Here's some yummy seafood recipes...

Thai Shrimp

1 tablespoon peanut or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup sliced red onion
1 to 2 teaspoons green or red Thai curry paste
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon lime juice
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
Hot cooked rice, if desired


1. In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
2. Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
3. Serve over rice.



Shrimp Scampi

1 tablespoon olive or vegetable oil
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 medium green onion, thinly sliced (1 tablespoon)
1 clove garlic, finely chopped
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1 tablespoon lemon juice
1/8 teaspoon salt
Grated Parmesan cheese, if desired


1. In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.



Fish Tacos

1 pound firm white fish fillets, such as sea bass, red snapper or halibut
1 tablespoon olive or vegetable oil
1 teaspoon ground cumin or chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 corn tortillas (6 inches in diameter)
1/4 cup sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky salsa


1. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
2. Brush fish with oil; sprinkle with cumin, salt and pepper. Cover and grill fish over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
3. Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.


Submitted by Bethany Gillham in memory of Jack Ryan Gillham - Huntsville, AR




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