It's shrimp season already! And we've been eating lobsters all fall with the great prices. So why not add to the flavors with shrimp and scallops? Take advantage of living on a coast —something they don't get in the middle of the country: Fresh seafood!

Cajun Stew

2 T. butter
1 cup chopped onion
1 med. red bell pepper, chopped
1 (15.5 oz.) can tomatoes, including juice
1 lb. fresh tomatoes, chopped

2 cups fish stock
1 cup dry white wine
2 1/4 cups water
4 garlic cloves, chopped
2 oz. toasted almonds, chopped (a handful)
1/2 cup fresh minced parsley
2 egg yolks
4 T. olive oil
1 t. hot sauce
1 t. fennel
1 t. salt
1/2 t. pepper
1 lb. salmon, cut into bites sizes
2 lbs. mussels, rinsed (discard open mussels)
1 lb. peeled shrimp
1 lb. scallops

Melt the butter in a Dutch oven, and then sauté the onions and bell pepper until softened. Add the tomatoes, fish stock, wine and water, and cook partially covered for 30 minutes. Meanwhile, in a blender or food processor, grind the garlic, almonds, parsley, egg yolks, olive oil and hot sauce until smooth —stir into the stew. Season with salt and pepper. Add all of the seafood except for the shrimp and scallops. Cook until the mussels open. Add the shrimp and cook for three minutes or until pink. Add the scallops and cook until they are opaque (about two minutes). Serves 10.

Seafood Alfredo

1/2 cups mussels, cooked & shelled
1 cup crabmeat
1 cup peeled shrimp
2 cups scallops, cut up if large
1 lb. cod or sole
2 cups 1/2-&-1/2
2 T. butter
1 t. white pepper
1 cup grated Parmesan cheese
2 T. cream cheese
1/2 cup white wine
1 lb. linguini (or any favorite pasta)

Cook the pasta and then drain. While the pasta is cooking, melt the butter in a heavy-bottomed pan. Add the pepper, half-&-half and both cheeses —stirring until well blended. Add the crab, scallops, shrimp and mussels —stir gently over low heat for three to four minutes. Add the white wine and heat through. Toss with the cooked pasta. Serves four. Shrimp de Jonghe
1 lb. shrimp, shelled & deveined
1 stick butter, softened
2 garlic cloves, minced w/pinch salt
2 T. dry sherry
1/2 cups bread crumbs
1/4 cup fresh parsley
1/4 cup toasted, sliced almonds

Preheat the oven to 400 degrees. Blanche the shrimp in boiling water for 30 seconds and then drain. Place in one layer in a buttered dish. Stir together the butter, garlic and sherry. Stir in the bread crumbs, parsley, salt and pepper to taste. Dot the shrimp with the crumb mixture and sprinkle with almonds. Bake for about 15 minutes or until cooked through and the topping is lightly browned. Garlic-Lime Shrimp
1/2 stick butter
2 T. fresh lemon juice
2 1/2 t. Worcestershire ® Sauce
2 garlic cloves, minced
1 t. sugar
3/4 t. grated lime zest
Pinch of cayenne pepper
1 lb. shrimp in shells
2 T. fresh parsley, chopped

Melt the butter in a skillet and then add the next six ingredients —sauté for 30 seconds. Add the shrimp and sauté (turning gently) until they are opaque in the center —about three minutes. Add the parsley and season with salt if desired. Serves two.