Stuffed shrimp
This is the best and really easy and quick. Always makes your guest feel like you have gone out of your way to make a great meal. Best Served with asparagus and or garden salad. 

• 8 Jumbo shrimp
• 2 tbs Chopped Parsley
• 1 cup Bread Crumbs
• 6 tbs Butter
• 1/4 cup Flaked Crab
• 1/4 cup Sherry
• 1/4 cup Chopped Almond

Remove shell up to tail.

Cut shrimp down to the back leaving in butterfly fashion.

Remove large vein.

Place in baking dish.

Melt butter.

Combine remaining ingredients.

Place stuffing in each shrimp cavity.

Bake in preheated 350°F oven for 20 minutes or till tails curl up and shrimp meat is bright white.

Serve with drawn butter and lemon wedge.

Breaded Tilapia 
Great when served with steamed broccoli drizzled with lemon, sliced tomato topped with chopped onion, parsley, oregano, and olive oil and baked sweet potato. 

Tilapia
Italian Bread Crumb
egg (beaten or whisked)
olive Oil
Sea Salt, Ground Pepper, and Garlic Powder

Directions:
Simply dip into whisked egg mixture, dip into Italian bread crumb, and sprinkle with condiments and olive oil. Lay into a baking dish (metal or glass) bake at 400 degrees for about 10 to 15 min. or until fish flakes. If you prefer crisp turn once during baking being careful not to break filet. 

Seafood Okra Gumbo

This dish is a meal all by itself. 

• 1 qt. okra, cut into 1/2 in. pieces 2 cloves garlic, chopped 2 Tbls. oil 1/4 cup parsley, chopped 2 qts. water 1 16 oz. can stewed tomatoes 2-3 lbs shrimp 2 bay leaves 2/3 cup oil 2 Tbls. Worcestershire 1/2 cup flour 2 small boiled crabs 2 medium onions, chopped Salt to taste 1 bell pepper, chopped 1/2 tsp. Black pepper 2 ribs celery, chopped 1/2 tsp.
• Cayenne pepper

Peel and devein shrimp .Set aside in refrigerator.Boil shrimp shells in 2 qts. water for several hours to make a stock.Set aside.In a heavy skillet, heat 2 tblsp. oil and sauté the okra until all the ripeness is gone, about 1/2 hour. Set aside.In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.Add onions, bell pepper, celery, garlic and parsley and sauté until tender.Add tomatoes and cook 15 minutes.Add sautéed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne.Bring to a slow boil and simmer 2 hours, stirring occasionally.Add salt to taste.Add the peeled shrimp and continue cooking until the shrimp are done.Serve over steamed rice.

This dish is best if cooked a day in advance and refrigerated overnight

This dish is great with stuffed artichokes and salad.

• 1 1/2 lbs salmon steaks or skinless fillets
• 1 tsp dill weed
• 1/2 tsp onion salt
• 1 lemon, sliced

Preheat oven to 425.

Place salmon in a baking dish sprayed with cooking spray.

Sprinkle with dill and onion salt and top with  lemon slices.

Cover and bake for 15-20 minutes, until flesh turns opaque.

Serve with extra lemon.