Appetizers, Entertaining, Seafood and Fish


1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill


Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.

Mix cheese, green onion, mayo, shrimp and dill in a bowl.  Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.

Dinner, Seafood and Fish

Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese

Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.

Dinner, Seafood and Fish

Shrimp Taco Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
1/2 small jalapeño seeds and membranes removed
1/4 cup finely chopped fresh cilantro leaves
1/4 salt
Zest and juice of 1 small lime about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.

Dinner, Seafood and Fish

1 pound raw shrimp (may used cooked shrimp) with tails removed.
1 pound fresh asparagus
2 Tbsp olive oil
1 tsp salt
1/2 tsp crushed red pepper
1 tsp minced garlic
1 tsp minced fresh ginger
1 Tbsp soy sauce
2 Tbsp lemon juice

In a large frying pan, heat olive oil over medium-high heat. Add shrimp to the pan. Season with the crushed red pepper and salt. Cook until shrimp is pink. Set shrimp aside.
In the same pan, heat additional olive oil. Stir fry the asparagus, garlic, and ginger until tender-crisp. Return shrimp to the pad. Add lemon juice and soy sauce. Serve over cooked rice.