We bought a few odds and ends of seafood one Saturday and I came up with this original seafood pasta dish. I made some fresh pasta that day, a garlic-parsley linguini that worked real well with the seafood.

1 TBL Olive oil
1 Medium Yellow onions
1 clove garlic, minced
1 cup sliced fresh mushrooms
2 Sun-dried Tomatoes
1/2 Cup white wine
1/2 Cup shrimp or clam broth
2 TSP Capers
Salt
Pepper
Emeril's Creole seasoning
Linguini (cooked, drained kept warm)

For each serving:

6 clams
2 sea scallops
6 shrimp (peeled and deveined)

Soften the sun-dried tomatoes by simmering them in about one cup of water then, remove them from the water and chop (reserve water). Chop the onions and saute them along with the garlic, mushrooms and sun-dried tomatoes in olive oil until softened, seasoning them with salt and pepper. Add the broth, wine and ½ cup of reserved water from the tomatoes. Simmer until liquid is reduced by half. Add the capers and clams. Steam until the clams open.

While the clams are steaming, brush or spray the scallops and shrimp with a little olive oil. Season them with some of the creole seasoning and grill them (we used a George Foreman Grill and it took about two minutes).

To serve: Lay down a bed of pasta on the plate. Arrange the shrimp, scallops and clams on the pasta. Drizzle the pan liquids over the pasta.

Notes: I used shrimp stock from our freezer. It is always good to have a supply of various stocks in the freezer.

Another original seafood recipe I created.

Stir-fry Ingredients:
1 lb raw shrimp, peeled and deveined
2 or 3 small cloves garlic
½ lb fresh snow peas
½ cup shrimp stock (or white wine)
½ cup sliced water chestnuts
½ tsp salt
Spice Trader Key Lime Seasoning (to taste)
Olive oil spray
Butter
Water & Cornstarch
Cooked rice

Spray pan with olive and add 1 tsp butter. Saute garlic briefly, add snow peas and stir-fry until partially cooked (2-3 minutes). Remove snow peas from pan. Re-spray pan and add 1 tsp butter. Bring pan back to temperature. Add shrimp, water chestnuts and seasonings, and stir-fry until shrimp have just turned pink. Add stock or wine as needed to prevent burning. Add remaining stock or wine and snow peas. Steam for 1-2 minutes. Add cornstarch slurry just until sauce has enough body to coat shrimp and vegetables. Taste, correct seasonings. Serve over cooked rice.

Salad ingredients:

1 grapefruit, peeled, sectioned and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
½-1 cup coarsely chopped pineapple
½ cup water chestnut slices, coarsely chopped.
Pecans
Raspberry salad dressing (we use Ken's Raspberry-Walnut lite)

Toss ingredients and dress with raspberry dressing. Garnish with chopped pecans.

2 boneless shad fillets (about 1 lb each)
3 tbl. Butter
¼ cup finely chopped shallots
½ cup finely chopped celery
¾ cup finely chopped mushrooms
¼ LB shrimp, shelled, deveined and finely chopped (about ½ cup)
salt and pepper
¾ cup fine soft bread crumbs
¼ cup heavy cream
½ cup chopped scallions (green onions)

Preheat oven to 425 degrees.
Melt 1 tbl of butter in a saucepan, add shallots and saute breifly (30 seconds). Add the mushrooms and celery and saute, stirring often, about one minute. Add the wine and continue cooking until almost all the liquid is evaporated. Scrape mixture into a mixing bowl.
Add the shrimp, bread crumbs, salt and pepper to taste to the sauteed vegetables and blend well.
Use one tbl. of the butter to grease the bottom of a shallow baking dish, large enough to allow some space around the two fillets set out flat.
Lay the fillets, skin side down in the pan and fold back the meat strips made when the fillet was boned. Season with salt and pepper.
Spoon equal amounts of the filling along the length of the fillets. Fold the meat back over the filling. Brush the tops of the fillets with the remaining butter.
Bake for 20 minutes.
Combine the cream and scallions. Spoon this mixture over the fish. Return fish to the oven and bake for another ten minutes, or until the fish flakes, basting occasionally.

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After a lot of research, we have discovered that there are two basic styles of Jambalaya, a Creole (red, tomato base) and a Cajun (brown). I grew up with the Creole version. This is a favorite around our house from the time we were first married. We look forward to the holidays when we have left-over ham, which gives us a great excuse to make Jambalaya. Although this calls for ham, we have also used smoked sausage. The really great thing is that you can add either meats and/or shellfish almost at will and come up with a wonderful one dish meal. Feel free to add ingedients that suit your tastes and also to "kick up the heat" as needed.

2 cups ham
1 tbl butter
1 med onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 can tomatoes
1/2 tsp Tabasco sauce
1 cup water
1 cup uncooked white rice

Cube the ham and brown in butter. Chop the onion, green pepper, mince garlic. Add these three to the ham and saute about 5 minutes. Add the tomatoes, Tabasco sauce, water and rice to the pot and cover. Simmer 1/2 hour mixing occasionally with a fork.

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