A Healthy Snack Option For Cinco de Mayo!Ceviche
INGREDIENTS:
2 lb fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops work too)
10 limes
8 garlic cloves
1 tbsp minced fresh cilantro
1 habanero chile or jalapeño
1 small red onion, sliced paper-thin
Salt and black pepper
16 large romaine lettuce leaves
2 avocados, diced
2 tomatoes, diced
Hot sauce
INSTRUCTIONS:
Cube fish and place in a nonreactive dish.
Juice limes into a food processor. Squeeze them well, but avoid the membrane, which can cause bitterness. Add garlic and cilantro. Seed hot pepper, remove white ribs, and whack it into a few pieces; throw it into the processor. Pulse until garlic cloves and pepper are finely minced. Pour this mixture over fish. Slice onion and add it to fish.
Refrigerate and let fish marinate overnight. Stir once or twice.
Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.
SERVES: 8

Broiled haddock
Ingredients:

1 pound haddock fillets
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Preparation:

Cut fillets into serving pieces; sprinkle with salt and pepper. Combine the soy sauce and vegetable oil.

Arrange the fish pieces on an oiled broiler rack; broil until golden brown, basting frequently with the soy sauce mixture. Turn and broil for about 5 minutes longer, basting. Place fish on a warm platter.

In a saucepan, combine remaining oil and soy sauce with drippings; heat. Add lemon juice and parsley. Pour over fish.
Broiled haddock serves 4.caption

Seafood casserole:

Ingredients:

2 pounds haddock or other mild white fish fillets
2 pounds cleaned and shelled shrimp
1 pound fresh or frozen thawed scallops, cut up if large
2 cans (10 3/4 ounces each) cream of mushroom soup
2 cans (10 1/2 ounces each) cream of shrimp soup
3/4 cup whipping cream
1/4 cup dry sherry
2 tablespoons brandy
2 tablespoons dried parsley flakes
grated Parmesan cheese
Preparation:

Place haddock in a shallow baking dish. Wrap scallops and shrimp, separately, in foil. Place all in oven and bake at about 350° for 15 to 20 minutes, until fish flakes and seafood is cooked. Break haddock into chunks. Set fish and seafood aside. Combine soups and cream in a large saucepan. Heat, stirring, until hot. Add sherry and brandy. Add fish and seafood. Add parsley. Transfer to a 3-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes, until hot and bubbly. Serve with rice.

Linguine with shrimp and asparagus:
8 ounces linguine
2 tablespoons butter
1 pound asparagus, trimmed and sliced diagonally into 1 1/2-inch pieces (about 4 cups)
1 teaspoon minced garlic
1 cup heavy cream
4 teaspoons McCormick® Gourmet Collection Tuscan Seasoning
1 tablespoon lemon juice
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound jumbo shrimp (16 to 20 count), peeled and deveined
1. Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, melt butter in large deep skillet on medium heat. Add asparagus and garlic; cook and stir 5 minutes or until asparagus is tender-crisp. Add cream, Seasoning, lemon juice and sea salt. Bring to boil, stirring occasionally.

3. Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink. Add pasta and reserved pasta cooking water; toss to coat well. Serve immediately with grated Parmesan or Romano cheese, if desired.

Cornbread Supreme with Shrimp & Spinach

preheat oven to 375 degrees f.

3 piece thick-sliced bacon
1 stick butter, melted and cooled
1/4 cup milk
6 dashes of louisiana hot sauce [optional]
1 medium sweet type onion, peeled, chopped
1 lb. shrimp, peeled, deveined, cooked, chopped
4 eggs
1 package 6.5 oz. martha white yellow [white cornbread mix is better]
cornbread
mix
1 10 oz. pkg frozen spinach (or broccoli (your choice), thaw and squeeze
out
all juice)
2 cup finely grated sharp cheddar cheese (reserve 1/2 cup for topping)
chopped fresh parsley for garnish

in a 10 inch [or large] iron skillet, fry bacon until crisp; remove from
pan, cool and reserve for garnish. pour off excess grease, wiping crumbs
from pan with paper towel leave just enough grease to coat sides and
bottom of skillet. place skillet in preheated oven. in electric mixer,
beat eggs until light and fluffy. add cornbread mix, milk, melted butter,
and hot sauce [optional] until blended; then mix in onion, squeezed
spinach or broccoli; fold in chopped shrimp, and cheese except for(1/2
cup). remove iron skillet from oven. place mixture in hot skillet and top
with remaining cheese. bake for 30 minutes or until pick comes out clean.
remove from oven, garnish with crumbled bacon and chopped parsley.

— with Tammy Cogar De'Planche.

Sweet and Sour Shrimp

Source: Rival 1975 Cookbook

1 (6 ounce) package frozen Chinese pea pods, partially thawed
1 (13 ounce) can juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 (4 1/2 ounce) cans shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice

Place pea pods and drained pineapple in crock pot.

In a small saucepan, stir together cornstarch and sugar.

Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

Yields 4 to 5 servings (about 1 1/2 quarts).