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Cajun Scallops
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1 teaspoon olive oil
1 large red onion, thinly sliced and separated into rings
1 teaspoon Cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 pound fresh scallops
1 to 2 teaspoons hot sauce

Heat oil in a saute pan over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

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Stir Fried Shrimp With Garlic and Chile Sauce
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1/2 cup chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Chinese rice wine
2 teaspoons tamari sauce
1/4 teaspoon white pepper
1 tablespoon peanut oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup (1-inch) slices green onions
1/2 teaspoon dark sesame oil
Cilantro sprigs (optional)

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat a wok or large skillet over high heat. Add peanut oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

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Sriracha Shrimp
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1 pound shrimp, shelled and deveined
2 tablespoons extra virgin olive oil
5 tablespoons Sriracha sauce
5 garlic cloves, diced
2 tablespoons fresh basil leaves, chopped
2 tablespoons lemon zest
Sea salt, to taste

Place olive oil and Sriracha sauce in a large saute pan, stir until blended. Add garlic. Add shrimp and cook for 2-3 minutes until shrimp is almost done. Add lemon zest and basil leaves. Gently toss to coat shrimp. Season with salt. Serve immediately.

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Curry Spiced Shrimp And Rice

1 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
2 teaspoons curry powder
1 cup long-grain white rice
1 1/2 pound large peeled and deveined shrimp
1 cup frozen peas
1/2 cup fresh cilantro leaves

Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.

Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.

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Caribbean Spiced Shrimp

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel (optional)
1/8 teaspoon ground red pepper
2 pounds unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided

Combine first 10 ingredients, including fennel if desired, in a small bowl.

Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature.

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Coconut Curried Shrimp

1 1/2 pounds peeled shrimp
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 1/2 teaspoons Thai red curry paste
1 teaspoon curry powder
1 (15-ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup cilantro, chopped
Hot cooked rice

Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.

Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.

Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.

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Cod En Papillote

4 to 6 ounces thick boneless, skinless cod fillet
1 teaspoon butter
Herbs (fennel fronds, marjoram, chervil, chives, dill, parsley, basil, thyme, rosemary—the more, the better)(I like dill and parsley)
1 tablespoon dry white wine
1 tablespoon creme fraiche
Zest of 1/8 lemon
Salt and pepper

Preheat the oven to 400 degrees.

In the center of a large square of heavy duty foil, place 1 teaspoon butter. Season the fish with salt and pepper on both sides, and place on the butter. Top with a good amount of herbs, zest, white wine, and crème fraiche. Seal the bundle, and place on a baking sheet.

Bake for 15 minutes, and serve immediately with crusty warm bread or plain boiled potatoes.

Makes 1 package.

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Mediterranean Salmon Cakes With Cucumber Sauce

Sauce:

2/3 cup diced cucumber
2/3 cup plain Greek yogurt
1/4 teaspoon dried dill
2 garlic cloves, crushed

Salmon cakes:

1 (14.75-ounce) can red salmon, drained
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 cup panko breadcrumbs
1/4 cup sliced ripe olives
1/2 cup chopped fresh parsley
2 tablespoons lime juice
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 large egg whites, lightly beaten
2 tablespoons peanut oil, divided

To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl. Set aside.

To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; mash chickpeas with a fork or coarsely chop in food processor. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1 tablespoon oil and remaining patties. Serve with sauce.

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Shrimp With Spicy Orange Sauce

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons peanut oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, brown sugar, vinegar, and chile paste, stirring with a whisk; set aside.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

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Salmon And Zucchini Baked In Parchment

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
Coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)

Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.

On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.

To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.

Serve. You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.

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Lemon Pepper Shrimp Scampi

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Lemon zest, for garnish

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Serve with orzo. Garnish with lemon zest.

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Shrimp In Coconut Milk

1 1/2 pounds raw shrimp
3 cloves garlic, crushed
1 tablespoon ghee or peanut oil
2 onions, sliced
2 red chilies, seeded and chopped
1 teaspoon ground turmeric
10 curry leaves (or bay leaves)
2 cups coconut milk
Salt to taste

Peel and devein the shrimp. Heat a medium pan with ghee or oil and saute the onion until soft. Add the chil, garlic, turmeric and curry leaves. Stir over moderate heat for 1 minutes. Add the coconut milk and salt to taste. Simmer without covering over low heat for 10 minutes. Add the shrimp and stir gently. Simmer for about 12 minutes or until the shrimp are cooked and tender. Garnish with fresh curry leaves sprinkled on top. Serve hot.

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Hunan Spicy Shrimp

2 tablespoons peanut oil
1 1/2 pounds shrimp; shelled, deveined, tails on, washed, dried, refrigerate for at least 4 hours
1/2 cup onions diced into 1/4 inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove minced
Sauce:
: 1 1/2 tablespoons oyster sauce
3 teaspoons sugar
4 tablespoons tomato catsup
1/2 teaspoon salt
pinch of white pepper
2 teaspoons chili paste
1 teaspoon sesame oil

Combine sauce ingredients in small bowl. Set aside.

Heat oil in wok. Add onions, ginger, and garlic and stir fry until onions soften, about 2 minutes. Add shrimp, and toss together thoroughly. Cook shrimp until opaque. Stir sauce, and pour into the wok. Stir together until shrimp are well coated. Turn off heat; stir well. Remove from wok, and serve immediately.

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Tuna Cakes

3 7-ounce cans tuna, drained
1/4 cup finely chopped onion
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 egg
1/4 cup seasoned bread crumbs
1 tablespoon lemon juice
1/2 teaspoon salt
1 1/4 teaspoons Old Bay Seafood spices

Drain and flake the 3 cans of tuna in a medium bowl. Next add all of the other ingredients and mix very well. Take the mixture and shape into 8 patties (about 1/3 cup each).

Spray a large non-stick pan with cooling spray and heat over medium high heat. Add the patties to the pan and, cook for 3-4 minutes then turn over and cook for another 3-4 minutes.

This makes a nice tuna burger or tuna melt.

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Spicy Shrimp LoMein

4 ounces noodles
1 teaspoon black sesame oil
12 ounces raw shrimp, peeled and deveined
1 teaspoon peanut oil
1/2 cup diced onion
3 cloves garlic, diced
1 teaspoon ginger paste
2 tablespoons hoisin sauce
2 teaspoons chili paste
2 tablespoons tamari
2 teaspoons oyster sauce
1 teaspoon Accent
2 teaspoons sesame oil
1 teaspoon crushed black sesame seeds
1 tablespoon diced scallions

Cook pasta according to package directions (al dente). Put in a large bowl and toss with 1 teaspoon black sesame oil. Set aside.

Sauce Mixture - In a small dish combine ginger paste, hoisin sauce, chili paste, tamari, oyster sauce, MSG, and black sesame seeds. Set aside.

Bring 3 cups water to a rolling boil in a medium-sized pot. Add shrimp and cook until water begins boiling. Remove and strain at once. Set aside.

In a large saute pan over high heat, heat peanut oil. Add onion and garlic and cook for 2 minutes, stirring constantly. Add sauce mixture, stirring constantly. Add shrimp and noodles and toss until coated. Remove from heat.

Put in serving dish and top with the scallions.

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Ginger Garlic Shrimp

1 1/2 teaspoons salt
1 1/2 pounds peeled, deveined shrimp
2 tablespoons peanut oil
8 quarter-size slices peeled ginger
3 tablespoons minced garlic
3 tablespoons Chinese rice cooking wine
4 green onions, ends trimmed, finely sliced (including green parts)

In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.

Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.

Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.

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Roasted Tomato And Feta Shrimp

2 pints grape tomatoes
3 garlic cloves, sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 pounds peeled and deveined, medium-size raw shrimp
1/2 cup chopped roasted red bell peppers
1/2 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees. Place tomatoes and next 4 ingredients in a 13x9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty bread.

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Mu Shu Shrimp

2 teaspoons peanut oil, divided
1 tablespoon minced garlic, divided
1 pound small shrimp, peeled and deveined
2 cups thinly sliced mushrooms
1 cup shredded carrot
1/2 cup chopped green onions
6 cups Napa cabbage, shredded
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon Sriracha
2 tablespoons hoisin sauce
8 (6-inch) flour tortillas or mu shu pancakes

Heat 1 teaspoon oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and shrimp; stir-fry 3 minutes or until shrimp are cooked through. Remove shrimp from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add remaining 1 1/2 teaspoons garlic and mushrooms; stir-fry 1 minute or until mushrooms are tender. Add carrot and onions; stir-fry 2 minutes. Stir in cabbage; cook 2 minutes or until wilted.

Combine soy sauce, 1 tablespoon water, cornstarch, and Sriracha in a small bowl, stirring with a whisk. Stir soy sauce mixture into cabbage mixture. Remove from heat; stir in shrimp, tossing to coat. Serve with hoisin and tortillas.

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Spicy Szechuan Style Shrimp

1 1/2 tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoons finely chopped scallions
1 pound raw shrimp, shelled and deveined
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)

In a small dish combine sauce ingredients - tomato paste, chili bean sauce, vinegar, salt, pepper, sugar, and sesame oil. Set aside.

Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.

Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once. Garnish with cilantro, if desired.

Serve with rice or noodles.

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Shrimp And Grits

1 pound shrimp (peeled and deveined)
1 teaspoon garlic (minced)
2 cups chicken broth
1 teaspoon salt and pepper, or to taste
1 teaspoon Accent
5 thick slices bacon (diced)
1/2 cup plain flour
1/2 cup onion (diced)
1 teaspoon Low Country Savory Spice Mix
1/2 cup green pepper (diced)
Creamy Polenta/Grits

Sprinkle shrimp with 1/2 teaspoon of savory spice, dust with 1/2 of the flour, set aside. In a skillet, fry bacon until crisp, remove all but 3 tablespoons of the grease, and saute the onion, green pepper, and garlic. Add the flour and stir on medium heat until it turns a tan color. Add shrimp, salt, pepper, Accent, and 1/2 teaspoon savory spice mix and cook until the shrimp turn pink. Stir in chicken broth, a bit of parsley and diced green onion, and cook for 15 minutes. Serve over grits.

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Greek Shrimp With Feta Cheese

2 teaspoons olive oil
1/4 cup frozen chopped onion
2 garlic cloves, crushed
1 large tomato, diced (1-1/4 cups)
3/4 pound large shrimp, shelled and deveined
1/4 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 teaspoon Accent
Salt and freshly ground black pepper, to taste

Heat olive oil in a medium-size skillet on medium-high heat. Add onion, garlic, and tomato. Saute 3 minutes. Add shrimp and sprinkle cheese and oregano on top. Saute 3 minutes, turning shrimp to make sure they are cooked on both sides. Remove from heat, cover and let sit 2 minutes, or until cheese melts. Add Accent, salt and pepper. Serve immediately.

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Frogmore Stew (Low Country Boil)

4 pounds medium shrimp (shell on)
2 large onions (quartered)
3 pounds smoked sausage (1-inch slices)
1 bulb garlic (halved crossways)
8 ears corn (cut in 2 in pieces)
1 tablespoon each kosher salt and pepper
3 pounds red skin potatoes (quartered)
1 lemon (quartered)
3 pounds blue crabs
3/4 cup Old Bay Seasoning

In a huge stockpot, preferably outdoors, bring a few gallons of water to boil. Add corn, potatoes, sausage, onions, garlic, lemon, and seasonings. Check the water for enough salt or spices. Cook until potatoes are done, then add shrimp and cook until they turn pink. Turn off heat and serve with a slotted spoon. Serve with the cornbread.

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Lemon Dill Tilapia In Parchment

4 (5-oz.) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Accent
2 lemons, sliced
2 tablespoons fresh dill
2 tablespoons fresh parsley
2 tablespoons butter

Preheat oven to 375°. Sprinkle fillets with salt, pepper and Accent.

Cut parchment paper into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly with dill and parsley. Top each fillet with 1/2 tablespoon butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.

Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.

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Shrimp With Pancetta And Caramelized Onions And Linguine

2 ounces thinly sliced pancetta, diced
1 tablespoon extra-virgin olive oil
One-half medium onion, thinly sliced
1/2 pound large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
1/2 pound linguine
2/3 cup frozen peas
Freshly ground black pepper
1/2 teaspoon Accent

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain.

Bring another medium pot of well-salted water to a boil and add shrimp and peas. Cook until shrimp turn pink. Drain and set aside.

Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt, Accent and pepper.

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Shrimp And Artichoke Linguine

1 (8 ounce) package linguini pasta
1 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups artichoke hearts, rinsed and drained
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
1/2 teaspoon MSG
2 tablespoons chopped fresh parsley

Boil shrimp; set aside.

Cook pasta in boiling water.

Saute onion and garlic in oil for about 5 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and MSG. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Add shrimp and stir for 1 minute. Toss with pasta and parsley. Serve immediately.

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Shrimp With Bok Choy And Mushrooms

1/2 - 3/4 pound shrimp, peeled and deveined
1/2 pound bok choy, sliced on the diagonal
4 ounces fresh mushrooms, sliced
1 tablespoon peanut oil
1 tablespoon Chinese rice wine
1/4 cup chicken broth
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/4 teaspoon white pepper, or to taste
2 teaspoons grated ginger
1/2 teaspoon MSG
1 teaspoon cornstarch mixed with 2 teaspoons chicken broth

Boil shrimp; set aside.

In small dish add the sugar, soy sauce, pepper, ginger. MSG, and cornstarch. Mix with 2 teaspoons chicken broth. Set aside.

Preheat a wok, or saute pan, on high heat and add peanut oil. Add the bok choy and mushrooms. Stir-fry for 1 minute. Deglaze pan with 1 tablespoon rice wine. Add the chicken broth, cover and cook for 2 more minutes. Add shrimp. Give the cornstarch mixture a quick restir and add in the middle, stirring to thicken. Cook, stirring for another minute and serve hot over noodles or rice.

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Scallops In Red Curry Sauce

2 tablespoons peanut oil
2 tablespoons chopped garlic
2 tablespoons red curry paste
1 red bell pepper, julienned
1 1/2 pounds scallops, rinsed
1/2 cup coconut milk

In a saucepan, heat peanut oil over medium heat. Add garlic, curry paste, and red pepper. Saute for 2 minutes. Add scallops. Saute for 2 minutes stirring constantly. Add coconut milk and stir all together well. Allow coconut milk to heat through. Serve over rice.

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Shrimp and Angel Hair With Lemon Caper Cream Sauce

2 tablespoons olive oil
1 lb shrimp, peeled and deveined
1 tsp garlic, chopped
2 tablespoons drained capers
¼ cup white wine
2 lemons, juiced
1 lemon, thinly sliced
2 cups heavy cream
White pepper to taste
Salt to taste
8 ounces angel hair pasta, cooked according to package directions
1 teaspoon parsley, chopped

Heat oil in saute pan. Add garlic and capers and cook for 30 seconds. Add wine and lemon juice; cook until reduced by half. Add shrimp and cook for 2 minutes. Turn. Add cream; cook for 2 minutes or until sauce slightly thickens. Season sauce with salt, white pepper and parsley. Add hot, drained pasta to sauce, stirring to thoroughly coat pasta. Add lemon slices. Transfer to large serving platter, sprinkle with parsley and serve immediately.

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Tilapia 01

2 tilapia fillets
1/2 teaspoon Paul Prudhomme Meat Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam

Spray skillet with Pam and heat over medium-high heat. Sprinkle seasonings over fillets and spray with Pam. Cook about 2 minutes on each side.

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Tilapia 02

2 tilapia fillets
1/2 teaspoon Paul Prudhomme Blackened Red Fish Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
1/2 lemon

Spray skillet with Pam and heat over high heat. Sprinkle seasonings over fillets and spray with Pam. Cook about 2 minutes on each side. Squeeze juice from lemon evenly over fish.

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Tilapia 03

2 tilapia fillets
1/2 teaspoon Paul Prudhomme Seafood Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
1/2 lemon

Sprinkle fish with seasonings. Spray the skillet/grill and the fish generously with olive oil Pam. Lightly sear, or grill, until just barely done. (Will not take but just a couple minutes.)

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Tilapia 04

2 tilapia fillets
1/2 teaspoon Paul Prudhomme Pasta Magic Seasoning
2 teaspoons grated Parmesan cheese (the CHEAP stuff)
1/8 teaspoon Accent
Olive Oil Pam

Sprinkle fish with seasonings. Spray the skillet/grill and the fish generously with olive oil Pam. Lightly sear, or grill, until just barely done. (Will not take but just a couple minutes.)

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Shrimp Pasta

1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoon chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese
1 pound shrimp, shelled and deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.

In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. Add shrimp and heat through, toss with cooked pasta and serve.

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Oyster Pie

4 cups oysters, drained – strain and save the oyster “liquor”
4 cups oysterettes
1/2 cup heavy cream
1 stick sweet (unsalted) butter = 8 tblsp.
1/2 teaspoon Accent
salt and pepper to taste

Preheat the oven to 400 degrees

Crumble the oyster crackers and layer the bottom of the pie pan. Add 1 cup of the oysters in a layer. Sprinkle with salt, pepper and Accent. Repeat with 3 more layers each of oyster crackers and oysters, Accent, salt and pepper. Pour the oyster liquor into a glass measuring cup and add enough cream to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie rest ten minutes

Bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Do not overcook the oysters or they’ll be rubbery.

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Microwave Oyster Stew

1/2 pint oysters
1 cup whole milk
1 teaspoon Accent
1 teaspoon butter
Salt and Pepper, to taste

Put milk in large soup mug. Add salt and pepper. Microwave 2-3 minutes.....do not boil!! Add oysters to milk. Microwave 10 minutes at 30%. Add butter and serve.

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Portuguese Style Scallops

1 1/2 pounds fresh sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/3 cup tawny port or other sweet red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, minced
2 cups hot cooked long grain white rice

Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons olve oil in a 10-inch heavy skillet over medium high heat until very hot, about 3 minutes.

Add half of scallops, cook 2 minutes on each side or until browned. Remove scallops from pan, keep warm. Repeat for other half of scallops. Remove all scallops from pan.

Stir in port/wine and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, garlic and saute for 30 seconds over high heat.

Serve scallops over rice. sprinkle with 1 tablespoon parsley.

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Mediterranean Shrimp Feta Pasta

1 tablespoon olive oil
4 minced garlic cloves
1 pound uncooked shrimp, peeled and deveined
8 ounces canned artichoke hearts, quartered
4 ounces crumbled feta cheese
1/2 cup diced tomatoes
3 tablespoons fresh lemon juice
1 teaspoon dried basil (3 teaspoons fresh)
12 ounces linguine or angel hair pasta

Heat olive oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add shrimp and saute 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and basil.

Saute until shrimp are just opaque in center, about 3 minutes longer. Season sauce to taste with salt and pepper.

Cook pasta in large pot of salted boiling water until tender but still firm to bite. Transfer pasta to large bowl.

Add shrimp mixture to the pasta and toss to coat.

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Shrimp With Roasted Red Pepper Cream

1 (8 ounce) package vermicelli
1 (12 ounce) jar roasted red peppers, drained
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup fat-free low-sodium chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 lbs cooked peeled large shrimp
1/4 cup chopped fresh basil

Prepare pasta according to package directions, omitting salt and oil. Keep pasta warm.

Process red peppers and next 4 ingredients in a blender or food processor until smooth. Pour mixture into large skillet.

Cook over medium heat 5 minutes stirring often, until thoroughly heated. Add shrimp and cook 2-3 minutes until thoroughly heated. Remove from heat. Serve over hot cooked pasta. Sprinkle with basil.

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