SHRIMP & ORZO

1 CUP UNCOOKED ORZO

2 TABLESPOONS OLIVE OIL, DIVIDED

SALT & PEPPER TO TASTE

1 POUND MEDIUM SHRIMP, PEELED & DEVEINED

1 CUP CHOPPED VIDALIA ONION

1 TABLESPOON MINCED GARLIC

1/4 TEASPOON CRUSHED RED PEPPER

1 CAN DICED TOMATOES, DRAINED

1/4 CUP SHREDDED ROMANO CHEESE

1/4 CUP FRESH BASIL, CHOPPED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. 

SEASON SHRIMP WITH SALT & PEPPER AND SAUTE UNTIL COOKED THROUGH.

REMOVE SHRIMP AND SET ASIDE.

HEAT REST OF OIL IN SAME PAN AND SAUTE ONION, GARLIC, AND RED PEPPER; 2 MINUTES, STIRRING OFTEN.

ADD TOMATOES AND COOK UNTIL TOMATOES BEGIN TO SOFTEN, STIRRING.

MIX ORZO, TOMATO MIXTURE AND SHRIMP TOGETHER.

SEASON WITH SALT & PEPPER TO TASTE.

PLATE UP EACH SERVING TOPPING WITH BASIL AND CHEESE.

DRIZZLE PESTO SAUCE ON PLATE FOR GARNISH.

MAKES 4 SERVINGS.

HURRICANE IRENE SOUP

1 CLOVE GARLIC
1 SHALLOT
1 MEDIUM RED ONION, PEELED
1 TEASPOON DRIED RED CHILI PEPPER
1 TEASPOON PAPRIKA
1/2 CUP OLIVE OIL
1 STALK LEMON GRASS
1 LIME, ZEST ONLY
6 CUPS CHICKEN BROTH
6 TABLESPOONS THAI FISH SAUCE
3 TABLESPOONS SUGAR
12 MEDIUM SHRIMP, TAIL OFF/DEVEINED
8 PIECES OF CRAB CLAW
8 MUSSELS
8 THIN SLICES SALMON
4 TABLESPOONS LIME JUICE


COMBINE THE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR.  PROCESS UNTIL PUREED.


PLACE IN A SMALL SAUCEPAN OVER LOW HEAT & COOK WHILE STIRRING FOR 15 MINUTES TO RELEASE THE FLAVORS.  SET ASIDE, COOL TO ROOM TEMPERATURE.


TAKE A LARGE SAUCEPAN AND COMBINE THE NEXT 5 INGREDIENTS WITH 4 TABLESPOONS OF THE GARLIC MIXTURE.


BRING TO A BOIL OVER MEDIUM HEAT.  ADD THE NEXT 4 INGREDIENTS TO THE BROTH.  RETURN TO A BOIL AGAIN AND SIMMER FOR A MINUTE.


ADD LIME JUICE AND SERVE HOT.


MAKES 6 SERVINGS.

COCONUT SHRIMP WONTONS

1 CUP SHRIMP, COOKED AND CHOPPED
1 CUP COCONUT FLAKES
3 OUNCES CREAM CHEESE, SOFTENED


1 JAR SHRIMP SAUCE


60 WONTON WRAPPERS
OLIVE OIL
1/4 CUP HONEY


MIX FIRST THREE INGREDIENTS AND 1/2 CUP SHRIMP SAUCE IN A MEDIUM BOWL.


PLACE 2 TEASPOONS OF SHRIMP MIXTURE ON CENTER OF EACH WONTON.


WET EDGES WITH WATER AND FOLD TO FORM TRIANGLE WHEN FIRMLY SEALED.


REPEAT WITH REMAINING WONTON WRAPPERS.


HEAT 1/4 INCH IN DEPTH OF OIL IN LARGE SKILLET. 


FRY WONTONS TURNING ONCE UNTIL LIGHT GOLDEN BROWN.


REMOVE AND DRAIN ON PAPER TOWELS.


COMBINE REMAINING SHRIMP SAUCE AND HONEY TO MAKE DIPPING SAUCE AND SERVE WITH WONTONS.


MAKES 60 WONTONS.

SWEET AND SPICY SALMON RUB

2 TEASPOONS SMOKED PAPRIKA
2 TEASPOONS BROWN SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON COARSE GROUND BLACK PEPPER
1/2 TEASPOON ROCK SALT
1/2 TEASPOON COCOA POWDER
1/4 TEASPOON RED CHILI FLAKES


4 SALMON FILLETS
1 TABLESPOON OLIVE OIL


PREHEAT OVEN TO 400.


MIX FIRST 7 INGREDIENTS TOGETHER.


RUB SPICE MIXTURE ALL OVER THE SALMON FILLETS.


LET DRY RUBBED SALMON REST FOR ABOUT 5 MINUTES TO LET FLAVORS SET.


HEAT OLIVE OIL IN FRYING PAN ON MED-HIGH HEAT AND COOK SALMON FOR 4 MINUTES, UNTIL BROWN.


REMOVE SALMON FROM PAN AND PLACE IN AN OVEN PROOF PAN AND BAKE FOR 10 MORE MINUTES UNTIL OPAQUE THROUGHOUT.


MAKES ENOUGH FOR FOR FILLETS.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

SALMON PATTIES

1 POUND SKINLESS SALMON FILLET, CUT INTO LARGE CHUNKS
2 SLICES HONEY WHEAT BREAD, LARGE PEICES
2 EGGS
2 TEASPOONS LEMON JUICE
SALT TO TASTE
2 TABLESPOONS PARSLEY, CHOPPED


OLIVE OIL


IN A FOOD PROCESSOR, COMBINE FIRST 6 INGREDIENTS. 


PULSE BRIEFLY, JUST UNTIL CHOPPED.  FORM INTO 3 PATTIES.


IN A LARGE SKILLET WITH A LITTLE OLIVE OIL SAUTE PATTIES FOR 5 MINUTES PER SIDE, OR UNTIL COOK THROUGH.


MAKES 3 PATTIES.

GARLIC SHRIMP

1/4 CUP OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1 TEASPOON RED PEPPER FLAKES


1 POUND LARGE SHRIMP, PEELED AND DEVEINED
2 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS DRY SHERRY
1 TEASPOON PAPRIKA 


SALT & PEPPER TO TASTE
FRESH ITALIAN PARSLEY, CHOPPED


IN A LARGE SKILLET ON MEDIUM HEAT, SAUTE GARLIC AND RED PEPPER FLAKES IN OIL FOR 1 MINUTE.  


RAISE HEAT TO HIGH AND ADD SHRIMP, LEMON JUICE, SHERRY AND PAPRIKA.  STIR AND SAUTE UNTIL SHRIMP TURNS PINK ABOUT 3 MINUTES.


SEASON WITH SALT & PEPPER AND SPRINKLE WITH PARSLEY.


SERVE HOT.


MAKES 4 SERVINGS.

SALMON WITH SOY-HONEY AND WASABI

THIS RECIPE COULD EASILY BE CUT IN HALF FOR SMALLER DINNERS.  A VERY SIMPLE RECIPE WITH GREAT PRESENTATION AND CAN BE SERVED WITH STICKY RICE.


1 CUP MIRIN (JAPANESE SWEET RICE WINE)
4 TABLESPOONS SOY SAUCE
1/2 CUP RICE VINEGAR
2 TABLESPOONS FRESH GINGER, FINELY GRATED
8 (12 OUNCE) PIECES SALMON FILETS


4 TABLESPOONS SOY SAUCE
1/2 CUP HONEY
2 TABLESPOONS LIME JUICE


4 TEASPOONS WASABI POWDER
2 TABLESPOONS WATER


MIX TOGETHER THE FIRST 4 INGREDIENTS IN A SHALLOW DISH.  ADD SALMON, SKIN SIDE UP, AND MARINATE COVERED FOR 10 MINUTES.


PREHEAT OVEN AT BROIL.


BOIL SOY SAUCE, HONEY, AND LIME JUICE IN A SMALL SAUCEPAN, STIRRING FREQUENTLY, UNTIL THICKENED, ABOUT 4 MINUTES.


STIR TOGETHER WASABI POWDER AND WATER IN A SMALL BOWL.


BROIL SALMON, SKIN SIDE DOWN, ON TOP SHELF 5 TO 7 INCHES FROM HEAT SOURCE ( ABOUT 6 MINUTES).


SERVE SALMON WITH BOTH SAUCES.


MAKES 8 SERVINGS. 

ALMOND-CRUSTED SALMON

1 BOTTLE LEMON BUTTER SAUCE (SAUCE SECTION OF STORE)


1 CUP SLICED ALMONDS, CHOPPED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TABLESPOON LEMON PEEL, GRATED
SALT AND PEPPER TO TASTE
1/2 CUP ALL PURPOSE FLOUR
6 6-OUNCE SALMON FILLETS, SKINLESS
1 LARGE EGG, BEATEN
2 TABLESPOONS OLIVE OIL


MIX ALMONDS, PARSLEY, LEMON PEEL, SALT AND PEPPER TO TASTE ON PLATE.  PLACE FLOUR ON ANOTHER PLATE.  SPRINKLE SALMON WITH SALT AND PEPPER.  DREDGE SALMON IN FLOUR, SHAKING OFF EXCESS.  LIGHTLY BRUSH 1 SIDE OF SALMON WITH BEATEN EGG.  PRESS BRUSHED SIDE OF SALMON INTO ALMOND MIXTURE, PRESSING LIGHTLY TO ADHERE.  ARRANGE SALMON, NUT SIDE UP, ON BAKING SHEET.


MELT A TABLESPOON BUTTER WITH 1 TABLESPOON OIL IN EACH OF 2 HEAVY LARGE SKILLETS OVER MEDIUM HEAT.  ADD HALF OF SALMON TO EACH SKILLET, ALMOND-COATED SIDE DOWN, AND COOK UNTIL CRUST IS BROWN, ABOUT 5 MINUTES.  TURN SALMON OVER.  SAUT`E UNTIL SALMON IS COOKED THROUGH AND OPAQUE IN CENTER, ABOUT 5 MINUTES.  TRANSFER SALMON TO PLATES.


HEAT BOTTLED SAUCE IN BOILING WATER.


DRIZZLE OVER SALMON AND SERVE.


MAKES 6 SERVINGS.