1 C. white wine
1/2 C. unsalted butter, melted (do not use margarine)
3 T. minced garlic
1 lb. shrimp, peeled and deveined
Paprika
Parsley flakes

Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350ºF oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.


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1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon dried oregano
4 cloves garlic, minced
2 tablespoons margarine or butter
2/3 cup milk
1 (4.8-ounce) package Pasta Roni Angel Hair Pasta with Herbs; includes pasta and Special Seasoning packet
1/2 cup diced roasted red peppers
1/2 pitted ripe olives or calamata olives, halved
2 cups packed fresh torn or baby spinach leaves

Cook and stir shrimp, oregano and garlic with margarine in large skillet over medium-high heat

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1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or tamari
1 Tbs fresh grated ginger
2 cloves fresh garlic, pressed
1 Tbs dark brown sugar
12 oz. salmon fillets, cut in two 6-oz. pieces

Prepare the marinade by mixing the sake, soy sauce (a
reduced-sodium variety if you prefer), ginger, garlic, and
brown sugar together in a small bowl.

Rinse the salmon fillets under cold water, place in a
glass or ceramic dish and pour the marinade over it. Cover
and let marinate

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1/4 cup bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon tarragon
1 egg white
3/4 pound sea trout

1. Combine bread crumbs, parsley, garlic salt, and tarragon. Set aside.

2. Beat egg white with fork or whisk until frothy. Dip fish into egg white then coat with bread crumb mixture.

3. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.



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1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices


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1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper

You basically pour all of the ingredients into
a large bowl and mix them. A large spoon or a
potato masher worked fine. I add the flour last
because I sometimes adust the amount to control the
consistency. Mold the dough

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1 lb of fish fillets, fresh or frozen
1 teaspoon of salt
2 tablespoons of margarine or butter
1/4 teaspoon of ground pepper
1/4 cup of lemon juice
Paprika
1 tablespoon of chopped parsley
1 thinly sliced medium onion
1 teaspoon of dill weed

On 4 large buttered squares of heavy-duty aluminum foil,
place equal amounts of fish. In small saucepan, melt margarine;
add lemnon juice, parsley, dill weed, salt and pepper. Pour
equal amounts over fish. Sprinkle with paprika; top with

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4 frozen lobster tails (4 to 6 ounces each), thawed
1/2 cup butter, melted
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons finely grated lemon zest
1 teaspoon white wine Worcestershire sauce
2 drops hot pepper sauce


Rinse lobster tails and pat dry. Split lengthwise through back shell and lobster meat to separate in half.

Combine remaining ingredients; brush on lobster meat.

Place lobster tails shell side down in center of cooking g

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3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped*
2 tablespoons white wine vinegar or cider vinegar
3 teaspoons salt, divided
3 teaspoons paprika
3 teaspoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
4 catfish fillets (6 ounces each)


For salsa, in a bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and

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1/2 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cooked mixed vegetables
2 cups cooked spaghetti
2 tablespoons shredded Parmesan cheese


In a large skillet, saute shrimp and garlic in butter until shrimp turn pink; remove and keep warm. In the same skillet, saute the vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with Parmesan cheese.


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1½ lbs salmon filets, skin and bones removed, and cut into 4 pieces
1 TBS finely chopped fresh mint
1 TBS finely chopped fresh cilantro
1 TBS finely minced scallion
1 tsp finely minced fresh ginger
1 medium ripe fresh tomato, seeds and excess pulp removed, diced into about ¼ inch pieces
3 medium cloves garlic, pressed
2 TBS extra virgin olive oil
3+1 TBS fresh lemon juice
salt and white pepper to taste


Mix together mint, cilantro, scallion, ginger, tomato, garlic, o

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Use shrimp or scallops (or even a combination of both) for this enticing dish that's great served hot or cold.

12 oz. refrigerated linguine, cooked as directed and drained

1 Tbsp. olive oil

1 cup chopped onions

3 cups chopped, fresh tomato

3/4 cup chopped red or green bell pepper

1/2 cup chopped celery

3 cloves garlic, minced

1 tsp. dried Italian seasoning

1/4 tsp. red pepper flakes

1 tsp. honey or sugar

8 oz. can tomato sau

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2 lb. shrimp, peeled
2 cloves garlic, minced
Salt, to taste
2 Tablespoons chives, minced
Dash of Worcestershire sauce
1/2 cup butter
3 lemons, juiced
Pepper, to taste
1/2 cup parsley, minced

Saute garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp.

Marinate for 20 minutes.

Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil.

Grill for 6 to 10 minutes or until done.

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