Shrimp with Orzo

Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled

Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.

Serves: 10 (small portions maybe)   Personal Note:  I serve this in shallow soup bowls.

Submitted by: Kusha Keenan

Salmon En Croute

Ingredients:
1/2 pkg. puff pastry, defrosted (1 sheet)
1 - 5 oz. pkg washed baby spinach
2 salmon fillets, skinless
1/4 tsp salt
2 Tbsp. olives, crushed
1 egg beaten

Directions:
*Preheat oven to 375 F.
*Line a baking sheet with parchment paper or aluminum foil.
*On a lightly floured surface, roll out a sheet of pastry to 1/8" thick.
*Place 1/2 of spinach leaves lengthwise down the center of the pastry.
*Season the fillets with salt and place down the center of the spinach.
*Wrap fish in pastry completely by folding in sides to seal.
*Place on baking sheet and brush with egg.
*Bake until golden brown 25-30 min.
*Serve immediately.

Submitted by: Michelle Turner

Hoisin-Glazed Shrimp Skewers

Ingredients:
1 pound peeled and deveined medium shrimp
1/4 cup hoisin sauce
2 teaspoons toasted sesame seeds

Directions:
*Thread shrimp onto 6-inch skewers, wrap the skewer ends with foil, and place on a broiler-proof rimmed baking sheet.
*Basting shrimp with the hoisin sauce and broil until opaque throughout, 2 to 3 minutes per side
*Sprinkle with sesame seeds after removing from oven.
*Serve over white rice

Source: Real Simple Magazine

Submitted by: DeAnne Anderson

My Oh Mahi, That's a Good Fish Taco!

Ingredients:
4 tsp olive oil
1 TBSP jalapeño slices, finely chopped
¼ small red onion, one-quarter finely chopped, the remainder thinly sliced
¼ clove garlic, grated or finely chopped (1/8 tsp)
¼ cup black beans, rinsed
¼ teaspoon ground cumin
Salt and pepper
1/8 cup mango chutney
1 TBSP honey
½ TBSP hot sauce
Juice of ½ lime, (1 TBSP)
1/8 head red cabbage, shredded (optional)
1TBSP finely chopped cilantro (a generous handful) (optional)
1-2 mahi mahi fillets (depending on how large they are)
1 tsp grill seasoning (steak/burger seasoning…..)
2 corn taco shells
2 flour tortillas (small)
¼ cup sour cream

Directions:
*In a medium skillet, heat 1 tsp oil over medium heat.
*Add the jalapeño, chopped red onion and garlic and cook for 4 minutes.
*In a small bowl, mash the black beans with the cumin and mango chutney and season with salt and pepper.
*Add to jalapeno/red onion/garlic mixture. Cover.
*In a large bowl, combine 2 tsp oil with the honey, hot sauce and lime juice; season with salt and pepper.
*Add the sliced onion, and cabbage and cilantro (if using) and toss.
*Coat the fish with the remaining 1 tsp oil, grill seasoning, and sprinkle with lime juice. Marinate a few minutes, then pan fry in olive oil
*Warm the taco shells and tortillas in the oven.
*Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the taco shells, and wrap a tortilla around each one, pressing to adhere.
*Flake half a piece of fish into each taco shell and top with some onion/cabbage slaw.
*Top with sour cream

Serves:1 (2 tacos)
Source: Rachael Ray

Submitted by: DeAnne Anderson

Shrimp Po'boys

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Emeril's Essence
1 1/2 teaspoons salt
3/4 teaspoon cayenne
½ cup flour
½ cup breadcrumbs
2 small French bread loaves, each about 10-inches long
Butter
Remoulade sauce (recipe provided below)

Directions:
*Heat the oil in a deep fryer
*Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
*Add remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne to breadcrumbs and flour
*Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
*Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
*Remove from the oil and drain on a paper-lined plate.
*Split the French bread loaves in half and brush both sides of the bread with butter - toast briefly, if desired.
*Using a spatula, spread the remoulade sauce on both sides of the bread
*Assemble sandwiches with shrimp, adding lettuce, tomato, and/or other sandwich toppings, if desired.

Serves: 2

*Remoulade Sauce:
Ingredients:
1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!

Shrimp and Grits

Ingredients:
2 ½ cups chicken broth
4 TBSP butter
¾ cup grits
3 TBSP cream cheese
2 TBSP half and half
½ c green onions, chopped
Salt to taste
Tony Chachere seasoning
1 lb. shrimp, uncooked, peeled and deveined
2 TBSP lime juice
½ each: red, yellow, and green bell pepper, chopped

Directions:
*Combine chicken broth, 1 TBSP butter, and salt in heavy saucepan and bring to boil.
*Stir in grits. Reduce heat.
*Cover and simmer 5 minutes, stirring occasionally.
*Mix cream cheese and half & half into grits.
*Cover and simmer until almost all liquid has evaporated and grits are tender. Stir frequently.
*Melt remaining 3 TBSP butter in separate skillet over medium/high heat.
*Add bell pepper and sauté.
*Add shrimp and cook just until shrimp are cooked through (do not overcook) – about 3-4 minutes.
*Stir in lime juice and season with Tony’s. Remove skillet from heat.
*Spoon grits onto center of plate and top with green onions.
*Top with shrimp and drizzle with some of lime butter from shrimp.

Submitted by: DeAnne Anderson

*Personal Notes:
Alternative: I often use Instant Grits (ANY flavor --- cheese, red eye & country gravy, etc.) from the individual packets) --- 2 packages per person, in which case I then omit chicken broth, 1 TBSP, butter, and salt --- and just make grits according to package directions.  I also usually omit the cream cheese and half & half and just add shredded cheese (usually cheddar) to the grits.  I make the rest of the recipe as directed.

Hoisin-Glazed Salmon with Quinoa

Ingredients:
3 Tbsp hoisin sauce
1/4 tsp Chinese five-spice powder
1 cup quinoa
4 pieces (6 oz each) skinless salmon fillet
2 cups water
1 Tbsp rice vinegar
1 Tbsp soy sauce
2 green onions, thinly sliced
1 bunch radishes, trimmed and thinly sliced

Directions:
*Preheat oven to 400 degrees F.
*In a small bowl, combine hoisin sauce and five-spice powder.
*In a 13"x9" glass baking dish, place salmon flat side down.
*Spread hoisin mixture on top.
*Bake 15-17 minutes or until opaque throughout.
*Meanwhile, in a 12" skillet, toast quinoa on medium heat for 5 minutes or until fragrant and golden, stirring frequently.
*Stir water into toasted quinoa, heat to boiling on high.
*Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.
*Remove skillet from heat and stir in vinegar, soy sauce, radishes and green onions until blended.
*Serve salmon with quinoa.

Submitted by: Michelle Meadows Turner

Smoked Salmon Dip

Ingredients:
1 container Fat Free Cream Cheese (can substitute regular or onion chive)

1/2 Tablespoon Italian Herb Seasoning (McCormick) or 2 garlic cloves finely diced & 2 tsp. Italian Seasoning
2 tsp. liquid smoke
1 to 2 tsp. cumin
1 to 1 1/2 cups Smoked Salmon - broken with fingers into small pieces. Make sure to look for any small ones that might be hiding within and discard!
1 bell pepper - any color - chopped into small pieces
1 small red onion - chopped small
1 Tablespoon - chopped fresh cilantro
1 Tablespoon chopped green onion - optional

Directions:
*Mix all ingredients together & chill in refrigerator until ready to serve
*Serve with crackers (is also fabulous as a sandwich spread!)

Submitted by: Annie Berdahl Lehmann

Macadamia Cod with Nectarine Salsa

Ingredients:
(Salsa):
2 small firm nectarines (pitted and diced) or peaches...canned fruit works well out of season
1/4 cup finely diced red bell pepper
2tbls thinly sliced green onion tops
2tbls lime juice
1 jalepeno pepper seeded and finely chopped (dont skip this...even if you dont like spicy food...just avoid any of the seeds)
1/4 tsp salt
Combine the above ingredients and mix well. Set aside.

(Cod Fillets):
2 cod fillets (subsititute different firm, white fish if needed)
1/4 cup chopped macadamia nuts
1/4 tsp paprika

Directions:
*Combine nuts and paprika, mix well.
*Arrange fillets on small bar pan.
*Carefully sprinkle mixture over tops of fillets, forming an even layer.
*Bake 12-15 minutes or until cod flakes easily with fork.
*Remove fish from oven and serve over top of salsa.

*I serve with rice..you know, something facny like Rice a Roni rice pilaf)! YUMM-O!!!!

Source: This is a secret recipe.......... from "Pampered Chef!"

Submitted by: Annie Distelzweig

Amazing Angel Hair Pasta with Shrimp

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
3/4 lb large shrimp, peeled and deveined
2 cloves garlic
1/4 cup heavy cream
1 (14 1/2 ounce) can Italian style diced tomatoes
1/2 cup white wine
3 tablespoons fresh parsley
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 (8 ounce) package angel hair pasta

Directions
*In a medium skillet over medium high heat, melt butter with the oil.
*Add the shrimp and garlic.
*Cook uncovered for about 5 minutes stirring occasionally until shrimp are done.
*Remove shrimp to a plate and cover to keep warm.
*Add remaining ingredients to skillet except for 1/4 c of Parmesan cheese and the pasta.
*Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally as sauce thickens.
*Cook pasta and drain.
*Toss shrimp and pasta into the skillet with sauce and distribute everything evenly.
*Serve topped with the remaining Parmesan cheese.

Source: Recipezaar (with alterations by Joyce Higgins)

Serves: 4

Submitted by: Tara Morrissey

*Personal Notes: My mom recently sent this recipe to me and told me I HAD to try it... it became an instant favorite!

Grilled Halibut Tacos with Guacamole Sauce

Ingredients:
4 pieces fresh halibut, steak or fillets (6 to 8 ounces each)
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
The juice of 1 lime
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
The juice of 1 lemon
1/4 tsp cayenne pepper
1 cup plain yogurt
1 tsp coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart romaine lettuce
12 soft tortillas (6-inch)

Directions:
*Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.
*Drizzle halibut on both sides with olive oil.
*Season with salt and pepper, to taste.
*Grill fish, 5 to 6 minutes on each side, or until opaque.
*Squeeze lime juice over the fish and remove from the pan or grill. Flake fish into large chunks with a fork.
*While fish is cooking, combine avocado, lemon juice, cayenne pepper, yogurt, and salt in a blender or food processor.
*Process until smooth.
*Remove guacamole to a bowl and stir in tomatoes and scallions.
*Shred lettuce and reserve.
*When fish comes off the grill pan or grill, blister and heat the tortillas.
*To assemble, pile some of the fish chunks onto tortillas and slather with guacamole sauce.
*Top with shredded lettuce, fold tacos over and eat!

Source: Rachael Ray

Submitted by: Mai Nauroth

Shrimp Pad Thai

Ingredients:
4 ounces rice-stick noodles (1/2 bag --- find at Commissary)
2 TBSP tomato-based chili sauce
2 TBSP lime juice
2 TBSP soy sauce
1 TBSP brown sugar
2 tsp fish sauce
2 TBSP vegetable oil
2 garlic cloves, minced
1/2 pound peeled and deveined medium shrimp
2 cups bean sprouts, plus more for garnish
4 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces (optional)
2 eggs, lightly beaten
o ASSORTED GARNISHES (OPTIONAL) =  Chopped dry-roasted peanuts, pinch of red-pepper flakes, ½ cup bean sprouts for garnish, fresh cilantro, lime wedges

Directions:
Bring a large pot of water to a boil; remove from heat.
Stir in noodles; let soak until softened (but still undercooked), 3 minutes.
Drain; rinse under cold water until cool.
In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and fish sauce.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Add garlic, and cook until fragrant, about 30 seconds.
Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer to a plate.
Return skillet to medium-high heat. Add remaining 1 tablespoon oil
Add noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.
Add bean sprouts, scallions, and shrimp.
Pour in egg; toss until noodles are coated and cooked through, about 2 minutes.
Serve, topped with garnishes, if desired

Serves: 2

Submitted by: DeAnne Anderson

Philippine Noodles with Chile Shrimp and Cashews Recipe

Ingredients:
1/4 lb dry Philippine-style noodles (1/2 bag) (found at Spangdahlem Commissary)
2 TBSP peanut oil
1/2  lb medium/large shrimp, peeled and deveined (or try chicken!)
2 tsp sesame seeds
2 cloves garlic, chopped
1/2 tsp ground ginger
4 green onions, thinly sliced
1/2 green bell pepper, chopped
4 tsp prepared warm sauce (optional)
2 tsp Chinese chile paste
2 tsp soy sauce
2 tsp. sesame oil
1 tsp honey
1/2 cup cashews
2 eggs

Directions:
*In large pot of boiling salted water, cook noodles, breaking up with fork, till tender, about 3 min.
*Drain well and toss with 2 tsp. oil.
*In large skillet over medium-high heat, heat 2 tsp. oil
*Cook shrimp and sesame seeds until shrimp turn pink, about 3 min.
*Transfer to plate.
*In same skillet over medium-high heat, heat remaining tsp. oil
*Cook garlic and ginger until fragrant, about 1 minute.
*Stir in scallions and bell peppers. Cook until tender, about 3 min.
*In small bowl, combine warm sauce, chile paste, soy sauce, sesame oil and honey.
*Stir into skillet with vegetables.
*Stir in shrimp and cashews and heat to boiling.
*Remove from heat.
*In large bowl, toss noodles with vegetables and shrimp. Set aside.
*Scramble eggs
*Toss with noodle mixture.
*Serve immediately

Serves: 2
 
Submitted by: DeAnne Anderson

Pineapple and Shrimp Fried Rice

Ingredients:
½ cup small cooked shrimp
4 rings canned pineapple, drained, chopped into wedges (~45 pineapple tidbits)
¼ cup frozen peas
¼ cup frozen corn
¼ yellow onion, chopped
1 – 2 TBSP sliced Japaleno peppers
1 egg
2 TBSP olive oil for stir-frying, or as needed
½ tsp minced garlic
½ tsp minced ginger
1 cup cold cooked rice (2/3 cup uncooked)
1-2 TBSP light soy sauce
½ tsp curry powder
Sugar, to taste
Garnish, as desired (see the recipe directions for suggestions)

Directions:
*Heat wok over medium heat. Add oil to heat
*Fry egg and set aside
*Add garlic, ginger, and chopped jalapenos and stir-fry 30 seconds
Add onion and stir-fry 1 minute
*Add peas and corn
*Add pineapple and shrimp
*Stir-fry all until heated through
*Add rice and stir-fry ~ 2 minutes
*Add soy sauce
*Add eggs
*Stir in the curry powder and sugar.
*Taste and adjust the seasoning if desired.

Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.

Serves: 2
 
Submitted by: DeAnne Anderson

Vietnamese Fresh Spring Rolls with Spicy Peanut Sauce

Roll Ingredients:
2 ounces rice vermicelli(noodles)
8 rice wrappers
8 lg cooked shrimp - peeled, deveined & cut in half lengthwise
2 Tablespoons chopped fresh basil (Thai basil if you can find it)
3 Tablespoons chopped fresh mint leaves
3 Tablespoons chopped fresh cilantro
2 leaves red leaf lettuce (or any lettuce you have) chopped
Directions:
**** Is a GOOD idea to do all of the prep before you start making the rolls. (chop everything before you start!)******
*Bring a medium saucepan of water to boil.
*Boil rice vermicelli 3 to 5 min, or until al dente, and drain.
*Set aside for use in a minute.
*Fill a large bowl with warm water.
*Dip one rice wrapper into the water for about 1 second to soften. Lay wrapper flat.  In a row across the center, place 2 shrimp halves, a handful of vermicelli, a sprinkling of basil, cilantro, mint & lettuce, leaving about 2 inches on each side uncovered. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat until finished!!

Spicy Peanut Sauce Ingredients :
3/4 cup water
3 TBS Brown or Cane Sugar
1 tsp minced garlic
1/2 TBS thick soy sauce
1 1/2 TBS Rice Vinegar
Thickener: 2 tsp cornstarch + 1 TBS water
1/4 to 1/2 tsp cayenne pepper or dried/fresh Thai peppers
4 TBS chopped roasted peanuts

Directions:
*Combine water and sugar in pan and cook over medium heat to make a syrup.
*Add in the rest of the ingredients & cook over simmer for around a minute. Thicken the mixture slowly with cornstarch. Remove from heat.
*Add in peanuts and peppers!!

Makes 8 rolls

Submitted by: Annie Berdahl

Spicy Asian Tuna Steaks

Ingredients:
2 tuna steaks (Coleson's Catch brand is available at commissaries world wide, and especially at the FINE Commissary of Spangdahlem!)
1 TBSP chili garlic sauce
1/2 a cup soy sauce (you can really use as much as you like)
1/4 cup lemon juice
2 TBSP seaseme oil (also an ingredient that you can alter the amount)

Directions:
*Marinate tuna in chili garlic sauce and soy sauce for at least an hour.
*Add seaseme oil to a pan, over medium - high heat.
*Place tuna steaks in pan, add lemon juice if the pan gets to dry.
*Cook on both sides until they acheive a slight sear.
Serve with rice and enjoy!
~We personally like our tuna to have a pink middle (so to speak), but cook to preference :)

Serves: 2
 
Submitted by: Meghan Perry

Salmon Cakes

Ingredients:
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion

Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.

Makes about 12 patties
Submitted by: Ellie Kessler

Salmon Cakes

Ingredients:
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion

Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.

Makes about 12 patties
Submitted by: Ellie Kessler

Camp Smith Special

*Ingredients:

- 1 can of tuna fish (12 0z)
- Mayo (amount based on your preference when preparing tuna salad)
- 4 cups of cooked rice (white or brown depending on preference)
- 1 can of black beans
- Diced tomatoes or salsa
- Shredded lettuce
- Sliced avocado
- Sour cream
- Cheddar cheese

*Directions:

1) Prepare can of tuna according to your preference as if making tuna salad sandwiches
2) Prepare rice according to package directions
3) Drain and rinse black beans
4) In individual bowls, layer each of the following ingredients (in order): warm rice, black beans, tuna, shredded lettuce, salsa or tomatoes, avocado, sour cream, cheddar cheese
5) Mix it all together and enjoy!

Serves: approximately 6

Created by: Mrs. Janet Wiggins (Griz's mom)
*Personal Notes: Jan developed this healthy and delicious recipe when the family was stationed in Hawaii. Her husband, who retired from the Marine Corps, worked at Camp Smith, hence the name "Camp Smith Special." It's an easy recipe that takes just minutes to put together.
Submitted by: Shannon Wiggins

Maple-Glazed Salmon with Pineapple

Ingredients:

• 1/2 cup maple syrup (do not use standard pancake/waffle syrup.....maple syrup is thicker and does way better with this recipe!)
• 2 tablespoons Dijon mustard
• 4 6-ounce salmon fillets
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 fresh pineapple (I just used canned pineapples, either slices, then cut them into chunks, or canned pineapple chunks)
• 1 jalapeno, seeded and finely chopped (or use jalapeno slices from the jar)
• 2 cups cooked white rice


Directions:

1. Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
2. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture.
3. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.
Serves 4.


Submitted by DeAnne Anderson