Ingredients

• 8 - 1 1/4 to 1 1/2 pound lobsters
• Melted unsalted butter and cocktail sauce for cooking.

Directions

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head
2. Build a hot fire in a grill
3. Oil a perforated grill rack.  Place the lobster cut side down on the grill rack and cook for 6 to 8 minutes.  Turn the lobsters over and cook until the flesh and white another 6 to 8 minutes.  Serve with melted butter and cocktail sauce.

Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/2 c. vegetable oil
• 1/2 of a large habanero pepper, seeded and minced
• 3 large garlic cloves, chopped
• 1 T. minced fresh ginger
• 1 T. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Mexican oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
• Beer (buy local) for soaking plank, if grilling shrimp on a plank

Directions

1. Place shrimp in a wide shallow bowl. Set aside.
2. In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

1. Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. 
2. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

If grill shrimp on the grill grates

1. Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. 
2. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

Ingredients

• 1 lb imitation crabmeat; flaked
• 8 oz cream cheese; softened
• 1/2 c mayonnaise
• 1 sm onion; finely chopped
• 1 celery; finely chopped
• 1 1/2 ts dill weed

Instructions

1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
2. Serve on crackers.

Ingredients

• 1 cup coarse chopped yellow onion
• 2 medium garlic cloves - peeled and minced
• 1 cup chopped sweet green pepper
• 3/4 cup Finely diced celery
• 4 tablespoon bacon drippings
• 3 tablespoon minced parsley
• 6 oz smoked ham - cut in 3/8-in cubes
• 1 lg bay leaf; crumbled
• 1/2 teaspoon crumbled leaf thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon Salt (or to taste)
• 1 can Tomatoes (1 lb, 14-oz)
• 1 can Tomato sauce (8 oz)
• 1 3/4 cup Cold water
• 1 3/4 cup uncooked converted rice
• 1 1/2 pound medium shrimp, raw - shelled, deveined

Directions

1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Ingredients

• 16 oz Cream Cheese; 2 Pks
• 13 oz Crab;
• 1/2 c Ginger Ale
• 6 ea English Muffins
• 2 tb Onion; Grated
• 24 oz Cheddar; Md. Sliced, *
• 2 tb Worcestershire Sauce
• 12 ea Tomato Slices

* Slice the cheese into 12 2-oz slices.

Directions

1. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. 
2. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. 
3. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 large organic red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 garlic cloves, minced
• 1 pound raw shrimp (26—30 shrimp per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

From Quartz

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.YS3 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.\

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.

Ingredients

• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 10 small pork sausage links, cut up 
• 1/4 teaspoon dried Italian seasoning, crushed 
• 1 jar (24 ounces) Chunky Salsa 
• 3 medium green or red peppers, cut into 1/4-inch rings (about 24 rings) 
• 1 medium onion, sliced (about 1/2 cup) 
• 8 fresh mushrooms, sliced (about 3 cups) 
• 1/2 of a 16-ounce package linguine, cooked and drained (about 4 cups) 
• Grated Parmesan cheese

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the garlic, sausages and Italian seasoning. Cook until the sausages are well browned and cooked through.
2. Stir the picante sauce, peppers, onion and mushrooms in the skillet. Heat to a boil. Cover the skillet. Reduce the heat to low.
3. Cook for 25 minutes or until the vegetables are tender. Serve over the linguine and sprinkle with the cheese.

Ingredients

• 1 tablespoon olive oil 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 1 large onion, diced (about 1 cup) 
• 1 medium green pepper, diced (about 1 cup) 
• 2 teaspoons Cajun seasoning 
• 1 can condensed tomato soup 
• 2 cups water 
• 1 cup uncooked regular long-grain white rice 
• 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined 
• 1 large tomato, chopped (about 1 1/2 cups) 
• Chopped fresh parsley

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Ingredients

• 4 Flour tortillas
• 1 c Shredded Monterey Jack cheese (4 oz)
• 1/2 c Coarsely chopped cooked shrimp or imitation shrimp
• 1/4 c Thinly sliced green onions and tops
• 1 tb Finely chopped cilantro or parsley

Directions

1. Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze.
2. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges.

Ingredients (Sauce)

• 3 tb Butter
• 3 tb Flour
• 3 c Milk
• 1/2 c Monterey Jack, shredded
• 1 ds Cayenne pepper

Ingredients (Filling)

• 1 ea Onions
• 3 tb Butter
• 1/3 c Parsley, chopped
• 1/2 c Monterey Jack, shredded
• 1 lb Imitation crab legs
• 1/4 ts Cayenne pepper
• 4 ea Tortillas

Directions

1. Melt butter in saucepan. Stir in flour, then cook, stirring constantly, for 1 minute. Gradually stir in milk, then cook, stirring constantly, until bubbly thick. Stir in Monterey Jack cheese and cayenne pepper.
2. Preheat oven to 375. Grease a 9"x13″ glass baking dish. Finely chop onion. Saute onion in butter in skillet. Stir in parsley, cheese, and just enough white sauce to moisten. Stir in chopped crab legs and cayenne pepper. Divide filling among tortillas, then roll up and arrange seam side down in a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45 minutes or until bubbly hot.

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

Ingredients

• 2 tbsp (30 mL) butter
• 1 small leek, (white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) whipping cream 35%
• 1/3 cup (75 mL) milk
• 1/4 tsp (1 mL) each smoked paprika, and salt
• Pinch each cayenne pepper, and black pepper
• 1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
• 1/2 cup (125 mL) shredded Gruyère cheese
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) dry sherry

Directions

1. In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
2. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruyère cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
3. Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.

From Time Magazine

With the sale of Red Lobster, Darden Restaurants said its remaining restaurant chains, including Olive Garden, LongHorn Steakhouse and a growing roster of upscale brands, could now focus on reeling in their “core customers.” Darden CEO Clarence Otis Jr. offered a clue as to who those core customers might be. Hint: they’re “more financially secure.”

“At Olive Garden,” he explained during a recent investor call, “we had 11% more visits last year, fiscal 2013, from guests with household income over $100,000 than we did five years earlier.” And that was small potatoes compared with LongHorn Steakhouse, which wrangled 50% growth out of the same income bracket.

“In contrast,” Otis said, “Red Lobster traffic from this income demographic was flat.”

Ingredients

• 1 pk Pizza crust mix (or make your own)
• 3/4 c Crab meat
• 3/4 c Tiny shrimp
• 1/2 c Crushed pineapple
• 5 Mushrooms -- sliced
• 4 1/4 oz Canned sliced black olives
• 1/4 c Diced green pepper
• 1 c Mozzarella cheese, grated
• 1 c White cheddar cheese grated

Directions

1. Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. 
2. Bake at 350 degrees F. for 30 minutes.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces linguine, cooked and drained

Directions

1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. Add clam juice (or chicken broth) and bring to a boil.
4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. Reduce heat to low; add cream, stirring constantly.
6. Add cheese, stirring until smooth. Cook until thickened.
7. Add shrimp back in to sauce. Heat thoroughly.
8. Add remaining ingredients except pasta.
9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. Serve with additional grated parmesan cheese.

Ingredients

• 1/2 c  (1 stick) butter,melted
• 1/4 c  Olive oil
• 1/4 c  Minced fresh herbs (parsley, thyme and cilantro)
• 3 tb Fresh lemon juice
• 3 lg Garlic cloves,crushed
• 1 tb Minced shallot
• Salt and pepper, freshly ground
• 1 1/2 lb medium large shrimp,unpeeled
• Spinach leaves Lemon slices

Directions

1. Combine first 8 ingredients in large bowl.  Mix in shrimp.  Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. 
2. Prepare barbecue with medium hot coals.  Thread shrimp on narrow skewers.  Grill until just opaque,about 2 minutes per side.Line platter with spinach.  Arrange skewers on platter.  Garnish with lemon and serve. Makes 8 servings.

Ingredients

• 12 To 18 jumbo shrimp
• 1/2 c Pumpkin seeds (pepitas in Mexican markets)
• 1 sm Onion, cut into chunks
• 3 Garlic cloves
• 1/2 bn Fresh cilantro, leaves only
• 1 lg Tomato, peeled, cut into chunks
• 3 To 4 dried hot chiles *
• 1 Red bell pepper, cut into -chunks
• 1/2 ts Coriander seeds
• 4 tb Olive oil
• Clam juice, if needed
• Juice of 1 lemon

* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)

Directions

1. Clean, peel and devein the shrimp. Set aside.
2. To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
3. Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
4. Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
5. Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
6. Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.

Serves 6.

Source: San Francisco Chronicle, 6/15/88.

Ingredients

• 1 tablespoon Canola oil
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons minced garlic (about 2 medium cloves)
• 1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons Sriracha hot sauce
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, divided
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
2. Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
3. To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.

Ingredients

• 12 ounces thin egg noodles
• 2 teaspoons Sesame oil
• 1 1/2 tablespoons Oyster sauce
• 1 1/2 tablespoons Soy sauce
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt White Pepper
• 2 tablespoons Vegetable -- or peanut oil
• 1 teaspoon Fresh ginger -- minced
• 1 Clove garlic -- minced
• 8 ounces Med shrimp
• 1 tablespoon Dry sherry
• 1/2 cup Chinese chives
• 2 Green onions
• 8 ounces Fresh bean sprouts

Directions

1. Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
2. Drain, rinse under cold running water and drain again.
3. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
4. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
5. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes

4 servings