Shrimp Rice Salad

3 cups cold cooked rice
1 teaspoon curry powder
1 tablespoon snipped parsley
1/4 cup Italian dressing
1/2 cup sliced ripe olives
1/2 cup slivered almonds
2 cups chopped shrimp
1/4 cup Miracle Whip or mayonnaise
1 small can drained crushed pineapple
Lettuce

Toss rice, curry powder, parsley and Italian dressing in large bowl. Fold in olives, nuts, shrimp, and Miracle Whip or mayonnaise.

Refrigerate several hours. Stir in pineapple just before serving. Serve on lettuce leaf.


[13-Pack] Glass Storage Containers with Lids

Creamy Tuna Dip

1 6-oz can tuna, drained
3/4 cup sour cream
2 tablespoons chopped fresh parsley, chives, or dill
1 tablespoon prepared horseradish
1 teaspoon Worcestershire or soy sauce
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and stir to combine thoroughly.

Serve chilled with chips, crackers, pita bread, or raw vegetables for dipping.

Makes about 1 and 1/2 cups


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Shrimp Espanol

6 ounces uncooked dry small shell pasta
1 can (26-1/2 ounces) Hunt’s® Cheese & Garlic Spaghetti Sauce
2 cups coarsely grated Asiago or Romano cheese, (8 ounces)
1 pound Singleton® cooked peeled shrimp, thawed
1/2 teaspoon dried dill weed
1/4 teaspoon ground red pepper

Preheat oven to 400°F.

Cook pasta according to directions on package, drain.

Place cooked pasta on bottom of a 13-inch x 9-inch baking dish. Add remaining ingredients; toss to coat. Bake for 20 minutes or until heated through.


Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Wild Alaska Salmon, Herb and Lemon Dumplings

7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper

To Garnish:
Freshly-chopped dill or parsley

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside

Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls

Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.

Cover and cook over a low heat for 12-15 minutes

Laddle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley


Gotham Steel 10-Piece Kitchen Set with Non-Stick Ti-Cerama Coating by Chef Daniel Green – Includes Skillets, Fry Pans, Stock Pots and Steamer Insert – Graphite

Cornmeal-Crusted Sole

1/4 cup all-purpose (plain) flour
1/4 cup cornmeal, preferably stone-ground
3/4 teaspoon salt
4 sole fillets, each 5 ounces
3 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vegetable stock or broth
3/4 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro (fresh coriander)
1 tablespoon grated lemon zest

In a shallow bowl, stir together the flour, cornmeal, and 1/4 teaspoon of the salt. Dredge the fillets in the flour mixture, coating completely, and shake off the excess.

In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the fish and cook, turning once, until the fish is just opaque throughout when tested with the tip of a knife and the crust is golden brown, about 3 minutes on each side. Transfer to individual plates and keep warm.

Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Cook to reduce by half.

In a small bowl, combine the pan juices, lemon juice, vegetable stock, chili powder, mustard, cumin and the remaining 1/2 teaspoon salt. Whisk in the remaining 2 tablespoons olive oil to make a thick vinaigrette.

To serve, drizzle the vinaigrette over the fillets and sprinkle with the cilantro and lemon zest. Serve immediately.

Serves 4


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Quick Seafood Paella

1 lb bag of mixed frozen sea food (from Thailand) defrosted.
Half pound bag of small peeled shrimp defrosted.
Medium onion peeled and finely chopped.
2 stalks of Celery diced
Small bunch of scallions or cloves sliced.
2 medium cloves of garlic peeled and minced.
Tablespoon of dried red pepper flakes
1/4 cup of extra virgin olive oil
8 ounce package of “yellow rice”, flavored with saffron.
1 teaspoon salt (or to taste)
10 ounce package of green peas., slightly thawed.
6 ounce package of frozen artichoke hearts, defrosted.(optional)
Jar of sliced pimentos.
1/2 cup of chopped parsley.
2 1/2 cups of water boiling.

Defrost fish over night in the refrigerator. Keep peas slightly frozen until ready to use.

Use the largest skillet with a cover you have, or a clean wok with a cover or best of all a paella pan.

Heat the oil in the pan until almost smoking.

Add the celery and onions, cook over medium heat until they soften. Add scallions and cook a minute more.

Add the garlic and the pepper flakes. Cook until you can smell the spices strongly (about one minute more). Do not let the garlic or pepper burn.

Add the rice and any spices in the package and the salt. Cook over medium high heat until it boils. Stir once. Reduce heat to very low, cover tightly and let cook undisturbed for 15 minutes. (use timer) Add the defrosted sea food and shrimp and any liquids in the package and the peas and optional artichokes. Stir only enough to mix the sea food through the rice. Raise heat slightly Cover tightly and let cook 5 minutes. Do not let the sea food over cook.

Place slices of pimento and parsley on top as garnish. Serve hot, ideally lifting lid at table to release the aromatic steam.


T-fal Specialty Nonstick Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black

Lemon Glazed Jumbo Shrimp Salad

Also known as Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad

1 tablespoon extra-virgin olive oil
8 jumbo shrimp, peeled and deveined
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1/2 teaspoon crushed red pepper
1 jalapeno – trimmed, seeded and thinly sliced
2 cups baby arugula leaves
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced mango
salt and pepper to taste

Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate.

Add vinegar, Splenda® Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.

Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.

Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.

Serves: 4


Pyrex 3-Piece Glass Measuring Cup Set

Carolina Fish Cakes

3 cups water
2 potatoes, peeled
1/3 cup minced onion
1/3 cup chopped green bell pepper
1/3 cup red bell pepper, chopped
1/3 cup chopped celery
2 tablespoons butter
3 1/2 cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
1/4 teaspoon mustard powder
1/2 teaspoon salt
ground black pepper to taste
1/2 cup milk
1/2 cup dry bread crumbs

Preheat oven to 400 degrees F (200 degrees C) Grease two baking sheets.

Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.

In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.

With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.

If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Makes 12 cakes


Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Grilled Lobster Tails

8 (1 1/2 pound) live lobsters
Olive oil
Salt and freshly ground pepper
16 skewers, soaked in cold water
Green Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
4 ounces black caviar, optional

Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes.

Meanwhile, preheat the grill to medium-high.

Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.

Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.

Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired.

Serve the remaining sauce in small bowls for individual dipping.

Green Curry Mango Sauce
2 tablespoons plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 serrano chile, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes.

Transfer the mixture to a blender. Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Cook’s Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release 1 corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.


Chef Craft Thin Bamboo Skewers, 300 Piece