“This dish is best served with a green salad.”

INGREDIENTS      

12 ounces fettuccine, uncooked
1 cup plain non-fat yogurt
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tsp. dried dill
1/2 tsp. freshly ground black pepper
12 ounces medium frozen shrimp, thawed
1 – 10 ounce package frozen chopped spinach, thawed
   Salt to taste

DIRECTIONS

• Prepare the pasta according to package directions.
• Stir the yogurt together with feta cheese, garlic, dill and pepper in a large mixing bowl while the pasta is cooking.
• Stir the shrimp and spinach into the pot with the pasta, two minutes before the pasta is done. Cook for 2 minutes.
• Drain the pasta, shrimp and spinach thoroughly.
• Stir into the yogurt mixture and season to taste with salt.
• Serve immediately.

“It’s a shrimp dish that would perfectly serve with crusty roll.”

INGREDIENTS      

1 pound fresh shrimp shelled and de-veined
1 tsp. butter
2 tsp.  olive oil
3 cloves garlic, minced or pressed
1/4 cup Italian parsley, finely chopped
1/4 cup white wine
1/4 teaspoon salt and pepper
   Juice of 1 lemon
   Lemon wedges for garnish

DIRECTIONS

• Melt the butter and oil together in sauté pan.
• Add garlic, sauté for one minute, and add shrimp.
• Sauté for one minute, add wine, lemon juice, salt, and pepper.
• Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook.
• Sprinkle with parsley before serving.
• Serve with sauce over noodles or rice.
• Garnish with lemon wedges.
• Note: Just using one teaspoon of butter will flavor the olive oil enough!

“This recipe is best served with white sticky rice.”

INGREDIENTS      

3 tbsp.  fermented black beans
2 tsp. vegetable oil
1 large clove garlic, peeled and minced
2 tsp.  grated fresh ginger
3 small dried red chilies
2 tbsp.  rice wine
1 tsp. sugar
2 dozen sea scallops
1 scallion, trimmed, sliced into 1/8-inch diagonal pieces
12 sprig cilantro, stems trimmed

DIRECTIONS

• Put fermented black beans in a small bowl with water to cover and soak for about 20 minutes to remove excess salt. Drain, and then set aside.
• Heat the oil in a deep heavy-bottom skillet or wok over medium heat until hot but not smoking.
• Add garlic and ginger and stir-fry until just golden, about 3 minutes.
• Add dried chilies and black beans, and stir-fry until fragrant, about 1 minute.
• Reduce the heat to low, add rice wine, sugar, and scallops, then scatter scallions over the top; cover and simmer until scallops have cooked through, about 7 minutes.
• Add cilantro and toss gently to mix well.
• Serve with white rice.

“A hot tea drink will do with this dish.”

INGREDIENTS      

2 tsp. peanut oil
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1 clove garlic, minced
10 ounces shelled and de-veined large shrimp
1/4 cup dry vermouth
1/2 cup Chinese snow peas (stem ends and strings removed) steamed until tender-
  crisp*
1/2 cup julienne cut carrots (matchstick pieces) steamed until tender-crisp*
1/2 cup sliced green onions
  Dash of salt
  Dash of Hot Sauce
1 cup cooked long grain hot white rice

DIRECTIONS

• Heat the oil over medium heat in a 10 inch nonstick skillet; add peppers and garlic and sauté until peppers are tender-crisp, no more than 2 minutes.
• Increase the heat to high and add shrimp and cook stirring constantly, until shrimp begin to turn pink; about 2 minutes.
• Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes.
• Add remaining ingredients, except rice; cook, stirring constantly, until heated through.
• If desired serve over hot rice.
• Note: frozen snow peas may be substituted for the fresh and broccoli florets may b substituted for the carrots.

“You’ll enjoy this dish especially with a rice pilaf and green salad.”

INGREDIENTS      

1/2 cup finely chopped red onion
3/4 tsp. salt
1 large tomato, seeded and chopped
4 tsp.  Red-wine vinegar
1 tsp. sugar
2 tbsp.  chopped fresh dill
1 1/2 pounds bay scallops or sea scallops (tough muscle removed from side of each if
   necessary)
   Vegetable oil for brushing grill

DIRECTIONS

• Prepare the grill for cooking.
• For the Dilled Salsa

1. Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain.
2. Stir the onion together with tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand got 20 minutes.
3. Drain salsa in a sieve, discarding liquid, then stir in dill.

• For the Scallops:

1. Pat scallops dry and season with salt and pepper.
2. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
3. 2nd Option: you may grill scallops in an oil sprayed nonstick grill pan over high heat.

• Serve scallops with Red Onion and Tomato Salsa.

“It’s a crunchy with a delectable taste and flavor.”

INGREDIENTS      

2 quarts water
1 pound Napa cabbage, leaves and ribs sliced separately 1/2 inch thick
4 1/2 tbsp.   chicken stock or canned low-sodium broth
1 tbsp.  cornstarch
1 tbsp.  black soy sauce
1/4 tsp. Asian sesame oil
   Pinch of freshly ground white pepper
2 tsp. peanut oil or other unsaturated oil
2 tsp. minced fresh ginger
1 1/2 tsp.  minced garlic
1/2 pound medium shrimp, shelled and de-veined
1/4 cup thinly sliced red bell pepper

DIRECTIONS

1. Combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper in a small bowl.

“Jasmine rice goes well with this recipe.”

INGREDIENTS      

1 tsp. white peppercorns
2 garlic cloves, finely chopped
1 1/2 tbsp.  coarsely chopped cilantro
1 tbsp.  minced fresh ginger
1 or 2 fresh Thai or Serrano peppers, minced
1 1/2 tsp. finely grated lime zest
1 tsp. salt
2 tablespoons unsaturated vegetable oil like canola or olive oil
1 pound medium or large shrimp, shelled and de-veined
2 tbsp.  soy sauce
1/2 cup torn Italian fresh basil leaves
1/2 cup torn fresh mint leaves

DIRECTIONS

• Toast the peppercorns over moderate heat just until fragrant, about 1 minute in a small dry skillet.
• Transfer to a mortar and coarsely crush.
• Add the garlic, cilantro, ginger, peppers, lime zest and salt and pound to a coarse paste.
• Heat the oil in a large skillet.
• Add the paste and stir-fry over high heat for 30 seconds.
• Add the shrimp and stir-fry until opaque throughout, about 2 minutes.
• Stir in the soy sauce.
• Transfer to a bowl, add the basil and mint and serve.
• Serve with steamed white jasmine rice.

“It’s a luscious dish of shrimp within pasta.”

INGREDIENTS      

8 ounces uncooked vermicelli
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt
2 tbsp.  extra virgin olive oil
1/2 cup finely chopped fresh basil
3/4 pound shelled de-veined uncooked shrimp
2 cloves garlic, minced
1 zucchini, halved lengthwise, cut into 1/2 inch slices (3/4 cup)
1 yellow squash, halved lengthwise, cut into 1/2 inch slices (3/4 cup)

DIRECTIONS

• Cook vermicelli to desired doneness as directed on package; drain.
• Combine lemon juice, salt, 1 tablespoon olive oil in a small bowl while pasta cooks.
• Whisk with a wire whisk until well blended.
• Gently stir in basil and set aside.
• Heat the remaining 1 tablespoon olive oil over high heat until hot in a large nonstick skillet.
• Add shrimp and cook 3 minutes, stirring frequently.
• Add garlic, zucchini and yellow squash; cook 3 to 4 minutes until vegetables are tender and shrimp turn pink.
• Add cooked vermicelli and basil mixture; toss gently. Serve

“It’s a dish with delectable flavors.”

INGREDIENTS      

1/2 cup freshly squeezed lime juice (about 3 limes)
1/4 cup light coconut milk
1/4 cup rum
1 tbsp.  honey
1 tsp. grated lime zest
2 pounds medium shrimp, peeled and de-veined
1 red onion, cut in 3/4-inch pieces

DIRECTIONS

• Combine the lime juice, coconut milk, rum, honey and lime zest in a large bowl; stir to mix.
• Add the shrimp and toss to evenly coat.
• Cover and refrigerate for 30 minutes.
• If using bamboo skewers, soak them in a bowl of cold water for at least30 minutes before grilling.
• Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.
• Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pieces of red onion; you should have about 12 skewers.
• Avoid crowding shrimp on the skewers or they will cook unevenly.
• Throw out the marinade.
• Rub a lightly oiled towel or cloth over the grill, add the shrimp skewers and cook until pink and lightly browned, 2 to 3 minutes.
• Brush the tops with more marinade, turn the skewers and continue cooking until the shrimp are opaque through the thickest part, 1 to 2 minutes longer.

“It’s a dish with a twist of alcohol drink – tequila.”

INGREDIENTS      

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1 – 2 jalapeños, stemmed, seeded and coarsely chopped
3/4 cup green onion, cut in 1/2 inch pieces
1 cup chopped cilantro leaves
1 tsp. garlic, minced
1/2 tsp. salt
1 pound large sea scallops
1 – 2 tsp. olive oil
1 lime, quartered for garnish
3 tsp. minced cilantro for garnish

DIRECTIONS

• Place tequila, lime juice, lemon juice, sugar, jalapenos, green onion, 1 cup cilantro leaves, garlic and salt in a blender or food processor and purée.
• Taste the mixture and add more jalapeño as desired.
• Transfer the mixture to a mixing bowl and set aside.
• Rinse scallops in cold water, and pat dry.
• Heat the olive oil just until smoking in a non-stick sauté pan over high heat.
• Add the scallops to the sauté pan and sear well without stirring or tossing.
• Add the citrus mixture to the pan, and bring to a boil.
• Turn the scallops and cook for a minute more when the liquid reaches a boil.
• Remove the scallops, cover to keep warm, and reduce the sauce to half its original volume over high heat.
• To serve:

1. Divide the scallops among the plates.
2. Pour the sauce from the pan directly over scallops.
3. Garnish with lime wedges and cilantro.

• Serve with rice and your favorite side vegetables.