LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp.

With slotted spoon - remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.

Heat gently until dissolved,

and set aside to cool.

Combine all other ingredients into gelatin mix, blending well.

Pour into a 2-cup flat-bottom mold.

Chill at least 3 hours or overnight. --

CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.

In measuring cup, combine rest of ingredients, mixing well.

Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour
tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse:

Run a spatula around edge of mold; invert onto vegetables.

Serve at once, with crackers as appetizer or as salad
on bed of lettuce.

BAR-B-QUED SHRIMP

1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.
Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco

Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat the shells,
as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party.
Base the amount of shrimp on the number of guests.

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp. With slotted spoon
remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

Broiled Or Grilled Fish w/ Black-Bean Salsa

Ingredients

1 ea 15-16oz. can black beans

2 ea Oranges; peeled,chopped

1 ea Tomato; seeded,chopped

1/2 c Cilantro; fresh,chopped

1 ea Jalapeno pepper; lg, minced

1 1/2 tb Lime juice; fresh

1 tb Olive oil

1 ea Avocado;peeled,chopped

4 ea 6oz. red snapper fillets

1 x Olive oil

1 x Lime juice, fresh

1 x Cilantro,chopped


Preparation

Combine first 7 ingredients in medium bowl
(jalapeno should be seeded, but not deveined.

Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.
(can be prepard 1 day ahead. cover and refrigerate.).

Mix chopped avocado into salsa. cover and refrigerate

Preheat broiler (if used). Brush fish with oil; sprinkle
with fresh lime juice, salt and pepper. Broil or grill
until just cooked through (about 9 minutes per inch of
thickness if broiling).

Transfer fish to plates.
Sprinkle with chopped fresh cilantro. serve fish with salsa.

Hearty Fish Stew

Ingredients

2 pounds fish fillet

4 slices bacon -- diced

4 medium onions -- quartered

1 package frozen cut green beans

1 cup water

1 1/2 teaspoons salt

1/2 teaspoon crushed rosemary

1/4 teaspoon thyme

1 can (1 lb.) tomatoes -- undrained

1 can (1 lb.) sliced carrots -- drained

2 cans (10 1/2 oz.) condensed cream of potat

1 cup milk

1 cup half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp.

Remove from pan; dra in and save.


Add onion, beans, water, salt, rosemary and thyme to drippings.
C over; simmer 15 minutes.

Add fish. Cover, simmer gently until fish flakes easily
(10-15 minutes).

Add tomatoes and carrots. Combine remaining ingredients;
mix and stir into fish mi xture. Heat to serving

temperature. Sprinkle bacon on top.

Beer Batter For Shrimp Or Fish

Ingredients

4 pounds shrimp -- peeled/deveined, up

-- to 5 --or fish fillets 2 cups flour

2 cups yellow cornmeal

2 eggs -- beaten

Salt and pepper -- to taste Garlic powder
to taste 2 cans beer

Preparation

Mix flour, cornmeal, eggs, salt, pepper and garlic
powder in mixing bowl. Add enough beer, mixing thoroughly,
to get the consistency of a thick pancake mix. Pour batter
over shrimp or fish and let marinate for an hour or two and
deep fry at 370 degrees.

Consistent hot grease will float the shrimp or fish in a very
short time. Drop shrimp or fish into hot grease, one at a time,
to prevent them from sticking together

Grilled Tilapia Fish

Ingredients

4 fresh tilapia fillets
1/2 cup extra virgin olive oil
1/3 cup white wine
Juice of one fresh lemon
2 tablespoon butter
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 cup green bell pepper finely chopped
1/2 cup orange bell pepper finely chopped
1/2 teaspoon crushed red pepper

Preparation


Mix olive oil, wine and lemon juice in a baking
dish then marinate tilapia for 1 hour.

In a small pan melt butter and sauté peppers, onions
and garlic but do not over cook.

Put fish on a well sprayed grill.

Carefully brush on some of the marinade on the fish
and sprinkle with half of the crushed pepper.

Flip fish and repeat.

Add the sautéed veggies to the top of fish and serve.