the purest form of salt.

The most common way of using these beautiful salt blocks is for serving sushi, salads and appetizers. But they are also great for cooking on. The wetter the food the more salt taste that transfers.  You can heat a 2 inch thick piece of salt safely to 900 degrees.  If you are using your stove top you will need to raise the block so that it does not come in direct contact with the heating element.

You can use it on your BBQ grill, in your oven, or even cook on it right at the table and the wonderful flavor will have you coming back for more. Seared scallops, thinly sliced beef or chicken, eggs and vegetables are some favorite items cooked on Himalayan Salt. If you freeze it you can serve ice cream on it and if you have never had salty ice cream you don’t know what you are missing.

A Himalayan salt block will retain heat or cold for a long time which is why it is so popular as a serving and cooking utensil. To heat it start on low heat for 15 minutes and then increase it to medium for another 15 minutes. To cook on it, the temperature needs to be at least 500 degrees and the meat needs to sizzle when it touches the salt. It should retain its heat for at least 20 minutes. One word of caution is to make sure that your piece of Himalayan salt is cooking grade and not table grade.

To clean your Himalayan salt cool it overnight (or at least cool to room temperature). Rinse under warm water then scrub, and rinse again. DO NOT use soap on it, or wash in dishwasher. Store in a location that humidity is at a minimum, we recommend that you store it in a plastic bag as the salt can be corrosive over time. Do not store or lay on metal (copper, bronze, etc.) surfaces. With proper care your salt block will last for years.

Once your plate breaks and sooner or later it will save the pieces to be ground up and use it in cooking.

Here are some ways that you can use your Himalayan salt plates:

  • Arrange thinly sliced Capaccio or sashimi on a cool salt platter and watch as the food literally salt-cures while at the table.
  • Heat your platter and then set on a trivet at the table, and sauté fish, thin cut slices of beef and veggies while your family watches.
  • Use it on the BBQ grill to cook stuffed monkfish, flank steaks or even Portobello mushrooms.
  • Freeze your salt block for 2 hours and then slowly pour over it, lifting with a spatula a lightly whipped sweet heavy cream, egg, honey and aged bitters for ice custard that no one will soon forget.
  • One of our favorite uses for the smaller block is to use it as a butter dish.
  • Use it in the oven to cook bread, pizza or pastries on.
  • Once you block breaks, smash it up with a hammer and use in your bath or as a pumice stone or grind it up into a fine powder and use as table salt.

While impressing your guests with your culinary skills you can share your knowledge of history. This salt started out millions of years ago at the bottom of the sea. Over many lost ages the land encasing the seabed rose up and became the Himalayas. Fish began to swim in the sea and dinosaurs grew to towering heights while this salt laid hidden deep in the mountains.  Sometime around 326 BC, Alexander the Great found his horses licking the rocks in what is now known as Pakistan, and you had the discovery of salt. Some eighteen centuries later Jalaluddin Muhammad Akbar became the greatest Mughal emperor and one of his two lasting contributions were art and the introduction of standardized salt mining.   Yes the salt that you are cooking on was made 500 million years ago.

A few things that you need to keep in mind when cooking on salt are:

  1. the amount of moisture in the food will dictate how much salt you will taste when eating your meal;
  2. Time matters, the longer you cook on it the more salt will be absorbed by your food. Have all your items cut into thin slices that will cook fast.
  3. Get the salt block nice and hot so that food is seared and not steamed.
  4. Use a light coating of olive oil (butter will add to the level of salt) on your salt block before you start.

Visit our online shop for your next piece of Himalayan salt and enjoy all the great ways to use it this summer.



2 pound of shrimp peeled and deveined

2 pound of sea scallops (try to get the same size as shrimp)

wooden skewers.

1 cup brown sugar

1 tablespoon lemon juice

1 cup molasses

1 tablespoon chopped fresh basil

2 tablespoons olive oil

1 tablespoon mustard

3 tablespoons honey

1 teaspoon ground cloves

1 teaspoon cayenne chili powder


Combine brown sugar, lemon juice, molasses, basil, oil, mustard, honey, clove,  cayenne powder in a large bowl.  Toss in shrimp and scallops and toss to cover, refrigerate for two hours. Meanwhile, put wooden skewers to soak.  About one hour before you are ready to cook start to heat up your Himalayan salt stones on the gas grill (heat stones on low heat for 15 minutes, and then medium heat for 15 minutes, then high heat for 15 minutes).  Stones should be 500 degrees before you start to cook.

Thread one shrimp, one scallop (two times) on skewers.

Place on heated stones and cook for 2 to 3 minutes per side, or until shrimp turns pink.

Serve with grilled corn and asparagus and a nice potato salad.

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Filed under Chef Lippe, Food, gluten free, Himalayan salt cooking, recipes, shrimp

Shrimp Moqueca. Brazilian shrimp stew

Chef Lippe. Shrimp moqueca

Chef Lippe. Shrimp Moqueca


Shrimp Moqueca (traditional Brazilian stew)

Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 to 3 tablespoons dende oil

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes. Garnish with chopped cilantro and grated unsweetened coconut.

Serve with rice.

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Filed under Brazilian stew, Food, recipes, shrimp