Grilled Halibut with Marinade
Ingredients:
2 lb. Halibut
1 ½ tsp Parsley
¾ tsp Salt
1 tsp freshly ground Black Pepper
¼ C thinly sliced green onions
3 tbsp Lemon Juice
1 ½ tsp Basil
4 tbsp Olive Oil
3 Cloves Garlic, minced
Directions:
Rinse fish and pat dry. Soak in marinade 2 hrs. and reserve liquid.  Grill fish about 5 minutes each side, brush with remaining marinade and heat for one minute longer.

Honey Sesame Shrimp
Ingredients:
1 C Flour
Pinch of Salt, Pepper
1 Egg, lightly beaten
2/3 C Water
1 lb. Shrimp, shelled and de-veined
2 tbsp Cornstarch
Oil for Deep Frying
1 tbsp Sesame Oil
2 tbsp Honey
1 tbsp Sesame Seeds
Directions:
Sift flour, salt, pepper in bowl. Make well in the center, add egg and water, and gradually mix in flour. Beat to smooth batter and set aside for 10 min. Meanwhile toss shrimp into cornstarch and coat well. Shake off excess. Add shrimp to batter mixture and coat well. Heat oil in wok, skillet or deep fryer and add shrimp, a few at a time.  NOTE: If using deep fryer, make sure you allow for oil to expand.  Do not fill more than ½ full or so.  Cook until batter is golden. Remove cooked shrimp, drain on paper toweling, and keep warm. Repeat until all shrimp are fried. Heat sesame oil in pan. Add honey and stir until well mixed and heated through. Add shrimp to the mixture and toss well. Sprinkle sesame seeds over shrimp and toss well again. Serve immediately.

Linguini with White Clam Sauce
This is simple to prepare, and very good.  This is one of the first dishes that Jim asked me to learn to make.
Ingredients:
1 pkg. Linguini pasta
3 cans minced clams
4 bottles clam juice (reserve half a bottle)
Flour, about 4 tbsp.
Directions:
Place large amount of water on to heat in pot for linguini.  Cook as directed on package.  Drain, and then place in large bowl.
Open clams and place in large saucepan, including all the liquid in the cans.  Add 3 ½ bottles clam juice, and heat.  Mix flour with reserved clam juice, and add to saucepan, stirring constantly.  Cook and stir until liquid boils.  Reduce heat and simmer 3-5 minutes.  Pour over linguini and serve.

Shrimp Creole
Ingredients:
4 tbsp butter 
4 tbsp flour 
1 C chopped green onions 
½ C chopped celery 
½ C chopped green pepper 
2 tbsp chopped parsley 
5 cloves garlic, crushed 
4 oz can diced green chilies
One 8-oz can tomato sauce 
One 16-oz can whole tomatoes 
One can chicken broth
1 ½ C hot water 
1 ½ tsp salt 
1/8 tsp cayenne pepper
1 tsp Worcestershire sauce
2 tbsp sugar 
1 ½ lb shrimp 
Johnny’s seasoning
Directions:
Melt butter. Add flour to make a roux. Add fresh vegetables. Cook for 5 minutes, stirring so it does not brown. Add remaining ingredients except shrimp. Cover and simmer for 30 minutes. Before serving, bring to a boil, add shrimp, and bring to a second boil. Remove from heat and serve with rice.  

Shrimp Scampi
Ingredients:
2 lbs. Large Shrimp (shelled)
½ C. Butter
½ C. Extra Virgin Olive Oil
1-1/2 Tbsp. Fresh Lemon Juice
¼ C. chopped Shallots (or green onions)
1 Tbsp. minced Garlic
1 tsp. Salt
Pepper to taste
6 C. Spaghetti, linguine, or other pasta
¼ C. chopped Parsley
Directions:
In a large skillet, heat olive oil. Add the shrimp and cook until opaque in the center; remove to a warm plate. Add garlic and shallots to the skillet and cook until fragrant (about 10 seconds), then add the lemon juice, parsley, salt and pepper. Remove pan from heat and add butter. Return the shrimp to the pan and toss to coat with the sauce. Arrange over pasta and spoon remaining sauce over shrimp.

Jim’s Shrimp Stir-Fry
We made a stir-fry in Alaska using marinated shrimp, but were unable to find it after we left there, so we developed our own sauce and Jim has refined it. The shrimp we find locally is fine for this version.  It is available in 2 lb. bags, frozen, and must be deveined and the shell removed before using.  Jim also removes the tails.  If you need instructions for this, let us know and we’ll furnish them for you.   

Prior to cleaning the shrimp I start the rice, which is our ultimate No-Fail Rice recipe:
1 C. Long Grain White Rice
2 C. Water or chicken broth for additional flavor
1 Tbsp. Butter or margarine
1 tsp. Salt
Directions for Rice: Measure out two cups of water in med-large saucepan, and put on to boil.  Add salt and butter.  When it comes to a boil, pour in measured rice, stir, and as soon as it comes up to a boil again, cover and turn heat down to simmer, a “#3” on the controls of my electric range.  Set a timer for 20 minutes. Just let it cook. At the end of that time remove lid, and add a couple of dollops of butter to rice, fluffing the rice with a fork.  Do not lift lid while rice is cooking.  Cover again until ready to serve.
Ingredients for Stir-Fry: 
2 Tbsp. Extra Virgin Olive Oil
1 tsp. Sesame Seed Oil
1 lb. Shrimp (1/2 of a two lb. bag, peeled, de-veined and tails removed)
2 Tbsp. Orange Blossom or Clover Honey
Kikkoman Soy Sauce to taste
Several cloves fresh garlic or garlic powder (not garlic salt)
1 Onion, sliced thinly
Salt to taste
Pepper to taste
Johnny’s seasoning salt (note: if you are not used to using this prepared spice mix, use little salt until you can gauge how much to use, as it has salt in it, and it is easy to over salt the dish).  This spice is made up of salt, peppers and paprika, mostly, and is a great addition to most meats, fish and seafood, as well as veggies, soups, stews, etc).
1 pkg. stir-fry vegetables, frozen (12 oz.)
Additional frozen vegetables or fresh, as desired.
Directions for stir-fry:
Place Olive oil and Sesame Seed oil in large skillet such as a chicken fryer or large sauté pan and add onion and shrimp.  Cook quickly, stirring well to keep from burning, and add garlic (if using fresh) after 2-3 minutes.  Cook shrimp only until pink on both sides, then add stir-fry vegetables, salt, pepper and Johnny’s seasoning.  Continue to cook quickly for a few minutes to heat vegetables through and cook up any liquid from the defrosting of them.  Add Soy Sauce and Honey, stir well and heat through.  At this time, taste the stir-fry to check the seasonings, and the ingredients of the sauce.  These are just approximate amounts, so you might need to adjust to suit your taste.  The sesame seed oil adds great taste, but is strong, so use sparingly, and it is sometimes easy for us to get too much soy sauce for our taste.  This is the point to adjust to suit your taste.  Remove rice from pan into serving platter or dish, and pour stir-fry over the top to serve.  

This dish makes enough for us to have two dinners from this amount, and since we’ve only used half the shrimp in the pkg., we’ll still have another recipe to make (which will make another 2 meals, actually) all from that one bag of shrimp.  Jim eats a large amount, at least two servings, so the entire recipe serves probably six, according to normal helpings.  It’s nice to have it twice, as it is a meal that improves in taste after the first day, so from the two lb. bag of shrimp, we get four meals for the two of us, making it a low-cost, healthy, delicious and quick meal, a winner in our book.  It takes 30 min. or less to prepare, and is one of our favorite dishes.

Alaska Salmon Salad Sandwiches
Ingredients:
15 1/2 oz canned Alaska salmon
1/3 C.  Plain nonfat yogurt
1/3 C.  Chopped green onions
1/3 C.  Chopped celery
1 Tbsp.  Lemon juice
1 tsp.  Black pepper; to taste
12 slices bread
Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread.  Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves.  Makes 6 sandwiches.

Linguini with White Clam Sauce

This is simple to prepare, and very good.  This is one of the first dishes that Jim asked me to make.

Ingredients:
1 pkg. Linguini pasta

3 cans minced clams

4 bottles clam juice (reserve half a bottle)

Flour, about 4 tbsp.
Directions:

Place large amount of water on to heat in pot for linguini.  Cook as directed on package, adding 1 Tbsp. salt to water after it boils.  Drain, and then place in large bowl.  Open clams and place in large saucepan, including all the liquid in the cans.  Add 3 ½ bottles clam juice and heat.  Mix flour with reserved clam juice, and add to saucepan, stirring constantly.  Cook and stir until liquid boils.  Reduce heat and simmer 3-5 minutes.  Pour over linguini and serve.

Shrimp, Crab or Crawfish Boil
My brother, Everett, introduced us to  a great seasoning for seafood, and we really like it.  We use this recipe often.
Ingredients:
1 lb. fresh or frozen (but thawed) Shrimp (or 3 Whole Crabs or 1 lb. Crawfish)
¼ bag Zatarain’s Shrimp & Crab Boil Seasoning
1 tbsp Salt
¼ Lemon in wedge
2 tbsp Cider Vinegar (if cooking fresh Crab – (Optional)*
Cayenne Pepper, to taste
Directions:
In large pot, place 1-2 quarts water, salt, seasoning, lemon and cayenne pepper.  Bring to rolling boil, add seafood and return to boil. Boil shrimp vigorously 2 minutes, crab 20 minutes, crawfish 5 minute. Allow seafood to sit in water 5 minutes longer. *Adding vinegar when cooking crabs with make them easier to pick.

Shrimp Treats
These make great appetizers, snacks, or served as a main dish.
Ingredients:
1 dozen Jumbo Shrimp, cleaned, shells removed, and de-veined
1 dozen slices uncooked bacon, sliced in halves (thin-sliced works well)
Toothpicks, pointed
Preheat oven to 375º
Directions:
Prepare shrimp.  Take two bacon slice halves, and form a cross on cutting board. Lay shrimp in center of “X”, and bring all the ends up to cross in center.  Secure with toothpick, and place on cookie sheet.  Bake until bacon is crisp.

Fish & Seafood Chowders

My Fish Chowder
This makes a good, rich chowder that is very satisfying and tasty.  Actually, the best one I made had white fish, shrimp and scallops in it.
Ingredients:
1 lb. Haddock, Cod, or other white fish.
2 C. cold water
¼ C. diced salt pork
3 C. peeled, thinly sliced potatoes
1 medium onion, chopped
¼ C. water
3 C. milk
1 tbsp. butter 
Salt, Paprika
Directions:
Rinse and pat fish dry. Place in saucepan and add 2 C. cold water.  Simmer it for 10 minutes. Remove fish if skin is on, and remove skin and any bones.  Replace in water. 
In large pot sauté (very slowly) the salt pork.  Add potatoes, onion and 1 C. water.  Cook covered for 10 minutes.  Add fish and fish stock and simmer chowder for 5 minutes.  Add and bring to boiling point 3 C. milk.  Just before serving add butter, salt and paprika.

New England Clam Chowder
I love delicious, thick, rich clam chowder, and have had some several times at good restaurants.  The Princess Hotel in Fairbanks, Alaska, and a good seafood restaurant at the San Francisco Airport, to name a couple.  Both served it in sourdough bowls, and it was sooooo delicious I could not stop until it was completely gone.. I feel like I have read more than a hundred recipes for clam chowder, and I have yet to find one that I believe is perfect.  So, this is still a work in progress for me.  I will get it right, however, and will let you know when I do.  It is too good not to get it right.
I've been working on my clam chowder, and it is improved.  It comes out very good this way, so I hope you'll give it a try.
Ingredients:
2-inch cube of salt pork (four slices bacon can be substituted if necessary, but salt pork is always traditionally used) cut into small pieces.
3 cans minced clams
4 bottles clam juice
1 large onion, finely chopped
2 ribs celery, sliced small
3 tbsp. Flour
3 C. raw potatoes, cut into ½-inch cubes
2 C. heavy cream
3 Tbsp. butter
Salt
Pepper (freshly ground, if available)
Crackers or sourdough bread
Directions:
Sauté the pork or bacon in a large pot, very slowly; do not burn.  Remove and reserve the scraps measure fat and keep 2 Tbsp. Sauté the celery and onions in the pork fat until onions turn translucent.  Add potatoes, bottled clam juice, liquid from clam cans, etc., to make 6 cups broth.  If you are short, add water or chicken broth.  Lower heat, cover and cook until potatoes are completely done, 20-30 minutes.  Mash some of the potatoes, but not all.  Mix flour with a small amount of reserved broth or water and add to chowder, heating to boil, and boil slowly for several minutes.  Remove from heat and add heavy cream and clams.  Stir to mix.  Return to very low heat and heat very slowly.  When hot but not boiling, season with any needed salt and/or pepper, and then add butter pats to float on top.   Serve at once with crackers or bread.  Yum!   

Shrimp:
We both love shrimp, and Jim still likes to deep fry them, but I'm trying to move him away to more healthy methods of preparing them... and it is working.

The best shrimp we ever had was outside Fairbanks, Alaska in the small town of Fox, where there is a restaurant called "The Turtle Club."  They only serve two entrees here, but they are done so well that they keep having to add more dining rooms to accommodate all the guests they get.  The two entrees are steak (delicious!) and shrimp like you've never seen before.  These shrimp are more than six inches long!  Talk about Jumbo!  They are prepared deliciously, and if you ever get up that way, make sure you go out to the Turtle Club to try them.  Be sure to make reservations several days ahead, however, or you won't be able to get in, most likely.

Crab Appetizers
Ingredients:
8 oz. white crabmeat picked free of shells
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 Tbsp. mayonnaise
1 tsp. garlic powder
1/2 C. butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted bread rounds
Chopped parsley leaves, for garnish
Directions:
Preheat oven to 425 degrees F.
In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over bread rounds and spread. Score each round into quarters and place on a greased baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes.  Sprinkle with parsley. Serve hot. These freeze and store well for drop-in company.

Smoked Salmon Spread
Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions:
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
Toasted Baguette
Ingredients:
1 sourdough baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

Asian Grilled Salmon
Ingredients:
1 side fresh salmon, boned,skin on (abt. 3 lb.)
For the marinade:
2 Tbsp. Dijon mustard
3 Tbsp. good soy sauce
6 Tbsp. good olive oil
1/2 tsp. minced garlic
Directions:
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.  While grill is heating, lay salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half of marinade onto salmon and allow it to sit for 10 minutes.   
Place salmon skin side down on the hot grill; discard marinade the fish was sitting in. Grill  4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.  Transfer fish to a flat plate, skin side down, and spoon reserved marinade on top. Allow fish to rest 10 minutes. Remove skin and serve warm, at room temperature, or chilled.  Serves 6.

Linguini with Shrimp Scampi

Ingredients:

Vegetable oil
1 Tbsp. kosher salt plus 1 1/2 teaspoons
3/4 lb. linguine pasta
3 Tbsp. unsalted butter
2 1/2 Tbsp. good olive oil
1 1/2 Tbsp. minced garlic (4 cloves)
1 lb. lg. shrimp (about 16), peeled, deveined
1/4 tsp. freshly ground black pepper
1/3 C. chopped fresh parsley leaves
1/2 lemon - zest, grated
1/4 C. fresh squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt butter and olive oil over medium-low heat. Add garlic and sauté for 1 minute. Be careful, the garlic burns easily! Add shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat; add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.  When pasta is done, drain cooked linguine and then put it back in the pot. Immediately add shrimp and sauce, toss well and serve.