Phil Callihan

Ingredients

• 1 Pound of raw (white) shrimp with the shells on
• Old Bay Seasoning

Directions

1. Bring water in pot with steaming tray to a boil.
2. Sprinkle shrimp with old bay seasoning.
3. Steam shrimp for 2-3 minutes, shuffle and continue for another 2-3 minutes.
4. Shrimp will be a nice pink on both sides when done, be careful not to overcook!

Ingredients

4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs

Garlic Dijon Sauce

8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
3 teaspoons minced garlic
salt and pepper, to taste I used about 1/8 teaspoon each
1 tablespoon fresh chopped dill

Directions

1. Prepare four (4) 12×12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp.
2. To make the sauce, stir together all ingredients in a bowl and set aside.
3. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak.
4. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky or bake in for about 15-20 minutes at 400 degrees.
5. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve.

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Ingredients
(4 servings)

• 1 lb spaghetti  half package
• 3 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• 2 teaspoons salt
• 1 ½ teaspoons red pepper flakes
• 1 small yellow onion
• 8 cloves garlic, finely chopped
• 42 oz canned diced tomato (drained)
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 cup dry white wine
• ⅓ cup fresh parsley, chopped
• 4 qt water, salted

Preparation

1. In a large pot bring 4 quarts of salted water to a boil over medium-high heat.
2. Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
3. Return pot and heat 2 tablespoons of olive oil over medium heat.
4. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
5. Remove the shrimp and place in a small bowl to the side.
6. Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
7. Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
8. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
9. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
10. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
11. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.

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Ingredients

• Tortilla Chips (bag)
• Imitation Crab (1 package)
• Shrimp (1 package)
• Onion (half)
• Queso Quesadilla Cheese or Monterrey Jack (1 package)
• Paprika
• Sour Cream (optional)

Directions

1. Preheat oven to 400.
2. Line small cooking sheet with aluminum foil.
3. Chop crab and shrimp.
4. Mix Crab and Shrimp (optional add a few spoons of sour cream).
5. Heat in pan with a tablespoon of butter and onion until warm.
6. Scoop seafood mixture over chips.
7. Cover with cheese.
8. Sprinkle with paprika.
9. Cook for 5-10 minutes until cheese is well melted.

Ingredients

YIELDS: 4

• 2 tbs extra-virgin olive oil
• 4 (6-oz) salmon fillets, patted dry with paper towels
• kosher salt
• Freshly ground black pepper
• 3 tbs unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups halved cherry tomatoes
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup Parmesan
• 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
• Lemon wedges, for serving (optional)

Directions

PREP TIME: 0:10

TOTAL TIME: 0:45

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more.
2. Transfer Salmon to a plate.
3. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
4. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
5. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
6. Garnish with more herbs and squeeze lemon on top before serving

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