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Recipe		Freeze?	TextFile
Ceviche - Marinated whitefish and shrimps in a lime vinaigrette
Shrimp Tetrazzini  Baked pasta with mushrooms in a creamy sherry sauce topped with mozzarella cheese
Chicken and Shrimp paella - Yellow saffron rice with red peppers, onions and peas.

Coming soon!!!

Zesty Garlic Shrimp served in Individual Portions 
Au beurre/Au Citron  (Any frozen fish filet with Lemon/Butter Sauce)

Ceviche

1 fresh filet of any white fish
Handful of small shrimps, and or small scallops
1 lime, juiced with no seeds or 3/4 cup water, 1 teaspoon concentrated lime with 1 teaspoon sugar
Dash of dried or fresh chili peppers

Slice fish thinly and add lime juice and chili.  Mix in other seafood (should be well drained and washed).  Let marinate at room temperature for 20-30 minutes and then serve immediately or refrigerate for service later.

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Shrimp Tetrazzini

1/2 pound spaghetti broken into small pieces
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1 kg thawed, cooked peeled shrimp
6 tablespoons oil (peanut preferred)
2 tablespoons garlic
Dash pepper
2 cups sliced mushrooms
1/2 onion, finely diced.
1 tablespoon sherry
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8 cups milk
2 tablespoons chicken stock
1/2 cup butter
1 teaspoon salt
dash pepper
2 tablespoons corn starch
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2 cups grated mozzarella

Cook the pasta until soft, in salted water for about 8 minutes. 
In a heavy fry pan lightly cook the onions, garlic, pepper, mushrooms.  
Add sherry and shrimp and remove from heat.  
In a separate sauce pot or in the microwave make the sauce:  Heat milk and chicken stock, butter on medium heat (in the microwave heat on high for 1 minute at a time, stirring every minute..) until boiling, stirring constantly.
In a separate bowl add 1/4 cup water and cornstarch; mix well and add to sauce. 
Mix constantly while boiling for 1 minute; remove from heat and continue stirring for 1 minute.
Remove pasta from stove and rinse/drain well.  
Pour 1/2 pasta and then 1/2 sauce into a roasting pan
Add cooked shrimp and mushrooms
Add balance of pasta and sauce
Cover completely with mozzarella cheese and garnish with parsley
If fresh heat at 400 for about 30 minutes.
If frozen heat covered for 40 minutes and uncovered for 5-10 or until sauce is bubbling.

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Chicken and Shrimp paella

2 tablespoons oil
1 diced onion
2 diced, skinned chicken breasts
1 cup cooked and peeled shrimp
1/2 red pepper, diced finely
1 teaspoon minced garlic
1 tomato, diced
1 tablespoon tomato paste
pinch of saffron or turmeric
2 1/2 cups water
2 teaspoons chicken stock
1 cup paella rice
1/2 cup frozen peas
1/2 teaspoon salt
dash ground pepper

In a heavy sauce pan (with a lid) add oil and onion, cook 5 minutes or until soft
Add chicken, pepper and garlic, cook for 5 minutes, stirring constantly
All tomato, tomato paste, saffron, water and chicken stock.  Mix.
Bring to a boil and then reduce heat and cover for about 15 minutes or until rice is soft.
Fold in peas, shrimp and pepper/salt and heat on medium heat for about 3-5 minutes.
Serve warm.

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