Shrimp with Orange-Chipotle Sauce

Yield:4 Servings
Ingredients:
2/3 c half-and-half
1 large chipotle chili, seeded, julienned
1 tsp. grated orange rind
cooking spray
1 1/2 lbs. large shrimp, peeled and deveined
1/4 tsp. ground cumin
1/4 tsp. salt
2 Tbsp. fresh cilantro, chopped

1. Place first 3 ingredients in a food processor or blender and blend until smooth.
2.Heat a large nonstick skillet over medium-high heat.Coat pat with cooking spray and add the shrimp.
3.Sprinkle shrimp with cumin and salt.Saute 4-5 minutes until shrimp are done.Remove from heat and place in a warmed serving platter.
4. Add the chipotle cream to the pan and cook for 1 minute, stirring constantly.Remove from heat and pour sauce over shrimp.Garnish with the fresh cilantro.

Chili-Lime Shrimp

Yield:4 Servings
Ingredients:
olive oil cooking spray
3/4 c green onions, chopped
1 1/2 lbs. large shrimp, peeled & deveined
1 tsp. chili powder
2 Tbsp. fresh lime juice (about 1 lime)
2 Tbsp. butter
1/2 tsp. salt

1. Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray.Add 1/2 c of the green onions and cook for about 1 minute,stirring occasionally.
2.Add the shrimp and chili powder and cook for about 4 minutes, stirring occasionally.Add the lime juice, butter, and salt and continue cooking for an additional 1 minute.
3.Remove pan from heat and add the remaining green onions.Serve with Spanish rice.

Catfish with Chipotle -Cilantro Rice

Yield:4 Servings
Ingredients:
4 catfish fillets
oil cooking spray
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c bottled chipotle sauce

For the Chipotle-Cilantro Rice:
1 package (10oz.) prepared rice(Uncle Ben's)
1/3 c bottled chipotle salsa
1/4 c fresh cilantro, chopped

1. Heat a large skillet over medium heat.Coat pan and fillets with oil.Sprinkle fillets with salt and pepper.
2.Add fillets to the skillet and cook for 1 minute each side.Add the chipotle sauce to the pan and continue cooking till fish begins to flake.Remove from pan and place on a serving platter and keep warm.
3.To make the chipotle-cilantro rice, Prepare the rice according to package directions.Transfer rice to serving dish and add chipotle sauce and cilantro and mix well.Serve immediately.

Scallop and Avocado Ceviche

Ceviche is a popular Peruvian seafood dish that consists of a mixture of raw fish and shellfish that is cooked by being marinated in lemon or lime juice.It is normally consumed as an appetizer but is perfect for any time of day.Most ceviches take a long time to be ready, usually 4-5 hours, mostly marination time, but if your looking for a simple and quick recipe that is ready within the hour this is it.

Servings:6

Ingredients:

1 lb. bay scallops

1/2 lb. medium shrimp, peeled and devveined, cut in half

1/2 c fresh lime juice (about 6 limes)

2 Tbsp. olive oil

1/3 c red onion, finely minced

1 medium tomatoe, finely diced

2 radishes, finely sliced (optional)

1/4 c chopped fresh cilantro

1 large Hass avocado, peeled and sliced

1. Place scallops and shrimp in simmering salt water and cook for 1 minute.Remove from heat and drain immediately.

2. Put scallops and shrimp in a glass or ceramic mixing bowl.In a separate glass or ceramic bowl,combine the lime juice, olive oil, onion,tomatoe, radishes (if using),and salt and pepper to taste.Stir well to combine.

3. Spoon lime marinade over scallops and shrimp.Cover and refrigerate for 1 hour.

4. Spoon scallop ceviche into individual serving dishes and garnish with cilantro and avocado slices.