1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.

1 package lasagna noodles
2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked
2 6 1/2 oz. can crab meat, 1 1/2 cups fresh
2 tablespoons butter or margarine
2 tablespoons flour
2 cups half and half
salt and pepper, to taste
1/2 cup feta cheese, with sun dried tomatoes and basil
1/4 cup Parmesan cheese
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, shredded
1 slice bread, crumbled into crumbs

Cook lasagna noodles for 5 minutes, drain.
In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat.
In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.

8 Servings

Paula Deen's Recipe

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crab meat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumb
peanut oil, for frying
emon wedge, for serving

Directions

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings

1 package au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
6 eggs, large
1 8 oz. can corn, creamed
1/2 pound Surimi seafood, chopped
2 tablespoons all-purpose flour
2 scallion tops, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper


Heat oven to 450. Prepare potatoes in 8x8x2" baking dish. follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes.
Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes.
Reduce oven temperature to 350. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

6 Servings

1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.


6 Servings

Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that's both homey and elegant in no time flat. This recipe is featured in the book Better Homes and Gardens Fresh & Simple 20-Minute Super Suppers.

1 pound fresh sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.

1 Tbsp. vegetable oil
2/3 cup vertically sliced onion
1 1/2 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange rind
8 garlic cloves, minced
4 (6-oz.) mahi mahi fillets
1 Tbsp. grated lemon rind
1 Tbsp. fresh lemon juice
1 Tbsp. low-sodium soy sauce
1 tsp. sherry vinegar or white wine vinegar
1 tsp. honey
1/2 tsp. dark sesame oil
1/4 tsp. salt
4 cups (about 1 1/4 pounds) asparagus, 1" slices
1/4 cup coarsely chopped dry-roasted cashews
2 Tbsp. chopped fresh cilantro
2 cups hot cooked brown rice
Orange rind strips (optional)

NOTE: You can substitute any firm-fleshed, non-oily fillets such as monkfish, tilapia, cod or grouper.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.
Combine soy sauce, vinegar, honey, sesame oil and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired. Serving size: 5 ounces fish, 3/4 cup asparagus mixture, and 1/2 cup rice).

Makes 4 servings.

Herb jus:

1/2 cup dry red wine
1/2 cup dry sherry
1/4 cup chopped shallots
2 garlic cloves, minced
1-1/2 cups chopped fennel bulb (about 1 fennel bulb)
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper


Salmon:

1 teaspoon olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
1/2 cup dry sherry
1 cup (4 ounces) cubed fontina cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
2 teaspoons chopped fresh thyme
6 (6-ounce) skinned salmon fillets (about 1 inch thick)

Cooking spray

1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper

Hazelnut-Herb Couscous

1/4 cup (1 ounce) shaved fresh Parmesan cheese
2 teaspoons chopped flat-leaf parsley
Basil sprigs (optional)


To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 375 degrees.

To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.

Ingredients

1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crab meat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning


Steps

1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.
2. Wash parsley. Remove and discard stems.
3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
4. Dice roasted peppers into 1/2-inch pieces; set aside.
5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
6. Measure remaining ingredients and place near stove.
7. Preheat sauté pan on high for 1-2 minutes.
8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.
9. Add wine and cook for 1 minute.
10. Add whipping cream and cook for 1 minute.
11. Remove pasta from heat and drain in colander.
12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.

1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp Worcestershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal

Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture.

Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of craker meal you use depends on the way you going to prepare the crab cakes. If your going to broil the crab cakes, you don’t need as much cracker meal.

8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon
12 jumbo shrimp
vegetable oil (for frying)
paprika

Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt


Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

To Make the Batter:

Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp:

De-vein and peel off the shell back to the tail.
Leave the last segment of the shell plus the tail as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl.
Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating Drop the battered shrimp into the coconut and roll it around so that it is well coated.
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
Flip the shrimp halfway through.
Drain on paper towels briefly before serving.

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika

Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.