3 Posh and Practical Spice Blends for Shrimp, Salmon and Alaskan Pollock

Lemon Pepper Sauteed Shrimp
Lemon Pepper Sauteed Shrimp

I had so much fun creating this episode! Although I have used a crew for some of my videos in the past, I typically film and edit most videos myself. This production was particularly interesting because hubby was doing construction in the background (you can hear him from time to time) and I had three recipes to juggle. The image above is of the lemon pepper shrimp that I made. I use fresh ingredients for this recipe and I must say that it is better than anything you can buy at the market.

The recipes that I used in this episode are the equivalent to a little black dress – they can be dressed up or dressed down depending on the occasion. For example, the South American cilantro pesto is perfect as is, but you can add cotija or parmesan cheese, a bit more red pepper flake or use lime instead of lemon for a different flavor.  I encourage you to play with your food.

Enjoy the episode. Be sure to send me a note with your thoughts!!

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Hello!!

I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian—a sustainable seafood chef, television personality, and lifelong advocate for the pescatarian lifestyle. Through my brand, I share recipes, education, and inspiration to help people live and eat well—one delicious seafood-forward meal at a time.

As the creator and host of Appetite for Adventure!, I travel the world exploring coastal communities, discovering local ingredients, and turning those stories into approachable, globally inspired dishes. My work celebrates sustainability, cultural diversity, and the beautiful connections that food creates.

When I’m not in front of the camera, you’ll find me in my “lab”—the kitchen—developing new recipes, teaching classes, and welcoming guests to The Posh Pescatarian Kitchen, Market & Experiences at Twanoh State Park on Hood Canal. It’s where I bring my passion for seafood, hospitality, and the Pacific Northwest together under one roof.

I believe that mindful eating and indulgence can absolutely coexist—and I’m here to prove it, one bite at a time.

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