Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Mini Seafood Skillet & Roasted Vegetable Tartine Recipe

Mini Seafood Skillet & Roasted Vegetable Tartine Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h
Serves4

Shrimp, Blue Crab, Pickled Onions

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Ingredients

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Seafood

Pickled Onions

Vegetables

Tartine Base

Method

Pickling the Onions

  1. 1

    Prepare Pickled Onions

    In a bowl, combine the thinly sliced red onion, white vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes to pickle.

Roasting the Vegetables

  1. 2

    Roast the Vegetables

    Preheat your oven to 400°F (200°C). In a bowl, combine diced bell peppers, zucchini, cherry tomatoes, basil, salt, and pepper. Spread the mixture on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes or until tender.

Cooking the Seafood

  1. 3

    Cook Shrimp and Crab

    In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add shrimp and cook for 2-3 minutes until they turn pink. Gently fold in blue crab meat and lemon juice. Cook for another 2 minutes. Season with salt and pepper to taste.

Assembling the Tartine

  1. 4

    Prepare the Tartine

    Butter each slice of sourdough bread and toast them in a skillet until golden brown. Top each slice with roasted vegetables and then spoon the seafood mixture over the top. Finally, add pickled onions for garnish.

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