Garlic-Basil Shrimp

6oz. dried whole wheat or plain fettuccini
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper

cook pasta according to pkg directions, drain and keep warm

meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)

add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.

*from 1/10 BHG mag

Clam Chowder

from Mary Warner

1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste

Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.

Mahi Mahi Taco's with Mango Salsa

I took this recipe from 2 different recipe's on the food network- It's really yummy

combine:
Paprika
Garlic Powder
Onion Powder
Kosher Salt
Cinnamon
Red Pepper Flakes
Cayenne
Black Pepper

I just kindof guessed at the amounts until it smelled good.

Coat the fish and grill or broil until flakey
Shred with a fork

Make salsa:
1 mango
2 tomatoes
1 red onion
1/2 jalenpeno
3 T cilantro
2 limes, juiced
salt and pepper to taste.

We accidently left out the jalenpeno and it was still yummy.

Warm taco shells and add the fish and the salsa, not much else was needed!

Jambalaya

1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined

Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.

Add the shrimp and cook until the shrimp are pink about 1 hour.

serves 6

points per serving: 6

Mediterranean Shrimp

4 tsp olive oil
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley

Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.

Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.

serves 4

Points per serving: 4

**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**

Crawfish Etofee

This one is from Bryce, from his Mission down in Texas!

2 onions diced
celery
bell pepper
cube of butter
seasoning- toy sacharees

boil in pan
add can of rotelle tomatoes
and 2 can of small tomato sauce
Add 2 lbs crawfish
add rice
and 1 can of cream of mushroom soup
stir regularly.

4 Minute Spicy Garlic Shrimp

2 Tbsp exta virgin olive oil
4 cloves garlic, crushed away from skin
1/2 tsp crushed red pepper flakes
24 jumbo shrimp, peeled and deveined
2 tsp grill or steak seasoning blend
1 lemon, zested and juiced
2 tbsp chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add EVOO garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley . Remove shrimp to a serving platter leaving the garlic cloves in the pan.