American

Great for any night of the week Number of Servings:  1 Ingredients:  6 breaded Bell Perch fillets, cooked 3 oz. beurre blanc sauce 4 oz. asparagus, or vegetable of choice, steamed 3/4 c. rice pilaf, packaged or prepared per spec 1 each lemon crown 1 each parsley sprig Chopped parsley as desired Beurre Blanc Sauce: 1/2 Tbsp. olive oil 2 Tbsp. red onion 1/2 tsp garlic, minced 1/2 c. white wine 1 Pint heavy cream 6 oz. whole butter, unsalted soft 2 Tbsp. lemon juice 1 Tbsp. capers 1 Tbsp. parsley, chopped fresh 1/4 c. Dijon mustard, country style 1/2 tsp. salt 1/4 tsp. black pepper Instructions:  PREPARATION:1. Prepare rice according to recipe or spec.2. Pan fry the breaded perch and hold in a warm oven is needed.TO PREPARE THE BEURRE BLANC SAUCE: 1. Place a medium sauce pan on a medium heat with the olive oil in it. Add the onion and garlic once oil is heated cook for 2 minutes until aromatic.2. To this add the wine, lemon juice and capers and reduce by half. Add the cream and bring the cream to a slow simmer and reduce the cream by half or until it begin to get slightly thick.3. Remove the cream reduction for the heat and add softened butter to the cream whisk it into the cream to melt and emulsify with the cream. Once fully added bring to the burner and temper it to a decent heat.4. Add seasonings, mustard and reserve for service.Add the seasoned asparagus to the plate, prepared rice and overlap the cooked perch center plate. Place the sauce over and under the perch and garnish with parsley and lemon crown.Source: Bell Aquaculture

Here is a great way to start your day! Number of Servings:  12 Ingredients:  2 c. all-purpose flour 1/4 c. firmly packed brown sugar 1 tsp baking powder 2 large eggs 1/2 tsp baking soda 1 lb. Bell Yellow Perch, browned 1/2 c. butter or margarine 1 c. (8 oz.) sour cream or yogurt 3/4 c. granulated sugar 1/2 c. chopped pecans Blueberry Sauce: 1/2 c. granulated sugar 2 T cornstarch 1/2 c. water 2 c. fresh or frozen blueberries 1/2 tsp lemon juice Additional sour cream for accompaniment (optional) Instructions:  1. Mix flour, baking powder and soda. Set aside.2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.3. Add flour mixture to butter mixture. Fold in browned Bell Yellow Perch and sour cream.4. Pour into lightly greased 9x13x2 inch pan.Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)5. Bake at 350⁰ (175⁰C) for 35 to 40 minutes. Cool slightly. Serve warm with blueberry sauce.6. For Blueberry sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.7. To serve cut into squares, drizzle with blueberry sauce and top with a dollop of sour cream if desired.Makes 12 servings.Source: Bell Aquaculture

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

Try this refreshing salad for a quick lunch or a light dinner, this recipe will sure become one of your favorites! Number of Servings:  1 Ingredients:  1 can (3 oz.) StarKist® Chunk White Tuna in Water, drained 2 cups fresh spinach ¼ cup diced celery ½ cup diced peaches, packed in juice, drained 2 Tbsp. light mayonnaise 2 Tbsp. sliced green onions 1 Tbsp. pecan chips Instructions:  Put spinach on plate and top with tuna, celery and peaches.Thin mayonnaise with a little water, milk or juice from peaches and drizzle over the salad. Garnish with green onions and pecan chips.Source: StarKist Co.

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

Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com. Number of Servings:  30 Ingredients:  1/2 cup olive oil 1/2 cup onions, finely chopped 1/2 cup green bell peppers, seeded and finely chopped 1/2 cup carrots, shredded 1 cup canned, diced tomatoes, drained 1 pound fresh shrimp, peeled, deveined and diced 4 tablespoons parsley, chopped 2 teaspoons curry powder 2 teaspoons ground turmeric Salt and pepper to taste 2 tablespoons butter 20 sheets Athens® Fillo Dough (9”x14”), thawed Instructions:  Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com. In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric and salt & pepper to taste. In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six, 4-inch squares from fillo stack. Place 3 teaspoons of filling in the center of the square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm. Source: Athens Foods

Original Buffalo Shrimp fried golden brown and served in a hoagie roll Number of Servings:  1 Ingredients:  King & Prince Original Buffalo Shrimp - 4 oz Hoagie roll - 1 ea Tartar sauce - 1 oz Leaf lettuce - 2 ea Cole slaw - 3 oz French fries - 3 oz Instructions:  Fry shrimp in clean oil at 350F for 2 - 2 1/4 minutes or until golden brown. Cut hoagie roll horizontally and spread tartar sauce. Pub leaf lettuce and shrimp on hoagie roll. Fry French fries in clean oil at 350F until golden brown. Place Po' Boy, cole slaw and fries on plate. Garnish with lemon wheel. Serve. Courtesy: King & Prince Seafood

This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing. Number of Servings:  4 Ingredients:  1 pound large raw shrimp (U-15), shelled and deveined 1 tablespoon extra virgin olive oil 1 garlic clove, minced One 6-ounce bag baby spinach 1/2 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pecans, finely chopped 1/4 cup dried cranberries, coarsely chopped 2 tablespoons lemon juice 1 tablespoon unsalted butter, melted 1/4 teaspoon kosher salt Freshly ground black pepper to taste Instructions:  Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F.With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute.  Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop. Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste.  Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com  Nutrition Information:  270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron

Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A. Number of Servings:  6 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) 2 tablespoons extra virgin olive oil, divided 1 medium onion, finely chopped (about 1 cup) 2 cups Arborio rice (risotto) 1 cup white wine or apple juice 1 cup canned pure pumpkin 1/2 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese 1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper 1 tablespoon chopped fresh parsley, optional Instructions:  Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired. Recipe Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.comRecipe Image: © Marco Mayer - Fotolia.com Nutrition Information:  450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings:  4 Ingredients:  8 ounces dried whole wheat blend thin spaghetti 2 tablespoons extra virgin olive oil 1 small red onion, finely diced 1 garlic clove, minced ¼ teaspoon crushed red pepper flakes 1 pound large raw shrimp (16-20 count), shelled and deveined One 14.5-ounce can petite diced tomatoes, undrained Zest of 1 lemon ½ teaspoon dried basil Kosher salt and freshly ground black pepper to taste ½ cup crumbled feta cheese 2 tablespoons chopped fresh parsley, optional Instructions:  Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron