Shrimp with Yellow Curry

Ingredients:

1 medium onion, sliced
1 clove of garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry paste
1 can unsweetened coconut milk
2 cups cherry tomatoes, sliced
1 tsp sugar
1 1/2 lbs large shrimp
1/4 cup cilantro, chopped
salt and pepper to taste
peanut oil

Directions:

1. In a saucepan, saute the onion, garlic, and ginger over medium-high heat until soft, about 5 minutes.

2. Add the curry paste and cook until fragrant. Add the coconut milk, sugar, tomatoes to the mixture. Season with salt and pepper. Bring to a boil and then let simmer until slightly thickened, about 15 minutes.

3. In a large skillet, heat oil until almost smoking. Add the shrimp in a single layer and cook on high heat until lightly browned on both sides. Add the coconut curry sauce to the shrimp and cook together for a few minutes.

4. Stir in the chopped cilantro and serve over rice.

Pesto Crusted Salmon

Ingredients:

4 pieces of fresh salmon
pesto
parmesan cheese, grated

Directions:

1. Place the salmon on a baking dish. Cover with pesto and grated parmesan cheese.

2. Broil in the oven on high heat for about 8-10 minutes. Enjoy!

Seared Shrimp with Ginger Teriyaki Stir Fry

Ingredients:

1 pound of shrimp, peeled and deveined
1 onion, sliced
2 cloves of garlic, minced
2 cups broccoli florets
1 handful of snow peas
1 tbsp minced ginger
chopped cilantro
sweet chili sauce
teriyaki sauce
soy sauce
extra virgin olive oil

Directions:

1. In a large pan, saute onions with oil until soft on medium heat, about 8 minutes.

2. Add the snow peas and broccoli and increase the heat to brown the vegetables slightly. Make sure not to burn them, so if it's too hot, reduce to medium.

3. Add the garlic to the vegetables.

4. Once the vegetables are fully cooked, add all 3 sauces. Add however much you'd like to the vegetables, depending on if you want to just flavor the vegetables or create a sauce.

5. In a separate pan, cook the shrimp on very high heat. You want to quickly sear them until they are cooked through. Towards the end of cooking, add the minced ginger.

6. Add the cooked shrimp to the vegetables and sauce until everything is incorporated.

7. Serve on top of brown rice or soba noodles. Top with chopped cilantro. Enjoy!

Seared Scallops with Spinach Tomato Orzo

Ingredients:

1 pound sea scallops
1 package orzo pasta
2 cups grape tomatoes, sliced
1 bag spinach
1 onion, diced
1 bunch scallions, diced
salt and pepper to taste
extra virgin olive oil
1/2 cup parmesan cheese

Directions:

1. Prepare the scallops by drying them completely on a paper towel and seasoning with salt and pepper. Set aside.

2. In a pot, boil water and cook the orzo pasta.

3. In a saucepan, saute the onions, scallions, spinach and tomatoes together with the extra virgin olive oil. Season with salt and pepper.

4. Once the pasta has cooked, add it to the spinach and tomato mixture. Top with parmesan cheese and mix throughout.

5. In a saucepan, heat up some olive oil and place the scallops in the pan. Cook for about 3-4 minutes without touching them to create a crispy crust. Turn and cook for another 1-2 minutes. Once cooked, let rest on a paper towel.

6. Serve the scallops on top of the spinach tomato orzo pasta. Enjoy!

Corn and Crab Bisque

Ingredients:

3 tbsp butter
3 tbsp flour
1 tbsp oil
1 large onion, chopped
1 tbsp garlic, minced
1 large celery stalk, minced
1 cup chicken stock
1 1/2 cup frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 tsp crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup green onions, chopped
1 tsp Worcestershire sauce
salt and pepper to taste

Directions:

1. Make a roux with the flour and butter and cook for 5-7 minutes or until golden in color. Set aside.

2. Separately, saute onion, garlic, and celery with cajun seasonings until soft. Add chicken stock, corn, and bay leaf to the vegetables and bring to a simmer.

3. Add the milk, heavy cream and crab boil to the pot and continue to simmer for about 10 minutes.

4. Add the roux to the bisque, 1 tbsp at a time, and blend thoroughly. Continue to cook on low heat, stirring occasionally.

5. Stir in the crabmeat, green onions and Worcestershire sauce. Cook on low heat until ready to serve.

Fresh Linguine with Garlic Shrimp and Pesto

Ingredients:

Pesto (see pesto recipe for details)
9 ounces fresh linguine
3 garlic cloves, minced
3 tbsp olive oil
20 large shrimp, peeled and deveined
Parmesan cheese shavings
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook,
stirring occasionally to prevent it from sticking for about 4 minutes, or until al dente.

2. While the linguine cooks, heat about 3 tablespoons of olive oil in a medium sauté pan over
medium heat.

3. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through
and the garlic is tender.

4. Add the pesto into the shrimp mixture.

5. Drain the linguine, reserving about ½ cup of the cooking liquid.

6. Toss the linguine in a large bowl with the shrimp- pesto mixture, adding enough of the reserved cooking
liquid to moisten the sauce so that it coats the pasta evenly.

7. Once everything is cooked, serve onto plates and garnish with parmesan cheese.

Shrimp Scampi

Ingredients:

1 lb shrimp
angel hair pasta
2 tbsp butter
2 tbsp olive oil
1/2 cup parsley, chopped
6 cloves garlic, finely chopped
1/2 cup white wine
2 tbsp lemon juice
salt and pepper to taste

Directions:

1. Boil the pasta until soft, about 10 minutes. Set aside.

2. Add olive oil and butter to a pan, once butter melts, add the garlic. Cook for 2 minutes.

3. Add the shrimp into the garlic and cook until pink on both sides. Add the white wine and lemon juice and cook for another 2 minutes.

4. Once all the flavors have blended, add the salt, pepper, and parsley.

5. Top the pasta with the shrimp and sauce and enjoy!

Nannie's Crawfish Etouffee

Ingredients:

6 tbsp butter
2 tbsp flour
1 1/4 cups chopped onion
2 green onions, chopped
1/2 cup chopped celery
1 tsp tomato paste
1 cup water
1 lb crawfish
1/4 cup parsley
1 1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Melt butter, remove from heat, stir in flour until smooth.

2. Return to heat, cook until dark brown, stirring constantly (10 minutes).

3. Lower heat, stir in onions and celery. Cook until soft, stirring often (10-15 minutes).

4. Lower heat to simmer. Dissolve tomato poaste in 1/4 cup water, stir into roux.

5. Add remaining water, crawfish, and parsley, stir to blend.

6. Season to taste, cover and simmer 20 minutes.

7. Served with cooked, hot white rice.