1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

3 tablespoons chopped fine sweet white onion
3 teaspoons minced carrot
1/3 cup Miracle Whip salad dressing
2/3 cup sour cream
1/4 cup confectioners’ sugar
2 tablespoons sweet pickle relish
1/4 teaspoon salt

1. Place onion in food processor; chop; transfer to small bowl; set aside.
2. Place carrot in food processor; chop; add to onion.
3. Combine remaining ingredients in separate bowl; whisk well to combine. Add onion and carrot; mix well. Cover; refrigerate at least 2 hours to allow flavors to meld.
Makes 1 cup.

Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees F and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp
6 to 8 cups canola or vegetable oil (for use in the fryer)
12 large shrimp, peeled and deveined
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan’s Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs (can be found in the asian section of your local grocery store)
1/2 cup shredded coconut

On the side
Salsa

Prepare pina colada dipping sauce by combining all ingredients. Cover & chill

Heat oil to 350 degrees in a deep fryer or a large heavy skillet.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture. Let this batter stand for five minutes.
In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
Butterfly cut each peeled shrimp before you start the battering leaving the tail intact.
Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.  Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.  Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.

1. Rinse and pat catfish dry.
2. In a shallow dish, mix together milk, salt, pepper, and paprika.
3. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set
pieces on waxed paper.
4. Heat almost 2 inches of vegetable oil to 350 degrees F in a heavy
skillet.
5. Deep fry fish, turning once, until golden. Drain on paper towels.
Serves 4

1/2 pound shrimp, peeled & deveined
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices

Sauce:
6 ounces barbecue sauce (i prefer regular barbecue sauce with this recipe)
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

Blend sauce ingredients together.
Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded in half.
Baste each skewer evenly on each side and grill.

Cook over a hot grill until shrimp are a pink color.   Be careful not to overcook or the shrimp  will be rubbery.  Serve with white rice.

1 cup White Wine
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 pound Shrimp, peeled and deveined
salt & pepper, to taste

Combine the butter, wine, garlic and shrimp in a pan.
Bake in a 350 degree F oven for about 7 minutes or until the shrimp turn pink.
Be careful not to overcook the Shrimp.
Season with salt and pepper, to taste.
Serve.

Serves 2-4

2 trout fillets

Marinade
1/4 cup black olives, sliced
1/4 cup green olives, sliced
1/2 cup olive oil
1/2 cup white wine
1 tsp oregano
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup tomatoes, chopped

1 Mix marinade and let sit 5 minutes.
2 Brush the trout with butter, and sprinkle with salt and pepper and place in a baking pan.
3 Pour marinade over the fish and bake at 350F for 20 to 25 minutes.

Cooking Directions:

Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
Garnish with parsley