Winter Pesto Pasta with Shrimp

12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.

Recipes – Yangchow Fried Rice

3 large eggs
6 oz. roast pork, diced
4 oz. frozen medium shrimp

~~~Shrimp Seasonings~~~
Salt and freshly ground black pepper, to taste
1/2 tsp. cornstarch

~~~Other Ingredients~~~
5 TB oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop.
Toss the shrimp with the salt, pepper and cornstarch.

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn
pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan,
and set aside.

Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften,
then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let
the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.

Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season
with extra salt and pepper if desired.

Serve hot.

Italian Christmas seafood salad

1 pound calamari (squid), cleaned, cut into 1/4 -inch thick rings
1 pound shrimp, peeled, deveined and split lengthwise
1 pound scungilli (cold water Mediterranean snails, similar to conch -
canned and sliced is preferred)
1 pound bay scallops, small muscle removed
1 cup Italian (flat-leaf) parsley, chopped
1/2 cup garlic, chopped
2 cups celery, chopped
2 pints tear drop tomatoes, halved
1 cup kalamata olives (cut in half)
1/2 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
salt and pepper to taste

Bring a large pot of salted water to a boil. Using a straining basket,
cook the calamari until it barely turns white, then remove to a bowl.
Cook the scallops and shrimp in the same fashion. Drain the cooked
seafood well; cover and refrigerate to chill.

When cooled thoroughly, place in a large bowl, and add the drained
scungilli, garlic, celery, parsley, olive oil and lemon juice. Mix well.
Adjust seasoning with salt and pepper. Carefully fold in the tomatoes
and olives, being sure not to crush the tomatoes.

Adjust seasoning once again.

Hold in the refrigerator until ready to serve.

Makes at least 10 servings.

Famous Recipes – Louisiana Fried Popcorn Crawfish or Shrimp
1 lb. cleaned crawfish tails or shrimp
1 quart oil for deep frying
1 egg
1 cup water
1 cup milk1 cup Cajun King Cajun Fry®
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
salt and black pepper
The “Original” Louisiana Pepper Sauce®
In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil
according to manufacturer’s directions or to 350°F. Season crawfish or
shrimp using thyme, basil, salt, black pepper and the “Original”
Louisiana Hot Sauce®. In a bowl, prepare an eggwash by combining egg,
milk and water. Season eggwash to taste with salt and pepper. Place
Cajun King Cajun Fry® in a second bowl. Dip crawfish or shrimp in
eggwash, then in Cajun Fry®. Deep-fry until golden brown. Serve with a
cocktail sauce or on lettuce as a salad.

Recipes – Seafood Recipes – Seafood Casserole

1-1/2 lbs large scallops-drained
1 can tiny shrimps- drained
1/2 onion
1/4 lb bacon
1-1/2 c milk
1/4 c butter
1/2 sleeve Ritz crackers
Swiss cheese- 3 slices
cornstarch
garlic powder
salt
black pepper

Dice onion and bacon- sautee till cooked-
When cooked toss in scallops and shrimp
Mix 1 cup milk and butter in saucepan- heat on low till hot
Take approx. 3 tbs cornstarch and mix with remaining cold milk till blended
Slowly pour cold milk- cornstarch mixture into hot milk & butter-
Season with garlic powder, salt and pepper to taste ( whatever other
seasonings you like )
stir till blended and thickened.
Pour fish mixture into greased cassarole dish
Lay slices of swiss cheese over fish
Pour white sauce over top of swiss cheese
Crumbled up in your hands 1/2 sleeve of Ritz crackers
Spread evenly over top of cassarole
Bake at 350 for 1/2 hour.

Hot Peppered Shrimp

Ingredients

1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp

In mixer bowl or food processor beat margarine until light. Add
remaining ingredients, except shrimp, and beat until well blended.
Store butter in refrigerator and use as needed. For Peppered Shrimp
heat 2 tablespoons of the pepper butter in a small frying pan. When
it starts to bubble, stir in 6 to 8 medium shrimp that have been
peeled and de-veined. Stir quickly for 1 to 2 minutes until shrimp
are just cooked.

Pour into a warm soup plate with the juices from the pan and serve
with pieces of French bread for dipping sauce.

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Shrimp Teriyaki

1/2 c. soy sauce
2 T. sugar
1 T. vegetable oil
1 1/2 tsp. cornstarch
1 clove garlic, crushed
1 tsp. minced, fresh ginger root
2 T. water
2 lbs. med. sized raw shrimp, peeled and deveined

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in
a small saucepan.

Simmer, stirring constantly, until thickened, about 1 min. Cool.

Coat shrimp with sauce, and drain off excess.

Place on rack of broiler pan.

Broil 5″ from heat source 3-4 mins. on each side, or until shrimp are
opaque and cooked.

Serve immediately with wooden picks.

Pot Roast Meat Loaf
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Baked Corn

Shrimp  Toast 

1  pound shrimp , cooked , shelled and deveined
1  cup mayonnaise
1/2  cup sharp cheddar cheese , coarsely grated
Grated onion , to taste
Parsley flakes , to taste
Lemon juice , to taste
Worcestershire sauce , to taste
Tabasco sauce , to taste
Salt and Pepper , to taste
Bread rounds
Paprika

Combine all ingredients .  Allow flavors to blend for several hours .
Place a heaping spoonful on bread rounds .
Heat at 400° until cheese melts and bread browns .
More cheese can be added on top .  Sprinkle with paprika .  

Serve immediately .

Shrimp Waldorf  Salad

Ingredients:
1 cup mayonnaise (can sub Lowfat)
2 teaspoons Dijon-style mustard
2/3 cup buttermilk
4 teaspoons fresh lemon juice
1 teaspoon granulated sugar or honey
2 teaspoons minced fresh tarragon
Salt and freshly ground pepper to taste
1 1/2  pounds medium peeled, deveined and cooked shrimp
3 cups diced apple, green or red (Granny Smith, Fuji,
2 cups thinly sliced celery
2 cups red seedless grapes, cut in half
1/2 cup slivered almonds or other chopped nuts
2 tablespoons chopped chives or green onions
Lettuce leaves

Whisk the mayonnaise, mustard, buttermilk, lemon juice, sugar,
tarragon, salt and pepper together. Taste to season more if needed.
Set aside. Cut the shrimp in half and add to a large bowl along with
the apple, celery and grapes. Fold in the dressing and gently mix to
combine. Line a platter with lettuce leaves and place all the salad on
top. Sprinkle the salad with the nuts and chives. Serves 8-10

Flow Meter Reggie Fowler
Gatlinburg Cabins