Crab Avocado Bake

For those pesco-vegetarians, here is a great recipe that can be used with crab or shrimp.

1 ripe avocado
jumbo lump crab meat
Swiss, cheddar or gruyere cheese, sliced or shredded
Italian seasoning

Cut avocado in half and remove pit. Stuff grilled shrimp or lump crab meat in the hole where the pit was. Cover with your choice of cheese. Sprinkle with Italian seasoning. Place the avocado halves in the oven on broil. Watch closely and when cheese starts to brown/bubble, remove and enjoy!

Chipotle Shrimp with Mango Sauce

Recipe adapted from Lois Ellen Frank

Yield: 6 to 8 servings
Prep Time: 15 minutes, plus marinating time

Cook Time: 2 to 3 minutes

Total Time: 18 minutes, plus marinating time

Directions

1. Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight.

2. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups.

3. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat.

4. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

Baked Salmon with Orange-Ginger Sauce

2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons fat-free half and half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets

Directions

1. Preheat oven to 450 degrees F.
2. Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10-12 minutes or until orange juice has reduced to approximately 2 Tbsp. Remove sauce from heat. Remove ginger slices using a fork and discard. Set sauce aside.
3. Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 Tbsp. of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
4. Remove sauce from heat and mix in a blender 15-20 seconds or until smooth and lighter in color. Set aside.
5. Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450 degrees F oven 10-15 minutes or until cooked through, but still tender.
6. Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.

Note
Serving Size: 4 oz salmon, 3/4 cup vegetables, 2 tablespoons sauce

Causeway Seafood Caccitore

By Nicole Wilkinson

Putting a coastal spin on an old recipe, I have changed some ingredients and added others. Serve over a bed of white rice.

1 15oz can stewed tomatoes
1 medium vidalia onion, chopped
1 green pepper, chopped,
1/2 cup of mushrooms (buttons cut in half)
1 chopped rib of celery
1/4 cup lemon juice
2 tablespoons minced garlic
1 lb peeled shrimp
1 80z piece of fresh grouper

Place all in a stock pot and simmer over high heat for 20 mins. Once onions are soft, add 1 lb of fresh peeled shrimp and 1 8oz grouper filet cut into chunks. Cover pot with lid, reduce temp to low/medium on the stove and let simmer for 15 mins.

Serve immediately over white steamed rice.

Roasted Corn Summer Salad (add seafood for Pescos)

4 ears of fresh corn
1 smal bag of baby red potatoes
1 small red onion, quartered and sliced
1/2 cup fresh basil, roughly chopped
1 pint cherry tomatoes, halved
1 pound of crabmeat or lobster for pesco vegetarians
2 lemons
1/3 cup olive oil
salt and pepper to taste

Run ears of corn under water and then put in Pyrex dish. Place it in a 400 degree oven for 40 minutes. Remove and let cool. Boil potatoes for 15 min or until tender with fork, let cool. Shuck ears of corn and then cut the corn kernels off the ears into a bowl. Quarter the baby red potatoes and put them into the same bowl. Add lobster or crab, thinly sliced red onions, tomatoes and chopped basil. Wisk together juice of 2 lemons with no seeds and the olive oil. Pour over the mixture and toss lightly. Add salt and pepper to taste.

Shrimp or Plain Gazpacho Soup

Ingredients
6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegetarian option)

4 cups tomato juice

add 2 grilled shrimps to the top of each soup for the Pesco Vegetarian version!

Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serve chilled.
Serves 8.

Caribbean Shrimp on a Stick: Pesco-Vegetarians

Many vegetarians eat seafood, which is called a pesco-vegetarian. If you eat seafood, this is excellent!

Yields: 9 servings

3 lbs jumbo shrimp, peeled and deveined

Marinade:
1/2 cup reduced fat or no sugar added orange juice
1/4 cup lime juice
1/2 cup mango chutney
4 garlic cloves
1/2 teaspoon ground white pepper
1 teaspoon dried thyme

Place all of the marinade ingredients in a blender or food processor and process til smooth. Place the shrimp in a shallow dish and pour half of the marinade over the shrimp. Refrigerate the other half of the marinade until you grill the shrimp. Turn the shrimp to coat, cover and refrigerate several hours or overnight.

When ready to cook, thread 8 shrimp on 9 12 inch skewers, leaving a 1/4 inch space between each shrimp. grill over medium heat for 3 to 4 minutes until the shrimp are pink and cooked through. Use the remaining marinade to baste the shrimp several times while cooking. Serve hot.

24 grams of protein!