Earthly Eating

Cooking with Shrimp

• Ginger Teriyaki Shrimp Kebabs
Serves: 6

1/2 cup teriyaki marinade and sauce
2 tbs. freshly squeezed lime juice
1 tbs. low-sodium soy sauce
2 tbs. minced fresh or bottles ginger
2 cloves of garlic, minced
1/4 tsp. crushed red pepper flakes
2 lb. large shrimp, peeled and divined
2 tbs. sesame seeds

Whisk together teriyaki sauce, lime juice, soy sauce, ginger, garlic and red pepper flakes in large bowl; set aside. Add shrimp to bowl; toss with teriyaki mixture. Cover and refrigerate 30 minutes.

Coat grill rack with canola or olive oil spray. Preheat grill to med. Thread shrimp onto 12 skewers. Grill shrimp, covered, 3 to 5 minutes per side or until shrimp turn opaque. Sprinkle with sesame seeds before servings.

• Grilled Shrimp Scampi
Serves: 4

6 tbs. fresh lemon juice, divided
3 cloves of garlic, minced, divided
1 1/2 lb. large shrimp, peeled and divined (thaw if frozen)
1/3 cup butter or margarine
2 tbs. sliced green onions
3/4 tsp. grated lemon peel
2 tbs. minced fresh parsley
Hot cooked angel hair pasta

Coat grill rack with canola or olive oil cooking spray. Preheat grill to med. high. Stir together 2 tbs. or the lemon juice and two-thirds of the minced garlic, drizzle over shrimp.

Grill shrimp, covered, 2 minutes per side or until the shrimp turns ink. Remove from the grill. Melt butter in large skillet oven medium high heat. Add green onions, lemon peel, remaining 4 tbs. lemon juice and remaining garlic, stirring constantly, until mixture is bubbly. Reduce the heat to med. Stir in shrimp and heat through. Sprinkle with parsley and serve over hot pasta.

Cooking with Catfish

• Herb Baked Catfish Fillets
Serves: 4

1 lb. thawed catfish fillets, cut into servings size pieces
1/2 tsp. garlic pepper
1 egg white, beaten
1 tsp. grated lemon peel
1 tbs. lemon juice
1 cup dry or fresh breadcrumbs
1 tsp. dried dill weed
1 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven to 400°F. Spray baking sheet with canola or olive oil cooking spray. Rinse fillets and par dry with paper towels. Sprinkle fish with garlic pepper.

Blend egg white, lemon peel and lemon juice in a pie plate or shallow dish. Combine breadcrumbs, dill, basil and oregano and spread on a plate or wax paper.

Dip 1 pieces of the fish in the egg white to coat; coat with breadcrumb mixture. Place the fish on a baking sheet, Repeat with the remaining fish. Spray the fillets lightly with nonstick cooking spray. Bake 10 to 15 minutes or until they are golden and thickest part of the fish and will flake easily with a fork or knife. Season with salt and pepper to your taste.

• Blackened Catfish-Slaw Wraps
Serves: 4

2 tbs. flour
2 tbs. paprika
2 tsp. dried oregano
1/4 tsp. cayenne pepper
4 (6 oz.) catfish fillets
2 tbs butter to margarine, melted
4 (8 inch) flour tortillas
2 cups coleslaw

Combine flour, paprika, oregano, cayenne and salt and pepper to taste in a shallow dish. Dredge fillets in flour mixture; place on a platter and drizzle with melted butter.

Coat a nonstick rack with canola or olive oil cooking spray. Preheat grill to medium-high (350°F-400°F). Grill fish, covered for about 7 minutes per side or until the fish flakes easily with a fork.

Heat tortillas according to the package directions. Cut each catfish fillet lengthwise into 4 strips. Arrange 4 fillet strips on each tortilla, top with about 1/2 cup slaw and roll them up. Serve immediately.
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Earthly Eating Recipe

Non-Dairy, Low Fat Pumpkin Pie
Makes: 8 Servings

Drain the tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350°F oven for about 1 hour. Filling will be a bit soft, but will firm as it chills. Chill and serve after chilling.

Happy Eating!