Preheat oven to 375°
Ingredients:

• 2 cans condensed cream of shrimp soup
• 3 cups milk
• 1 lb. cleaned, de-veined medium-size shrimp cut in half crosswise.
• 4 cups packaged instant white rice
• 1 lb.imitation crab meat,cut into bite-size pieces
• 1 cup chopped sweet red pepper (about 1 medium size)
• 1 package (10 oz)frozen green peas, slghtly thawed
• 2 tsp. crab seasoning
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 cup half & half
• 1 1/4 cups crumbled round butter crackers (about 25 crackers, I use Ritz crackers)

• 1/2 cup corn flake crumbs
• 2 tbsp. cornmeal
• 2 tsp. grated Parmesan cheese
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper (cayenne)
• 1/2 tsp. black pepper
• 2 egg whites
• 3 sole, or founder filets (about 1/2 lb.each)

• Rock salt, for baking
• 1 strips bacon, finely chopped
• ½ cup chopped onions
• 1/4 tsp salt
• 1/8 tsp minced garlic
• 1 tbsp unsalted butter
• 1½ all-purpose flour
• ½ cup whole milk
• 1/4 cup dry white wine
• 1/4 cup finely chopped white button mushrooms
• 1/4 lb medium size shrimp, peeled and deveined and chopped
• 2 tbsp finely grated Parmesan
• 2 tspn fresh lemon juice
• 2 tbsp chopped green onions (green parts only)
• 1 large egg yolks, lightly beaten
• 1 dozen freshly shucked oysters, drained an and deeped botom shell rinsed and reserved for baking

Preheat the oven to 400³F.
Spread a 1/2 inich thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
Fry the bacon until just crisp in a medium skillet over medium-heat. Add the onion, salt, and cayennne and cok, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutsor until the butter melts. Add the flour, and stirring slowlyand constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan,lemon juice, green onions and parsley and stif to blend.
Remove from the heat, add the egg yolks, and blend well. Let cool to room temperature.
Arrange the reserve oysters shells on the prepared baking sheet. Put one oyster in each shell and top with about 1½ tbsp of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.)Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve imediately.

• 1 14oz. can reduced sodium chicken broth
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 tbsp. chopped shalot
• 1 tsp. garlic
• 3/4 cup Arborio rice
• Pinch saffron threads (I use turmeric)
• 1/3 cup dry white wine
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 lb. shelled, de-veined uncooked large shrimp
• 1/2 tsp.fresh lemon juice
• 2 tsp. minced fresh parsley

• Peanut or vegetable oil, for frying
• 1/4 cup cornstarch
• 3 large egg whites
• Kosher salt
• freshly ground black pepper
• 2 cups flaked coconut
• 1 1/2 pounds jumbo shrimp, peeled with tails on
• Red Curry Sauce, recipe follows
• 1 green onion, white and green part, chopped
• 1 handful fresh mint, hand-torn

• 2 tablespoons vegetable oil
• 2 tablespoons Thai red curry paste
• 1 cup unsweetened coconut milk
• 1 lime, juiced

• 2 pounds baking potatoes (about 4),peeled and cut into chunks
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 4 tablespoons butter, at room temperature
• 1/2 cup heavy cream, light cream, or milk
• 2 pounds cod fillets, cut to make 4 pieces
• 2 teaspoons cooking oil
• 4 cloves garlic, minced

ME! Connie!

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