Jalapeño Salmon

INGREDIENTS

1/3 cup fresh cilantro
1/8 cup chopped fresh jalapeño peppers
1/2 tsp. onion powder
2 cloves garlic, finely chopped
1/2 tbsp. minced fresh ginger
1 cup lime juice
4 salmon steaks

DIRECTIONS

Combine cilantro, jalapeño, garlic, ginger, onion powder and lime juice in blender until smooth. Grill salmon and top
with warm sauce.

Serves 4

Crab Cakes

INGREDIENTS

1 (6 ounce) can crab meat, drained and flakes
1/4 teaspoon dill weed
3/4 cup bread crumbs
1/2 teaspoon paprika
1 egg
1/2 teaspoon celery seeds
3 tablespoons mayonnaise
dash ground cloves
1 teaspoon lemon juice
1/4 teaspoon garlic salt
1 tablespoon diced roasted red pepper
1/4 teaspoon pepper
1 teaspoon Dijon style mustard
1/4 teaspoon horseradish
Dash of Tabasco
1/4 cup season blend (celery, onion& peppers)
Bread crumbs to coat
2 to 3 tablespoons oil for frying

DIRECTIONS

In a medium bowl stir together first 16 ingredients, until well combined. Divide mixture into 4 equal portions. Place bread crumbs in a shallow dish. Heat oil in skillet. Place one portion in bread crumbs, coating well, form into patty shape and place on hot skillet. Fry cakes until golden brown on both sides, turning once.

Makes 4 Crab Cakes

Jambalaya

INGREDIENTS

2 cups Swanson® Chicken Broth
1 tbsp. Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 large stalks celery, diced
1 can (about 14 1/2 ounces) diced tomatoes
1 lb. kielbasa, diced
3/4 lb. skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 lb. fresh medium shrimp, shelled and deveined

DIRECTIONS

Stir the broth, Creole seasoning, pepper, onion, celery, tomatoes, kielbasa, chicken and rice in a 3 1/2- to 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours.

Add the shrimp. Cover and cook for 40 minutes or until the shrimp are cooked through.

Or on HIGH for 4 to 5 hours.

Serves 6.

Shrimp and Chiles over Linguine

INGREDIENTS

1 lb. Linguine
24 Medium shrimp, peeled and deveined
3 tbsp. Olive oil, divided
6 Large cloves garlic, minced
4 Dried guajillo chiles, soaked in hot water for 30 minutes, seeded and
chopped
2 Ripe tomatoes, seeded and coarsely chopped
1/4 cup Black olives, chopped
1/4 cup Capers
3 T Minced fresh cilantro

DIRECTIONS

Cook the linguine according to package directions until al dente. Drain
and cool under cold running water, and toss
with 1 tablespoon of olive oil. Set aside. Bring a fresh pot of salted
water to a boil.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium
heat. Add the shrimp and garlic; sauté for 1 minute.
Add the peppers, tomato, olives and capers, and continue cooking until
the shrimp lose their translucence and start to firm.
Sprinkle in the cilantro, and cook for another minute. Remove from heat.
Place the cooked pasta in the fresh boiling water long enough to reheat
it, about 1 minute. Drain, and divide among 4 plates.
Top with the shrimp.

Makes 4 servings