shrimp and mushroom linguini with creamy cheese herb sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package linguini pasta
• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 2 cloves garlic, minced
• 1 (3 ounce) package cream cheese
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini and cook until tender, about 7 minutes. drain.
• meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. add mushrooms; cook and stir until tender. transfer to a plate.
• in the same pan, melt 1/2 cup butter with the minced garlic. stir in the cream cheese, breaking it up with a spoon as it melts. stir in the parsley and basil. simmer for 5 minutes. mix in boiling water until sauce is smooth. stir in cooked shrimp and mushrooms; heat sauce through.
• toss linguini with shrimp sauce and serve.

Leftover Turkey Nachos

Ingredients

• Servings: 8
• 10 ounces processed cheese food (such as velveeta®), cubed
• 1 cup cubed cooked turkey
• 3/4 cup salsa
• 1/4 cup sour cream (optional)
• 1/4 cup sliced black olives (optional)
• 1 (13.5 ounce) package tortilla chips

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• combine cheese food, turkey, and salsa in a large microwave-safe bowl.
• heat cheese mixture on high in microwave, stirring after 1 minute and every 30 seconds thereafter, until cheese is melted, about 3 minutes. top with sour cream and olives and serve with tortilla chips.

grilled prawns with a spicy peanut-lime vinaigrette

Ingredients

• Servings: 8
• 1/4 cup minced lemon grass (white part only)
• 1/4 cup minced fresh ginger root
• 2 tablespoons minced garlic
• 1/4 tablespoon chopped fresh cilantro
• 1 thai or serrano chile pepper, minced
• 3/4 cup peanut or canola oil
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/2 cup mirin (japanese sweet )
• 2 tablespoons dark soy sauce
• 2 tablespoons cold water
• 3 tablespoons grated lime zest
• 1 tablespoon minced fresh ginger root
• 2 teaspoons fish sauce
• 2 fresh thai or serrano chile, seeds removed
• 2 teaspoons minced garlic
• 1/2 cup smooth, unsalted peanut butter
• 1/4 cup peanut oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts, chopped
• kosher salt to taste

Recipe

Cook Time: 4 mins Ready Time: 1 hr 24 mins


• stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• preheat a grill for medium-high heat.
• meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. while processing, slowly pour in the peanut oil; process until smooth and creamy. pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• remove shrimp from marinade, shaking off any excess. grill on preheated grill until pink and firm, about 2 minutes per side. serve immediately with sauce.

egg rolls

Ingredients

• Servings: 12
• 1 (16 ounce) package wonton wrappers
• 1 pound lean ground beef
• 1 pound shrimp - peeled, deveined and coarsely chopped
• 5 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 pound bean sprouts
• 2 green onions
• 3 stalks celery, chopped
• 1 medium head cabbage, finely shredded
• 2 cloves garlic, minced
• 1 teaspoon monosodium glutamate (msg)
• 1 cup vegetable oil

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). mix in shrimp, stir fry until cooked.
• in a large skillet, brown ground meat. drain grease and add the meat to the vegetable and shrimp mixture. continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and msg. when well blended, remove mixture from heat.
• place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
• fry the wontons in 1/4 inch of vegetable oil until golden brown.

Fennel Cucumber Salsa

Ingredients

• Servings: 4
• 1 english cucumber, diced
• 1 large fennel bulb, diced
• 1 avocado - peeled, pitted, and diced
• 1/2 red onion, chopped
• 1/2 cup pickled banana peppers, diced
• 1 bunch cilantro, chopped
• 2 tablespoons honey
• 3 tablespoons fresh lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. allow mixture to sit 20 minutes before serving.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

simple shrimp tostadas

Ingredients

• Servings: 6
• 2 tomatoes, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 small red onion, finely chopped (optional)
• 6 tablespoons mayonnaise
• 6 crispy tostada shells
• 1 pound frozen cooked shrimp, thawed
• 2 avocados, thinly sliced
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix tomatoes, cilantro, and red onion together in a bowl.
• spread 1 tablespoon mayonnaise each tostada; top with 2 to 3 tablespoons tomato mixture. add an even layer of shrimp each tostada and top with avocado slices; season with salt and pepper.