Seafood

I cook the rice in a 2 qt. casserole dish in the microwave.

Alternate prawns, pea pods and olives on bamboo picks.

The zest is the colored part of the lemon and lime rind.

Heat oil in a large saucepan. Add the next 5 ingredients; sauti until vegetables soften, about 5 minutes.

Gently heat the olive oil in a wide, heavy skillet.

Wash and slice all ingredients, as needed.

Clean and devein shrimp but leave the tail shell attached.

Soak salted black beans for 10 minutes; rinse; drain.

Prepare shrimp and onion. Heat oil in wok to smoking point. Stir fry shrimp and onions in it for about 2 minutes.

Mix mango, avocado, salsa, cilantro and jalapeno pepper in bowl; add cheese and toss.

Shell and devein the shrimp. Rinse well and pat dry. Set aside.

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.

In a large, heated wok (or saute pan) place the oil and heat it on high until it just begins to smoke.

Combine shrimp, cantaloupe, cucumber, green onion, dill and orange zest in medium size bowl; set aside.

Reserve one cup of dressing. Place cooked shrimp in shallow glass container.

Cook green asparagus in boiling salted water until barely tender, about 1 minute.

Dice onion, water chestnuts, and shrimp together.

In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice.

If shrimp is large, cut crosswise into 1/2 " pieces.

Beat eggs until light. Cut shrimp into small pieces.

Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour.

Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted.

Combine queso fresco and corn in processor; process just until corn is no longer visible.

Heat oil, add onions, garlic, bell pepper, shallots, smoked sausage, paprika, salt, and peppers and saute well.

Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour.

Wash scallops in cold water. Drain and pat dry on paper towel.

Shuck, drain oysters; place on deep half of shells.

Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour.

Steam snow pea pods for 5 minutes. Place in bottom of serving dish and keep warm.

Combine all ingredients of the Sweet and Tangy Dipping Sauce and refrigerate.

Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.

Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor.

Saute garlic, onion, parsley, oregano and breadcrumbs in olive oil about 2 minutes.

Melt butter and blend in flour. Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens.

Drain oysters thoroughly. If fresh, cook in 1/4 cup melted butter until edges curl.

Mix all ingredients and serve with chow mien noodles.

Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce, Tabasco sauce, salt and pepper.

Wash & shuck oysters,putting them on the half shell.

Cook artichoke hearts as directed on package.

Preheat the oven to 450 degrees. Open the oysters, leaving them on the half shell and reserving the oyster liquid.

In a saucepan gently -- simmer cream and res oyster liquor until reduced -- to 1.1/2 cups. this 2 hours. -- (2 to 3)

On waxed paper, combine bread crumbs with salt, pepper and paprika; roll scallops in mixture until coated.

Shell the prawns and butterfly them. Season with salt, Worcestershire sauce and lemon juice.

Mix together the sauce ingredients and set aside.

Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).

Prepare seafood and vegetables. Heat oil in large skillet over medium heat.

Drop frozen rock lobster tails into boiling salted water; when water reboil, cook 2 minutes.

Scrub mussels, remove beards. Shell and devein shrimp.

Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack.

Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth.