Baked Coconut Shrimp


1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut 


Combine lime juice, pepper and pineapple in a small bowl - Cover and refrigerate

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper

In a small bowl, beat the egg whites until peaks form

Place cornstarch and coconut on two separate plates

Hold shrimp by tail, dip and coat in cornstarch

Then dip the shrimp into the egg white

Then coat the shrimp in coconut

Bake 15-17 minutes or until coconut is golden brown

Turn shrimp one time halfway through cooking

Serve with pineapple dipping sauce

Shrimp Fettuccine


8 oz uncooked fettuccine

2 tbsp butter

1 tbsp olive oil

2 garlic cloves, thinly sliced

10 oz medium shrimp, peeled and deveined

3/8 tsp salt

1/4 tsp black pepper

6 oz fresh baby spinach

1 1/4 oz Parmesan cheese, shaved


Cook pasta

Melt butter and oil in a large skillet over medium heat

Add garlic to pan and cook for 1 minute

Remove garlic from pan with slotted spoon and place in a small bowl

Increase heat to medium-high

Add shrimp, salt and pepper to pan and cook 4 minutes until shrimp is done

Add pasta, spinach, and garlic to pan

Cook 1 minute or until spinach wilts

Sprinkle with cheese

Broiled Tilapia


4 tilapia fillets

1/2 cup orange juice

3 tbsp fresh lime juice

1 tbsp brown sugar

1 tbsp olive oil

2 tsp soy sauce

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1/4 tsp ground red pepper

2 garlic cloves, crushed

1/2 tsp paprika 


Place fish in a shallow roasting pan

Combine orange juice and 9 next ingredients (through garlic)

Pour mixture over fish and let stand for 15 minutes

Preheat the broiler

Sprinkle fish with paprika

Broil for 15 minutes

Drizzle sauce over the fish before serving

Parmesan Baked Cod


4 cod fillets

2/3 cup of mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup chopped green onion

1 tsp Worcestershire sauce


Preheat the oven to 400 degrees

Place fillets in an 8 inch square baking dish

In a small bowl, combine other ingredients

Spoon over fish

Bake, uncovered, for 15-20 minutes

Prosciutto Wrapped Scallops


1/4 cup chopped sun dried tomatoes

2 tbsp fresh chopped basil leaves

2 tbsp chopped black olives (about 10 olives)

1/4 cup olive oil

12 medium scallops

1/4 tsp salt

1/4 tsp pepper

12 slices prosciutto


Preheat the oven to 350 degrees

In food processor, combine tomatoes, basil, olives, and olive oil until finely chopped

Season both sides of the scallops with salt and pepper

Rub each scallop with the tomato mixture

Fold each slice of prosciutto in half and then wrap each scallop in 1 slice of prosciutto

Place wrapped scallops in buttered baking dish, seam side down

Bake until scallops are cooked through, about 15 minutes 

Scallops in Browned Butter


1 pound large wild sea scallops

1 clove garlic, thinly sliced

1 tbsp canola oil

1/4 cup white wine

1 tbsp unsalted butter

1/2 lemon

Salt, to taste

Chive oil (or other herb oil)


Pat scallops dry and allow to come to room temperature

Heat oil and garlic in skillet over medium-high heat

When garlic begin to brown, remove the slices from skillet

Season scallops with salt and place in skillet

Cook 1-2 minutes, turn over and cook additional 1-2 minutes

Scallops should brown on top and bottom

Remove scallops from skillet

Add wine to the skillet and scrape bottom with spatula

Add butter to the skillet (it will foam as it melts)

Squeeze in the juice of one lemon

Spoon sauce over scallops

Garnish with chive or herb oil, if desired 

Clyde's Crabcakes


1 pound jumbo lump crab meat

1/3 cup mayonnaise

1 tbsp water

1 tbsp chopped parsley

2 tsp old bay seasoning

1 tbsp dijon mustard

4 saltine crackers


Remove shells and cartilage from crab meat

Combine mayonnaise, old bay, parsley, mustard, and water

Add crab meat to the mix and do not break up the lumps 

Break saltines and add to the mixture

Make into 4 patties and pan fry or boil until golden brown

Soy Glazed Salmon


1/4 cup soy sauce

1/4 cup pure maple syrup

1 piece (2 pound) center-cut salmon filet with skin


Preheat the oven to 450 degrees

Broil soy sauce and maple syrup together until glaze is reduced to 1/3 cup (about 5 minutes)

Arrange salmon, skin side down, on broiler pan and pat dry

Brush salmon generously with glaze

Let stand for 5 minutes

Brush with more glaze

Roast in the oven for 10 minutes

Turn on broiler and brush salmon with more glaze

Broil 3-5 minutes

Shrimp, Avocado & Orange Cocktail Salad


2 navel oranges (sectioned and juices reserved)

1.5 pounds of medium shrimp (shelled & deveined)

2 tsp olive oil

1 clove garlic (pasted)

1 can hearts of palm, chopped into small segments

2 avocados


1/2 cup mayonnaise

3 tbsp ketchup

1 tbsp cognac or brandy

Juice of 1/2 lime

1/2 tsp sugar

1/2 tsp honey

Zest of 1 orange


Zest an orange and set aside

Section 2 oranges into supremes by removing all the pith and skin

Cut orange segments from their membranes and squeeze the juice from them

Reserve the segments and the juice

In boiling salted water, poach the shrimp until pink and firm (about 2 minutes)

Drain the shrimp and while still warm, combine with garlic, oil, and 1 tbsp orange juice

Stir to combine and let the shrimp cool to room temperature

Combine all the sauce ingredients and add orange zest to mixture

Transfer the orange segments to the bowl with the shrimp

Add hearts of palm to shrimp

Add 1/2 sauce to the shrimp and orange mixture and coat to combine

Halve the avocados, slice and chop into small segments

Serve the shrimp with the avocado

Serve with the remaining sauce on top (if sauce too thick, can thin with remaining orange juice)

Cheese & Crab Snacks


1 can crabmeat

1 stick of butter

5 oz bottle of Old English Cheddar

2 packages (6 each) of English muffins

8 oz package of cream cheese (softened)

1/2 tsp of garlic powder

1/2 tsp of salt

1/2 tsp of pepper


Mix crabmeat, butter, cheeses, and spices together

Cut each English muffin in half and then cut each side into quarters

Spread mixture on each quarter

Put in freezer until ready to heat up

Defrost for 15 minutes on counter

Put in a 375 degree oven for 20-30 minutes