Appetizer

Try this spin on a traditional pizza, enjoy this yourself or serve it as a tasty starter at your next party. Number of Servings:  1 Ingredients:  1 (6-oz.) pre-baked individual pizza crust 1/4 cup shredded mozzarella cheese 1/3 cup diced Roma tomatoes 1 teaspoon minced shallots 1/2 teaspoon red wine vinegar 2 teaspoons fresh-chopped basil 1/4 teaspoon fresh-crushed garlic 1 (5-oz.) can Chicken of the Sea® Genova Tonno in Olive Oil Instructions:  Preheat oven to 350º F. Place pizza crust on pizza pan. Sprinkle cheese over crust; bake until cheese is melted (about 7 minutes). Meanwhile in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside. Remove pizza and flake Genova® Tonno Tuna evenly over pizza. Mix. Spoon tomato mixture over tuna; sprinkle basil over pizza. Return to oven and bake 5 minutes longer. Serve immediately. Makes one individual pizza.Source: Chicken of the Sea®. Nutrition Information:  Serving Size 1 pizza; Calories 788; Calories from Fat 277; Fat 30.8 g.; Saturated Fat 10.6 g.; Carbohydrates 78.9 g.; Fiber 3.8 g.; Sugars 4.8 g.; Protein 52 g.; Cholesterol 65.3 mg.; Sodium 1548.2 mg.; Vitamin A 15%; Vitamin C 14%; Calcium 67%; Iron 30%

Add Some Spice to your Life! Salt and Pepper Shrimp with Fried Spinach is will give you just the right kick to your dinner table as a tasty starter or delicious dinner choice! Number of Servings:  6 Ingredients:  3 Tbs. Canola oil for frying 2 Bunches of Spinach, stemmed, rinsed well and dried 4 Garlic Cloves, thinly sliced 3lb. shrimp, peeled and deveined, tails intact 1 ½ Tbs. Tellicherry peppercorns, finely ground Fleur de sel, to taste Instructions:  In electric deep fryer, poour in oil to depth of 3", heat to 375°F according to manufacturer's instructions. Line baking sheet with paper towels. Working in batches, fry spinach, turning once, until crisp, about 2 minutes per batch. Using slotted spoon, transfer spinach to prepared baking sheet to drain. Season with fleur de sel. Transfer fried spinach to platter. Add garlic to fryer; fry until lightly browned and crisp, about 2 minutes. Drain on paper towels. Sprinkle garlic on spinach; cover to keep warm. In large fry pan over high heat, warm 3 Tbs. oil. Working in batches, place shrimp in single layer in pan. Season with fleur de sel and pepper. Cook shrimp, turning once, until browned on both sides and opaque throughout, about 3 minutes per batch. Season with more fleur se sel and pepper. Transfer shrimp to warmed serving bowl. Serve immediately with fried spinach. Serves 6. Courtesy of Williams-Sonoma Kitchen.

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

These quesadillas are easy to make, chock full of good nutrition, and very tasty. The barbecue sauce adds a surprising kick of flavor. Number of Servings:  4 Ingredients:  8 ounces cooked shrimp, diced 1 orange bell pepper, roasted or grilled and finely diced 2/3 cup fresh or frozen corn kernels, thawed 1/2 cup reduced-fat shredded Cheddar cheese 2 tablespoons all-natural barbecue sauce Four 10-inch flour tortillas 2 teaspoons canola oil Instructions:  Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas. Cut into quarters and serve. Source: Janice Newell Bissex, MS, RD Liz Weiss, MS, RDCofounders, Meal Makeover Moms.comImage Source: Susan Stevenson Fotolia.com Nutrition Information:  380 calories, 11g fat (3g saturated, 0.5g omega-3), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron

Here is tasty but quick dish for any evening! Number of Servings:  14 Ingredients:  51oz can Sea Watch Whole Ocean Clams 1 Pint Grape Tomatoes, halved 1 Pint Mixed Pitted Olives, rough chopped ½ Cup Basil, sliced 2 Cloves Garlic, minced 2 Tbsp Italian Spices ½ Cup Extra Virgin Olive Oil Shaved hard cheese or crumbled soft cheese Instructions:  Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese

These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack. Number of Servings:  6 Ingredients:  16 ounces cooked crabmeat 2 cups fresh whole wheat bread crumbs* One 14-ounce can artichoke hearts, drained and finely chopped ¼ cup light canola mayonnaise 2 large eggs, beaten 2 tablespoons fresh chopped chives ½ teaspoon celery salt Freshly ground black pepper Paprika Tarragon Tartar Sauce 1/3 cup light canola mayonnaise 1 tablespoon sweet relish 1 tablespoon lemon juice 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon ½ teaspoon onion powder Salt and freshly ground pepper Instructions:  Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined.  Divide the mixture evenly between the muffin cups and smooth the tops.  Sprinkle with paprika.  Bake until golden brown, about 15 minutes.  Serve with tarragon tartar sauce Tarragon Tartar Sauce In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron<br /> <b>Tarragon Tartar Sauce</b><br /> 50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein

Start your new year off right with this light and tasty Tropical Shrimp Salad recipe. This is quick and easy dish to prepare. Make it tonight and raise a glass to your health! Number of Servings:  4 Ingredients:  1 lb OLA! Raw Peeled & Deveined Shrimp 2 garlic cloves (minced) 4 tablespoons olive oil 1/2 lb mixed greens 1 ripe avocado cut in slices 1 orange, peeled and cut in slices 1 jicama, peeled and cut Julianne style 1 red pepper cut Julianne style Lime Cilantro Dressing, 2 limes (juice) 1/2 cup fresh cilantro (chopped) 2 garlic cloves (minced) 1/2 cup olive oil pinch oregano Instructions:  Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside. Dressing: Place all ingredients in a blender. Blend on low speed until smooth. Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp. Source: Sea Port Products Corporation

Tip: Any smoked fish may be used. Spread may also be served with crackers. Number of Servings:  10 Ingredients:  1 package (8 oz) cream cheese, softened 2 tablespoons butter, softened 4 ounces hot-smoked lake trout or salmon, flaked 1/4 cup (2 oz) blue cheese, crumbled 1/4 cup toasted finely chopped walnuts 1-2 heads Belgian endive, separated into leaves Instructions:  Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well. Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.

This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas. Number of Servings:  4 Ingredients:  1 lb Ocean Garden® Shrimp 1/2 cup Butter, unsalted 3 Tbsp Cooking oil 2 Tbsp Soy sauce 1 Tbsp Lemon juice 1/8 to 1/4 tsp Garlic powder 1/4 to 1/2 tsp Tabasco 1/4 cup Tequila Tortillas Instructions:  Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in a baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco in a sauce pan; bring to a boil, stirring to melt butter. Remove from heat and stir in tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425 (F) oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with tortillas. Peel and eat at the table. Source: Courtesy Ocean Garden