italian shrimp caprese pasta

Ingredients

• Servings: 4
• 8 ounces uncooked dried linguine
• 2 squares italian herb saute ® saute starter
• 1 pound uncooked medium shrimp, peeled, deveined
• 1 cup grape tomatoes, halved
• 1 cup fresh mozzarella pearls or cubed mozzarella
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions; drain.
• melt saute ® squares in 12-inch nonstick skillet over medium-low heat just until begin to form.
• add shrimp.
• saute 5-7 minutes or until shrimp turn pink. add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. sprinkle with parmesan cheese.

st. barth seafood salad

Ingredients

• Servings: 6
• dressing
• 3/4 cup frozen orange juice concentrate, thawed
• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup olive oil
• salt and pepper to taste
• salad
• 1 cup cubed cooked lobster
• 1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
• 2 (6 ounce) cans lump crabmeat, drained
• 2 (10 ounce) bags mixed salad greens
• 1 large grapefruit, peeled and sectioned
• 2 kiwis, peeled and sliced
• 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
• 2 tomatoes, cut into wedges

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• to make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. slowly drizzle the olive oil into the blender until mixture thickens slightly. season with salt and pepper. refrigerate until ready to use.
• to make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. add 2 tablespoons of the dressing and toss until seafood is coated.
• divide the salad greens among 6 plates or mound on one large platter. place the seafood mixture on the greens. alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. serve with the remaining chilled citrus vinaigrette on the side.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp crepes

Ingredients

• Servings: 10
• cooking spray
• crepes:
• 1 1/2 cups milk
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• filling:
• 1 1/2 cups water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 pounds shrimp, peeled and deveined
• 8 ounces lobster meat (optional)
• 1 tablespoon lemon juice
• 1 pinch cayenne pepper
• 1/4 cup grated parmesan cheese
• sauce:
• 1 cup milk
• 2 tablespoons mayonnaise
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• spray a 9x12-inch baking dish with cooking spray.
• beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
• bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

seafood strata with pesto

Ingredients

• Servings: 8
• 12 slices day-old sourdough bread, crusts removed
• 1 cup basil pesto
• 3 tablespoons butter
• 1 (10 ounce) package sliced fresh mushrooms
• 1 cup chopped green onion
• 1/4 cup dry
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces fresh crabmeat
• 2 cups shredded swiss cheese
• 6 eggs
• 3 cups half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup panko bread crumbs
• 1 medium tomato, cut into wedges
• 1 tablespoon chopped fresh basil or chives for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs 30 mins


• preheat the oven to 350 degrees f (175 degrees c). cut each slice of bread into 4 triangles. place them on a baking sheet, and bake for about 10 minutes, or until toasted. allow to cool, then spread pesto one side of each piece of bread. set aside.
• melt the butter in a large skillet over medium heat. add the mushrooms; cook and stir until all of the liquid has evaporated. add the onions; cook and stir for a couple of minutes, then pour in the . simmer for 1 minute.
• place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. sprinkle half of the cheese over the bread. spread the shrimp and crabmeat over the cheese. top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. cover with the other half of the bread so that the pesto side is facing down. in a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. pour over the entire casserole. cover and refrigerate for at least 2 and up to 24 hours. remove from the refrigerator for one hour before baking.
• preheat the oven to 350 degrees f (175 degrees c). combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. shake to blend, and sprinkle over the top of the casserole.
• bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. let stand for 15 minutes before serving. garnish with fresh tomato and basil or chives.

maple-balsamic vinaigrette

Ingredients

• Servings: 1
• 1/2 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 teaspoons dijon mustard
• salt and pepper to taste
• 1 cup extra-virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place vinegar, maple syrup, dijon mustard, salt, and pepper into a blender. pulse to combine, then add the olive oil in a steady stream with the motor running.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.