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1lb. shrimp, peeled garlic basil shrimp pasta juice and zest of one lemon 2T olive oil 6 cloves garlic, minced 1/4 c chopped shallots (or onion) pint cherry tomatoes, halved 1/3 c white wine 6-8 fresh basil leaves salt/pepper 1 pound pasta In a nonstick pan, warm the oil and add the shallots, garlic, 1 tsp lemon zest and the juice from the lemon. Turn your pan up to medium high, add your shrimp and cook for 3-4 minutes until firm. Add wine and basil, cook another 30 seconds and salt and pepper to taste, then remove from heat and stir in tomat.

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A quick note: This is a very rich preparation and would make a great side dish or appetizer! (it’s almost *too* rich for a main course, but suit yourself!) 1/2 pound pink shrimp 1/4 cup diced celery 1/4 cup diced cucumber 1 T sliced green onions 1 T lemon juice 2 T mayonnaise hot sauce to taste: (we use about 1T Jamaica Me Crazy) 2 avocados cilantro to garnish Mix the celery, cucumber, onions, shrimp and lemon juice in a bowl. In another little dish, mix the mayo and hot sauce, then pour over the shrimp mixture and fold together. Cut yo.

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Hello Everyone! We’re continuing on with another shrimpy newsletter to let you know that the little guys are back as a fresh item. The season for Pink Shrimp (aka “salad” shrimp) just opened and they are a wonderful spring treat straight from our coast. We’re also expecting another delivery of fresh Westport Spot Shrimp, so come on in if you’re feeling shrimpish and we’ll set you up! Pink Shrimp The pink shrimp suffers a bit of an identity crisis out in the world and is known by quite a few different na.

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I was going to keep it short and sweet this week, and just let you all know about the Enviornmental Film Festival this weekend, but then I got “the call”. It was a good one! We’re expecting a fresh-off-the-boat shipment of Westport spot shrimp Wednesday morning, and that is always cause for excitement around our shop. Read on for more information about these fabulous shrimp! (Or are they prawns? What *is* the difference between a shrimp and a prawn anyway?? Mysteries will be solved below… ) Fresh Westport Spot Shri.

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There’s not a fancy recipe in the world that I’d recommend for the Spring King. You really don’t need more than salt, pepper and the tiniest bit of oil for this amazing fish. Pan sear it on medium high heat about 4 minutes on each side, (leave it slightly underdone if you can stand it!), and let it rest for just a minute before serving. Our wine recommendation for this salmon (provided by our friends at The Wine Loft) is the 2007 Primarius Pinot Noir from Oregon. I’d say it’s a good possibility that the water u.

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We want to start this post off with a big “WELCOME BACK!” to the Olympia Farmer’s Market. We’ve missed you during the winter months and it’s always a very welcome sign that Spring has arrived when The Market opens back up. Yay! Another sure sign of Spring (and we really can’t have too many, can we??) is the arrival of the first of the fresh local Kings! Read on for more information on these outstanding fish. We have a nice line-up this week including fresh halibut, fresh ling cod, fresh true cod, fresh s.

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We want to thank you for providing us with your email address to participate in our newsletter! This is the very first of (hopefully!) many to come. We’re still rolling with training wheels at this point so we hope you’ll ride along as we learn. It’s our sincere hope to provide everyone with valuable information in a fun, local format. March 7th marks the season opening for one of our favorites, wild Alaskan halibut! Often considered the world’s premium whitefish, wild halibut is harvested and flown in fresh from Mar.

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There are probably thousands of ways to cook clams but one of our favorites is a quick and easy one pan recipe, as follows: 2.5 pounds fresh manila clams 2 cloves chopped garlic 1 cup white wine ½ bunch fresh clean chopped spinach 1 large red ripe tomato, chopped Rinse the clams in a colander to clean the outside of the clam shell. (The inside of any clams from Olympia Seafood should be clean already, no need to soak!) In a large pan with a lid, add your chopped garlic and wine and turn on the burner to about medium-high. Once the wine star.

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Despite the recent run of rather horrible fishing weather, we do have a nice selection of fresh fish in this week. The guys in Westport were able to get us another round of fresh live crab, we’re into the second week of fresh halibut season, (no cheeks yet though!), and there’s several nice fresh cods and some really pretty petrale. In from Hawaii, where the weather is always fine, we have two tunas: both the sushi-grade Ahi and a nice Tombo for grilling or searing. The crab cakes look particularly nice this week and, of cours.

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This week we’re talking about crab cakes, one of my most favorite things to eat! Growing up as a commercial crab fisherman’s daughter, my family ate a LOT of crab when I was growing up. It wasn’t until I was in college that I started to understand that a daily dose of Dungeness crab was a total luxury! I’ve always been a crab cake fan though, from the very beginning. I hope you are too! Read on for a really exceptional recipe and more crab cake tidbits. ~Kira This week at the shop we have a nice variety of fresh loc.

Be a responsible seafood consumer! Visit for tips and guidelines. At Olympia Seafood we strive to offer environmentally responsible and healthy fish and shellfish. Please feel free to ask us in person, , or call us at 360.570.8816 about any individual item.

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