BANG BANG SHRIMP (Bonefish Grill)

1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1lb shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Mix mayo with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Heat oil to 350* Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

ROASTED SHRIMP WITH FETA (Barefoot Contessa)

4T good olive oil
1 1/2c med-diced fennel
1T minced garlic
1/2 c dry white wine
1 can diced tomatoes
2t tomato paste
1t oregano
1T Pernod liquor (or Sambucca or Anisette)
1t salt
1/2 t pepper
1 1/4 lbs shrimp (~24)
5oz feta cheese
1c bread crumbs (panko or other)
3T fresh parsley, minced
1t lemon zest
juice of 1 lemon

Preheat oven to 400*  In a 12in skillet, over med-high heat, heat 2T olive oil.  Add fennel and saute for 8-10 min.  Add garlic and cook 1 min.  Add wine and boil for 2-3 min to reduce.  Add tomatoes (with liquid), tomato paste, oregano, Pernod, salt , and pepper.  Simmer over med-low for 10 min.

In a small bowl, combine bread crumbs, parsley, lemon zest, and 2T olive oil. Arrange shrimp in a layer over top of tomato mixture.  Sprinkle feta evenly over top.  Top with bread crumb mixture.  Bake for 15 min.  Remove from oven and top with lemon juice.

Can be served with crusty bread or over linguine, if desired.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.

CRAB CAKES (Food Network)

8-10oz crab
1/4 c Ritz crackers, crushed
1/4c bread crumbs
1 green onion, sliced
1/8 c mayo
1 egg
1/2 lemon, juiced
1t Worcestershire sauce
2t fresh parsley
1t mustard
garlic powder
Old Bay
salt and pepper

Stir together all ingredients.  Shape into four uniform patties.  Dust with flour.  Pan fry in oil for 4min each side or bake at 400* on a baking sheet for 20min (flip once).

BASIL SHRIMP WITH FETA (Emily)

1/2 c. risotto/arborio rice
1 1/2 c. water
1 tomato, diced
2t olive oil
3/4 c. green onions, sliced
1/2 c. feta cheese
1 T lemon juice
1/4 t salt
1/2 t pepper
3/4 lb shrimp, peeled and deveined
1/4 c. fresh basil, chopped

Boil water and stir in risotto. Reduce heat to med and stir often until water is absorbed (15-20min). Preheat oven to 450*. Place risotto in a bowl and add tomato, olive oil, green onions, feta, lemon juice, and s&p. Stir together shrimp and basil. Place 3 pieces of aluminum foil on a flat surface. Divide risotto mixture among all three. Arrange shrimp on top. Fold up sides to close packet. Bake foil packets on cookie sheet for 25 min and serve.

(Note: If anyone doesn't like shrimp, you can substitute chicken cubes in their packet.)

SAUTEED SCALLOP LINGUINE

I love to make this on nights when I have to eat solo. It's so fast and easy. (Just 4-5 scallops will do for one, just half the measurements of the other ingredients). You can make it Italian or Asian style.

1lb scallops (or less)
linguine, cooked

ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil

ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional

Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.

SCALLOP LINGUINE

Linguine, cooked (reserve 1/4 c of pasta water)
5T olive oil
4t garlic
1/2 t red pepper flakes (optional)
1 lb scallops
1 pint grape tomatoes
2T parsley
1T butter

Heat oil, garlic, and red pepper. Then saute scallops and tomatoes in pan. Add pasta, water, parsley, and butter.

LOBSTER THERMIDOR FOR TWO

2 lobster tails
4T butter
1/2 c onion, diced
2T flour
2t sherry
1/2 c milk
1/3 c grated white cheddar cheese
1 T old bay seasoning
salt & pepper
2 T parmesan
2 T bread crumbs

Boil tails 7-8 min. Run under cold water. Remove carefully from shells and chop meat. Set shells in baking dish. Preheat broiler to High. Over med heat in skillet melt 2 T butter and saute lobster meat. Put in a bowl. Melt 2T butter and saute onion. Add flour and cook 2 min. Whisk in sherry and milk. Remove from heat and add cheddar and spices. Pour sauce over meat and stir. Put into shells and top with parmesan and bread crumbs. Broil 2-3 min.

SEAFOOD LINGUINE

6-8 oz. linguine
8oz crab
(can also add cooked shrimp or other seafood if desired)
2t garlic
2T butter
1t. oregano
½ c. milk
½ c. swiss cheese
1 med tomato, chopped
½ c. green onion, diced
½ c. parmesan cheese

Cook pasta. Saute butter, garlic, and oregano. Add tomatoes, cook 3 min. Add remaining ingredients and cook over med heat until cheese melts. Toss with linguine.