Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ounces
Recipe from Italian Cooking & Living Magazine
Recipe from Denny Nicholson of Texas
Recipe from Karla Baumhover Pengsagun
2 T butter 1 ½ c onion, diced 1 c green bell pepper, diced ½ c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (okay to substitute cubed, stale bread) ½ c water 1 T dried parsley 1
Recipe from Carol Douglass of Garfield, Ariz.
Recipe from Brenda Lovley of South Carolina
Recipe from Lisa Saplut of Louisiana
Ingredients: 1 16-oz. sour cream 1 8-oz package cream cheese, softened 1 6-oz can crab meat, drained 1 small white onion, finely chopped 4 green onions, chopped 1 5-oz. can water chestnuts, drained
Recipe from Dawn Herndon of Mississippi
Recipe from Donna Jennings
2 cans smoked oysters 1/4 cup light vegetable oil 1/2 lb bacon 3 tbsp minced garlic toothpicks Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through
Recipe from Kim Taylor of Ohio
Recipe from Cat of Richmond, Va.
Recipe from Vickie Pierre of Lake Charles, La.
Recipe from Cleo Babin of Youngsville, La.
Recipe from Kay Marley of Texas
Recipe from Cindy Willis of Bantam, Conn.
¼ cup Triple Sec ¼ cup Tequila 1 teaspoon grated lime rind ¼ cup fresh lime juice 2 teaspoons cumin ½ teaspoon salt 1/8 teaspoon cayenne 3 garlic cloves, minced 1 lb shrimp, deveined (tails
Makes 4 servings - 1 medium onion, coarsely chopped - 1 medium green bell pepper, coarsely chopped 3/4 cup ketchup (no salt added) - Grated peel and juice of 1/2 Sunkist lemon 1 tablespoon cornstarch -
Recipe from Jim Dunston of IA
Recipe from Christy Bowens of N.C.
Recipe from Scott Hannan of Clinton, Tenn.
Recipe from Richard Reynolds of N.Y.
Recipe from Myria Rogers of Ga.
Recipe from Italian Cooking & Living Magazine
Recipe from Steven Higgs of Paragould, Ark.
Recipe from Anita Nadeau of Ware, Mass.
Prep Time: 15 min
Total Time: 40 min
1/2 cup butter
1/2 cup flour
1 1/2 cup light cream
salt and pepper to taste
1/2 cup dry sherry
1 lb. crabmeat
Recipe from Debra Mailloux of New York
Recipe from Janet Hetherwick of Greenwell Springs, La.
Recipe provided by: Verna Bryant of Natchez, MS
Recipe from Dianne Goodman of Tallahassee, Fla.
Recipe from Italian Cooking & Living Magazine
Recipe from Michael Solin of Springfield, Mass.
Recipe from Chris Cox of St. Amant, La.
Try shrimp grilled, sauteed, boiled, or stir-fried! They're delicious any way you cook them.
Recipe from Markie Travis of Calif.
Recipe from Darren Grant of Bossier City, La.
Recipe from Tammy Stack of South Carolina
Recipe from Joyce Mitchell of Ala.
Recipe from Edgar M. Dapremont Jr.
Recipe from Wayne Hendrix of Va.
Recipe from Matt Baczyk of N.J.
Recipe from Gwen Hoover of La.
Recipe from Darrell Lucas of TX
Recipe from Bob Pope of Fostoria, OH
Recipe from Italian Cooking & Living Magazine
Recipe from Rita Bordelon of La.
Recipe from Theresa Danylak of N.Y.
Fish and shellfish are an important part of a healthful diet. Review these safety guidelines, then enjoy some of the viewer recipes below.
