● 1 lb. medium shrimp ; peeled and deveined
● 1 baguette
● 1 cup White rice ; cooked
● lemon ; wedges
● 2 tbsp. butter
● 1/2 tbsp. Worcestershire sauce
● 1 tsp. black pepper
● 1 tsp. Cajun spice
● 1/2 tbsp. minced garlic
● 1/2 tbsp. butter
● 12 oz. clam juice
● 1 chicken bouillon cube
● 1/4 tsp. sugar


Directions:
To prepare the broth:
Sauté 1/2 tsp pepper, 1/2 tsp Cajun spice and 1 tsp minced garlic in 1/2 tbsp butter for 5 minutes over medium heat. Add 12 oz clam juice, 1 chicken bouillon cube, 1 tsp Worcestershire sauce and 1/4 tsp sugar.. Bring to boil. Turn down to simmer and leave on stove until ready to serve.


Shrimp preparation:
Melt 1/2 tbsp butter in pan; add shrimp, 1/2 tbsp Worcestershire sauce, 1 tsp pepper, 1 tsp Cajun spice and 1/2 tbsp garlic and cook to medium rare. Add the broth and bring to a simmer. Serve in large bowl over rice with baguette and lemon wedges.

Ingredients:
● 1/2 cup butter
● 1 tsp. prepared Dijon-style mustard
● 1/2 tsp. fresh lemon juice
● 1/2 tsp. chopped garlic
● 1/2 tsp. chopped fresh parsley
● 12 oz. medium raw shrimp ; shelled and deveined
● 8 oz. pkg dry ricotta and spinach tortellini ; cook and set aside
● fresh ; grated Parmesan


Directions:
Preheat oven to 450 degrees F (230 degrees C).


In a small glass bowl or measuring cup, combine the soften the butter in the microwave. Stir in the mustard, lemon juice, garlic, and parsley. Continue to heat the butter mixture, until just barely melted. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. When shrimp is done, pour over the warm tortellini and toss to coat the tortellini with butter and to distribute the shrimp. Sprinkle with Parmesan to serve.

Ingredients:
● 1 to 2 lbs of peeled and deveined shrimp
● 1 stick of butter
● 1 -2 tbsp of your favorite Cajun seasoning


Directions:
Melt butter in a skillet until bubbly and add the Cajun season. Stir it together for a minute and then add the shrimp, stirring until the shrimp are pink. I sometimes save the butter in the pan for dipping the shrimp.

Ingredients:
● 2 lb. large whole fresh shrimp
● 1 cup olive oil
● 1 tbsp. salt
● 2 tsp. fresh ground black pepper
● 2 tsp. oregano
● 2 tsp. rosemary ; (fresh if possible and use more)
● 3 bay leaves
● 25 cloves unpeeled garlic ; mashed
● 1 cup dry white wine
● Crushed ; red pepper to taste


Directions:
Place all ingredients in a large pot (or skillet) and cook over medium high heat for fifteen to twenty minutes or until shrimp are pink and liquid reduced. Stir occasionally. Serve the shrimp hot with pan juices and use French bread for dipping (essential!!!).

Ingredients:
● 6 oz. fresh linguine
● 2 tbsp. olive oil ; divided
● 1 lb. large shrimp ; peeled and deveined
● 1/4 tsp. salt
● 1/2 cup prechopped onion
● 2 tsp. bottled minced garlic
● 1/2 tsp. dried basil
● 1/2 tsp. crushed red pepper
● 2 tbsp. tomato paste
● 1 (14.5-ounce) can diced tomatoes ; undrained
● 2 tbsp. chopped fresh parsley


Directions:
Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

Ingredients:
● 1 cup butter
● 2 tsp. prepared Dijon-style mustard
● 1 tsp. fresh lemon juice
● 1 tsp. chopped garlic
● 1 tsp. chopped fresh parsley
● 2 lb. medium raw shrimp ; shelled, deveined, with tails attached


Directions:
Preheat oven to 450 degrees F (230 degrees C).In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.


To keep the sauce from separating, combine the sauce ingredients in a small glass bowl and microwave until the butter is just melted.

Ingredients:
● 4 Fish fillets ; any type
● 1 Lemon ; can also use lemon juice
● 4 tbsp. Butter
● 1 pinch Salt
● 2 tsp. Lemon pepper




Directions:
Preheat oven to 400 F. Line a baking pan with aluminum foil, allowing excess on each side. Lay down lemon slices on foil and top with fish (or omit lemon slices and add a splash or two of lemon juice over the fish). Top with a few pats of butter and sprinkle with salt and lemon pepper. Enclose in foil, and bake for 20 to 30 mins, depending on thickness of fillets.

Ingredients:
● 4 Tilapia filets
● 1/2 cup Parmesan
● 1 tbsp. Butter




Directions:
I take the tilapia filets, and dip them in grated parmesan (maybe 1/2 cup for 4 servings), place them in a pan on the stove, with a tbl or so of melted butter.  Cook til crispy (golden) approx 4 min per side. Sometimes I add lemon to the butter…it is up to you…


Bake at 425