3- citrus Salmon, from Joanne

3- citrus Salmon

- Oven at 350

- Line rectangular pyrex dish or cookie tray with foil and lie salmon skin side down
- squeeze the juice of one lemon, lime and orange over the salmon
- sprinkle with basil, salt and pepper
- close foil around salmon, so the fish and juice is inside a closed, foil "bag"

bake until cooked medium (approx 20 mins)

Serve with pesto noodles and salad (I cook some spaghetti and toss in a store bought pesto sauce). Maybe leave some noodles plain for the kids?

I really like this recipe because it's EASY. The salmon essentially poaches in the juice so it's nice and tender.

Surf and Turf Salad, from Dani

Surf and Turf Salad

1 head of green butter lettuce
1/2 of an english cucumber
1lb fresh shrimp peeled and deveined
1lb steak. Whatever you like or have on hand is fine. I use whatever is on sale.
Garlic powder
Salt
Black Pepper

Tear up the lettuce and cut the cucumber into small pieces. Cube the steak into bite sized pieces. Get the skillet good and hot while youre cubing the steak. When the skillet is hot, drop in the steak and season it well with the garlic, salt and pepper. Cook to desired doneness. Remove the steak and set aside. Do the same thing to the shrimp (hot skillet, salt, pepper, garlic).

I put each meat in its own bowl beside the salad and let everyone do what they want to with it.

Crab Corn Chowder, from Jenifer

Crab Corn Chowder by Chef Kent Rathbun
(tweaked by me)

4 ears of corn
2 tlbs olive oil
1 lb bacon (diced)
2 med diced onions (~2 c)
8 cloves garlic, minced
4 shallots, minced
2 stalks celery, minced (we leave this out)
2 dried bay leaves
1/2 c unsalted butter
1 c flour
4 c whole milk
2 c heavy cream
2 cups potatoes, peeled and diced (we use Yukon gold)
3 tlbs maple syrup
2 tlbs fresh thyme
2 tlbs fresh basil, chopped
2 tlbs fresh chives, chopped
1 lb fresh lump crab meat
1 tlbs salt
2 tlbs freshly ground pepper

(you can leave this first step out but it really adds something to the whole mixture! If you do simply leave corn in husks- gently pull bak husks w/otu breaking off and discard silks...put husks back in place and tie ends with piece of husk or string...place on heavy rimmed baking sheet and roast at 450 degress until corn is fragrant and husks are brown (~30 minutes)...then remove kernels from cob and follow recipe as stated)) Brush corn with olive oil- grill ears until kernels soften and develop grill marks (~15 minutes)...cut kernels form cob.

In heavy large pot (med heat) saute bacon until crisp (~14-16 mins) Add onions, garlic, shallots, celery & bay leaves. Saute until translucent (~7-9 minutes). Add butter- heat until melted (<1 min). Using wooden spoon, stir in flour- stir constantly until smotth (~3 mins). Lower heat to moderately low and continue to cook and stir constatntly until paste is color of peanut butter (~6 mins)

Whisk in milk and cream- then add potatoes. Raise heat to high and bring to simmer. Reduce heat back to moderately low and simmer, uncovered, until soup thickens and potatoes are tender (~17-19 mins) Stir in maple syrup, thyme, basil, & chives. Gently stir in crab meat, corn, salt and pepper. Serve immediately.

A sofrito idea, from Kris

Mmmmmm..... sofrito. My favorite way is with calamari (rings and tentacles).

Lightly coat the calamari with some flour mixed with a little bit of garlic powder, salt, black pepper and smoky paprika. Quickly fry the calamari (no longer than 45 seconds - 1 minute per batch). Heat the sofrito on the stove top with finely chopped good sausage (like andouille). Once it is nice and hot, spritz some lemon over it, mix it with the calamari and enjoy. Oh. So. Yum. BTW - this is an appetizer at Bahama Breeze, but they use calamari steaks, not the rings and tentacles...

Grilled Shrimp, from Tara

And last but not least, this is by far, our favorite grilling recipe. Everyone that comes over always requests it.

1/2 cup diced onion
1 diced jalapeno pepper
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1/2 tsp. tabasco sauce
1/2 tsp. all spice
1/4 tsp. garlic salt
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 lb. pre-cooked & cleaned (med 56-60) shrimp
Blend everything (Editor's note - except the shrimp!) in food processor until it is a consistent mixture and onion and pepper are finely diced. Pour over shrimp and cover completely. Let the shrimp marinate at least 45 minutes. This is enough for about a pound of medium shrimp. Skewer the shrimp & grill.

Suggested by Heather - Noodle Salad with Shrimp and Mint

Noodle Salad with Shrimp and Mint
Cooking Light, APRIL 2006

Ingredients

1 (7-ounce) package uncooked vermicelli
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons chopped fresh mint
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
1 pound cooked shrimp, chopped
1 tablespoon chopped green onions
Lime wedges (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Combine lime juice and next 6 ingredients (through garlic) in a small bowl, stirring to combine.

Combine pasta and shrimp in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with onions. Serve immediately with lime wedges, if desired.

Yield

4 servings (serving size: 1 1/4 cups)

Nutritional Information

CALORIES 334(12% from fat); FAT 4.3g (sat 0.5g,mono 0.9g,poly 1g); PROTEIN 31.6g; CHOLESTEROL 223mg; CALCIUM 43mg; SODIUM 672mg; FIBER 1.8g; IRON 5.6mg; CARBOHYDRATE 43.4g

**NOTES** This is very fresh & summery. It doesn't really feel like a full meal. I made a few of subs... whole wheat spaghetti for vermicelli, brown sugar for honey, and 1 tsp dark sesame oil and 1 tsp chile sesame oil for the 2tsp dark (next time I'll just use 2 tsp chile).

Scallops and Pasta Florentine, an idea from Amy

Dinner:

frozen scallops (sorry all you seafood purists...it's hard to come by here in this landlocked state, and expensive as hell)

garlic (smushed. what? that's an official cooking term, no?)

green onions-chopped

spinach--cooked so it's wilty

angel hair pasta

defrost scallops

*saute scallops in evoo with garlic, season with salt and pepper and whatever else you want. it's a free country!

*while sauteing, cook angel hair. i used a combo of whole grain (it scares me) and regular. the whole grain, not so bad!

*when scallops are almost done, toss in spinach and onions

*for a sauce, i melted some butter and squeezed in some lemon juice. it was meh. it needed more butter.

*pour drained pasta into pan w/scallops and toss w/lemon butter

I served it with some cheesy bread.

It wasn't too bad. I'd do more butter, spinach and onions next time.

Crock Pot Jumbalaya, from Rachael

Tonight we are having crock pot Jambalaya.

1 large bell pepper, chopped

1 large onion, chopped

2 medium tomatoes, chopped

1 cup celery, chopped

1 garlic clove, crushed

2 tablespoons minced fresh parsley

2 teaspoons chopped fresh thyme leaves

2 teaspoons chopped fresh oregano leaves

1/8 teaspoon cayenne

1/2 teaspoon salt

4 oz. smoked sausage, chopped

8 oz boneless skinless chicken breast, chopped

2 cups beef broth

1 cup cooked rice

Combine all ingredients except rice in crock pot. Cook on low 9-10 hours.

If you want to add shrimp (I'm allergic) throw it in the last 30 minutes.

Serve over cooked rice.

Suggested by Amy - Shrimp and Lemon Risotto

Shrimp and Lemon Risotto
A recipe from the American Heart Association

Vegetable oil spray

1 medium leek, sliced

2 cloves garlic, minced, or 1 teaspoon bottled minced garlic

1 cup Arborio rice or medium-grain rice (about 8 ounces)

1 1/2 cups low-sodium chicken broth

1/2 cup reduced-sodium chicken broth

1 cup dry white wine or nonalcoholic white wine

8 ounces bay scallops, rinsed

8 ounces medium shrimp in shells, rinsed, peeled, and deveined

3 ounces fresh snow pea pods, trimmed and halved crosswise

1/2 medium red bell pepper, chopped

3 tablespoons grated or shredded Parmesan cheese

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

1 1/2 to 2 tablespoons finely shredded lemon peel

Grated or shredded Parmesan cheese (optional)

Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.

Add rice. Stir well. Cook for 5 minutes, stirring often.

Add 1 1/2 cups of broth. Bring to a boil over high heat, stirring occasionally.

Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (some liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).

Stir in 3 tablespoons Parmesan cheese, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan cheese, if desired.
Cooks Tip on Risotto: For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, add more broth, wine, or water, a little at a time. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It wont be quite as creamy, however.