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2 medium eggplants, cut in half lengthwise
1 Tbsp. olive oil
2 cloves garlic, minced
1 lb. Italian style peeled tomatoes, coarsely chopped
2 tsps. chives or scallions, chopped
1/4 cup black olives, pitted and halved
1 lb. cooked shrimp, thawed and drained
1 cup seasoned breadcrumbs
2 oz. Swiss cheese, grated

DIRECTIONS:

Preheat oven to temperature 350°F. Scoop out eggplant meat leaving a 1/2 inch thick shell. Set shells aside. Chop eggplant flesh. Heat oil in a heavy nonstick skillet over medium heat. Stir in garlic and eggplant flesh. Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally. Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5-7 minutes. Remove from heat. Stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells. Sprinkle with remaining cheese. Bake 35-40 minutes or until top is brown and bubbly.

2 cups vegetable stock or chicken stock
1/2 cup dry white wine or vegetable stock
1/2 tsp. thyme, or 1 tsp. fresh, chopped
1 bay leaf
1 tsp. whole black peppercorns
1/8 tsp. salt (optional)
1-1/3 cups parsley, chopped
1-1/2 lbs. large shrimp, peeled and deveined, shells reserved
1 Tbsp. plus 1 tsp. olive oil
1/2 cup Onions, minced
2 cloves garlic, minced
2 Tbsps. all purpose flour

DIRECTIONS:

Bring first 6 ingredients, 6 Tbs. parsley and shrimp shells to a boil in a heavy saucepan over medium high heat. Simmer 20 minutes or until mixture is reduced to about 1-1/2 cup. Strain broth and set aside. Discard boiled herbs and shells. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shrimp 2 minutes or until shrimp are pink and firm. Using a slotted spoon, transfer shrimp to a platter.

Add remaining oil to skillet. Sauté onion 3-4 minutes or until softened. Add garlic and sauté 1 minute, stirring constantly. Stir in flour. Reduce heat to low and cook 3 minutes, stirring constantly. Whisk in reserved broth and simmer 5 minutes, stirring frequently, until sauce begins to thicken. Add remaining parsley and shrimp. Simmer 2 minutes or until shrimp is heated throughout.

2 Tbsps. blue cheese\grated, softened
1 oz. cream cheese, softened
1/2 tsp. thyme
1/2 tsp. paprika
1 Tbsp. mayonnaise
1/2 tsp. lemon juice
1 lb. large cooked shrimp, cleaned
1/4 cup parsley, minced

DIRECTIONS:

Combine all ingredients, except shrimp and parsley, in a bowl. Cut shrimp in half lengthwise and place 1/2 tsp. filling between halves. Dip edge in parsley. Chill about 30 minutes until cheese is set.

1 cup chilli sauce
1 Tbsp. fresh lime juice
1-1/2 tsps. white horseradish, creamy style
1/4 tsp. hot red pepper sauce
2 lbs. large cooked and peeled shrimp

DIRECTIONS:

Combine all ingredients, except shrimp, in a bowl. Mix until well blended. Serve with shrimp.

1 lb. cooked shrimp, thawed and drained
1 cucumber, peeled, seeded and thinly sliced
12 radishes, thinly sliced
4 scallions, sliced
1/2 cup white wine vinegar
1 Tbsp. sugar

DIRECTIONS:

Combine all ingredients in a bowl and toss well. Chill.

1 pkg. angel hair pasta
1 lg. bottle creamy Italian dressing
1/2 red onion, chopped
1 sm. can chopped olives
1 lg. tomato, chopped
1 sm. stick hard salami, cut into sm. strips
2 c. Mozzarella cheese, cut into very thin strips

DIRECTIONS:

Cook noodles according to directions on package. Drain. While noodles are hot, toss with bottled salad dressing. Toss while noodles cool completely. Add rest of ingredients. Keep refrigerated.

1/4 cup plus 1 Tbsp. unsalted butter
1-1/2 medium onions\cooked, chopped
2 small cloves garlic, minced
4-1/4 cups corn kernels, thawed if frozen
1/4 cup plus 2 Tbsps. fish stock or water
2-1/4 Tbsps. cornstarch
3 cups milk
1-1/2 cups crabmeat or imitation crabmeat
6 oz. medium cooked shrimp, peeled
1-1/2 cups heavy cream
1/2 lb. ancho peppers, diced
1-1/2 canned chipotle chile (optional), finely minced
3/4 limes, sliced
3 Tbsps. fresh cilantro, chopped

DIRECTIONS:

Melt half the butter in a large nonreactive saucepan over medium high heat. Sauté onion and garlic 4-5 minutes stirring frequently, until onion is softened. Transfer to a blender. Add corn, fish stock and cornstarch and purée until smooth. Melt remaining butter in same pan over medium heat. Add the corn purée and cook 4-5 minutes, stirring frequently, until thickened. Stir in milk. Partially cover pan and simmer 10 minutes over low heat. Add next 5 ingredients and salt to taste. Heat just to a simmer. Serve hot, garnished with lime and cilantro.

1 (15 oz.) can pineapple chunks2 c. fresh asparagus tips
4 c. cooked corkscrew pasta
1 c. frozen peas, uncooked
1 c. sliced celery
1/2 c. chopped parsley
1/3 c. chopped green onion
1/3 c. diced sweet red pepper

DRESSING:

2 tbsp. pineapple juice
1 clove garlic, crushed
2 tbsp. olive oil
1/3 c. wine vinegar
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 tsp. basil leaves
1/2 tsp. salt

DIRECTIONS:

Drain pineapple, reserving 2 tablespoons for dressing. Wash asparagus and cut into bite size pieces. Combine all salad ingredients.
Dressing: Combine all ingredients in jar and shake well. Toss with salad and chill at least 1 hour. Serves 6 (1 1/2 cups each).

3 cups small shell pasta
4 cloves garlic, crushed
1-3/4 lbs. canned plum tomatoes, drained, coarsely chopped, juice reserved
1/2 cup white wine
1/2 lb. tomato sauce
1/4 tsp. cayenne pepper
1 lb. cooked shrimp, peeled, deveined, and drained
1 cup fresh dill, finely chopped
2 cups Asiago cheese, grated

DIRECTIONS:

Preheat oven to temperature 400°F. Cook pasta in a large pot of boiling water about 6 minutes, until partially cooked. Drain. Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 5-7 minutes, until most of liquid has evaporated. Stir in tomatoes, tomato sauce and cayenne. Bring to a boil. Add shrimp, pasta, dill and half the cheese. Mix thoroughly. Transfer to a shallow baking dish. Sprinkle with remaining cheese. Bake 15-20 minutes, or until heated through.

1/4 cup olive oil
1 Tbsp. unsalted butter
1/8 tsp. crushed red pepper
2 lbs. large shrimp, tails left attached, peeled
2 cloves garlic, minced
2/3 cup dry white wine
2 tomatoes\cooked, seeded and chopped
2 Tbsps. fresh dill, minced
3 oz. feta cheese, crumbled
1/4 cup dry breadcrumbs

DIRECTIONS:

Turn on broiler. Heat half the oil in a heavy ovenproof skillet or shallow flameproof casserole dish over medium high heat. Add butter and red pepper. Sauté shrimp, in batches if necessary, 4-5 minutes, turning occasionally, until shrimp turn pink. Stir in wine and garlic and boil 3-4 minutes. When liquid begins to thicken, stir in chopped tomatoes and remove from heat. Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over