Quick

Number of Servings:  4 Ingredients:  12 shrimp, peeled and deveined 8 sea scallops 4 squid tubes or mantles, sliced into 1/4-inch rings 1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks 8 fresh whole mushrooms 4 sprigs fresh basil OR 1 teaspoon dried basil leaves 2 EACH shallots and small cloves garlic, finely chopped 4 tablespoons white wine, clam juice or broth Pepper to taste Instructions:  Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes. Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.

Stir fries are easy to make and fun to eat! Serve over white or brown rice. Number of Servings:  4 Ingredients:  2 tablespoons light soy sauce 2 tablespoons hoisin sauce 2 tablespoons water ½ teaspoon ground ginger 2 teaspoons cornstarch 1 to 2 tablespoons canola or peanut oil 1 pound medium or large shrimp, shelled and deveined 1 medium red bell pepper, cut into thin strips ½ pound snow peas Instructions:  Whisk together the soy sauce, hoisin sauce, water, ginger, and cornstarch and set aside. Heat the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute. Add the red bell pepper and snow peas and cook, stirring constantly, until the vegetables are crisp-tender, about 2 minutes. Rewhisk the soy sauce mixture and add to the pan. Reduce the heat and simmer, stirring constantly, until mixture thickens slightly, about 2 minutes. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  170 calories, 5g fat (0.5g saturated, 0.7g omega-3), 630mg sodium, 11g carbohydrate, 2g fiber, 21g protein, 25% vitamin A, 110% vitamin C, 20% iron

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

Spice up any holiday with this Shrimp recipe! Number of Servings:  3 Ingredients:  1 teaspoon ground cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon dried thyme leaves, crushed 1 teaspoon dried basil leaves, crushed 1/2 teaspoon dried oregano leaves, crushed 1/3 cup margarine 1 1/2 teaspoons garlic, minced 1 teaspoon Worcestershire sauce 1 large tomato, diced coarsely 1 pound medium shrimp, thawed, peeled & deveined 1/4 cup beer, room temperature 3 cups cooked rice Instructions:  In a small bowl, combine the seasonings. (If necessary, clean and devein the shrimp under cold running water. Drain well, set aside.) In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add spices. When margarine is melted, add the tomato and shrimp. Cook for two minutes, stirring frequently. Add the beer and cover; cook for 1 minute longer. Remove from heat and serve over rice. Nutrition Information:  Calories: 567 Protein: 25.8g Cholesterol: 179mg Fat: 22g Sodium: 758mg.

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal. Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Shrimp, uncooked 1/4 cup Onion, minced 1 or 2 Garlic cloves, minced 2 Tbsp Olive oil 4 to 5 cups Chicken broth 3 or 4 Dried mild chilies 1/4 tsp Cumin, ground Salt & cayenne to taste Garnish 2 cups Corn tortilla strips 1/4 to 1/2 cup Cilantro, fresh, chopped 1/4 to 1/2 cup Grated Colby Jack cheese Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden

Add some spice to your life with this Shrimp Curry recipe! Number of Servings:  4 Ingredients:  12 Ounces cooked, peeled and deveined medium shrimp * 1 Tablespoon margarine 1 Small chopped onion 1/4 Cup chopped red and green pepper, combined 1 Clove garlic, minced 3/4 Teaspoon curry powder 1/2 Teaspoon chili powder 1/4 Teaspoon ground ginger 1/2 Cup sour cream 1 Tablespoon lemon juice * Purchase 1 1/4 pound shell-on shrimp or 1 pound raw peeled and deveined shrimp. If using raw shrimp, follow same procedure as above, cooking until firm and pink. Instructions:  In a non-stick saucepan, melt margarine and saute onion, red and green pepper, garlic, and spices for 3 to 4 minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot, stirring occasionally. Serve over a bed of rice. Nutrition Information:  Calories: 207 Protein: 52g Sodium: 211mg Cholesterol: 177mg

Shrimp Ceviche is perfect as an appetizer or the main course! Number of Servings:  2 Ingredients:  1 lb OLA! Cooked Peeled & Deveined Shrimp 3 lemons, juiced 3 limes, juiced 1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces 1/2 cup red onion, finely chopped 1 serrano chile, seeded and finely chopped 1 cup seeded and diced tomatoes 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces 1/2 bunch cilantro roughly chopped, plus leaves for garnish Instructions:  Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips. Source: Sea Port Products Corporation

This fast and healthy dish is perfect for busy nights when it’s 5 PM and you have no idea what to make for dinner. Open your freezer, pull out a bag of frozen shrimp and shelled edamame, and dinner is served! Number of Servings:  5 Ingredients:  10 ounces dried medium shells, (about 2 1/2 cups) 1 1/2 cups frozen shelled edamame, thawed 1 tablespoon olive oil 2 cloves garlic, minced One 16-ounce bag frozen shrimp, thawed (any size is fine) 2 tablespoons lemon juice (the juice of half a lemon) One 15-ounce can tomato sauce 1/2 cup grated Parmesan cheese Salt and pepper to taste Instructions:  Cook the pasta shells according to package directions. Add the edamame at the beginning, and cook along with the pasta. When the pasta and edamame are done, drain and return to the saucepan.Meanwhile, while the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and lemon juice, and cook until heated through, an additional 1 to 2 minutes. Mix the shrimp (and its juices), tomato sauce, and Parmesan cheese into the cooked pasta. Season with salt and pepper, heat through, and serve. *Tip: Any pasta shape is fine for this dish, but the shells are nice because they “trap” the edamame. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  430 calories; 9g fat (2g saturated, 0.3g omega-3); 490mg sodium; 57g carbohydrates; 5g fiber; 30g protein; 20% vitamin A, 20% vitamin C, 15% calcium, 30% iron

Seafood-Topped Mexican Pizzas Number of Servings:  12 Ingredients:  12 thin 6-inch corn tortillas 1 1/2 cup canned enchilada sauce 1 cup shredded Cheddar cheese 8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meat or a combination of all three 1 can (2 1/4 oz.) sliced ripe olives, drained 1/4 cup sliced hot jalapeño chiles (nacho style) 1 cup shredded Monterey Jack cheese Instructions:  Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.

Scallop and Shrimp Brochettes Number of Servings:  4 Ingredients:  8 medium-sized sea scallops 12 large shrimp, peeled and deveined 1 large red bell pepper, cut into 1 1/2-inch pieces Tropical Salsa (recipe follows) Tropical Salsa 1/2 cup mango, chopped 1/2 cup banana, chopped 1/2 cup peeled fresh orange, chopped 1/2 cup purple onion, finely chopped 1 1/2 teaspoons minced, seeded fresh jalapeno pepper 1 tablespoon cilantro, minced 1 teaspoon brown sugar 1/8 teaspoon cinnamon Instructions:  Thread scallops, shrimp and bell pepper pieces onto four 10-inch wooden skewers, using 2 scallops, 4 shrimp and 3 pieces pepper each. Place on a greased broiler pan; broil 4 to 5 inches from heat for 4 to 5 minutes on each side or until scallops are opaque and shrimp are pink and firm. Serve with Tropical Salsa. Tropical Salsa Combine all ingredients, stirring gently. Makes about 1-1/4 cups Nutrition Information:  Calories: 114 Fat: 1.33g Sat. Fat: 0.26g Protein: 11.88g Cholesterol: 75.43mg Sodium: 175.45mg