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Pomegranate, Orange, Ginger Shrimp
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Pomegranate, Orange, Ginger Shrimp

These Pomegranate, Orange, Ginger Shrimp appetizers are loaded with flavours! Simply thaw shrimp. Rinse parsley well and finely chop, set aside. Add pomegranate juice and rest of ingredients to a clean bowl. Mix well. Add drained shrimp and marinate in refrigerator for 45 minutes. Over medium heat, remove shrimp from marinade and tip liquid into fry pan. Bring to a boil and then quickly pour into small bowl. Rinse sauce fry pan in sink and return to heat. When water is evaporated, add a splash of vegetable oil and when pan is hot, add shrimp. Quickly pan fry on both sides until just cooked through. Remove from heat, add sauce back to shrimp, toss and serve sprinkled with parsley and pomegranate seeds.

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Organic Shrimp, 1/4 cup fresh pomegranate seeds, 1/4 cup rinsed, fine chopped parsley, marinade (1/4 cup pomegranate juice, 1/2 tsp orange zest, 1/4 cup orange juice, 1 garlic clove, minced, 3/4 tsp salt, 1 tsp sugar, 1/8 tsp cracked black pepper, 2 tbsp. canola)

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Mushrooms stuffed with shrimp and drizzled with garlic herb butter Shrimp Stuffed Mushrooms
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Mushrooms stuffed with shrimp and drizzled with garlic herb butter

Shrimp Stuffed Mushrooms

Savour the beauty of shrimp with this easy and flavourful appetizer. Remove stems from mushrooms and fill with shrimp. Blend garlic, butter, and parsley and top mushroom caps. Bake until shrimp are pink. Serve alone or on slices of baguette.

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Shrimp, mushrooms, garlic, parsley, butter, baguette.

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French escargots simmered in white wine, herbs, garlic, and butter. Handmade in France. A great appetizer served with fresh bread. French Escargots With Garlic Butter
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French escargots simmered in white wine, herbs, garlic, and butter. Handmade in France. A great appetizer served with fresh bread.

French Escargots With Garlic Butter

Straight from France, our escargots are perfect for a special evening. Simmered in fresh herbs and wine, and lathered in garlic butter, these are ready to go from freezer to oven–just cook and serve. Best eaten with a fresh baguette.

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French Escargots with Garlic Butter, bread.

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Shrimp cocktail with bloody caesar dipping sauce made with clam juice, ketchup, black pepper, Worcestershire, Tabasco, lemon, horseradish. Bloody Caesar Prawns
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Shrimp cocktail with bloody caesar dipping sauce made with clam juice, ketchup, black pepper, Worcestershire, Tabasco, lemon, horseradish.

Bloody Caesar Prawns

Combine the best of both worlds with this modern spin on a classic. Blend and serve with cooked shrimp for a snack your guests will love.

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Pre-cooked shrimp, canned clams, ketchup, tomato paste, salt, black pepper, Worcestershire, Tabasco, horseradish.

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Smoked Salmon board with capers. red onions, and cream cheese. Norwegian Board
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Smoked Salmon board with capers. red onions, and cream cheese.

Norwegian Board

Whether it’s for brunch, lunch, or an evening affair, make a big impression with little effort. Best served with pumpernickel or rye crostini.

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Smoked salmon, cream cheese, onion, capers, sliced red onion, fresh dill or chives, lemon.

 

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The perfect paleo appetizer with smoked salmon, bell pepper, radish, watercress, sesame seeds, lemon juice, and olive oil. Paleo Board
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The perfect paleo appetizer with smoked salmon, bell pepper, radish, watercress, sesame seeds, lemon juice, and olive oil.

Paleo Board

No carbs here. The Paleo Board is great for adding extra health benefits to the already nutrient-rich salmon. Layer smoked salmon with thinly sliced peppers, radish, watercress, and black sesame seeds. Drizzle with fresh lemon juice and olive oil. Tip: are you a non-Paleo eater, but still love this display? Simply add slices of toasted baguette for easy snacking.

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Smoked salmon, bell pepper, radish, watercress, sesame seeds, lemon juice, olive oil.

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