• 0.5 lb shrimp peeled and deveined
• 3 tbsp minced garlic
• olive oil
• splash of white wine
• zest of 1 lemon OR generous splash of lemon juice
• 3 tbsp parsley, fresh or dried
• angel hair pasta, enough for 2
• 2 cups of cooked green veg
• 3 tbsp cold butter
• parmesan

Thaw, peel, and devein the shrimp.  Toss them with olive oil, garlic, parsley, and some salt/pepper.  In a saucepan over medium heat, cook the shrimp in the sauce until just heated through – 2-3 minutes on each side.   While shrimp is cooking, boil and drain the pasta.

Remove shrimp from the pan with tongs when just cooked through, leaving oil and garlic in the pan.  Turn heat to medium high and cook until garlic is browned.  Deglaze with a generous splash of white wine, cook until reduced by half.  Add the lemon or lemon juice, salt and pepper, and cook until reduced again.  Add the cooked and drained pasta to the sauce, and the vegetables.  Reduce heat to medium and toss to coat the pasta.  Add the butter in 1 tbsp chunks, and a generous palmful of parmesan.  Toss again until butter is melted.  Add the shrimp back into the pan, toss a final time to coat everything.

The red pepper in this recipe kicks it up quite a few notches – if you don’t like spicy things cut the red pepper flakes in half, or omit all together. If you like spice, then flame away!

• 4 tablespoons extra-virgin olive oil (divided use)
• 1 medium red onion, chopped
• 2 large garlic cloves, chopped
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin (1/3 palmful)
• Salt and freshly ground black pepper
• Juice of 2 limes
• 3 tablespoons honey (3 gobs)
• 1 teaspoon chili powder (1/3 palmful)
• 4 (6-ounce) salmon fillets
• 1 red bell pepper, cored, seeded, and chopped
• 1 (10-ounce) box frozen corn kernels, defrosted
• 1/2 cup chicken stock or broth
• 1 (15-ounce) can black beans, rinsed and drained
• 2 to 3 tablespoons fresh cilantro leaves, chopped
• 6 cups baby spinach

1. Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. (this will be your salad skillet)
2. While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.
3. In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side. (if you are not for salmon, use the marinade to cook chicken or other fish – shrimp would be good too- however you like)
4. To the cooked onions, add the bell pepper and corn kernels and cook for 1 minute.
5. Add the chicken (I use vegetable) stock and continue to cook for another 2 minutes.
6. Add the black beans and cook until the beans are just heated through.
7. Remove the skillet from the heat and add the juice of the second lime, the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning.
8. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

• 1 pound catfish fillets (or any white flaky fish, or even a combo of leftovers)
• 1 medium onion, chopped
• 1 teaspoon prepared yellow mustard
• 1 tablespoon mayo or Miracle Whip
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 2 1/2 cups coarsely crushed buttery round crackers
• 1 egg
• 1 cup canola oil (for frying)

1. Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended. Shape into patties or cakes. (You can even mold them in cupcake pans for smaller cakes)
   
2. Fry in oil, or pan fry just the sides, or bake in the oven at 325 degrees until desirably browned (15 mins or so). Cooking time is not of the utmost importance, as the fish was cooked to begin with.
   
3. Serve with spicy mayo or aioli! Or just plain tartar sauce

For 1 pound of shrimp:

Peel and devein. Marinate for 1/2 hour in 1/2 cup worcestershire and 1/2 white wine, with 2 tbsp minced garlic whisked in. Thread onto skewers.

Mix together 1/2 cup honey with 1/4 cup melted butter. Whisk until smooth. Grill the skewers, brushing with the marinade at each turn. Do not overcook or shrimp will be tough.

The grilled honey sauce creates a really pleasant crystalized taste. Almost as good as the deep fried version, and a whole lot better for you.

2 cloves garlic
2 tsp olive oil

Chop garlic and sautee in olive oil. Add in 2 tbsp butter and 1/2 cup of white wine. Add in 1 lb sea scallops (the small ones, not large bay scallops). Sautee until firm and opaque and until liquid reduces. Season with cracked pepper, fresh parsley, and a squeeze of lemon juice.