Taken from my “Favorites” folder!

Serve with a crusty loaf of bread

Servings 6-8

INGREDIENTS:

1/2 cup olive oil, divided

40 garlic cloves (about 4 heads, leave the garlic whole do not slice or chop)

3 pounds large fresh shrimp, unpeeled

1/3 cup butter, melted (can use a little less)

2 tablespoons fresh lemon juice (do not use bottled)

1 tablespoons liquid crab boil seasoning (such as Zatarains liquid Crab and Shrimp boil)

1 teaspoon freshly ground black pepper

2 teaspoons salt

1/2  teaspoon cayenne pepper (or adjust to taste)

3/4 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with rosemary)

3/4  teaspoon dried rosemary

2 large bay leaves

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Combine 1/4 cup oil and all 40 cloves of garlic in the baking dish.

Bake for 30 minutes or until garlic is lightly browned.

Meanwhile in a bowl combine remaining 1/4 cup olive oil with shrimp and next 8 ingredients; mix until well combined.

Add shrimp mixture and bay leaves to baking dish then toss to coat.

Bake 20 more minutes or until shrimp turn pink stirring once.

Serve with bread.

Taken from my “Favorites” folder!

Plan ahead the sauce has a 2 hour chilling time, use as much  sauce that you want on the fish burger,  for the very best flavor use Gorton’s fish fillets and toast the bun!

INGREDIENTS:

Sauce:

3 tablespoons Kraft Thousand Island dressing

1/3 cup Kraft mayonnaise (do not use salad dressing)

1/4 teaspoon garlic powder

1 teaspoon sugar

small pinch cayenne pepper

1 1/2 tablespoons sweet relish

black pepper, to taste

Sandwich (for 1 sandwich)

1 burger bun, lightly toasted in a skillet

2 Gorton frozen Southern Fried fish fillets

1 slice America cheese, room temperature

lettuce leaf

2  tomato slices

INSTRUCTIONS:————————————————

For the sauce; mix all sauce ingredients together until well blended; cover and chill for about 2 or more hours.

For the sandwich; place the fish fillets onto a greased baking pan.

Bake in a preheated 425 degree F oven for about 18 minutes, turning once after 10 minutes of baking (or until crunchy and golden).

Place 1 slice of room temperature American cheese onto the bottom of the toasted bun half, then top with the 2 fish fillets.

Spoon desired amount of sauce over fillets, then top with lettuce leaf and slice tomato.

Place the remaining toasted bun half on top.

Brushing the bones with tomato paste then oven roasting will produce a darker richer tasting stock, I strongly recommend not to skip this step, if you want you can roast the bones days ahead and refrigerate until ready to make the stock or you can even freeze them until ready to use, you will need a 12-quart stockpot for this

INGREDIENTS:

10-12 large beef bones with marrow (must use only marrow bones!)

1 (6 ounce) can tomato paste

2 large onions, chopped (leave the skin on onions)

2 large carrots,

1 large whole garlic bulb, separated into whole cloves then skin removed

8 -10 peppercorns

2 tablespoons salt, or to taste

water(enough to cover the bones)

INSTRUCTIONS:———————————————–

Place the bones on a greased baking sheet and brush lightly with tomato paste on all sides (use only tomato paste not tomato sauce).

Bake at 350 degrees F turning once during baking.

Bake for about 25 minutes on each side or until browned.

Place in the large stock pot along with remaining ingredients, then add in enough water to cover; bring to a gentle boil over medium heat (this may takes about 30 minutes to bring to a boil).

When the stock is boiling reduce heat to low (if cooked on high boil the stock will be lighter in color and less concentrated) and simmer on lowest heat for about 4-6 hours.

Allow the stock to cool, then place the pot (with all ingredients left in) and refrigerate for 1-4 days.

Remove the bones, then stain the liquid.

Freeze in plastic containers for up to 3 months (I use plastic cottage cheese or sour cream containers).

You can thaw in the fridge or thaw in the microwave.

You will also find this recipe on www.recipezazz.com

This makes a great spread for fish burgers or a dip for fish sticks, plan ahead the sauce must chill for at least 2 or more hours before using

INGREDIENTS:

1/4 cup sweet dill pickle relish

1/2 cup Miracle Whip salad dressing

1/2 teaspoon garlic powder

2 tablespoons minced yellow onion

1/2 teaspoon cayenne pepper

1 teaspoon prepared yellow mustard

fresh lemon juice, to taste (start with 1 teaspoon)

INSTRUCTIONS:———————————————

Combine all ingredients together until well blended.

Chill for 2 or more hours before using.

Spread on  buns.

You will also find this recipe on Recipezazz.com

An easy meal to make with your prepared pesto, this is really good I’ve made it many times with my pesto, amounts are really only a guideline you can adjust to amounts you like

Servings 4

INGREDIENTS:

4 ounces uncooked angel hair pasta

1-1/4 pounds uncooked peeled and deveined large shrimp

1/4 cup prepared pesto, divided

1-1/2 cups halved grape tomatoes

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

Cook pasta according to package directions, omitting salt; drain then transfer to a bowl and toss with a little oil to prevent sticking.

In a large skillet cook the shrimp in just a small amount of oil until the shrimp turns pink; toss with 2 tablespoons pesto and the halved grape tomatoes.

Stir in pasta and 2 more tablespoons of pesto (can use more pesto) heat through over low heat stirring.

Top Parmesan with cheese.

This also works well with cooked chopped chicken

Servings 4-5

INGREDIENTS:

1 (1 ounce) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

1 (8 ounce)  package cream cheese, softened

1 cup light cream (or whole milk)

1 garlic clove, minced

1 (12 ounces) package dry rotini pasta (can use penne in place of rotini)

1 cup frozen peas (or can use corn)

1 (12 ounce ) can chunk light tuna in water, drained (hand-squeeze out excess moisture)

fresh grated Parmesan cheese (use as much as you like)

fresh ground black pepper to taste

INSTRUCTIONS:———————————————

Cook the pasta according to package directions; drain, transfer to a bowl and set aside.

In a blender or processor, combine seasoning mix with the light cream or milk and cream cheese and garlic until smooth.

In a large skillet, combine the pasta, peas, tuna, and dressing mix; cook stirring constantly over medium heat until heated through.

Mix in Parmesan cheese (use as much as you like) then season with fresh ground black pepper to taste.

You will also find this recipe on www.recipezazz.com

I advise not to use previously frozen shrimp or you will have a watery cream sauce

Servings 4-6

INGREDIENTS:

1-1/2 pounds medium-size fresh shrimp, peeled and deveined

2 to 4 teaspoons Creole seasoning, or to taste

12 ounces uncooked penne pasta

3 to 4 tablespoons butter

4 green onions, chopped

3 garlic cloves, minced (garlic clovers can increase)

1-1/2 cups heavy (33-35%) whipping cream

1 teaspoon Lousianna hot sauce, or to taste

salt and fresh ground black pepper, to taste

1/4 cup fresh parsley, chopped

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:————————————————

Toss peeled shrimp with Creole seasoning; set aside.

Prepare pasta according to package directions; drain and keep warm.

Melt butter in a large skillet over medium-high heat; add shrimp and cook, stirring/tossing constantly for about 5 minutes or just until shrimp turn pink; remove shrimp from skillet.

Add green onions and garlic to skillet; cook/saute for about 2 minutes.

Reduce heat to medium; stir in heavy cream and hot sauce; bring to a boil, reduce heat and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened, seasoning with salt and pepper about halfway through cooking time.

Stir in shrimp, parsley and Parmesan cheese, then toss with cooked pasta.

Serve immediately with more Parmesan cheese.