Shrimp & sesame cold noodle salad

 

Ingredients

Dressing:

• 5 Tbs rice vinegar

• 1 Tbs sugar

• 2 Tbs soy sauce 

• 1 tsp ground ginger (or 1 Tbs Thai herb blend tube)

  1 Tbs toasted sesame oil 

Noodles

• 12 ounces uncooked fresh soba noodles, prepare per package directions (or noodle of choice-whole wheat spaghetti, ramen noodles, or rice noodles would be good too)

• 1 medium head of broccoli, chopped into large chunks

  1 pound peeled & deveined shrimp

• 1 1/2 cups roughly chopped fresh cilantroleaves and tender stems (about 1 small bunch) 

• 4 scallions, thinly sliced diagonally 

• Furikake seasoning, for serving (or just toasted sesame seeds or chopped seaweed or chili crunch or chopped jalapeños)

  
  

  Preheat oven to 400 degrees & spread shrimp & broccoli on greased baking sheet. Bake for 10-15 minutes or until shrimp are cooked through

  While broccoli & shrimp are roasting, whisk together dressing. In a large bowl, toss together dressing, cooked noodles, cilantro, & scallions. 

  Once shrimp & broccoli are done, mix those into bowl as well. 

  Can be served warm, but we prefer to chill for at least an hour (leftovers are great the next day too) & serve with choice of toppings. 

Mediterranean Shrimp & Orzo

1 box orzo
chicken broth
juice & zest of 1 lemon
1 Tbsp dried dill
3 cloves garlic, minced
1 cup kalamata olives, chopped
1 cup feta, crumbled
1 bag fresh baby spinach, chopped
1 pound peeled raw shrimp
juice of 1 lemon
1 Tbs olive oil
1 clove garlic, minced

Preheat oven to 400 degrees
Cook the orzo al dente per package directions, but use chicken broth,lemon juice, zest, dill, and garlic instead of water. 
Once cooked, stir in  olives, feta, and baby spinach and stir until baby spinach is wilted.
Pour orzo mixture into a greased 13x9 baking dish
In a large bowl, toss shrimp with lemon juice, olive oil, and garlic (some crushed red pepper would be good too if you don't mind spice)
Spread shrimp in an even layer over orzo in pan.
Bake uncovered for 20 minutes or until shrimp are cooked through

Clam and Sausage Stew

We have razor clams in the freezer, but steamer clams, mussels, or shrimp would be good too
Serve with lots of crusty bread for the broth

1 Tbs olive oil
1/2 onion, chopped
1 pound Italian sausage (or chorizo)-we use chicken instead of pork
5 garlic cloves, minced
1 cup white wine
Juice from 1 lemon and grated zest
1 Tbs smoked paprika
1 can of chopped fire roasted tomatoes (don't drain)
1/2 pound chopped razor clams or small shrimp(or 2 pounds cleaned clams or mussels in shells)
1/2 cup chopped parsley and cilantro

Sauté onion and sausage in olive oil in a large stock pot. Once browned/sausage cooked, add garlic and sauté 1 minute
Deglaze pan with wine and lemon juice and scrape up any browned bits off bottom of pan
Add zest, paprika, and tomatoes and cook until boiling
Add seafood to pan, place lid on tightly and simmer 2-5 minutes until seafood cooked/shells opened
Serve in large bowls, topped with parsley & cilantro and with bread for dipping in broth

Salmon, Asparagus, and Quinoa Salad

http://tastykitchen.com/recipes/main-courses/salmon-asparagus-and-couscous-salad/

Since we have lots of quinoa (and not the Israeli Couscous called for in the original) and Keith loves to smoke salmon on the grill, we made substitutions and it was still really yummy

• FOR THE DRESSING:
• ¼ cups Fresh Lemon Juice
• 1 Tablespoon Chopped Dill
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• ¼ cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 1 # smoked salmon (or just grill or broil some regular salmon)
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces~peas, zucchini, radishes, red peppers are also good in this recipe
• 1 cup Quinoa
• 2 cups water
• ⅓ cups Crumbled Feta Cheese
• ½ whole Red Onion, Thinly Sliced~can also add chopped tomato if in season
• 1/2 cup chopped kalamata olives for Kenny

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, break the fish up into bite-size pieces.

3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool. 

4. Toss together the asparagus, quinoa, salmon, feta, olives, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

Summer Corn and Clam Chowder

could also use mussels, shrimp, or all 3 :)  Could also add potatoes and bacon (duh!)

http://www.king5.com/home/Summer-Corn-and-Clams-in-the-Shell-Chowder--161285555.html

Serves 4-6
 
4 ears of fresh sweet corn, shucked and silks removed
2 pounds small manila clams
1 1/2 cups dry white wine
4 tablespoon butter, divided
3 cloves garlic, minced
1 shallot or onion, peeled and minced
1 teaspoon each chopped fresh thyme, sage and rosemary
1 cup milk
3 Tbs flour 
Salt and freshly ground pepper or Old Bay Seasoning to taste
Hot sauce to taste
(Optional: 8-10 ounces jarred clam juice)
Cubes of toasted bread, toasted baguette slices or croutons
Fresh parsley for garnish
 
Cut the kernels from the ears of corn (don’t cut too deeply) and then, with the back of your knife, scrape down the ears to collect all the juice and flesh left on the cob. Place the kernels and all of their juice in a bowl and set aside.
 
Scrub the clams well. Combine the wine, 2 tablespoons butter and the garlic in a large pot with a lid and bring to a boil. Add the clams, cover the pot and cook until the clams pop open, about 5 minutes. Discard any clams that do not open. Pour the clam cooking liquid into a bowl and let it sit until any sediment from the clams settles to the bottom of the bowl. Keep the clams warm and moist in the pot with the lid on.
 
In a soup pot or wide sauce pan, melt the remaining butter over medium heat and sauté the shallots and the herbs for 4-5 minutes until the shallots are very tender. Add the flour and saute another 2 minutes. Carefully pour the cooking liquid from the clams into the pot with the shallots, leaving behind any sand or sediment and whisk until flour is dissolved. Add the corn and the milk and simmer gently for about 3-4 minutes. Season with salt, pepper, Old bay seasoning, and hot sauce.
 
Divide the clams, still in their shells, between 4-6 wide soup bowls and  add 3 or 4 croutons to each. Spoon the corn chowder over and around the clams. Garnish with fresh parsley, (chopped or sprigs).

Crab Gratin

I think this would be really good as a quiche too.  Just prep the same way and pour into a pie shell.  Add whisked eggs (6) and 1/2 cup milk and top with a little grated parmesan. Bake at 375 degrees for 45 minutes.
But here's the original, loosely based on this: http://corin.hubpages.com/hub/Easy-Recipes-With-Crab-Meat

Ingredients:

• 1 can of crab meat, drained
• 1 tablespoon olive oil
• 10 drops Tabasco, and 1 tsp Old Bay Seasoning
• 2 garlic cloves, chopped
• 1/2 large onion, chopped
• 8 oz sliced mushrooms
• 1/2 cup white wine
• juice from 1/2 a large lemon (about 3 Tbs)
• 1 tablespoon chives, chopped
• 15 saltines
• 1/2 cup milk
• bread crumbs & parmesan cheese to top

Pre-heat the oven to 355°F / 180°C.

Soak the crushed saltines in the milk.

Heat the oil in a saucepan over medium heat. Add the onion and mushrooms and cook over medium heat until translucent.Add the garlice and saute 2 minutes. Add the white wine and lemon and saute until mostly evaporated.  Add the saltine mixture, crab meat, chives, and tabasco & Old Bay. Cook 5 minutes. Salt and pepper. Pour the mixture in 4 individual ramekins. Spread the bread crumbs and cheese on the crab mixture. Bake 10 to 15 minutes. Serve hot.

Smoked Salmon Chowder

We just found out about Ivar's amazing smoked salmon chowder while my mom was out to visit this summer. So good! This is the closest I can get to the original:

2 slices bacon, cooked & crumbled

2 Tbs olive oil

1 cup of corn

1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 tsp Old Bay seasoning
7 c Fish stock &/or clam juice
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, Saute the corn, onion, celery, potatoes, garlic,thyme, tarragon and dill weed until the onions in leftover bacon grease or olive oil until onions are translucent. Reduce heat and add the flour and old bay seasoning, blending well. Stir in the stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley. Serve with oyster crackers or in a sourdough bread bowl.

Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket. From the Oregonian FOODday, 1/5/93.

Salmon Pizza

1 pizza dough

2 salmon filets, cooked & crumbled (or equivalent smoked salmon filet)

1/2 cup cream cheese

dill

1 Tbs chopped red onion

zest of 1 lemon

juice from 1/2 of lemon

1 bunch of spinach, rinsed, dried, and chopped

1/4 of a red onion, thinly sliced

1/2 cup shredded monterey jack or mozzarella cheese

2 Tbs capers

Mix together cream cheese, dill, red onion, and lemon zest.

Bake pizza dough for 5 minutes in 500 degree oven.

Top with cream cheese mixture, salmon, red onion, spinach, capers, and shredded cheese. Bake for 8 minutes or until dough is done and cheese is bubbly.

Clam and Bacon Pasta

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=651541

I have no idea what crushed tomatoes in a thick puree are, so I used regular crushed tomatoes and couple of tablespoons of tomato paste.

Also used a can of smoked clams (which was awesome!) but I think shrimp or crab would be really good too.

And lastly, Katie gave us a spice called Slap Yo Mama! & that along with a sprinkle of Old Bay spice was SO good (instead of crushed red pepper)

Serve with crusty bread for dipping and salad to cut the spice.

1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red-pepper flakes
3/4 pound linguine
Preparation
1. In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Wine Recommendation: The full flavor of the clams and the acidity of the tomatoes are best with a straightforward, acidic white wine. The classic French shellfish wine is Muscadet de Sèvre-et-Maine.

Another Brazilian Fish Stew

http://simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk
Rice
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt
METHOD
1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.
Serves 4.

Brazilian Salmon Stew

http://simplyrecipes.com/recipes/salmon_fish_stew_brazilian_style/

Marinade:
The cloves from 1/2 head of garlic, peeled, crushed, minced
2 Tablespoons of fresh lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of dry cumin
1 1/2 teaspoons of freshly ground black pepper
Other:
1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
Olive oil
2 medium onions, sliced
1 large bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 14-ounce can thick coconut milk
1 large bunch fresh cilantro, chopped, 1-2 cups
Freshly cooked rice for serving
METHOD
1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.


2 In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
Serve with rice; garnish with remaining cilantro.
Serves 6-8.

Salmon with Sorrel Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031634

SAUCE:
1 cup coarsely chopped fresh parsley
1 cup chopped sorrel
2/3 cup water
1/2 cup chopped fresh chives
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (1-ounce) slice white bread

FISH:
8 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation
To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.

Preheat broiler.

To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.

Katie's Salmon Glaze

Easy salmon glaze: marinade in maple syrup, soy sauce (just enough to make the syrup runny), and crushed red pepper (we used chile powder since the beach house didn't have crushed red pepper). Keep basting the fish with the marinade as it grills (makes a yummy shell on it) ~ Keith did a great job. Enjoy! :)

smoked salmon spread for bagels

From Good Housekeeping

4 oz neufchatel cream cheese

4 oz chopped smoked salmon

8 oz light sour cream

2 tbs chopped fresh dill

1 tbs chopped capers

salt and pepper

1 lemon

Serve with bagels (or bagel chips), thinly sliced red onion, thinly slice cucumber, and thinly sliced radishes

*Beat cream cheese until light and fluffy.

*Fold in salmon, sour cream, dill, capers, 1/4 tsp each salt and pepper, 1 tsp grated lemon rind and lemon juice.

*Cover and refrigerate 1 hour or over night.

Thai Red Curry Shrimp

..or scallops, or salmon. This would even be good with chicken. I used the rest of the can of coconut milk for coconut jasmine rice.
This recipe is super fast
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835298

Yield

2 servings (serving size: 1 cup)

Ingredients

• Variations: we like a can of sliced bamboo shoots and about a cup of fresh pineapple chunks thrown in
• 1 teaspoon oil
• 1 chopped onion
• 1 teaspoon red curry paste (such as Thai Kitchen)
• 1 teaspoon sugar
• 12 ounces large shrimp, peeled and deveined
• 1 cup light coconut milk
• 3 teaspoons fish sauce
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh basil

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil (and bamboo shoots and pineapple chunks, if using).

Crab Cakes with Thai Salad

• 2 egg whites, lightly beaten
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh cilantro
  
• 1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 20 Saltines, crushed
  
• 1 pound fresh lump crabmeat, drained
• 1 bag mixed greens and leftovers from cilantro bunch

• Thai Vinaigrette Ingredients:
• 1/4 cup rice vinegar
• 1 tablespoon peanut butter
• 1 teaspoon olive oil
• 1/2 teaspoon brown sugar
• 1/4 teaspoon dry mustard
• 1 garlic clove, crushed
• Dash of ground red pepper

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Serve crab cakes over salad greens and drizzle with vinaigrette.
Makes 4 servings.

Salmon with Hot Mustard Sauce

• 4 salmon fillets (about 6 oz each)
• 1/2 cup dijon mustard
• 1/2 cup honey
• 2 Tbs water
• 2 Tbs lemon juice
• 1 tsp dried spicy mustard
• 1 tsp garlic powder
• 2 Tbs chopped dill

Preheat oven to 400 degrees. Coat baking dish with cooking spray. Salt and pepper both sides of salmon fillets and place in dish.
Whisk together all other ingredients except dill in a medium bowl. Reserve 1/2 cup and pour the rest over salmon.
Bake salmon 15 minutes or until flakes easily.
Stir dill into 1/2 cup reserved mustard sauce. Serve over salmon.

Thai Shrimp Cocktail

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671470

• 1/2 cup bottled chili sauce (such as Heinz)
• 4 teaspoons chopped fresh mint
• 1/2 teaspoon grated lemon rind
• 1 1/2 teaspoons fresh lemon juice
• 1 1/4 teaspoons sambal oelek (ground fresh chile paste), divided
• 1/8 teaspoon freshly ground black pepper
• 21 jumbo shrimp, peeled and deveined (about 1 pound)
• 2 teaspoons vegetable oil

Preparation

Combine first 4 ingredients; stir in 1 teaspoon sambal oelek.

Combine remaining 1/4 teaspoon sambal oelek, black pepper, and shrimp, tossing gently to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 2 1/2 minutes on each side or until done. Serve with sauce.

Baked Shrimp in Tomato Feta Sauce

http://simplyrecipes.com/recipes/baked_shrimp_in_tomato_feta_sauce/

Serve with crusty bread for dipping or over orzo pasta

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 14.5-ounce cans of diced tomatoes (undrained)
  
• 1/4 cup minced fresh parsley
• 1 Tbsp minced fresh dill or 1 teaspoon dried dill
• 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
• Pinch of salt, more to taste
• Pinch black pepper, more to taste
• 3 ounces feta cheese (about 2/3 cup, crumbled)
• Juice of 1 small lemon
  

Variation:

2 heads fennel for onion

Boil 1 cup of orzo 5 minutes (quite al dente) and drain. Stir orzo into tomato mixture before adding shrimp and feta and baking. Turns out something like paella.

Method

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

4 Stir and season with juice of 1 lemon

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Soy Citrus Scallops

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886384

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fresh orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon bottled ground fresh ginger
• 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1 tablespoon dark sesame oil, divided
• 1 pound large sea scallops
• 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
• 1/8 teaspoon salt
• 1/4 cup thinly sliced green onions

Preparation

1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.