Brooke's Crab Salad

2 - 8oz bricks of cream cheese 
1 lb of imitation crab (sea blends is the best) 
the greens of 2 bunches of green onions (rinsed and sliced into rings) 

mix with your fingers and add 1-2 tablespoons of lemon juice. the longer it sets the better it gets. :)

Kung Pao Shrimp

1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews


Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Crab Salad

Cook 1 pkg acini de pepe pasta in boiling water for 20 minutes. Rise in cold water until cool. Drain completely.

3-4 stalks celery, chopped
3 green onions, chopped fine
1 small pkg frozen peas
1 pkg frozen crab, cut into small pieces

Mix pasta with veggies and crab. Add ½ c “salad dressing”, ½ c mayo. Salt and pepper, accent, garlic and onion powder to taste. Mix well. If too dry, add more of preceding ingredients.

Shrimp Scampi

3 lbs medium fresh shrimp, shelled
4 Tbsp olive oil
2 medium onions, diced
1 cup white wine
6 cloves garlic, crushed
6 Tbsp parsley, finely chopped
1 1/16 tsp crushed red pepper
8 oz butter
1 lb angel hair pasta, cooked according to package directions
Salt and pepper to taste

HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.

ADD shrimp and cook 1-2 minutes until fully cooked.

TRANSFER pasta to plate and top with shrimp mixture.

Chili's Spicy Garlic & Lime Shrimp

Ingredients
2 tablespoons butter
1 clove garlic, pressed
24 fresh large shrimp, peeled (about 1 pound)
1 lime
Seasoning
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
Directions
Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat.
Add butter to the pan.
When the butter is melted, stir in the pressed garlic.
Immediately, add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
Saute the shrimp for 5 to 8 minutes or until they begin to brown.
Be sure to cook both sides of all the shrimp. Do not overcook!