Everyday Seafood Nathan Outlaw

Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 Recipes for Home Cooking by Nathan Outlaw offers 100 brand-new recipes for all kinds of fish and shellfish. Economical and healthy, good-quality fresh seafood is also fast and easy to cook. Outlaw believes it is the world’s convenience food as it takes so little time to cook.

This title was released last year in the UK and earlier this year in the US. It is visually beautiful book full of photographs and delivers much more than delicious seafood recipes. Wine pairings, side dishes and even dessert (to follow your seafood feast) makes this a well-rounded cookbook for all seafood lovers.

As my husband is anti-seafood, I only cook it when he is out of town or at a work event for dinner – accordingly, I have only made one dish – the Hot marinated lemon sole with pickled onions and grapes and it was incredible. Everyday Seafood is a very approachable book for any level cook and I’m looking forward to later this month when the husband is out of town – my son and I are having a seafood palooza.

Other recipes that I have on my radar include Crab Pate with Pink Grapefruit, Shrimp Cocktail Quiche (perfect for a party), Lobster Risotto Balls with Basil, Orange and Mayo, Hot Soused English Sole and the recipe we are sharing here today – the Shrimp, Chile, and Potato Salad. From the desserts – the Warm Chocolate Tart “Black Pig” has caught my eye and Outlaw’s Earl Grey Chocolate Sauce sounds heavenly. 

Special thanks to Quadrille for sharing a recipe with our readers and for offering three copies of this book to our members in the US. Head over to our contest page to get your entry in! 

Shrimp, chile, and potato salad

Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. I like to eat it just as it is, but you could serve it as a side salad if you like. I have also made it with crab, lobster, and scallops-all work brilliantly. I make it quite spicy, so if you don’t like the heat, you might want to cut down on the chiles. It is really versatile, and can be served hot, warm, or cold. I love it!

Serves 4 as an appetizer or light lunch

• 21 oz [600 g] large raw shrimp, peeled and deveined
• 14 oz [400 g] small new potatoes
• Sunflower oil for cooking
• 4 scallions, trimmed and sliced
• 2 Tbsp finely sliced cilantro, plus extra leaves to serve
• 1 Tbsp finely sliced mint, plus extra leaves to serve
• Sea salt and freshly ground black pepper

For the sauce:

• Sunflower oil for cooking
• 1 red onion, peeled and minced
• 3 garlic cloves, peeled, halved (germ removed) and chopped
• 2 red chiles, seeded and chopped
• 1 tsp black onion seeds
• 1 tsp coriander seeds
• 4 ripe tomatoes, core removed, seeded, and chopped
• Sea salt and freshly ground black pepper

First make the sauce. Heat a skillet over medium heat and add a drizzle of sunflower oil. When it is hot, add the onion, garlic, chiles, and spices and fry for 3 to 4 minutes until the mixture begins to color. Add the chopped tomatoes, season with salt and pepper, and cook for 6 to 8 minutes until they begin to collapse.

Transfer the contents of the pan to a food processor, and blend until the mixture is as smooth as you can get it. Pass through a strainer into a clean bowl, and allow to cool.

Add the shrimp to the cooled sauce, and leave to marinate for at least 10 minutes, longer if you have the time.

To cook the new potatoes, put them into a pan, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat, and simmer for 10 to 15 minutes until they are cooked. Drain thoroughly, and leave to cool slightly while you cook the shrimp.

Heat a skillet over high heat. Remove the shrimp from the sauce with a slotted spoon, keeping the sauce. Add a drizzle of oil to the hot pan, then carefully add the shrimp, and cook for 2 minutes on each side.

Add the sauce to the pan, and bring to a simmer, then take off the heat. Stir in the scallions, cilantro, and mint. Now add the potatoes (or combine in a bowl if your pan is too small). Season the shrimp salad with salt and pepper to taste, and toss well.

Serve the salad scattered with extra cilantro and mint leaves, either on its own, or with a green salad if you prefer.

Recipe excerpted with permission from Everyday Seafoodby Nathan Outlaw, published by Quadrille Publishing 2017, RRP $29.99 hardcover.