INGREDIENTS:

1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium sweet red pepper, julienned
1/2 teaspoon minced garlic
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and de-veined
1/4 cup soy sauce
5 teaspoons lemon juice
1/2 teaspoon grated lemon peel
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

DIRECTIONS:

1. In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until the shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.
2. Add soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
3. Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with the rice if desired.

• 2 (6.5 ounce) cans chopped clams with juice
• 1 pound fresh mushrooms, sliced
• 3 cloves chopped garlic
• 1/2 cup butter
• 1/4 cup grated Parmesan cheese
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. Melt butter in large skillet over medium heat. Saute’ garlic and mushrooms until golden brown.
3. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot.
4. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Makes about 4 servings

• 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 2 teaspoons cornstarch
• 1 medium sweet red pepper, julienned
• 1 tablespoon cold water
• 1/2 teaspoon minced garlic
• Hot cooked rice, optional
• 2 tablespoons water
• 3/4 pound uncooked medium shrimp, peeled and de-veined
• 1/4 cup soy sauce
• 5 teaspoons lemon juice
• 1/2 teaspoon grated lemon peel

Directions

1. In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes.
2. Add shrimp; cover and cook for 2 minutes or until the shrimp turn pink and asparagus is tender.
3. With a slotted spoon, remove shrimp and vegetables; keep warm.
4. Add soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
5. Microwave, uncovered, on high for 1-2 minutes or until thickened.
6. Return the shrimp mixture to the bowl; toss to coat. Serve with the rice if desired.

• 3 strips smoked bacon
• 1 pint shucked oysters
• 1 medium onion
• 1/2 pound crab meat (lump and claw)
• 1 medium green bell pepper, chopped
• 1/2 pound shrimp, peeled and de-veined
• 2 – 14 1/2 ounce cans diced or stewed tomatoes
• Seasoning salt to taste
• 1 tablespoon tomato paste
• 2 cups uncooked rice
• 3 cups warm water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon minced garlic or garlic powder

Directions

1. Fry the bacon in a large pot.
2. When the bacon is about done, add the onion and bell pepper to the grease and stir-fry until the onion is clear.
3. Add the tomatoes, tomato paste, water, thyme, and garlic. Then simmer, stirring often, for 20 to 30 minutes.
4. Add the oysters, crab, and shrimp. Then simmer another 15 minutes. Season to taste.
5. Wash and drain the rice several times, and add it to the pot. Stir well, cover, and simmer 30 to 45 minutes, until the rice is done.

• 1/3 cup chopped red peppers
• 8 oz. of chicken or beef broth
• 1 pound Italian sausage
• 1/2 cup yellow grits
• 1/3 cup chopped green peppers
• 1/2 cup white grits
• 1/3 cup chopped onion
• 2 teaspoons salt
• 2 cups water
• 1 teaspoon minced garlic
• 2 tablespoon butter
• 2 cups half & half
• 1/4 cup self-rising flour
• 2 pounds shrimp, peeled
• 1/2 cup water
• 1 tablespoon Worcestershire sauce

Directions

1. To cook grits, bring water and salt to a boil. Add grits and stir, reducing heat to simmer. Add half and half.
2. Continue to simmer, stirring occasionally. If grits become too thick, add more water or half and half.
3. Chop peppers and onion and set aside.
4. Slice Italian sausage and cook in a large frying pan. Add garlic, peppers and onion to drippings in frying pan.
5. Add shrimp and cook until pink. Sprinkle flour on vegetables and shrimp and stir.
6. Add chicken or beef broth and stir until thickened. Water may be added if this becomes too thick.
7. Add Worcestershire sauce and season with Cajun and Italian seasonings.

• 3 pounds fresh seafood (shrimp, scallops, oysters, clams)
• 1 cup mayonnaise
• 1 cup cooked rice
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped red pepper
• White pepper (to taste)
• 1 cup sliced mushrooms
• 1 cup chopped celery
• 1/2 cup chopped Vidalia onion
• 3/4 cup cream
• 1 can cream of mushroom soup

Directions

1. Cook the seafood in boiling water.
2. Saut peppers, onions, celery, and mushrooms together in butter or oil until tender.
3. Toss all ingredients together and put in buttered baking dish.
4. Cook at 375 degrees, uncovered for 30-40 minutes or until heated through.

• 4 1-pound swordfish steaks
• salt and pepper
• 2 tablespoons butter
• 1 clove garlic
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 pound mushrooms
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce

Directions

Wipe steaks with damp paper towel, sprinkle with salt and pepper. Set aside. In a large frying pan, saute garlic in butter. Add lemon juice. Add steaks and turn periodically. Cook 4 to 5 minutes or until fish flakes when tested with a fork. Remove steaks to clean platter. Set steaks aside. Saute mushrooms in butter in same pan. Add chicken stock, cornstarch and soy sauce. Cook, stirring continuously, until sauce thickens. Pour sauce over swordfish steaks.

Serves: 4

• 1/4 cup vegetable oil
• 2 pounds crawfish tails
• 1 bell pepper
• 6 ribs celery
• 2 onions
• 1 15-ounce can tomato sauce with bits
• 1 8-ounce can mushroom stems and pieces
• 6 green onions
• 2 12-ounce cans shoe peg corn
• 2 sprigs parsley
• 1 rounded teaspoon salt
• 1/4 teaspoon hot sauce

Directions

Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saute for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saute the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.

Serves: 10

• 1/2 cup vegetable oil
• 1 quart cut up alligator meat
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 2 tablespoons minced parsley
• 1 10-ounce can tomatoes with green chilies
• salt and pepper
• 1 cup cooked rice

Directions

Put vegetable oil and alligator meat in heavy 4 quart cooking pot. Add chopped vegetables, parsley and tomatoes. Season with salt and pepper. Cover pot and cook over medium heat for one hour. Serve over hot cooked rice. Preparation time: 1 hour, 15 minutes.

• 1/4 cup butter or margarine
• 3 tablespoon flour
• 1 clove garlic
• 1 tablespoon onion juice
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon celery seed
• 1 2-ounce can mushrooms
• 3/4 cup liquid
• 18 medium boiled shrimp
• 1 pints medium oysters
• Parmesan cheese

Directions

To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.