Place the water, coconut milk and 1/8 teaspoon salt in a medium pan over high heat.
When the water boils add the rice.
Reduce the heat to a simmer and boil slowly until all the water has evaporated.
When the rice is cooked place it in a large mixing bowl.
While the rice is cooking, place the oil in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes. Stir frequently.
Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.
Add the shrimp and cook for about 7 to 10 minutes until the shrimp are pink and just cooked through.
Place the cooked shrimp and shallots in the bowl with the rice.
While the salad and rice are still warm, add the peanut butter and mix well.
Add the raisins, celery, peppers, peas and 1/4 teaspoon salt to the bowl and fold together gently.
Chill well before serving.
After the shrimp is peeled and deveined, slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.
Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.
Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.
Place the water in a medium pan fitted with a steamer basket over high heat.
Add the shrimp and cook for about 4 to 5 minutes until pink.
Remove from the heat and cover with ice to cool.
Make the Caesar Dressing.
Slice the chilled shrimp in half lengthwise.
Place in a mixing bowl with the lettuce, beans, pine nuts, green onions, and dressing. Fold together gently.
Chill well before serving.
Serve sprinkled with the croutons.
Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F.
Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.
Cook for about 7 – 10 minutes, tossing the shrimp in the pan a couple of times.
Remove from the oven and place in a large bowl.
When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.
After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.
Chill well and serve.
Place the sesame oil in a medium sauce pan over medium heat.
Add the minced ginger and cook slowly for about 2 minutes.
Add the white part of the green onions and cook for another minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.
Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.
Reduce the heat to medium low so that the soup is barely simmering.
Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)
Add the shrimp and the green part of the green onions.
Cook for about 5 minutes until the shrimp are done.
Remove the lemongrass and discard.
Serve over rice then top with cilantro.
Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 – 5 minutes stirring frequently.
Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.
Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through — about 5 – 8 minutes.
Serve.
Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.
Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.
Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.
Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.
Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.
Add the unsalted butter and stir well until melted. Serve.
Place the peeled and deveined shrimp in the refrigerator until needed.
Place the shrimp shells in a small saucepan with the 2 cups water and bring to a boil, then immediately reduce the heat so the liquid is simmering. Simmer for 10 minutes.
Reduce heat to low. (Note: If you have shrimp stock available to you, you can skip this step and use 2 cups of no salt added shrimp stock instead of simmering the shrimp shells. Simply add the shrimp stock at the same time you add the tomatoes, bay leaves, salt, lemon zest, and honey.)
Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.
Add the onion and cook for 3-4 minutes, stirring frequently.
Add the celery and cook for another 3 minutes, stirring frequently.
Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.
Strain the juice from the shrimp shells into the skillet and discard the shells.
Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.
Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.
Serve immediately.
