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Coastal Seafood Table

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Coastal Seafood Table

Bringing seafood lovers together with comforting coastal classics, easy dinners and irresistible seafood creations. Low on smiles? We've got the cure!

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10/30/2026

Roasted garlic, buttery noodles and juicy shrimp. 🍤🧄
Soft golden garlic turns into a glossy sauce that clings to every strand—finished with Parmesan, parsley and a little chili heat.
Adapted recipe for 4.

Serves: 4
Prep: about 15 minutes
Cook: about 40–50 minutes, with pasta and shrimp prepared during garlic roasting
Total: about 55–65 minutes, including preheating
Equipment: oven, small glass baking dish, heat-safe board, large saucepan, colander, large heat-safe wooden mixing bowl, wooden spoon, fork, ladle, tongs and shallow serving bowls

Ingredients
• 14 oz (400 g) dry spaghetti
• 1.1 lb (500 g) large raw shrimp, peeled, deveined and tails removed
• 2 large heads garlic, about 100 g peeled cloves
• 1/3 cup (80 ml) olive oil, for roasting; use 2 tbsp of the cooked garlic oil in the sauce
• 4 tbsp (60 g) unsalted butter, softened
• 2/3 cup (60 g) finely grated Parmesan, divided
• 1/4 cup (15 g) finely chopped flat-leaf parsley, divided
• 1/2 tsp red pepper flakes, or less to taste
• 1 cup (240 ml) reserved hot pasta water; start with 1/2 cup
• Salt and freshly ground black pepper, to taste

Directions
1. Preheat the oven to 350°F (175°C). Put the peeled garlic and olive oil in a small baking dish, keeping the cloves in a compact layer. Roast for about 35–45 minutes, until very soft and lightly golden. Avoid dark browning. Remove using suitable heat protection and let the dish stand on a heat-safe board for a few minutes.
2. During the last 15 minutes of roasting, bring a large saucepan of salted water to a boil. Gently poach the shrimp until firm, pearly and opaque, about 2–4 minutes depending on size; aim for 145°F (63°C). Remove with a clean slotted spoon and keep warm. Bring the water back to a boil and cook the spaghetti according to its package until al dente. Reserve 1 cup of the cooking water before draining.
3. Spoon the soft garlic into a large heat-safe mixing bowl with 2 tbsp of its cooking oil. Mash with the butter using a fork. Mix in 45 g Parmesan, most of the parsley, the chili flakes and a little black pepper.
4. Gradually stir in 1/2 cup hot pasta water until the sauce becomes creamy. Add the hot spaghetti and cooked shrimp, then fold with tongs. Add more pasta water a splash at a time only as needed to coat the strands. Taste before adding extra salt.
5. Divide among four shallow bowls. Spoon over the sauce left in the mixing bowl, finish with the remaining Parmesan and parsley, and serve immediately.

10/30/2026

Shrimp-shell broth, tender mixed seafood and mushrooms in a bold orange coconut soup, finished with lime and cilantro.

Adapted recipe for 3 generous servings.
Serves: 3
Prep: about 20 minutes
Cook: about 30–35 minutes
Total: about 50–55 minutes
Equipment: deep 11-inch (28 cm), 3-quart saute pan, stovetop, cutting board, prep bowls, fine-mesh strainer, large heatproof glass bowl, spatula, spoon, knife and instant-read thermometer

Ingredients
• 4 very large raw head-on, shell-on prawns, about 14 oz (400 g) total
• 2 tbsp neutral oil, divided
• 4 garlic cloves, about 1/2 oz (12 g), divided: 2 sliced and 2 minced
• One 2-inch piece fresh ginger, about 1 oz (25 g), thinly sliced
• 1 red chile and 1 green chile, about 1 oz (30 g) total, cut into short sections; remove seeds for less heat
• 9 oz (250 g) cherry tomatoes, divided: 5 oz (150 g) halved for the broth and 3 1/2 oz (100 g) left whole for the soup
• 3 tbsp (45 g) prepared tom yum paste
• 4 1/4 cups (1 liter) water
• 7 oz (200 g) button mushrooms, sliced
• 10 1/2 oz (300 g) thawed, drained mixed seafood: raw cleaned squid strips plus fully cooked shelled mussel meat and tender cooked octopus pieces
• 3/4 cup plus 1 1/2 tbsp (200 ml) unsweetened full-fat coconut milk
• 1 lime, half juiced and half thinly sliced
• 2 tbsp fresh cilantro leaves
• Salt to taste, only if needed after the tom yum paste

Directions
1. Peel and devein the prawns, leaving the tail fans on. Keep the heads and body shells for the broth and refrigerate the peeled prawns while you prepare it. Wash hands and clean the board after handling raw seafood.
2. Heat 1 tbsp oil in the deep pan over medium heat. Add the sliced garlic, ginger and chile sections, then the halved tomatoes. Cook for about 2 minutes, stirring. Add the prawn heads and shells and cook for about 2–3 minutes. Stir in the tom yum paste and cook for 1 minute.
3. Pour in the water. Bring to a boil, then reduce to a steady simmer for about 12–15 minutes. Strain through a fine-mesh strainer into the heatproof bowl; discard the shells and stock vegetables. You should have roughly 3 1/3 cups (800 ml) broth; add a little water if needed. Handle the hot pan with a dry cloth or potholder.
4. Wipe the pan clean. Heat the remaining 1 tbsp oil over medium-high heat, add the minced garlic and cook for about 30 seconds. Add the mushrooms and cook for about 4 minutes, tossing, until lightly browned. Add the whole cherry tomatoes.
5. Add the seafood mix and the four peeled prawns, then pour in the hot strained broth. Bring to a gentle simmer and cook for about 3–4 minutes, until the prawns and squid are opaque and cooked through and the cooked seafood is thoroughly reheated. Check the thickest seafood pieces; aim for 165°F (74°C) throughout when reheating the cooked seafood in this mixed soup.
6. Reduce to medium-low and stir in the coconut milk. Heat gently for about 1 minute without a hard boil. Remove from the heat, stir in the juice from half the lime, then taste before adding salt.
7. Divide between three bowls. Finish with cilantro and thin lime slices and serve promptly.

10/29/2026

Crispy Flautas Ahogadas in Rich Roasted Salsa 🌊

Golden, shatter-crisp corn tortillas packed with succulent shredded filling and melted cheese, drowned in a rich roasted tomato and guajillo chili broth, topped high with fresh guacamole, crema, and crumbled queso fresco.

Serves: 4
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Equipment: Hex-clad skillet, saucepan, blender, tongs, wire rack

Ingredients:
• 4 large Roma tomatoes, halved
• 2 fresh serrano peppers, whole
• 1/4 white onion, cut into wedges
• 2 dried guajillo chiles, stemmed and seeded
• 4 garlic cloves, peeled
• 2 cups warm water or light stock
• 1/2 tsp freshly cracked black pepper
• 1 tsp sea salt
• 1 tsp chicken bouillon powder
• 12 corn tortillas, warmed
• 3 cups cooked shredded chicken or tender flaked seafood
• 1 cup shredded Oaxaca cheese
• Neutral cooking oil, for frying
• 1 cup shredded iceberg lettuce
• 1 cup fresh guacamole
• 1/2 cup Mexican crema
• 1/2 cup queso fresco, crumbled
• 1/4 red onion, thinly sliced

Directions:
1. Heat a dry hex-clad skillet over medium-high heat. Sear halved tomatoes, serrano peppers, onion wedges, garlic cloves, and guajillo chiles until blistered, softened, and lightly charred, about 6 to 8 minutes.
2. Transfer charred vegetables and chiles into a blender with 2 cups of water. Blend on high until completely smooth and vibrant red.
3. Pour blended salsa into a saucepan over medium heat. Season with black pepper, salt, and chicken bouillon powder. Bring to a gentle simmer for 10 minutes until aromatic and rich.
4. Warm corn tortillas until pliable. Place a generous portion of shredded filling and Oaxaca cheese along the center of each tortilla, then roll tightly into slender cylinders.
5. Heat 1/2 inch of oil in the skillet to 350°F (175°C). Place flautas seam-side down in hot oil and fry in batches for 3 to 4 minutes, turning with tongs until golden brown and super crispy. Drain on a wire rack.
6. To serve, ladle a generous pool of warm roasted salsa into shallow bowls. Add a bed of shredded lettuce and stand crispy flautas upright in the sauce.
7. Ladle more hot salsa over the flautas, add a scoop of guacamole, drizzle with crema, and finish with crumbled queso fresco and thinly sliced red onion. Serve immediately while piping hot and crisp.

10/29/2026

Creamy “Marry Me” Cabbage Soup 🍲
Tender cabbage wedges, savory ground meat and spinach in a rich tomato-cream broth. A cozy one-pot dinner finished with Parmesan.

Adapted recipe for 4 generous servings.
Serves: 4
Prep: about 15 minutes
Cook: about 35–45 minutes
Total: about 50–60 minutes
Equipment: deep 12-inch (30 cm), 4–5-quart saute pan or casserole with lid, stovetop, knife, cutting board, wooden spatula, ladle, preparation bowls and instant-read thermometer

Ingredients
• 1/2 medium green cabbage, about 1 1/3 lb (600 g), cut into 4 thick wedges with a little core attached
• 1 tbsp olive oil
• 1 large yellow or orange bell pepper, diced, about 7 oz (200 g)
• 1 cup cherry tomatoes, halved, about 5 oz (150 g)
• 1 tsp garlic powder
• 1 tsp dried Italian herbs, plus a small pinch for serving
• 1 lb (450 g) lean ground meat
• 1 tbsp low-sodium soy sauce
• 2 tbsp (30 g) tomato paste
• 3 cups (710 ml) unsalted chicken bone broth
• 1 cup (240 ml) heavy whipping cream
• 1 tsp smoked paprika
• 1/3 cup finely grated Parmesan, about 1 oz (30 g), plus 2 tbsp (10 g) for serving
• 3 1/2 oz (100 g) fresh baby spinach, washed and dried
• 1/4 tsp ground black pepper
• Salt to taste, after adding the Parmesan

Directions
1. Cut the cabbage half into four wedges, keeping a little core on each to hold the leaves together. Dice the pepper and halve the tomatoes.
2. Heat the oil in the deep pan over medium heat. Add the pepper and tomatoes and cook for about 4 minutes, stirring, until starting to soften. Stir in the garlic powder, Italian herbs and black pepper.
3. Add the ground meat and soy sauce. Break the meat into small crumbles and cook for about 6–8 minutes, until cooked through. Check 160°F (71°C) for ground beef, pork or lamb, or 165°F (74°C) for ground poultry. Stir in the tomato paste and cook for about 1 minute.
4. Pour in the chicken broth and bring to a gentle simmer, about 3 minutes. Reduce to medium-low. Stir in the cream, smoked paprika and 1/3 cup Parmesan until the broth is evenly creamy; avoid a hard boil.
5. Nestle in the four cabbage wedges and gently press them into the broth. Cover and simmer gently for about 18–25 minutes, until the thickest cabbage ribs are fork-tender. Adjust the heat so the dairy simmers gently.
6. Uncover and fold in the spinach, letting some tender cabbage leaves loosen naturally. Cook for about 2 minutes, until the spinach wilts, then briefly cover for about 1 minute. Uncover, taste and add salt only as needed.
7. Ladle into four bowls and finish with the remaining Parmesan and a pinch of dried herbs. Serve warm.

10/28/2026

Crispy plantain baskets loaded with garlic shrimp. 🍤
Golden shredded-plantain shells, buttery shrimp, chunky guacamole, fresh pico and sweet corn—finished with sauce and a squeeze of lime.
Adapted recipe for 3 large baskets.

Serves: 3
Prep: about 25 minutes
Cook: about 30–35 minutes, including heating the frying oil
Total: about 60–65 minutes, including 5 minutes for draining and assembly
Equipment: stovetop or induction burner, 11-inch skillet, deep heavy frying pan, food processor with grating disk and food pusher, 2 heat-safe stainless spider skimmers about 7 inches wide, cutting board, knife, mixing bowls, mortar and pestle, tongs, spatula, spoon, citrus press, thermometer and serving platter

Ingredients
• 600 g raw peeled, deveined, tail-off shrimp, thawed if frozen and patted dry
• 2 tsp paprika
• 1 tsp garlic powder
• 2 tsp low-sodium soy sauce
• 1/4 tsp ground black pepper
• 1 tbsp neutral oil for searing
• 2 tbsp unsalted butter (30 g)
• 4 garlic cloves, minced (about 12 g)
• 1 tsp chili paste, or to taste
• 1 tsp dried parsley
• 3 large firm green plantains, about 600 g peeled total
• Neutral frying oil as needed for a 3/4–1-inch depth, about 1 liter depending on the pan
• 2 medium avocados, about 240 g flesh
• 80 g finely diced red onion, divided (20 g for guacamole, 60 g for pico)
• 15 g chopped cilantro, divided (5 g for guacamole, 10 g for pico)
• 240 g ripe tomatoes, seeded and finely diced
• 3 tbsp lime juice, divided, plus 1 lime cut into wedges
• 90 g cooked sweet corn, drained
• Salt, to taste
• 3 tbsp red serving salsa or hot sauce, optional

Directions
1. Toss the dry shrimp with the paprika, garlic powder, soy sauce and black pepper. Use salt lightly because the soy sauce is already seasoned.
2. Heat the tablespoon of oil over medium-high heat. Sear the shrimp in 2 batches, about 3–4 minutes per batch, turning until opaque and cooked through; check 145°F (63°C) in the thickest shrimp. Transfer to a clean bowl.
3. Lower the heat. Melt the butter in the same skillet and gently cook the minced garlic for about 30–60 seconds without burning it. Stir in the chili paste and dried parsley, return the shrimp and coat them in the glossy garlic butter. Reserve, covered, while preparing the baskets.
4. Trim and score the plantain skins, then peel. Coarsely grate the firm plantains using the processor's grating disk and its food pusher. Divide the shreds into 3 portions. Use clean, dry tools and keep the grated plantain free of excess surface water.
5. Press one portion into a heat-safe stainless spider skimmer, making an even 5–7 mm layer with a shallow rim. Press firmly so the plantain's starch holds the strands together; no egg or flour is needed. Shape a wide shallow saucer, not a deep bowl.
6. In a deep heavy pan, heat the frying oil to about 340°F (170°C). Leave plenty of headroom and do not fill the pan more than halfway. Lower the molded plantain using the skimmer handle, keeping hands clear of the oil. Use the second skimmer to support and turn it once. Fry for about 5–6 minutes, until evenly golden, firm and crisp. Drain, let cool enough to handle, and gently release from the mold. Repeat for the other 2 baskets.
7. Mash the avocado with 20 g red onion, 5 g cilantro and 1 tbsp lime juice. Season to taste, leaving some texture.
8. Mix the tomatoes with the remaining 60 g onion, 10 g cilantro and 2 tbsp lime juice. Season lightly to make the pico de gallo.
9. Fill each cooled basket with guacamole, pico and 30 g corn. Divide the garlic shrimp evenly between the 3 baskets, adding a little of their sauce. Finish with red serving sauce if using and a fresh squeeze of lime. Serve promptly so the baskets stay crisp.

10/28/2026

Golden fish, creamy coconut sauce and a skillet full of vegetables. 🐟🥥
Seared fish steaks simmer with sweet squash, eggplant, okra, green beans and tender bok choy in a fragrant ginger-garlic coconut sauce.

Adapted recipe for 3.
Serves: 3
Prep: about 20 minutes
Cook: about 25–30 minutes
Total: about 45–50 minutes
Equipment: 11-inch (28 cm) frying skillet, 12-inch (30 cm) deep saute pan with lid, stovetop, tongs, wooden spoon, preparation plates, pouring jug, knife, cutting board and instant-read thermometer

Ingredients
• 3 skin-on firm-fish steaks, about 1 1/4 lb (560 g) total and 3/4 inch (2 cm) thick
• 2 tbsp neutral cooking oil
• 1/2 tsp fine salt, divided, plus more to taste if needed
• 10 oz (300 g) kabocha squash, seeded and cut into 3/4-inch chunks; scrub the edible rind well
• 1 small tomato (100 g), chopped
• 1 small red onion (80 g), cut into wedges
• 3 garlic cloves, sliced
• One 1-inch piece fresh ginger (15 g), thinly sliced
• 1 small red chile and 1 small green chile, split lengthwise; remove seeds for less heat
• 1 can (13.5 fl oz/400 ml) unsweetened full-fat coconut milk
• 3/4 cup plus 1 1/2 tbsp (200 ml) water
• 5 oz (150 g) small eggplant, cut into short batons
• 3 1/2 oz (100 g) green beans, cut into 2-inch lengths
• 3 1/2 oz (100 g) okra, trimmed and cut diagonally
• 4 oz (120 g) baby bok choy, washed well and separated into small bunches

Directions
1. Pat the fish dry and season with 1/4 tsp salt. Heat the oil in the frying skillet over medium-high heat. Add the three steaks carefully and sear for about 3–4 minutes per side, turning each once, until golden and the center reaches 145°F (63°C). Adjust the time for thickness. Transfer to a clean plate and let stand briefly while preparing the saute pan; use tongs for hot fish.
2. Arrange the squash in the deep saute pan. Set the seared fish over it, then add the tomato, onion, garlic, ginger and chilies. Whisk the coconut milk and water together in the jug and pour around the fish. Add the remaining 1/4 tsp salt.
3. Bring to a gentle simmer over medium heat, then reduce to medium-low, cover and cook for about 8–10 minutes, until the squash is nearly tender. Avoid a hard boil and keep the fish pieces intact.
4. Uncover, add the eggplant and simmer for about 3 minutes. Add the green beans and okra and cook for another 4–5 minutes, until the vegetables are just tender.
5. Add the bok choy, cover briefly and cook for about 2 minutes, until the leaves wilt and the stalks are tender. Uncover and let the coconut sauce bubble gently for about 1 minute. Taste and adjust salt if needed, then serve promptly.

10/27/2026

That golden crust is hiding garlic shrimp and two kinds of melted cheese. 🍤
One skillet, one tortilla, and a cut-open center worth waiting for.
Adapted recipe for 2.

Serves: 2 (one large folded pocket)
Prep: about 10 minutes
Cook: about 10–14 minutes
Total: about 22–26 minutes, including 2 minutes to settle
Equipment: stovetop or induction burner, 11-inch nonstick skillet with lid, large flat plate wider than the skillet, mixing jug, fork, small bowl, pepper mill, spatula, cutting board, chef's knife and food thermometer

Ingredients
• 180 g raw peeled, deveined, tail-off shrimp (about 12 medium shrimp), thawed if frozen and patted dry
• 1 tbsp unsalted butter (15 g)
• 1 tsp olive oil (5 ml)
• 2 garlic cloves, finely minced (about 6 g)
• 1 small tomato (about 100 g), cut into 7 thin slices and patted dry
• 20 g baby spinach, finely shredded
• 40 g yellow bell pepper, finely diced
• 3 large eggs (about 150 g without shells), beaten
• 1 large 11-inch flour tortilla (about 60 g)
• 50 g low-moisture mozzarella, shredded
• 30 g cheddar, shredded
• A small pinch of salt and freshly ground black pepper, to taste

Directions
1. Prep the vegetables and beat the eggs. Heat the oil in the skillet over medium heat. Cook the shrimp for about 3–4 minutes total, turning once, until opaque and cooked through; check 145°F (63°C) in the thickest part. Add the butter and garlic for the last 30 seconds, coating the shrimp in the bubbling garlic butter. Transfer the shrimp to a small bowl, leaving a light buttery film in the pan.
2. Reduce to medium-low heat. Arrange the 7 tomato slices in the skillet, then add the spinach, cooked shrimp and yellow pepper between the slices. Season lightly and cook for about 1–2 minutes.
3. Pour the beaten eggs evenly around the toppings. Cook over medium-low heat until the base is set and the surface is only slightly tacky, about 3–4 minutes. Lay the tortilla over the egg layer and press gently with a spatula so it adheres.
4. Take the skillet off the heat. Place a large flat plate firmly over it, grip the plate and skillet securely, and invert. Slide the disk back into the skillet with the tortilla underneath and the egg-and-shrimp side facing up. Return to medium-low heat for about 1 minute.
5. Scatter over the mozzarella, then the cheddar. Cover for about 1–2 minutes to melt the cheese, then remove the lid. Make sure the egg filling is fully set and reaches 160°F (71°C).
6. Fold the disk in half with the spatula and let the tortilla finish crisping for about 1 minute, reducing the heat if it colors too quickly. Slide onto the cutting board and let settle for 2 minutes.
7. Make two cuts to divide the folded pocket into 3 sections. Lift the middle section to reveal the shrimp and melted cheese, then divide between 2 plates.

10/27/2026

Golden potatoes, garlicky shrimp and tender octopus—with creamy herb aioli to finish. 🦐
Paprika-kissed seafood and glossy pan juices meet crisp potato edges in one generous sharing platter.

Adapted recipe for 2.
Serves: 2
Prep: about 15 minutes
Cook: about 25–30 minutes
Total: about 35–40 minutes; about 5 minutes of sauce prep overlaps the potato cooking
Equipment: 11-inch (28 cm) skillet, stovetop, cutting board, chef's knife, small mortar or bowl, tongs, serving spoon, sauce bowl, oval serving platter and instant-read thermometer

Ingredients
• 1 lb (450 g) waxy potatoes, cut into 1/4-inch (6 mm) rounds
• 9 oz (250 g) fully cooked, tender octopus, drained and patted dry
• 9 oz (250 g) raw large shrimp, peeled and deveined, tails left on if desired
• 5 tbsp (75 ml) olive oil, divided
• 6 garlic cloves: 3 lightly crushed with skins on, 2 thinly sliced and 1 finely grated
• 1/3 cup (80 g) prepared mayonnaise
• 2 tbsp finely chopped flat-leaf parsley, divided
• 1 small dried red chile, broken in half
• 1/2 tsp sweet or smoked paprika
• 1/4 tsp flaky salt for the potatoes, plus a small pinch for the seafood if needed

Directions
1. Pat the potato rounds dry. Heat 3 tbsp olive oil in the skillet over medium heat. Add the 3 skin-on garlic cloves and the potatoes in a mostly single layer. Fry for about 18–22 minutes, turning as needed, until golden and tender through the center. Lower the heat if the garlic darkens too quickly.
2. While the potatoes cook, slice the fully cooked octopus into thick pieces. In a mortar or small bowl, mix the grated garlic, 1 tbsp parsley and 1 tbsp olive oil. Fold this green mixture into the mayonnaise in the sauce bowl. Keep chilled until serving.
3. Transfer the golden potatoes and roasted garlic to the platter with tongs. Sprinkle the potatoes with the 1/4 tsp flaky salt. Carefully remove excess frying oil from the skillet.
4. Add the remaining 1 tbsp olive oil to the same skillet over medium heat. Add the sliced garlic and dried chile; cook for about 30 seconds, without browning the garlic. Add the shrimp, then the cooked octopus. Season lightly if needed. Cook, turning as needed, for about 4–6 minutes, until the shrimp are firm, pearly and opaque throughout; check for 145°F (63°C) in the thickest part. Follow the cooked octopus package's reheating directions as needed.
5. During the last minute, add the paprika and remaining 1 tbsp parsley. Toss gently until the seafood is coated in the garlicky pan juices; avoid burning the paprika.
6. Spoon the seafood and pan juices over the potatoes. Finish with two generous dollops of herb aioli around the platter and serve immediately.

10/26/2026

A crispy shrimp pizza with a hidden layer of melty cheese. 🍤
Two tortillas, a rich tomato base and a cheesy slice worth lifting.
Adapted recipe for 2.

Serves: 2 (one 11-inch pizza)
Prep: about 15 minutes, including oven preheating
Cook: about 8–10 minutes
Total: about 25–27 minutes, including 2 minutes to settle
Equipment: oven, rimmed baking sheet, oven-safe parchment, spoon, pizza wheel, pizza server, dry heatproof cloth and food thermometer

Ingredients
• 2 large 11-inch flour tortillas (about 130 g total)
• 140 g low-moisture mozzarella, shredded, divided
• 75 g thick tomato pizza sauce (about 5 tbsp)
• 1 small tomato, about 100 g, sliced into 6 thin rounds and patted dry
• 150 g cooked peeled, deveined, tail-off shrimp, thawed if needed and patted dry (about 13 small shrimp)
• 1/2 tsp dried oregano, divided
• Black pepper, to taste

Directions
1. Preheat the oven to 425°F (220°C). Use parchment rated for that temperature and trim it to fit entirely inside the baking sheet. Prep the toppings while the oven heats; keep the cooked shrimp chilled until assembly.
2. Place one tortilla on the parchment. Scatter 40 g mozzarella over it, then lay the second tortilla directly on top.
3. Spread the thick pizza sauce across the upper tortilla, leaving a narrow border. Add the 6 tomato rounds and half the oregano. Sprinkle over the remaining 100 g mozzarella.
4. Arrange the cooked shrimp evenly over the cheese. Finish with the remaining oregano and a little black pepper.
5. Slide the parchment and pizza onto the baking sheet. Bake for about 8–10 minutes, until the tortilla edges are crisp, the cheese has melted and the topping is heated through. When reheating previously cooked and chilled shrimp, check that the topping reaches 165°F (74°C); continue heating if needed, covering loosely if the edges brown early.
6. Protect your hands from the hot tray with a dry heatproof cloth, then slide the parchment and pizza onto a suitable serving surface. Let settle for 2 minutes, cut into wedges and lift with a pizza server.

10/26/2026

Your cheeseburger and fries, folded into one loaded wrap.

Juicy beef, melty American cheese, crisp lettuce, tomato, red onion, pickles and golden fries, finished with creamy burger sauce inside a soft flour tortilla.

Makes 1 large wrap (1 generous serving)

Ingredients
1 large 12-inch flour tortilla
5 oz (140 g) ground beef, 80/20
1/8 tsp fine salt, or to taste
1/8 tsp black pepper
1 slice American cheese
2 small lettuce leaves, washed and dried
2 thin tomato slices
3 thin red onion rings
3 pickle chips
2 oz (55 g) frozen fries

Burger sauce
1 tbsp mayonnaise
1 tsp ketchup
1/2 tsp yellow mustard
1/2 tsp pickle juice
1/8 tsp paprika

1. Cook the fries according to their package directions until golden and crisp. For oven fries, a typical starting point is 425°F (220°C) for 20–25 minutes, turning halfway; use the time and temperature on your bag.
2. Stir together the mayonnaise, ketchup, mustard, pickle juice and paprika. Transfer to a small squeeze bottle or use a spoon.
3. Shape the beef into one patty about 4 inches across. Season both sides with salt and pepper. Heat a skillet over medium-high heat, then cook the patty for about 3–4 minutes per side, adjusting for thickness, until the center reaches 160°F (71°C).
4. Warm the tortilla briefly in a dry skillet, about 10 seconds per side, just until flexible. Lay it flat on a board. Drizzle about half the sauce over the filling area, leaving a wide border.
5. Place the hot cooked patty on the left half, slightly below center, and lay the cheese over it. Arrange the lettuce, tomato and onion on the right half, beside the patty. Add the pickle chips, pile the cooked fries over the cheese, then drizzle with the remaining sauce.
6. Fold the bottom edge up over the filling. Bring the left and right edges inward so they overlap, pressing gently to hold a snug wrap. Keep the top open, as in a burger pocket. Place seam-side down, cut crosswise through the filled section and turn the cut faces toward you. Serve right away.

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