Baked Crab Rangoon

Recipe from Kendall at Keeping Up with the Joneses

Ingredients:
1 can (6 oz) white crabmeat, drained
4 oz cream cheese, softened
2-3 green onions, thinly sliced
1/4 cup light mayonnaise
1 Tbsp soy sauce
Garlic powder, to taste
Salt and pepper
Won ton wrappers
Sweet and sour sauce

Directions:
1. Preheat oven to 350 and lightly grease mini muffin tins (24 or 36)
2. Place wontons into muffin cups and bake for 5-7 minutes or until starting to brown.
3. Meanwhile, combine the crabmeat, cream cheese, 2 thinly sliced green onions, mayo, soy sauce, garlic powder, and salt and pepper.
4. Fill the pre-baked wontons with the crabmeat mixture.
5. Bake for 3-5 minutes or until warmed through.
6. Garnish with more green onions, if desired. Serve with sweet and sour sauce.

Total Time: 35-40 minutes
Serves: 24 or 36 appetizers

Cajun Shrimp and Gouda Grits

Recipe from: Kendall at Keeping up with the Joneses

Ingredients:

3 cups reduced sodium chicken broth
1/2 heavy whipping cream
1 cup quick-cooking grits
4 oz smoked Gouda cheese
Ground white pepper (optional)
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1 Tbsp Cajun seasoning
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion
1 can (15 oz) tomato puree
1 1/4 lb large cooked shrimp, peeled and deveined, remove the tails
1/2 cup snipped fresh parsley

Directions:

1) Grits
Place broth and whipping cream in large, micro-safe dish and microwave, covered on high 3-5 minutes or until hot. Add grits, cover, and microwave on high 4-5 minutes or until thickened. Grate cheese into the grits and stir until cheese is melted. Add some ground white pepper, if you like. Set aside and cover to keep warm.

2) Shrimp
Heat oil in large skillet over medium heat 1-3 minutes. Chop the green bell pepper. Add to the pan with the pressed garlic and Cajun seasoning. Cook 2-3 minutes or until bell pepper is tender. Add canned tomatoes, puree and shrimp, cook 1-2 minutes or until heated through. I tasted it and added some extra Tony C's seasoning to give it some more flavor.

3) Serve
Put grits on plates and top with shrimp mixture. Garnish with parsley and enjoy!

Thai Shrimp Lettuce Wraps

Recipe adapted from Rachael Ray's Thai Chicken Lettuce Wraps
Ingredients (serves 4)
*1 tablespoon extra virgin olive oil (EVOO)
* 1/2 lb. of shrimp
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce (use less if you're not a fan of the hot stuff)
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped (OPTIONAL)
* Juice of 1 lime
* 1 handful basil, chopped (OPTIONAL)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon.
Add the shrimp and cook until almost done.
Add in the red pepper and cook until soft, about 3 minutes.
Add in the chili sauce and honey and simmer to reduce it and coat the chicken.
To serve, lay the lettuce leaves on a platter, then scoop some of the shrimp mixture onto each leaf.
Sprinkle with the chopped peanuts, lime juice and basil.

Sesame-Orange Shrimp

Recipe from: What's for Dinner

Ingredients:
3 Tbsp. Sesame Seeds
2 Large Egg Whites
1/4 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon freshly ground pepper
1 pound peeled and deveined shrimp (21-25 per pound)
2 Tbsps. Canola oil (divided)
3/4 Cup Orange Juice
1/4 Cup dry sherry
2 Tbsps. Reduced sodium Soy Sauce
1 Teaspoon Sugar

Directions:
1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and coat.
2. Heat Tablespoon of oil in a skillet over medium heat. Add half the shrimp and cook until golden. (1-2 minutes per side). Transfer shrimp to paper towel-lined plate to drain. Repeat with other half of the shrimp and another tablespoon of oil.
3. Add orange juice, sherry, soy sauce, and sugar to the pan. Bring to a boil and cook, stirring occasionally until slightly thick.
4. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately.

Fabulous Fast Shrimp

Ingredients
1 tablespoon butter or margarine
2 stalks celery, chopped (I didn't use this much because I don't like it)
1/4 cup chopped green pepper (I didn't use this much because I don't like it either)
1/4 cup sliced green onion
1 lb fresh large shrimp, shelled and deveined
1 (10 3/4 ounce) can Campbell's Cream of Shrimp soup
1/2 cup water
1 dash cayenne pepper
hot cooked rice
paprika

Directions
1. Heat butter in skillet.
2. Add celery, green pepper and green onions and cook until tender.
3. Add shrimp and cook 3 to 5 minutes or until done.
4. Add soup, water and cayenne pepper and heat through.
5. Serve over rice.
6. Sprinkle with paprika.

This recipe comes off of the Campbell's Cream of Shrimp soup can. I add some hot sauce to mine because I like it spicier. I also serve with a salad and french bread.

Tilapia Filets with Spinach, Capers and Tomatoes

From: Natasha

1 cup cherry tomatoes, halved
1/4 tsp red pepper flakes (less for mild)
2 tilapia fillets
s & p
2 lg handfuls of fresh baby spinach
1 tbsp butter
1 tbsp lemon juice
1 tbsp capers, drained

*In a med skillet drizzle olive oil and bring 1/4 water to boil, add toms and red pepper flakes, top toms with tilapia fillets and season with s & p. Cover, cook 3 mins. Add spinach on top and cover again. Cook until spinach is wilted and tilapia flakes easily with fork. About 2 min. With a slotted spoon or spatula remove fillets and veggies. Cover with foil.

*Make sauce in the skillet you just cooked in. Off heat, add butter, lemon juice & capers. Swirl until butter melts, season with s & p. Drizzle with sauce and eat up!

Beach Shrimp

from Southern Living
Makes 6 to 8 servings

3 lb. unpeeled, large raw shrimp
1 (16 oz.) bottle Italian dressing
1 1/2 tablespoon freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1.4 cup chopped fresh parsley
1/2 cup butter, cut up

Place shrimp, Italian dressing, pepper and garlic cloves in a 13- x 9- inch baking dish, tossing to coat. Squeeze juice from lemons, over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.

Bake at 375 for 25 minutes, stirring after 15 minutes. Serve in pan.

*We had this fabulous dish at my aunt's last night. She served this with a salad, Uncle Ben's wild rice and warm, French bread. It was delicious!