Preheat oven to 450 degrees.
Place Romas in a large baking dish and toss with olive oil, garlic, salt and pepper to taste. Roast on top rack of oven for 20 minutes.
Remove baking dish from oven, stir in the shrimp, parsley, lemon juice and red pepper flakes (if using). Sprinkle with Feta and bread crumbs return to oven.
Cook for 10-15 minutes, or until shrimp is done.
Preheat oven to 450 degrees.
Sprinkle both sides of the portioned fillets with a generous amount of seasoning. (Keep in mind the more Cajun you add the spicier it will be). Unfold the pastry and cut to size needed based on the size of your fillets. Place cream cheese in the center of the pastry.
Mix coconut, flour, salt and pepper together. Dip shrimp in the egg then roll in the coconut mixture.
In a large deep skillet, heat oil on medium to about 325 degrees. Add the shrimp to the oil and cook for 3-4 minutes on each side or until golden brown.
Drain on a paper towel and serve with lemon wedges or a sauce, if desired for dipping.
In a large pot, soften the onion in the butter over medium-high heat. Add the half and half and the stock. Slowly stir in the flour until well blended. Add the potatoes, corn, celery, bay leaf and salt and pepper.
Cook over medium heat until potatoes are softened; about 20 minutes.
While rice is cooking, mix the mayonnaise and Sriracha sauce to taste and set aside. In a large bowl, mix rice, vinegar, sugar and salt. Set aside until rice is cool enough to handle.
Preheat oven to 350 ̊.
Sprinkle Cajun seasoning, salt and pepper on fillets. Top with lemon slices and bake for 15-20 minutes, until fish starts to flake.
While fish is cooking, combine mayonnaise, sour cream and dill. If needed, add more dill until desired flavor is reached.
Cover cooked fillets with sauce mixture and serve immediately with a rice pilaf.
Preheat oven to 350 degrees.
In a bowl, mix the crab meat, Neufchatel cheese, green onion and mayo.
Place Won Ton wrappers in the cups of a sprayed muffin pan. Fill with the crab mixture.
Bake for 18-20 minutes or until the edges are golden brown and filling is heated through.
*For bite size Rangoons, quarter the Won Tons and place in a mini muffin pan.
In a large skillet, heat the olive oil over medium-high. Season fish fillets with salt and pepper and sprinkle with Wondra flour.
Add fish to skillet with the juice of half the grapefruit and cook for about one minute. Flip, add the other half of the freshly squeezed grapefruit juice and cook for a little over one minute longer or until opaque. Do not overcook.
In a large bowl, add chilled pasta, tuna, onion, celery and peas and set aside.
In a small bowl, mix together the mayonnaise, Greek yogurt, red wine vinegar, salt, pepper and garlic powder. Pour over pasta mixture. Gently stir to combine.
Wine Pairing: American Sauv Blanc
In large pot of boiling salted water, add the angel hair pasta and cook al dente.
While pasta is cooking, in another large pan, heat olive oil over medium-low heat. Add the garlic and sauté for 1 minute, being careful not to burn the garlic. Add the shrimp, about 1 1/2 teaspoons salt and pepper and sauté until shrimp is done.
