Zehrs

Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.

A delicious warm main-course salad. Add a bottle of crisp white wine, and serve in tumblers for an authentic bistro touch.

A quick cabbage salad with Asian flavours forms a perfect base for succulent crab cakes, perfect as lunch or a light supper.

Normally cooked uncovered in lots of boiling water and then drained, the pasta in this dish is simmered covered in stock in a method reminiscent of pilaf. Spinach and feta give this dish a Mediterranean feel.

A medley of harmonious flavours and textures from the get-go – from the maple sweet bacon and the silkiness of scallops, right down to a crunchy two-colour slaw.

This hearty seafood chowder is only 14% calories by fat. Compare that to a cream-based seafood chowder!

Greece is famous for its shrimp in tomato sauce with feta cheese melting on top – the inspiration for this pasta dish.

Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.

This sophisticated first course will wow your guests.

Tapas are little snacks or appetizers. The flavours are vivid and appetizing, like you get in this plateful of chili-flecked garlic shrimp and mushrooms.