Fire Cracker Shrimp

This shrimp recipe is sure to win a special place in your heart (and no, it's not heartburn!)

Ingredients

• 12 Large Shrimp
  
• 1 teaspoon salt
  
• 1/2 teaspoon garlic salt, divided
  
• 4 sheets spring roll wrappers
  
• 24 carrot strips
  
• 1 egg beaten
  
• Dipping Sauce
  
• 1/4 cup mayonnaise
  
• 2 tablespoons hot pepper sauce
  
• 3 cups vegetable or canola oil for frying

Directions
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source:Fire Cracker

Shrimp Banh

This is a great recipe for a quick and healthy lunch. Skip the drive through today, get something fast and & gourmet!

Ingredients

• 1 large carrot, peeled and shredded
  
• 2 tablespoons rice vinegar
  
• 1/3 cup chopped fresh cilantro
  
• 2 1/2 tablespoons reduced-fat mayonnaise
  
• 2 1/2 tablespoons low-fat plain yogurt
  
• 3/4 teaspoon fish sauce
  
• 1 tablespoon lime juice
  
• 1/4 teaspoon cayenne pepper
  
• 3 12-inch baguettes, halved lengthwise
  
• 1 pound peeled cooked shrimp
  
• 18 thin slices thin slices cucumber
  
• 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Directions
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Source:Banh Mi

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

Ingredients

• 2 large Live Maine Lobsters
  
• 1 lb Jonah Crab Meat
  
• 3 tablespoons Olove Oil
  
• 3 tablespoons Butter
  
• 3 ounces Chopped Vidalia Onion
  
• 2 ounces Chopped Celery
  
• 2 ounces Chopped Red Bell Pepper
  
• 3 ounces Bread Crumbs
  
• 1 ounce chopped Parsley
  
• 4 ounces Shredded Asiago Cheese
  
• 1/2 cup Dry Wine
  
• Salt and Pepper to Taste
  

Directions
In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.
Directions:Stuffed

Baked Ziti with Shrimp & Scallops

This phenomenal pasta recipe uses two great seafoods. Remember when shopping for Sea Scallops to search for the "Dry Scallops"! No one likes the taste of chemicals in their seafood!

Ingredients

• 8 ounces uncooked ziti (short tube-shaped pasta)
  
• 1/2 cup hot water
  
• 1 (12-ounce) bottle roasted red bell peppers, drained
  
• 1 (8-ounce) block fat-free cream cheese, softened
  
• 1 tablespoon olive oil
  
• 1/8 teaspoon salt
  
• 8 ounces large shrimp, peeled, deveined, and chopped
  
• 8 ounces sea scallops
  
• 4 garlic cloves, minced
  
• 1 tablespoon chopped fresh parsley
  
• Cooking spray
  
• 3/4 cup (3 ounces) shredded sharp provolone cheese

Directions
Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.
Source:Ziti