IMITATION CRAB SALAD

With some VERY hot summer days upon us I decided we needed something cool to eat for lunch.  This Imitation Crab Salad is so tasty and has a nice crunch to it!  I served it on Artisan Rolls (bought in the freezer section and baked at home) but think it would be good wrapped up in a tortilla or just served on a bed of lettuce.

ITIMATION CRAB SALAD

1 (8oz) pkg imitation crab meat, thawed and chopped
1/2 cup celery, finely chopped
2TBSP red onion, minced
1/3 cup mayonnaise  (I substituted about 2 TBSP Miracle Whip for a touch of sweet)
1/2 tsp lemon juice
salt and pepper to taste

Combine all ingredients in bowl and mix well.  Chill for at least 2 hours before serving. (we couldn't wait and ate after ours after 1/2 hour).

Makes 4 servings

SHRIMP SOUP

SHRIMP SOUP

1/2 cup chopped onion
1/2 cup green pepper, chopped
1/2 cup diced celery... See More
2 TBSP butter or margarine
2 cans chicken broth (28 oz total)
1 can (7.5 oz) tomatoes, cut up
1/2 cup orzo (rice shaped pasta)
1 TBSP snipped parsley
1/2 tsp salt
1/2 tsp pepper
1 lb. frozen cooked shrimp

In a large saucepan, cook onion, green pepper, and celery in butter until tender, but not brown. Add broth, tomatoes, orzo, parsley, salt and pepper. Bring to a boil. Cover and simmer 30 minutes or until pasta is tender. Add shrimp. Cook 5 minutes longer.

(may use crabmeat instead of shrimp if desired)

GRILLED TILAPIA SEASONING

Posted by Melissa Sanders Brewer

Grilled Tilapia Seasoning

1 6oz fillet

Pinch ground cumin
Pinch cayenne pepper
Pinch paprika
Pinch kosher salt
1 tablespoon olive oil
(these amounts are per piece of fish)

Lightly season the fish with the season mixture, then coat each fillet with olive oil and grill 3-4 minutes on each side.

PANCIT

PANCIT                                                                                                                                                                                                      prep time: 10 mins
cook time: 20 mins
1 lb ground pork
2 TBSP olive oil
2-3 TBSP soy sauce
6 oz bag frozen cooked peeled shrimp
1 cup chopped green onion
1 cup julienne cut carrots
8 oz pkg rice noodles
Prepare rice noodles as directed on package (sometimes the instructions are in another language…so basically you soak them in hot water for about 5 minutes and then drain in a colander while you cook the rest).
Heat olive oil in a large pan. Add green onion and carrots; stir fry until tender crisp. Add ground pork and brown. Add frozen shrimp and 2-3 TBSP of soy sauce and cook until shrimp is thawed. Add rice noodles to the mixture and stir fry until thoroughly combined, add more soy sauce if necessary for taste. Serve hot.

SALT & PEPPER SHRIMP

SALT & PEPPER SHRIMP

¼ tsp sugar
¼ tsp Chinese 5 spice powder
Salt and freshly ground pepper
4 TBSP corn or peanut oil
¼ cup cornstarch
1 ½ lbs shrimp (prawns), peeled & deveined
2 TBSP minced ginger
3 cloves minced garlic
1 seeded & minced green or red jalapeno
2 TBSP Mirin

1. In a small bowl, stir together sugar, five spice powder, & ¼ tsp each salt and pepper.

2. Heat wok or lg fry pan over high heat until very hot. Add 2 tsp oil. Meanwhile, spread cornstarch on a plate. Quickly pat shrimp dry & dip each into cornstarch, coating both sides, shake off excess. Add shrimp to pan in a single layer & sear, turning once, just until opaque throughout, about 1 minute each side. Using slotted spoon, transfer shrimp to bowl.

3. Return pan to high heat & add remaining oil. Add ginger, garlic, & jalapeno, stir fry 5 seconds. Add spice mixture & mirin, quickly return shrimp to pan, stir fry until shrimp is coated & heated through, 15-20 seconds.