Appetizer

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

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

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

Number of Servings:  4 Ingredients:  20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried 4 tbsp. Ginger Lime Sauce 8 tbsp. Mango Papaya Salsa 4 halves Avocado (diced) 1 tbsp Sweet soy 1 tsp Black sesame seeds 4 each Lime Wedge 1 tbsp Cilantro (fresh chopped) Ginger Lime Sauce ½ tbsp Garlic 1½ tsp Serrano pepper (minced) ¾ tsp Sam bal chili sauce 2 tsp Ginger (fresh minced) 3 tbsp Fish sauce 1 ½ tbsp Limejuice 3 tbsp Sugar 2 tbsp Water Mango-Papaya Salsa ½ cup Papaya (seeded and diced ¼ inch) 2 tbsp Red onion (minced) 1 tsp pickled ginger (minced) 2 tbsp Limejuice 2 tbsp Cilantro (finely chopped) 6 tbsp Pineapple juice 1 cup Mango (seeded and diced ¼ inch) Tempura Fried Prawns 20 each Prawns 21/25 (peeled and de-veined, tail left on) 1 cup Rice flour 2 cups Tempura batter Tempura Batter 1 cup Rice flour 1 cup Soda water, cold ½ tsp Sesame oil ½ tsp Kosher salt 1 each Egg yolk Instructions:  Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge. Ginger Lime Sauce Combine all ingredients and mix well. Store refrigerated until needed for use. Mango-Papaya Salsa Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use. Tempura Fried Prawns Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top. Tempura Batter In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed. Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson, Elliott’s Oyster House, Seattle, WA

Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce. Number of Servings:  4 Ingredients:  Tarantula Legs 1 pound cooked medium or large shrimp, peeled. Monster Mash Dipping Sauce 1 cup reduced-fat mayonnaise 3 tablespoons skim milk 3 tablespoons chopped onions 1 tablespoon fresh lemon juice 1/4 cup sweet pickle relish 1/4 cup chopped pimento 3 Tablespoons chopped parsley 1 tablespoon dry mustard Instructions:  Monster Mash Dipping Sauce In a small bowl, combine all the ingredients and mix well. Chill and serve. Serving size: 1/4 cup Nutrition Information:  Tarantula Legs Calories: 84 Protein: 18g Carbohydrates: 0g Total Fat: 0.9g Sodium: 191mg Fiber: 0g Cholesterol: 166mg Monster Mash Dipping Sauce Calories: 34 Protein: 0g Carbohydrates: 7g Total Fat: 0 Sodium: 298mg; Calories from fat: 7% Fiber: 1g Cholesterol: 0mg

Add some spice to party with these sweet and sour dippers! Number of Servings:  2 Ingredients:  1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready 1/2 cup hot chunky salsa 1 packet Sweet Spicy Sauce (included in SeaPak Wrapped Shrimp Package) 2 tablespoons orange marmalade 2 tablespoons chopped fresh cilantro leaves Instructions:  Prepare the shrimp according to package directions.Stir together the salsa, sauce, marmalade and cilantro in a small bowl. Serve the shrimp with sauce for dipping. Source: SeaPak Shrimp Company

Either alone or dipped in sauce, these shrimp will sure be a favorite Number of Servings:  1 Ingredients:  3 oz. raw shrimp; peeled, deviened and cleaned 1/4 cup Egg Beaters, Original 1/2 cup Fiber One bran cereal salt and pepper to taste Instructions:  Preheat oven to 350 degrees. Pour Egg Beaters into a bowl. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour Fiber One crumbs into a plastic container that has an airtight lid (or into a plastic food storage bag). Add as much salt & pepper to Fiber One as you like. Next, prepare the shrimp by ensuring that they are as dry as possible (use a paper towel to soak up moisture). Place shrimp in dish with Egg Beaters and coat them thoroughly. Transfer shrimp to Fiber One container or bag and secure lid/ seal bag. Then shake until shrimp are well coated. Place shrimp on a baking dish sprayed with nonstick cooking spray. Cook shrimp for 15 – 20 minutes (flipping them about halfway through), until outsides are crispy. Let ‘em cool; then serve 'em alone, with ketchup or with some cocktail sauce. Source: Hungry- girl.com Nutrition Information:  Calories 180; Fat 2g; Sodium 420mg; Carbs 26g; Fiber 14g; Sugars 0.5g; Protein 26.5g

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