The March 15-17 Boston International Seafood Show is fast approaching. The Keynote Speaker is Masiaharu Morimoto - the star of The Iron Chef. Other interesting topics include: Sustainability - Where to get Answers, Safe to Eat vs Fit to Eat, the Annual Shrimp Forum, The Future of Seafood plus much more. And there are also plenty of exhibitors showcasing their products.



I will be looking for high quality items with brand recognition that may be hard to find in some areas of the country to add to my web site - http://www.jdseafoodexpress.com/ . We will also be searching for exciting new products. I will post pictures and information from the show on this blog. We may even add a pic or two from the Boston St Patrick's Day Parade.


One of the current trends during the current economic downturn is for consumers to turn to EZ meals rather than going to their favorite restaurants. Prepared seafood dishes and value-added products allow people to eat restaurant quality seafood at home. Look for a variety of these items soon on my web site.

I find it interesting that my best sellers on Amazon are things like Kobe Beef. I would have thought that people would be trading down to less expensive items. But, there still is a high demand for Kobe Beef . I would appreciate your comments as to other products you'd like to see available on my site and on Amazon.



The Obama's have retained Cris Comerford as White House Executive Chef. She was originally appointed by Laura Bush and was the first woman and the first minority to hold this position. I wonder whether Chef Comerford will add Michelle Obama's favorite shrimp with linguini recipe to the menu. In case she needs a good recipe, check this out ....



1 lb large peeled and deveined raw shrimp
2 Tbs olive oil
1/4 cup unsalted butter
2 Tbs minced garlic
1 Tbs crushed capers
1/2 cup dry white wine
1/4 cup lemon juice
1/4 Tsp salt and 1/8 Tsp freshly ground black pepper
3-4 Tbs chopped fresh parsley leaves
1 Tbs chopped onion
1 Tbs ea rosemary and thyme

1/2 lb cooked Linguini (or your favorite pasta)

Toss thawed shrimp into bowl with rosemary and thyme. Place olive oil and half of the butter into large skillet over med-high heat. Add onions and Shrimp - cook about 2 minutes. Quickly turn shrimp and add capers and garlic - cook another 30 seconds. Add wind, lemon juice and remaining butter - cook for about 4 or 5 minutes. Seaon with salt and pepper, add linguini and toss to coat well. Remove from heat and stir in parsley. Serve hot.