Tidings Magazine

The secret to this dish lies in choosing a Cajun seasoning that is not too salty, with just the right balance of sweet spice and heat. I use Paul Prudhomme’s “Seafood Magic,” a great Cajun blend from the famous New Orleans chef, but you can experiment with other brands or make your own. If you have frozen shrimp on hand, you can whip up this recipe for unexpected guests in no time. Enjoy an apéritif while the shrimp roast in the oven.

Somewhere in the back of your cupboard you have a can of crabmeat. Tonight’s the night. Lemon wedges and hot pepper sauce are the ideal condiments, with steamed green beans and potato salad to round out the meal. Or whatever you have. 

Large uncooked frozen shrimp are so convenient and often on sale. Pick up a bag next time the price is right and pair with beans for an elegant entrée. Garlic will keep in the fridge for quite a while, but for convenience’s sake, you can use jarred minced garlic instead. If you’d like, add a can of diced tomatoes to this dish.

A delicious crunchy coating covers tender tilapia; no one will guess the coating is made with instant mashed-potato flakes.

Panko is a Japanese bread crumb with a crisper, lighter texture than other bread crumbs. You can use panko in any recipe that calls for dry bread crumbs. Stuff poultry, top casseroles and use as a filling for meatloaf and hamburgers. Panko has an affinity for seafood, as witnessed in this savoury salmon dish.

Have you tried wasabi yet? Neither had I. Here’s an easy way to introduce it to your family as an appetizer.