From www.wwrecipes.com again!  Great source of great recipes!
This dish is delicious and a bit on the rich side, and the price of seafood these days relegates it to the “special occasion” category. Try it the next time you want to impress a crowd.
Seafood Lasagna
4 oz (225 g) cream cheese
1 1/2 cups […]

continue reading.....

Serve these shrimp as a main course with cornbread, or alone as an appetizer. Either way, be sure to pop open a cold cerveza.
Grilled Tequila Shrimp
For the marinade:
1/2 cup (125 ml) tequila
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) fresh lime juice
1 - 3 cloves garlic, finely chopped
1 Jalapeño pepper, with or […]

continue reading.....

This simple yet rich soup cooks in one pot, making the cleanup as easy as the cooking.
Shrimp and Corn Chowder
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 green bell pepper (capsicum), cored, seeded, and finely chopped
2 cups (500 ml) half-and-half or heavy cream
2 cups (500 ml) fish stock, bottled […]

continue reading.....

Another good one from the chef at www.wwrecipes.com!
This New Orleans classic is just the thing to get us off to a good start as we “laissez les bons temps rouller.”
Shrimp Remoulade
1 lb (450 g) cooked, peeled, medium-sized shrimp
For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) […]

continue reading.....

This is a recipe the www.wwrecipes.com chef discovered years ago in “The Classic Italian Cookbook” by Marcella Hazan. Sadly, the book is out of print, but this recipe lives on. His family seems to always have the required ingredients on hand, it has come to the rescue many times when […]

continue reading.....

From www.wwrecipes.com!
The bagna cauda (hot bath, or sauce) can be found in all parts of Italy, and are usually based on a hot sauce made of olive oil, garlic, and anchovies. This version from Italy’s northernmost and westernmost region of Piedmont uses cream instead […]

continue reading.....