For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
utter with hot pepper sauce and Key lime juice in a
In large kettle bring 2 1/2-quarts water to boil.
Add lobster and reduce heat.
Simmer 8 minutes.
Lift out and cool.
Return water to boil.
Add shrimp and simmer 5 minutes.
Drain.
Remove meat from lobster shells, cut into bite-size.
Set aside.
edium heat, melt butter and saute garlic and shallots for 2 minutes
ot with lightly salted water and bring to a rolling boil
roiler.
Place cleaned, deveined shrimp and scallops in a shallow baking
Heat oil in a large skillet over medium heat.
Add onions, and cook for 2 minutes.
Add garlic.
Cook for 1 minute more.
Add shrimp and scallops, and cook for 2- 3 minutes.
Add wine, basil, pepper flakes, chicken stock, and sugar.
Simmer about 4 minutes, until shrimp are pink and scallops opaque.
Add butter, lemon juice, salt and pepper.
Serve over pasta or rice.
Sprinkle with parsley and parmesan.
Heat wok.
Stirfry pork, breaking apart any chunks.
Add garlic and salt.
Add soy, oyster sauce and water to pork.
Cover and boil five minutes.
Add shrimp and cook until pink and cooked through.
Thicken mixture with cornstarch slurry.
Cook until mixture is clear and thick.
Add green onions and beaten eggs, stirring constantly.
Heat olive oil in saute pan.
Add fresh garlic and shrimp and saute about 3 minutes or until shrimp are almost done.
Add mushrooms and continue to saute for another 2 minutes.
Add wine, artichokes, tomatoes, Romano cheese, garlic powder, onion powder and black pepper and simmer for about 2 minutes.
Just before serving, add crabmeat and heat.
Serve on a bed of your favorite pasta or rice.
Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
In pan, steam scallops until cooked.
In another pan, cook pasta.
In skillet, melt stick of butter.
When it is all melted, add Italian seasoning and garlic (minced).
Add shrimp and scallops and toss lightly until pasta is fully cooked.
Heat saute pan over medium heat.
Add oil and butter.
When butter melts, add the next 8 ingredients.
Simmer 5-8 minutes.
Add shrimp and the other 1 minced clove of garlic.
Simmer 5 minutes.
Add rice and mix well.
Add salt to taste (1/2 tspn).
owl.
Stir together egg and next 2 ingredients; add to
the breast. Salt and pepper well and then just set to
o a boil. Add linguine and cook until al dente, 8
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
all saucepan add all ingredients and bring to a boil. Slow
rganic tomatoes. Remove skin and seeds and roughly chop. Set aside
Peel and rinse the shrimp.
If using frozen mango,