Shrimp Pesto Pasta

 With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!

INGREDIENTS

4 cups loosely packed basil

1/4 cup pine nuts

4 garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp salt plus more to taste

Black pepper to taste

1/3 cup olive oil plus 2 Tablespoons

1/2 cup grated parmesan cheese plus more for serving

1 lb spaghetti

1 10-ounce bag frozen peas, thawed

1 pound large shrimp, peeled and deveined

INSTRUCTIONS

For the pesto, Combine basil, pine nuts,  crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.

Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.

Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.

Remove skillet from heat.

Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.

Serve with additional parmesan on top.

Clam Chowder

 In landlocked Colorado, we do not have easy access to fresh clams, but that doesn't mean we don't love clam chowder. This recipe from The Cozy Cook used canned clams and is creamy and delicious.

INGREDEINTS

6 strips thick-cut bacon

2 Tablespoons butter

1 medium yellow onion, chopped

2 ribs celery, diced

3 cloves garlic, minced

1/2 tsp Tabasco sauce

1 tsp. Worchestershire sauce

1/3 cup flour

1 cup chicken broth

3 cups half and half

8 ounces clam juice

1 chicken bouillon cube

1 bay leaf

1 1/4 pounds potatoes

3 (6.5 oz) chopped clams, reserved juice

1/2 tsp each oregano, dried parsley

1/4 tsp each thyme, salt

1/8 tsp each smoked paprika, pepper

INSTRUCTIONS

Cook the bacon in soup pot slowly over medium-low heat. Cut the bacon strips in half to cook more evenly. Once cooked, set bacon aside on paper towel lined plate. Chop bacon once cooled.

Reserve 2 T. bacon grease in soup pot. Add butter and turn heat to medium. Use silicone spatula to "clean" the bottom of the pot. Add onion and celery. Cook to soften, about 5 minutes. Add garlic, worchestershire sauce and seasonings. Cook for one minute.

Add flour and cook an additional 2 minutes, stirring constantly.

Add chicken broth, adding a small amount at a time and stirring to combine after each addiiton.

Add half and half.

Stir in chicken bouillon and bay leaf. Add juice from canned clams (don't add clams yet) and additional 8 ounces of clam juice.

Bring to a gentle boil and then reduce the heat to a simmer, so it is gently bubbling. Simmer 20 minutes, partially covered. Stir occasionally.

Peel and dice potatoes and add to the soup. Bring back to a gentle boil and cook for an additional 20 - 25 minutes until potatoes are fork tender.

Reduce heat to low and add clams. Heat for about five minutes. Remove bay leaf.

Ladle into serving bowls and garnish with chopped bacon, chopped fresh parsley and black cracked pepper.

Seafood Boil

  A seafood boil is easier than you would think and makes for a special dinner.  Cover your table with butcher paper or newspapers and put several large bowls in the center.  Everyone serves themselves from a large platter of food.  Provide hot sauce, cocktail sauce and/or melted butter as condiments. Warm bread is the only side dish needed! Eat with your fingers and enjoy! Bibs are a fun addition!

INGREDIENTS for 8 - 10 people

8 quarts water

1/3 cup olive oil

4 bay leaves

3 large onions, quartered

2 bulbs of garlic,  cut in half horizonally

1 Tablespoons peppercorns

1/2 cup Old Bay Seasoning

1 1/2 tsp salt

2 lemons, quartered

3 pounds small round potatoes

6 ears of corn, halved

5 artichokes (we choose the cook the artichokes separately, but they could be added to the seafood boil pot)

2 pounds sausage

3 1/2 pounds jumbo shrimp

2 pound  frozen mussels

8 - 10 lobster tails

INSTRUCTIONS

Put water in large container. We use our turkey fryer. Add oil, bay leaves, onions, lemons, garlic, peppercorns, seasoning and salt. Bring to a boil. Reduce heat to simmer.

Add potatoes (and artichokes). Set timer for 12 minutes.

Add corn. Set timer for 5 minutes

Add lobster, shrimp and sausage. Set timer for 10 minutes.

Add mussels. Set timer for 2 minutes.

Turn off heat. Allow to sit for 10 minutes.

Drain and pour all the food onto a very large tray.

Let everyone serve themselves!

Lobster and Shrimp Spaghetti

 A decadent dish that will impress your guests - and simple to make.

Ingredients 

1/2 pound spaghetti

2 4-ounce lobster tails

6 ounces shrimp

1 Tablespoon melted butter

1 Tablespoon olive oil

8 ounces grape tomatoes

2 cloves of garlic, minced

1/2 tsp. crushed red pepper flakes

1/4 tsp salt

1/4 cup basil leaves, rough chop

Lemon slices

Freshly grated Parmesan cheese

Instructions

Preheat oven to 425 degrees.  Prepare lobster by slicing down the shell and exposing the meat. Place lobster tails in baking dish. Arrange shrimp around the lobster. Drizzle melted butter on top of lobster and shrimp. Place 1 Tablespoon water in bottom of dish.  Bake for 8 - 12 minutes. Check often and remove as soon as the meat is cooked. Be careful not to overcook or the lobster and shrimp will become rubbery. Allow to cool slightly.  Remove lobster meat from shell. Remove shrimp shells. Cut meat into bite size pieces.

Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving one cup of cooking water.

While the pasta is cooking, heat olive oil in large skillet. Add tomatoes and cook until they start to break down and release their juices, about 8-10 minutes. Stir in garlic and red pepper flakes.  Season with salt and pepper. 

Add lobster meat and shrimp to the skillet and stir to coat. Add 1/4 cup reserved pasta water. Cook over medium heat stirring constantly. Add additional pasta water, 1/4 cup at a time, until the sauce has your desired consistency. Add basil and turn off heat.

To serve, place pasta in individual serving bowls. Add sauce on top. Top with freshly grated parmesan cheese, freshly ground black pepper and a squeeze of lemon.

Summer Shrimp Saute'

This light inviting summer meal features the best farmer's market veggies and  shrimp - and dinner is ready in 15 minutes.

Ingredients

4 slices bacon
2 cups fresh corn kernels, not cooked prior to removing the kernels
1 cup grape tomatoes, halved
1 cup sliced okra
1/2 cup chopped onion
3 cloves minced garlic
1 pound medium  or large sized shrimp -peeled and deveined
1/4 tsp. salt
1/4 tsp pepper
2 Tablespoons torn fresh basil
2 teaspoons fresh lemon juice

Instructions

Cook bacon in skillet until crisp. Remove from pan and crumble.
Remove all but 1 Tablespoon bacon grease from skillet. Reserve extra grease.
Increase heat  to medium high. Add corn, okra and onions to skillet. Saute until lightly browned.
Add garlic and saute one minute longer.. Remove from the pan.
Wipe the pan with a paper towel and add one more Tablespoon of bacon grease. Heat pan over medium high heat.
Sprinkle shrimp with salt and pepper. Add to pan and saute until shrimp are done. Stir in corn mixture, bacon, basil, lemon juice and tomatoes. Stir until all is warmed.

Baked Shrimp with Pastis and Feta

Pastis is an anise-flavored spirit from France. This flavor blends beautifully with the other ingredients in this recipe to create a dish with layers of taste.  Flaming the Pastis adds a bit of drama to the preparation!  Serve with crusty bread to soak up the broth.

Ingredients

3 Tablespoons olive oil, divided
1 1/2 medium onions, chopped
1 (14.3) ounce fire-roasted diced tomatoes
2 Tablespoons chopped fresh parsley, divided
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 large garlic cloves, minced
Salt and pepper to taste
1 pound medium-size raw shrimp, peeled, deveined and tails removed
1/4 cup Pastis (Ouzo may be substituted)
1/4 cup sliced black olives
4 ounces crumbled feta cheese

Instructions

Heat 2 Tablespoons olive oil in skillet. Add onions and saute until softened and golden, about 10 minutes. Add undrained tomatoes, 1 Tablespoon parsley, oregano, garlic and cayenne pepper.
Bring to boil. Reduce heat and simmer until thickened, about 5 - 10 minutes. Season with salt and pepper to taste. Transfer to bowl. Add black olives and stir to combine.

Preheat oven to 400 degrees. Clean skillet and add 1 Tablespoon olive oil. Heat over medium high heat. Season shrimp with salt and pepper and add to skillet.  Saute for about 3 minutes or until almost , but not quite done. Remove pan from stove top. Add Pastis. Carefully ignite the Pastis with a lighter. Return skillet to stove top over medium heat and stir until flames subside. Turn out the lights for a  dramatic effect!  Add tomatoes sauce  and stir to combine.  Transfer to 5 - 6 cup casserole dish. Sprinkle feta cheese on top. Bake for 10 minutes or until shrimp is done. Remove from oven and sprinkle 1 Tablespoon chopped parsley on top. Serve immediately.

Wasabi and Sesame Encrusted Ahi Tuna

This recipe takes a short amount of time to make, but the end result is a restaurant quality ahi preparation.
I like to serve this with my Asian Slaw.

Ingredients

4 4-ounce ahi tuna steaks
4 - 6 Tablespoons wasabi paste
1/2 cup sesame seeds
3 Tablespoons Canola oil
4 Tablespoons soy sauce


Instructions

Place tuna steaks in a single layer on a plate. Pour soy sauce over the top and turn steaks to coat on all sides. Marinate at room temperature for 30 minutes, turning occasionally.
Drain excess marinade. Spread one teaspoon wasabi paste on both sides of each tuna steak. Sprinkle each side with 2 teaspoons sesame seeds. Pat firmly to ensure that sesame seeds adhere.

Heat oil in skillet over medium high heat. Sear the tuna for 3 minutes on each side, turning once. This will result in medium rare tuna - pink in the middle with a toasted sesame seed crust.

If you wish to serve with a dipping sauce, two options follow:
Combine 1 teaspoon wasabi paste with 1/3 cup soy sauce.
Alternatively, combine 1 teaspoon wasabi paste with 1/3 cup mayonnaise.

Shrimp in Buttered Wine Sauce

This recipe is a new take on shrimp scampi. I hesitate to call it scampi because it is so much better than traditional scampi with overcooked shrimp swimming in butter. What makes this recipe so good is brining and then poaching the shrimp in a homemade stock rather than stir frying. Frying shrimp often results in a rubbery texture. This shrimp is moist. The sauce not only tastes amazing on the shrimp. We drizzled it on the asparagus that I served with the shrimp and soaked up every last drop with bread.

Ingredients

1.5 pounds raw jumbo shrimp with shells on
3 Tablespoon kosher salt
2 Tablespoons sugar
1 quart cool water
2 Tablespoon canola oil, divided
1 cup dry white wine
1 teaspoon dried thyme
8 cloves garlic, sliced - not minced
1/4 - 1/2 teaspoon red pepper flakes (depending on how much heat you want in the final dish)
1/4 teaspoon black pepper
3 Tablespoons fresh lemon juice
1 teaspoon cornstarch
4 Tablespoon cold butter, cut into chunks
2 Tablespoons fresh chopped parsley or 1 teaspoon dried parsley
Lemon slices for garnish - optional

Instructions

Peel and devein the shrimp, reserving the shells.
In large bowl, combine kosher salt, sugar and one quart cool water. Stir until salt and sugar are dissolved. Add shrimp, cover with plastic wrap and place in the refrigerator for 15 minutes.
Place several layers of paper towels on a plate. Drain shrimp in colander and place on covered plate.
Allow shrimp to drain further on the paper towel as you prepare the dish.

Prepare the shrimp stock by adding one tablespoon oil to a large skillet over medium-high heat. Add the shrimp shells. Saute the shrimp shells until they turn opaque. Reduce heat to medium. Add white wine and thyme. Allow to simmer for 5 minutes.
Place a wire strainer over a bowl and strain the stock by pouring into the strainer. Press the shells with a spoon to collect all the liquid. Discard the shells and set the stock aside.

In the same skillet, add another one tablespoon of oil. Add garlic slices, red pepper flakes and pepper. Saute, stirring constantly for 3 - 5 minutes. Add reserved stock. Bring to a simmer. Add shrimp, cover and cook for 5 minutes. Check shrimp to ensure they are cooked through. Then, remove shrimp with a slotted spoon.
Combine lemon juice and corn starch. Add to stock in skillet and cook for several minutes, stirring constantly, until thickened.
Add butter and parsley and continue stirring until butter is melted and incorporated into the sauce.
Return the shrimp to the pan and stir to cook thoroughly.
To serve, place shrimp on plate and add sauce on top. Add lemon slice as garnish, if desired.

Clam Linguini

Who knew it takes less time to make a delicious clam sauce than it does to boil the linguini noodles?
Because I live in a land-locked area, I always thought that clam linguini should only made in areas where fresh clams were available. But, I found that a delicious clam linguini can be made with canned and frozen clams.

Ingredients

1 pound linguini
Salt
1/4 cup olive oil
1 can flat anchovies, drained
4 - 6 cloves garlic, chopped
1 teaspoon dried thyme
1/2 to 1 teaspoon crushed red pepper flakes (depending on how much kick you want!)
1/2 cup dry white wine
1 (15 ounce) can chopped baby clams and the juice
1 box (16 ounces) frozen clams in their shells
1 Tablespoon butter
Handful of chopped fresh parsley
Parmesan cheese

Instructions

Bring a large pot of water to a boil. Add salt and the linguini and cook according to package instructions.
Cook frozen clams according to manufacturer's instructions in the microwave.
In a large skillet over medium heat, add oil, anchovies, garlic, thyme and crushed red pepper.
Cook together until the anchovies melt into the oil and break up completely. Add wine to the pan
and stir to combine. Add canned clams and their juices. Add frozen clams and their juices. Bring to a simmer. Add butter and stir until melted.
Drain pasta and place in bowls. Top with clam sauce.
Grate parmesan cheese on top.

Shrimp Ceviche

Traditional ceviche is made without cooking the fish with heat, but rather allowing the acid in the citrus juice to denature the fish and render it "cooked". In this recipe the shrimp is cooked and then combined with the citrus to provide all the flavor.
You can turn up the spice on this recipe by adding additional serrano chilies or red pepper flakes.
This ceviche can be served as an appetizer or a main dish. When served as the main course, I like to add a flatbread pizza and some chip for dipping.



Ingredients

1 pound raw shrimp (21-25 per pound) peeled and deveined
Juice of 2 lemons
Juice of 4 limes
Juice on 1 orange
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 (or more) serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, cut into 1/2 inch pieces
1/4 cup olive oil
Salt and Pepper

Instructions

Combine 2 quarts water and 1/4 cup salt in large saucepan. Bring to boil over high heat. Add shrimp and immediately turn off the heat. Cover and let the shrimp sit until just cooked through, about three minutes. Transfer to cutting board until cool enough to handle, about 10 minutes

Chop the shrimp into 1/2 inch pieces. Place in nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 to 4 hours.

Stir in tomato, avocado, oil and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes before serving.

Kung Pao Shrimp

Ingredients

3 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 teaspoons corn starch
1 1/2 teaspoons sriracha
1 teaspoon sugar
2 Tablespoons canola oil
12 ounces raw, shelled and deveined medium-large shrimp
1 cup roughly chopped onions
1 red pepper, seeded and cut into 1-inch chunks
1 cup sliced celery
6 ounces brown mushrooms, stems removed and quartered
1/2 cup sliced water chestnuts
1/2 cup cashews
3 cups cooked brown rice
4 sliced green onions
Additional sriracha sauce, optional

Instructions

In small bowl, combine, soy sauce, vinegar, corn starch, sriracha, sugar and oil. Whisk to combine.

Heat 1 Tablespoon oil in skillet or wok over medium-high heat. Add shrimp and stir-fry 3 - 4 minutes or until done. Remove to plate. Add remaining 1 Tablespoon oil.  Add onion and cook about 2 - 3 minutes. Add red peppers, mushrooms and celery. Continue to stir-fry for 5 more minutes.
Add soy sauce mixture and simmer one minute. Add shrimp, water chestnuts and cashews; cook one minute.
Serve with rice and top with sliced green onions and additional sriracha sauce, if desired.

Seafood Gumbo

This recipe is time consuming, but well worth the effort. It takes about 5 hours to make from dish from start to finish, When completed, you can feed a crowd! Serve it with crusty bread and a green tossed salad. Perfection!

Ingredients

1 cup vegetable oil
1 cup flour
3 large onions, chopped
8 stalks of celery, chopped
1 large green pepper, chopped
1/2 cup minced fresh parsley
6 garlic cloves
1 package frozen sliced orka
4 pounds medium raw shrimp in the shells
4 quarts chicken broth
1 pound spicy sausage, such as andouille, cut into 1/2 inch slices and sauteed on each side to lightly brown
1/2 cup Worschestshire sauce
1/2 cup ketchup
1 large tomato, chopped
2 Tablespoons Pickapeppa Sauce (important ingredient)
1 Tablespoon salt
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon dried red pepper flakes
2 bay leaves
1 pound lump crabmeat
2 cups cooked chicken, chopped
1/2 cup brown sugar
2 Tablespoons fresh lemon juice
Freshly cooked white rice

Instructions

Make a roux by heating oil in heavy large pot over very low heat. Gradually add flour and stir constantly with a wooden spoon until the mixture is the color of milk chocolate. This is a slow process and can take up to 45 minutes. Put a stool by the stove as you will be stirring for a long time.
The darker the roux, the more flavorful the gumbo. Use a slow process so that the mixture does not burn.
Increase heat to medium. Add onions, celery, green pepper, parsley and garlic to the roux. Cook until the vegetables are very soft, stirring often, about 45 minutes.
Add okra to the mixture and stir.
Meanwhile poach the shrimp in boiling water to cover until pink. Drain, reserving the cooking liquid. Shell the shrimp.
Add shrimp liquid, chicken broth, sausage, Worchestshire sauce, ketchup, tomato, Pickapeppa sauce and spices to the roux mixture.  Simmer until thick, stirring occasionally, for about 3 hours. The gumbo can be prepared ahead up to two days ahead to this point. Cool completely; cover and refrigerate, then bring to boil again and continue with the recipe.
Add shrimp, crab and chicken to the gumbo and cook about 5 minutes.
Stir in brown sugar and lemon juice. Remove from heat.
To serve, spoon rice into bowl and ladle gumbo over it.
Serve hot sauces on the side for those who want it spicy.

Lobster Mac and Cheese

This is a decadent dish, perfect to wrap up the holiday season.
This recipe comes from Chef John at  www.foodwishes.blogspot.com. The recipe is prepared for two people in individual gratin dishes. I made increased the recipe by 1/2 and served it in a larger casserole as a side dish and it easily served 6 adults.

Ingredients

2 teaspoons vegetable oil
2 lobster tails (5-6 oz each)
2 Tablespoons butter
1 1/2 Tablespoons flour
1 1/2 cups milk
Cayenne to taste
1/4 teaspoon sweet paprika
1/2 teaspoon salt or more to taste
Pinch of ground nutmeg
Few drops of Worchestshire sauce
4 ounces grated sharp white cheddar cheese
1 ounce grated Gruyere cheese
1 generous cup elbow macaroni
1/2 teaspoon fresh thyme leaves

For the crumb topping
3 Tablespoons panko bread crumbs
1 Tablespoon melted butter
2 Tablespoons grated Parmesan cheese

Instructions

With a sharp knife, slice the lobster tails in half (the long way).  Remove any veins or small pieces of shell that might have broken.
Put vegetable oil in skillet on medium high. When skillet is hot, add lobster tails halves. Cook about two minutes on each side. You do not want to cook them completely.  Remove from skillet and set aside to cool.
When cool enough to handle, place your thumb under the meat and remove from the shell. Chop the meat into large chunks and set aside.
Boil elbow macaroni according to manufacturer's instructions. Add the lobster shells to the boiling water along with the macaroni to add more lobster flavor to the dish.  When macaroni is cooked, removed lobster shells and set aside. Drain macaroni, reserving about a cup of cooking liquid.

In same skillet that was used to saute the lobster tails, add butter. Stir over medium heat until melted. Add flour and cook for about 30 seconds. Add cold milk and cook, stirring until bubbly and thickened. Reduce heat to low. Add cayenne, paprika, salt, nutmeg and Worchestshire sauce.
Stir to combine and allow to cook on low for about 3 - 5 minutes. Add cheeses and stir until melted, but take care not to overcook.
Add cooked macaroni and stir to combine.  The mixture should be wet and saucy. If not, it will become too dry when baked. If it is not, add a portion of the reserved macaroni cooking liquid to achieve a saucy mixture.
Put macaroni mixture into buttered casserole or gratin pan. Place lobster meat pieces on top. Use a fork to poke them down into the macaroni and cheese.

Prepare crumb topping by combining 3 Tablespoons melted butter with panko crumbs and Parmesan cheese. Sprinkle crumb mixture on top of the lobster mac and cheese. Poke into the mixture with a fork,

Bake at 400 degrees for 20  minutes.  Or, prepare and refrigerate before baking. Then, allow the mac and cheese to sit out for 30 minutes before baking at 400 degrees for 20 minutes. Garnish with reserved lobster tails.

Cioppino - Italian Fish Stew

This recipe is a quick version of the traditional Italian fish stew, cioppino.


Ingredients

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 can anchovies
6 garlic cloves, crushed
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) can chicken stock
1 (32 ounce) can diced tomatoes
4 sprigs fresh thyme, leaves removed or 1 teaspoon dried thyme
1 handful flat leaf parsley
1 1/2 pounds white fish such as cod, halibut or tilapia
Salt and pepper
10  large shrimp
8 sea scallops
16-20 mussels
A loaf of crusty fresh bread

Instructions

In large pot over moderate heat, combine olive oil, red pepper flakes, anchovies and garlic. The anchovies will act as a natural salt and the red pepper flakes will infuse the oil with heat.
Add chopped celery and onion. Saute until softened. Add wine and reduce for one minute. Add chicken stock, tomatoes, thyme and parsley. Bring to a boil, then reduce heat to medium low.
Cut white fish into 1 inch pieces. Season with salt and pepper. Add fish to liquid and simmer for 5 minutes. Give the pot a shake during cooking, but do not stir as it will break up the fish. Add shrimp, scallops, and mussels. Cover the pot and cook 10 minutes giving the pot a shake every occasionally.
Remove lid and remove any mussels that did not open.
Carefully ladle stew into shallow serving bowls. Serve with bread to mop up the broth.

Cheese and Shrimp Stuffed Poblanos with Red Bell Pepper Sauce

Ingredients

For the stuffed poblanos

6 large poblano pepper
10 ounces peeled and cooked shrimp, coarsely chopped
4 ounces goat cheese at room temperature
1/2 cup grated Monterey Jack cheese
1/4 cup chopped red pepper
2 Tablespoon chopped shallots
2 Tablespoons chopped fresh basil

For the sauce:

2 large red bell peppers
1 Tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, chopped
1 or 2 jalapeno peppers, seeded and minced
1 cup chicken broth

Instructions

Char the poblanos and two red peppers on grill (or under broiler) until blackened on all sides. Or, alternatively, rub peppers with oil and place on baking sheet. Bake at 450 for 20 minutes.
Place roasted or grilled poblanos and peppers in paper bag. Close the end and allow to sit for 10 minutes. This will make the peppers easier to peel.

Set the roasted or grilled red peppers aside for the sauce.
Peel the poblano peppers. Make a slit along one side and remove the seeds, leaving the stem attached.

Mix shrimp with next five ingredients. Season to taste with salt and pepper. Fill poblano peppers with shrimp mixture, dividing evenly. Pull up the sides of the poblanos to enclose the filling. Place stuffed chilies in baking dish. This are be prepared ahead and refrigerated until ready to bake.

Preheat oven to 350 degrees.

For the red pepper sauce, peel, seed and coarsely chop the roasted or grilled red bell peppers. Place in medium sized bowl.  Heat oil in medium skillet over medium heat. Add chopped shallots, garlic and chopped jalapenos. Saute until softened, about five minutes. Cool slightly. Add shallot mixture and chicken broth to red peppers. Using an immersion blender, puree until smooth. Season to taste with salt and pepper. Add small amount of cayenne pepper if you want more heat. This can be made one day ahead, if desired. Cover and chill. Rewarm over medium heat just before serving.

Bake stuffed poblano chilies until heated through and cheese melts, about 15-20 minutes. To serve, spoon red pepper sauce onto plate. Top with one or two chilies.

Creamy Seafood Pasta

This recipe was Pillsbury Bake-Off winner several years ago. Using soup as the base for the pasta sauce saves time and makes this a "semi-homemade" meal.

Ingredients

16 ounces spaghetti
1 can Progresso New England Clam Chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 Tablespoons olive oil
1.5 pounds uncooked, deveined, shelled large shrimp
1 8-ounce package (about 3 cups) sliced mushrooms
4 green onions, chopped (1/4 cup)
1/4 - 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Additional 1/2 cup shredded Parmesan cheese to top the pasta

Instructions

Cook spaghetti according to package instructions. Drain well and return to pan to keep warm.
In blender, place chowder, milk, 1/2 cup Parmesan cheese and garlic. Process until mixture is smooth.
In skillet, heat oil over medium-high heat. Add shrimp, mushrooms and  green onions. Cook, stirring frequently, about 5 - 8 minutes or until shrimp are pink. Stir in red pepper flakes and soup mixture. Cook until the mixture is heated. Stir in parsley and salt and pepper to taste.
Place a serving of spaghetti on each plate; top with shrimp sauce and additional Parmesan cheese.

Spicy Garlic and Lime Shrimp

These spicy shrimp are great as an appetizer. Alternatively, you can put it on top of a salad for a shrimp Caesar salad.

Ingredients

For the seasoning:
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon onion powder

2 Tablespoon butter
1 clove garlic, chopped finely
1 pound medium shrimp
1 lime

Instructions

Make seasoning mix by combining all of the spices in a small bowl.
Peel shrimp.
Cut lime in half.
Preheat a large skillet over medium heat. Add butter to the pan to melt.
When butter is melted, add the garlic. Immediately add the shrimp to the pan.
Squeeze each half of the lime into the pan over the shrimp. Sprinkle all the seasoning over the shrimp. Stir all to mix.
Saute the shrimp for 5 - 8 minutes or until they are cooked through and begin to brown.
Stir to cook both sides of the shrimp.

Grilled Shrimp Tacos

This recipe has layers of flavor going on - which is why I love it.  It is messy to eat, but  no one complains because the taste is so good. I usually make 1/2 a recipe as this makes a big batch.

Ingredients

36 medium-sized shirmp, peeled and deveined
12 flour tortillas, taco size

For the Cabbage Slaw:
1/2 head of green cabbage, sliced thin
1/2 cup of sugar
1 cup diced tomatoes
1 cup corn
1/2 cup lime juice
2 Tablespoons cilantro
3 jalapenos, grilled or roasted, sliced with seed

For the Cream Sauce
8 ounces sour cream
4 ounces lime juice
1/2 ounce chopped cilantro
4 ounces mayonnaise
2 ounces honey

For the Shrimp Seasoning:
1/4 cup Old Bay Seasoning
1/4 cup chili powder
1 Tablespoon celery salt
1 Tablespoon cayenne pepper

Instructions

Combine all ingredients for the shrimp seasoning. Add shrimp; mix well and refrigerate.

To make cream sauce, combine all cream sauce ingredients with a whisk and refrigerate.

For the slaw, combine all slaw ingredients and allow to marinate in the refrigerator. Drain off excess liquid before serving.

Cook the shrimp on a hot grill or in a grill pan for 3 - 5 minutes or until done.

Quickly grill the tortillas to soften them.

Put slaw on the tortillas; top with cream sauce and shrimp.

Scallops with Currants, Fennel and Pine Nuts

Ingredients

1/2 cup currants
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/3 cup olive oil
1 cup finely chopped shallots
1 cup chopped kale, stems removed
2 large garlic cloves, minced
1 fennel bulb, cut into thin slices
1 1/2 teaspoons fennel seeds
3 additional Tablespoons olive oil
1 pound bay scallops (the small ones)
8 ounces spaghetti
1/2 cup toasted pine nuts

Instructions

Combine currants, pepper flakes and wine in a bowl. Set aside for 30 minutes.
In large skillet, heat 1/3 cup olive oil over medium-low heat. Add shallots, garlic, sliced fennel bulb, fennel seed and kale. Season with salt. Cook, covered and stirring occasionally, for 25 minutes or until the fennel is tender.

While it is cooking, cook spaghetti according to manufacturer's instructions. Drain and return to pan to keep warm. Add 1 Tablespoon olive oil to the spaghetti.

Add wine mixture to the fennel mixture and simmer for another 10 minutes. Transfer to bowl.

In same skillet over medium-high heat, add 1 or 2 Tablespoon olive oil. Saute the scallops on both sides for about 5 minutes or until done. Return fennel mixture to pan. Toss gently. Season to taste with salt and pepper.

To serve, place spaghetti in bowl and top with fennel-scallop mixture. Top with toasted pine nuts.
Serve immediately.

Steamed Mussels with Fennel and Pastis

Ingredients

2 pounds mussels, scrubbed well
1 - 2 Tablespoon olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 fennel bulb, trimmed, cored and thinly sliced
1 ripe large tomato
1 cup dry white wine
1/4 cup pastis (or ouzo )
3/4 cup cream
1/3 cup fresh basil, cut into slivers
Crusty bread for dipping into the sauce

Instructions

Heat olive oil in large pot. Stir in shallots and garlic and cook until tender.
Stir in fennel and tomato and cook for additional five minutes.
Add white wine and pastis and reduce by half.
Add cream and bring to a simmer.  Stir in mussels, half of the basil, and season with salt and pepper.
Cover and cook until the mussels open. Discard any that do not open.
Stir in remaining basil.
Serve in large bowls with crusty bread to dipping.