Spicy Shrimp Broth

Ingredients:
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails

Procedures:
Heat the oil in a large skillet over medium heat.

Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.

Add the wine and shrimp shells, then bring to a boil.

Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.

Strain and serve.

Source: Chef Tom

The Cheesecake Factory Shrimp Creole

Ingredients:
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped

Procedures:
Place the shrimp into a small mixing bowl.  Sprinkle the blackening spice and rice flour over the shrimp, tossing together until the shrimp are evenly coated with the spicy flour.  Cover the bowl and
set aside under refrigeration until needed.

Heat the vegetable oil in a non-stick sauté pan set over medium-high heat. Add the vegetables into the pan and cook until the vegetables are tender and well caramelized.

Add the garlic to the pan, stirring quickly to avoid burning.  Add the shrimp and tomatoes into the pan.  Stir the ingredients together until evenly combined.

Ladle the spicy broth and tasso sauce into the pan, gently stirring and tossing to incorporate. Continue to cook for approximately 2 minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while cooking so that all of the ingredients cook evenly.

Add the green onions into the pan, stirring gently together until evenly combined.  Continue to cook the ingredients for another 5-10 seconds or until the shrimp are done.

Pour the shrimp creole into the serving bowls.   Place the white rice into the center area of the bowl on top of the shrimp creole.

Garnish each bowl of shrimp creole with a sprinkle of chopped parsley.

Serves: 2 person

Source: The Cheesecake Factory

Dish's Green Goddess Dressing

Ingredients:
Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste

Procedures:
In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar.

Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

Taste and adjust the flavorings and seasonings as desired. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Makes: 3 Cups

Source: LA Times

Fish Tacos

Ingredients:
1 Mahi Mahi filet
2 whole wheat wraps
1 cup of shredded lettuce
1/4 cup black beans
2 slices of tomato, diced
2 tablespoons Newman's Own organic salsa
1 tablespoon diced onion
1 tablespoons fat free sour cream
Cilantro to taste

Procedures:
We put our mahi mahi in a frying pan to cook, but you could cook it any way you like.

While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

Put the fish and any toppings you'd like in the wrap.

Serves 1 person

Source: "Comfort Foods and Tailgate Treats" Cookbook