* 2 pounds unpeeled, large fresh shrimp
* 1/4 cup butter
* 1 small red onion, chopped*
* 1/2 cup chopped red bell pepper*
* 1/2 cup chopped yellow bell pepper*
* 1/2 cup chopped green bell pepper*
* 4 garlic cloves, minced
* 2 cups fresh or frozen sliced okra
* 1 tablespoon lemon juice
* 1 1/2 teaspoons salt
* 1 (10 3/4-ounce) can cream of shrimp soup**
* 1/2 cup dry white wine
* 1 tablespoon soy sauce
* 1/2 teaspoon cayenne pepper
* 3 cups cooked long-grain rice
* 1/4 cup grated Parmesan cheese
* Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Preparation

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.

**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

* 6 (5 ounce) salmon fillets
* 4 cloves garlic, minced
* 1 tablespoon white wine
* 1 tablespoon honey
* 1/3 cup balsamic vinegar
* 4 teaspoons Dijon mustard
* salt and pepper to taste
* 1 tablespoon chopped fresh oregano

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

* 1/4 cup fat-free, less-sodium chicken broth
* 2 tablespoons rice vinegar
* 2 tablespoons low-sodium soy sauce
* 2 teaspoons cornstarch
* 1/2 teaspoon dark sesame oil
* 1/4 teaspoon crushed red pepper
* 1 tablespoon canola oil, divided
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon bottled minced garlic
* 1 pound peeled and deveined large shrimp
* 1/4 teaspoon salt
* 4 cups small broccoli florets
* 1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

* 1 1/2 pounds peeled and deveined large shrimp
* 1 tablespoon cornstarch
* 1/4 cup fresh orange juice
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons honey
* 1 tablespoon rice wine vinegar
* 1 tablespoon chile paste with garlic (such as sambal oelek)
* 2 tablespoons canola oil
* 1 tablespoon minced peeled fresh ginger
* 3 garlic cloves, minced
* 1/3 cup chopped green onions

Preparation

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It’s a steal at $8. –Karen MacNeil

* 2 garlic cloves
* 3/4 teaspoon finely chopped fresh rosemary leaves
* 3/4 teaspoon finely chopped fresh thyme leaves
* 1 tablespoon dry white wine
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons Dijon mustard
* 2 tablespoons whole-grain mustard
* Nonstick olive oil cooking spray
* 6 (6 to 8-ounce) salmon fillets
* Salt and freshly ground black pepper
* 6 lemon wedges

Directions

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

* 10 cups cold water
* 2 medium carrots, quartered
* 2 stalks celery, quartered
* 1 large onion, quartered
* 1 head garlic, halved
* 1 lemon, halved
* 1/2 bunch parsley
* 5 sprigs fresh thyme
* 2 bay leaves

Shrimp:

* 1 pound medium or large shrimp, in the shell, rinsed
* 1 tablespoon kosher salt
* Cocktail Sauce, recipe follows
* Lemon wedges

Directions

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
Cocktail Sauce:

* 1 cup ketchup
* 1 lemon, zest finely grated and juiced
* 4 teaspoons prepared horseradish, or to taste, drained
* 1/4 teaspoon Worcestershire sauce
* Hot sauce, to taste

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.

Yield: 1 1/2 cups

“Salmon contains the carotenoid astaxanthin, which is a very powerful antioxidant,” says cardiologist Stephen T. Sinatra, MD, the author of Lower Your Blood Pressure In Eight Weeks. But be sure to choose wild salmon over farm-raised fish, which can be packed with insecticides, pesticides, and heavy metals.

Not a fan of salmon? Other oily fish like mackerel, tuna, herring, and sardines will give your heart the same boost.

Ingredients

* Orzo
* Butter
* Sliced almonds
* 1 (7-ounce) salmon fillet, cut into 1/4-inch-wide slices
* Lemon juice
* Drained capers

Preparation

Cook 1/2 cup orzo according to package directions; drain, reserving 1/2 cup liquid. Melt 1 teaspoon butter in a nonstick skillet over medium heat. Brown 2 tablespoons almonds; set aside. Season salmon with salt and pepper. Sauté on both sides until done. Divide orzo and salmon between 2 plates. Add reserved liquid to skillet with 2 tablespoons juice and 1 tablespoon capers. Bring to a boil. Stir in 3 teaspoons butter and almonds. Spoon over plates.

* 1/2 cup orange marmalade
* 1 tablespoon Dijon mustard
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon ground ginger
* 4 (6-ounce) salmon fillets
How?

Preheat broiler.
Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Nutritional Information

Calories:
377 (32% from fat)
Fat:
13.4g (sat 3.1g,mono 5.8g,poly 3.3g)
Protein:
36.6g
Carbohydrate:
27.3g
Fiber:
0.4g
Cholesterol:
87mg
Iron:
0.8mg
Sodium:
488mg
Calcium:
42mg

Directions:
1. Remove the guts, gills and scales of the blue fish. Wash it well and wipe water around the surface. Spray sake or brush sake on the fish.
2. Sprinkle with olive oil and lemon juice. Season the blue fish with a lot of salt both sides.
3. Prepare charcoal for barbeque.
4. Grill the fish until the fish is done.
5. Transfer them to a serving plate.
6. Drain the ground daikon. Place it on the serving plate. Pour 3-5 tbsp of ponzu or soy sauce.