Shrimp Alfredo & Cheddar Bisquits

These are knock off's for Red Lobster and pretty darn good if I do say so myself.

Shrimp Alfredo
1/3 cup oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined, tails removed
2/3 cup clam juice
1/4 cup white vinegar
1 cup heavy cream
1/2 cup fresh grated Parmesan cheese
1TBS. lemon juice
1/2 TBS parsley
1/4 tsp. basil
1/4 tsp. oregano
1 pkg linguine pasta, cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp in same skillet and cook over medium-low heat until opaque. Remove shrimp; reserve liquid in pan.

Add clam juice and bring to a boil.

Add vinegar and cook on medium-high heat for 3 minutes, stirring constantly

Reduce heat to low and add cream, stirring constantly. Add cheese and stir until smooth. Cook until thickened.

Add shrimp and heat through. Add lemon juice, parsley, basil and oregano. Pour over pasta and serve.

Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, grated
1/4 cup butter, melted
1/2 tsp. garlic powder

Mix Bisquick, milk and cheese. Cook at 450 for 8-10 minutes. Pour butter mixed with garlic powder over top of biscuits.

Couscous and Parsley-Crusted Fish

Couscous and Parsley-Crusted Fish

1 cup couscous
1 1/4 cups chicken stock
1 TB butter
2 TB minced Italian parsley
juice of one lemon
sea salt & pepper
1 lb. firm white fish (I used orange roughy)
1/2 cup flour
2 eggs, lightly beaten
canola oil, for shallow frying

Place the couscous and stock in a large bowl, cover with plastic wrap and set aside for 5 minutes or until liquid has been absorbed. Then add butter and fluff with a fork. Add parsley, lemon zest and juice, salt and pepper and mix to combine.

Cut fish into pieces (I halved mine). Dust in flour, dip in egg and coat in couscous mixture. Heat 1/3 inch oil in a medium frying pan over medium heat and cook fish pieces for 3-4 minutes each side or until golden and crisp. Serve fish with a little mayonnaise and lemon juice mixed well; and also several lemon wedges on the side. (The more lemon the better!)

Serves 6-8.

Shrimp and Angel Hair Pasta

This is a classic I got out of the April '00 Cooking Light magazine. I hadn't made it for a couple of years. I had forgotten how good it is. I only used a pound of nice sized shrimp because I am cheap and it was plenty. I also used a few more olives. Seriously you can have this dinner on the table in about 10 minutes and it looks and tastes like you spent all day.

Ingredients
Cooking spray
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese

Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.

Shrimp and Chicken Etouffee

This is one of David's favorite meals of all time (he ate it growing up). It is a Creole dish-hailing from southern Louisiana- which is thicker than gumbo. In French, etouffee means to "smother." Pronounced, I think, eh-two-fay.

2 cans diced tomatoes with jalepenos

2 cans cream of mushroom soup

2 cloves garlic, minced

2 green peppers, chopped

2 yellow onions, chopped

2 large bunches green onions, chopped

1 stick butter

2 (8 oz.) cans tomato sauce

2 lbs. shrimp, shelled

1-2 chicken breast, cooked and cut into bite sized pieces

Saute onions, peppers, and green onions in butter. Add garlic. Cook for a couple more minutes. Add all canned items and simmer for 30-45 min. Add chicken and shrimp and cook for about 3-5 minutes or until shrimp is cooked through. Serve over rice.

(It tastes better the next day. We like to add more jalepenos and cayenne pepper to give it more kick. If you don't like spicy, use regular diced tomatoes. )