Steamed

Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com Number of Servings:  15 Ingredients:  1/3 cup light mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon lemon zest 1/2 teaspoon lemon juice 4 ounces fresh asparagus stalks (about 5) 15 Athens® Mini Fillo Shells (1 box) 15 cooked shrimp (70/90 ct.) Instructions:  Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com.  To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice.  Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into ¼-inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each Fillo Shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately. Source: Athens Foods

Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce. Number of Servings:  4 Ingredients:  Tarantula Legs 1 pound cooked medium or large shrimp, peeled. Monster Mash Dipping Sauce 1 cup reduced-fat mayonnaise 3 tablespoons skim milk 3 tablespoons chopped onions 1 tablespoon fresh lemon juice 1/4 cup sweet pickle relish 1/4 cup chopped pimento 3 Tablespoons chopped parsley 1 tablespoon dry mustard Instructions:  Monster Mash Dipping Sauce In a small bowl, combine all the ingredients and mix well. Chill and serve. Serving size: 1/4 cup Nutrition Information:  Tarantula Legs Calories: 84 Protein: 18g Carbohydrates: 0g Total Fat: 0.9g Sodium: 191mg Fiber: 0g Cholesterol: 166mg Monster Mash Dipping Sauce Calories: 34 Protein: 0g Carbohydrates: 7g Total Fat: 0 Sodium: 298mg; Calories from fat: 7% Fiber: 1g Cholesterol: 0mg

Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil. Number of Servings:  4 Ingredients:  1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions) 1 Stalk lemongrass* 3 Cups orange juice 1/2 Cup lime juice 2 teaspoons thinly sliced fresh ginger Fresh chives or scallion tops for garnish Lime slices for garnish *If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest. Instructions:  Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches. Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half.(Should have consistency of syrup.) Strain sauce over fish. Garnish with lime slices and chive stems. (Note: Narrow strands of lemon grass can be substituted for chives, but may be too fibrous to be edible.

Try this delicious meal any night of the week! Number of Servings:  4 Ingredients:  1 pound medium or large shrimp, peeled 1/2 teaspoon dried tarragon 1/2 teaspoon salt 1/2 teaspoon celery seed 1/8 teaspoon cayenne pepper 1 can beer Soy-Ginger Sauce 1/4 cup vegetable oil 4 tablespoons soy sauce 1/2 cup finely chopped green onion, tops included 1 tablespoon finely shredded ginger root Instructions:  Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with seasonings. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping. Soy-Ginger Sauce In small bowl, combine oil, soy sauce, onion and ginger. Marinate at least 30 minutes before using.

Alternative species: Hard or soft shell clams, well scrubbed oysters, or scallops shells Number of Servings:  4 Ingredients:  30-40 Good-size mussels, cleaned and debearded 1/2 Cup dry white wine 1 Tablespoon olive oil 1 Clove garlic, minced 1 Tablespoon fresh lemon juice Instructions:  Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left. Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.

Seafood Alternatives: tilapia, catfish, trout, pollock, cod Number of Servings:  6 Ingredients:  6 medium flounder (or other) fillets 1 cup chopped fresh parsley salt freshly ground black pepper white wine sauce (see below) White Wine Sauce 6 tablespoons margarine 1 1/2 cups sliced mushrooms 1/2 cup thinly sliced shallots 1 cup dry white wine 2 1/2 cups fish or chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 4 tablespoons all-purpose flour 2 cups heavy cream 1 tablespoon fresh lemon juice Instructions:  Sprinkle fillets with parsley, salt and pepper. Place, in single layer on oiled steamer rack above boiling water. Steam for 6 to 8 minutes, or until fish just begins to flake easily with a fork. Serve with white wine sauce. White Wine Sauce Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and shallots and cook, stirring, for 1 minute. Add wine, 1/2 cup broth, salt and pepper. Simmer until liquid is reduced by half. Melt 3 tablespoons margarine in small saucepan over medium heat. Add flour, stirring with a wire whisk. Mix well, then add remaining broth. Blend well, bring to boil and simmer for 10 minutes. Add to mushroom mixture, stir and simmer for 10 minutes. Add cream and simmer for 15 minutes, stirring frequently. Add lemon juice and remaining margarine. Serve over steamed fish.

Number of Servings:  4 Ingredients:  4 pounds cherrystone or little neck clams, scrubbed 6 tablespoons margarine, melted 3/4 cup dry white wine 3/4 cup water 1 1/2 tablespoons chopped fresh parsley 1/4 teaspoon tabasco sauce Instructions:  Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.

Try this recipe to add some spice to your appetite! Number of Servings:  40 Ingredients:  1 Pound raw medium-size shrimp in the shell 2 Teaspoons oil 1 Tablespoon prepared seafood seasoning or recipe below Seafood seasoning 1 1/2 teaspoons celery salt 3/4 teaspoons paprika 3/4 teaspoon dry ground mustard 1/8 teaspoon ground hot pepper (cayenne) Instructions:  Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce. Seafood seasoning Combine all ingredients. Makes about 1 tablespoon. Nutrition Information:  Calories: 147 Cholesterol: 173mg Sodium: 733mg

Shrimp & Slaw Lettuce Wraps Number of Servings:  4 Ingredients:  2 tablespoons hoisin sauce 2 tablespoons lite soy sauce 2 tablespoons brown sugar 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger One 16-ounce bag broccoli slaw 1 pound small cooked shrimp, fresh or frozen, thawed 1/2 cup water 8 Boston Bibb or iceberg lettuce leaves, washed and dried 1/3 cup unsalted dry roasted peanuts, coarsely chopped Instructions:  Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve. Nutrition Information:  310 calories; 11g fat (1.5g saturated) 720mg sodium 23g carbohydrates 6g fiber 30g protein 110% vitamin A 150% vitamin C 25% iron

Number of Servings:  4 Ingredients:  1 bag mussels (2 lbs.) 1/2 cup white onion, chopped 1/2 cup prosciutto, chopped 2 cloves garlic, chopped 2 cups light cream 2 tsp. tarragon 2 Tbs olive oil Dash of nutmeg Salt and pepper, to taste Instructions:  Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels fro shells. Cover immediately so mussels will remain moist. In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir. Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels. Serve immediately over linguine or your favorite cooked pasta. Source: Recipe Courtesy of Rosemary Conners of Bangor, Maine; First Place Winner in the GEM Recipe Contest; and The Great Eastern Mussel Farms, Inc.