Yummy shrimp tacos that are sure to please.

Shrimp Tacos

Nothing better than fresh caught local seafood.

Fresh Local Seafood

Crab Soup

Crab Imperial

Thoughtful farm-to-table cooking with ingredients from our own farm.

Farm Fresh Produce

Seafood Bisque

Some of the best darn tacos you'll ever try.

Tacos

We source fresh local ingredients to make your food healthier and tastier.

Local Ingredients

Delicious fish and chips served for lunch.

Fish and Chips Lunch

Sandwiches

In a large bowl, combine the shrimp, olive oil, minced garlic, cumin, paprika, salt, and black pepper. Toss until the shrimp are evenly coated.

Prepare the Shrimp

Heat a skillet over medium-high heat. Add the shrimp mixture to the skillet and cook for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through.

Cook the Shrimp

In a separate skillet or on a grill, warm the corn tortillas until they are pliable, about 1 minute on each side.

Warm the Tortillas

Place a few shrimp on each tortilla, and top with shredded cabbage, avocado slices, and chopped cilantro. Squeeze lime juice over the top.

Assemble the Tacos

Serve the tacos immediately with lime wedges on the side.

Serve

Shrimp, peeled and deveined

Olive oil

Garlic, minced

Cumin

Paprika

Salt

Black pepper

Corn tortillas

Cabbage, shredded

Avocado, sliced

Lime, cut into wedges

Cilantro, chopped

Rinse the fish fillets, shrimp, and scallops under cold water and pat them dry with paper towels.

Prepare the Seafood

In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the seafood to the bowl and toss gently to coat. Let it marinate for about 15 minutes.

Marinate the Seafood

Heat a large skillet over medium-high heat. Add the marinated seafood to the skillet in a single layer. Cook for about 3-4 minutes on each side, or until the seafood is cooked through and has a nice golden color.

Cook the Seafood

Remove the seafood from the skillet and transfer it to a serving platter. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.

Garnish and Serve

Fresh local fish fillets (e.g., cod, halibut)

Fresh scallops

Fresh lemon juice

Fresh parsley, chopped

In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5 minutes.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Pour in the chicken broth and add the Old Bay seasoning. Bring the mixture to a boil.

Combine Broth and Seasoning

Reduce the heat to low. Stir in the crab meat and let it simmer for about 10 minutes.

Add Crab Meat

Slowly add the heavy cream, stirring gently. Allow the soup to heat through, but do not let it boil.

Incorporate Cream

Add salt and black pepper to taste. Adjust the seasoning as needed.

Season to Taste

Ladle the soup into bowls and garnish with chopped parsley before serving.

Crab meat

Butter

Onion, chopped

Celery, chopped

Chicken broth

Heavy cream

Old Bay seasoning

Parsley, chopped (for garnish)

Preheat Oven

In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, green onions, salt, and black pepper. Gently fold the ingredients together until well mixed.

Prepare Crab Mixture

Fold in the breadcrumbs until just incorporated, being careful not to break up the crab meat too much.

Add Breadcrumbs

Transfer the mixture to a greased baking dish and spread evenly.

Transfer to Baking Dish

Sprinkle Paprika

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mixture is heated through.

Bake

Remove from the oven and let cool slightly before serving warm. Enjoy your Crab Imperial!

Fresh crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Eggs

Green onions, chopped

Breadcrumbs

Chop the tomatoes, cucumbers, and bell peppers into bite-sized pieces. Place them in a large mixing bowl.

Prepare the Vegetables

Finely chop the fresh basil and add it to the mixing bowl with the vegetables.

Add Fresh Herbs

In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the chopped vegetables and herbs. Toss gently to coat everything evenly.

Combine Everything

Taste and adjust seasoning if necessary. Serve fresh as a salad or side dish.

Tomatoes

Cucumbers

Bell Peppers

Fresh Basil

Olive Oil

Lemon Juice

Black Pepper

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté until the vegetables are soft, about 5-7 minutes.

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Add Garlic and Tomato Paste

Slowly add the seafood stock, stirring to combine. Add the bay leaves, salt, black pepper, and cayenne pepper. Bring the mixture to a simmer.

Pour in Seafood Stock

Once simmering, add the shrimp and crab meat to the pot. Simmer for an additional 10 minutes or until the shrimp are cooked through.

Add Seafood

Reduce the heat to low and stir in the heavy cream. Heat through without boiling.

Stir in Cream

Remove bay leaves, garnish with fresh parsley, and serve warm.

butter

onion, finely chopped

celery, finely chopped

carrot, finely chopped

garlic, minced

tomato paste

seafood stock

heavy cream

salt

black pepper

cayenne pepper

shrimp, peeled and deveined

crab meat

bay leaves

fresh parsley, chopped

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Cook the Beef

Stir in the taco seasoning with 2/3 cup of water. Simmer for about 5 minutes until the sauce thickens.

Add Seasoning

While the beef is cooking, prepare the taco shells according to package instructions (usually warming them in the oven or microwave).

Prepare Taco Shells

Fill each taco shell with a generous amount of the seasoned beef, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and avocado slices.

Assemble Tacos

Serve immediately and enjoy your delicious tacos!

Ground beef

Taco seasoning

Taco shells

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Salsa

Avocado

Wash and chop the cherry tomatoes, cucumbers, and bell peppers into bite-sized pieces.

Thinly slice the red onion and set aside.

Slice the Onion

Chop the Basil

In a large mixing bowl, combine the chopped cherry tomatoes, cucumbers, bell peppers, red onion, and basil.

Combine Ingredients

Crumble the feta cheese over the mixed vegetables.

Add Cheese

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine all ingredients.

Toss the Salad

Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.

Cherry Tomatoes

Bell Peppers (mixed colors)

Red Onion

Feta Cheese

Red Wine Vinegar

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick. Let it sit for about 15 minutes.

Prepare the Batter

In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and bubbles, it's ready.

Heat the Oil

Dip each fish fillet into the batter to coat it evenly, then carefully place it in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove the fish from the oil and place it on paper towels to drain excess oil.

Fry the Fish

White fish fillets (such as cod or haddock)

All-purpose flour

Cornstarch

Baking powder

Beer (lager or ale)

Vegetable oil (for frying)

Wash and slice the tomato. Rinse the lettuce leaves and pat them dry.

Prepare Vegetables

Spread mayonnaise on two slices of sourdough bread and mustard on the other two slices.

Spread Condiments

Layer the deli turkey, Swiss cheese, lettuce, and sliced tomatoes between the two slices of bread with condiments.