fish and seafood
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Crab Stuffed Avocados
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat!
Shrimp Caesar Salad
Caesar salad need not be enjoyed as a mere side dish to steak. With crispy fried shrimp topping the plate, our shrimp Caesar salad shines as the star entree of any meal.
Garlic Shrimp & Orzo Salad
I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.
Lemony Scallops with Angel Hair Pasta
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash.
Rosemary Garlic Shrimp
Packed with bold flavors, a rosemary garlic shrimp saute comes together quickly in a single pan and makes enough for leftovers. Match it with a simple starch and a healthy vegetable for a perfect summer meal.
Tomato Walnut Tilapia
Tomato, bread crumbs and crunchy walnuts dress up pan tilapia fillets in this favorite recipe. I serve it with cooked julienne carrots and green beans.
Apricot Crab Stuffed Acorn Squash
This light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter.
Crab and Asparagus Soup
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates.
Shrimp Gumbo
It was snowing this morning so I thought this would be a good night to make a hearty soup. I had some shrimp in the freezer so my thoughts turned to gumbo. In Louisiana, gumbo is practically religion. I wanted a lightened-up version of traditional seafood gumbo, and this is what I came up with. As with most soup, the seasonings can be adjusted according to your taste.
Shrimp Burgers with Roasted Garlic-Orange Aioli
The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli. Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled.
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