dinner fruit pasta recipe seafood vegetable

905 – Shrimp Lemon Parmesan Pasta

Shrimp Lemon Parmesan Pasta

Saute Shrimp
Add red onions
Add roasted red and green peppers
Fresh squeeze lemon wedges
Add your choice pasta (prefer Gluten free)
Salt-pepper to taste
Finish with Parmesan cheese

Lamb chop bone-in (your choice lamb)

Grill your lamb chop well-done or your preference
dressed with Balsamic glazed mint sauce

Ingredients – Balsamic vinegar, pure honey, Dijon mustard, fresh mint leave

Heat Balsamic vinegar then add honey to taste
once heated puree mustard and mint leave
in blender add 1/2 cup olive while puree.


Roasted potato with rosemary
Kale and spinach salad with crisp seasoned apples
Mix kale and spinach in bowl
Add cabbage-brussel sprouts – dried cranberries
glazed walnuts – dried veggie blend
tossed with feta Greek yogurt dill dressing

Chef Rodney Harris

The Peggy Denny Show – Recipe # 905 PT1

The Peggy Denny Show – Recipe # 905 PT2

dessert fish fruit recipe seafood

901 – Blackened Grouper and Shrimp with Citrus Aioli

Blackened Grouper and Shrimp with Citrus Aioli


2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli


1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
1 orange
1 lime

Directions for Citrus Aioli:

1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.

Strawberry Shortcake


For the Macerated Strawberries:

1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated

For the Biscuits:

1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated

For the Plate:

1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar


For the Macerated Strawberries

1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.

For the Biscuits

1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.

For the plate

1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.

Bonefish Grill

The Peggy Denny Show – Recipe #901 Pt. 1

The Peggy Denny Show – Recipe #901 Pt. 2

mexican recipe seafood vegetable

834 – Guacamole, Easy Lime Shrimp, Rainbow Rice, Super Simple Salsa

Rhonda Matthews


2 avocados, peeled
Juice of 1 lime
Salt to taste

Optional add-ins: diced tomatoes, crumbled bacon, minced jalapeno or onion.
Combine all ingredients and stir until avacado is smooth.
Serve immediately.

Easy Lime Shrimp
Fast, yummy, loaded with flavor

1 pound shrimp, peeled and deveined
3 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons olive oil
2 cloves chopped garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients, cover, and marinate in refrigerator up to 45 minutes.
Drain shrimp, discard marinade.
Add shrimp to medium hot skillet and cook just until pink and firm.
Hint: Try this marinade recipe for poultry or tilapia.

Rainbow Rice
Packed with vegetables

2 cups brown rice, cooked
2 tablespoons olive oil
3/4 cup black beans, rinsed
3/4 cup cooked corn kernels
1/2 cup bell pepper, chopped
1 large tomato, diced
2-4 tablespoons cilantro, chopped
Salt to taste

Add olive oil to large sauté pan on medium heat.
Add black beans, corn and bell pepper
Cook 3-5 minutes until bell pepper is tender.
Add cooked rice to pan and stir to combine.
Cook mixture until hot and steamy.
Stir in fresh tomato and cilantro and remove from heat.
Add salt to taste.

Super Simple Salsa

2 (14.5 ounce) cans diced tomatoes, drained
1/2 onion, chopped
1 tablespoon garlic, chopped
Juice of 2 limes
1/2 jalapeno, seeded
1/2 bunch cilantro
Salt to taste

Add all ingredients to blender and puree until smooth.
Serve with tortilla chips.
Also makes a great topper for grilled meats or rice.

Clemson University Cooperative Extension

Rhonda Matthews

The Peggy Denny Show – Recipe # 834 Pt 1

The Peggy Denny Show – Recipe # 834 Pt 2

fruit recipe salad seafood spring

772 – Springtime Shrimp, Avocado and Mandarin Orange Salad

Springtime Shrimp, Avocado and Mandarin Orange Salad

Salad Ingredients:

1 pkg cooked shrimp, peeled/deveined
2 cans mandarin oranges, reserve juice
6 cups chopped romaine or bag of spinach salad
¼ tsp salt
¼ tps black pepper
1 Avocado sliced and cut into 12 wedges

Dressing Ingredients:

2 Tbsp Tarragon
1 tsp finely chopped onion
¼ tsp black pepper
2 tsp brown sugar
¼ tsp salt
1 tbsp olive oil


Put Romaine or Spinach in Large serving bowl. In a separate bowl, drain shrimp and then toss with salt and black
pepper. Set aside. In another bowl, put 4 Tbsp of the reserved mandarin orange juice, stir in the brown sugar to
dissolve it. Add the onion, the Tarragon the salt and the black pepper. Whisk in the olive oil to make dressing. Pour
over the salad and spinach and toss to coat with dressing. Add the sliced avocado to the servings on plates.

Quick Baked Apples with Granola

4 Crisp Apples (Braeburn, Fuji or Gala)
2 Tbsp Honey
4 crunchy Granola Bars, crushed
Yogurt, milk, cream or ice cream if desired
2 Tbsp Raisins
4 tsp butter or margarine

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation
in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off
bottoms to keep halves from tipping. Fill each apple half evenly with raisins and honey; dot with butter. Cover with
microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or
until apples are tender. Top each with granola. Serve with milk, yogurt or ice cream if desired
Visit Leisa Marie at the Barnyard Market on Hwy 101 in Greer, SC every Saturday and Sunday from 9am to 3 pm.
Rain or Shine. To order custom bake work, please call the number listed above or contact via the internet at either
one of the web addresses.

Leisa Marie Mounts
Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC or

pastry recipe seafood

707 – Cheesy French Bread, Coffee Punch, Shrimp Pasta Salad

Cheesy French Bread

1 large french bread loaf
1 stick butter, softened
2 tsp garlic powder
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup mayonnaise
1 tbsp Italian seasoning
1 cup parmesian cheese, grated

Slice bread in half horizontally. Combine butter and garlic powder. Spread on each half of bread. In bowl, combine mayo, cheddar, monterey jack, and Italian seasoning. Spread on top of butter and garlic mixture. Sprinkle parmesian over top of bread halves. Slice bread into 1 inch strips with pizza cutter. Bake in 400 degree oven 15 minutes until hot, bubbly, and lightly browned.

Dottie’s Coffee Punch

4 tbsp instant coffee
1 cup sugar
1 1/2 quarts hot water
1/2 can chocolate syrup
1 quart milk
1/2 tbsp vanilla
2 quarts vanilla ice cream, softened

Combine coffee, sugar, water, and syrup. 30 min. before serving, put ice cream in punch bowl and let soften. Pour coffee mixture over ice cream. A double recipe will fill a large punch bowl. Brandy or Kahlua may be added at serving time.

Mother’s Shrimp Pasta Salad

2 lbs shrimp, cleaned and cooked
1 1/2 pounds seas shell pasta
1/3 stalk celery, diced
1 medium onion, chopped
1 small bell pepper, chopped
1 small bottle ketchup
1 oz tabasco sauce
2 tbsp lemon juice
1 pint mayonnaise
salt and pepper to taste

Peel, clean and boil shrimp until pink. Cut shrimp in half if large. Cook pasta and drain.

Sharon Sanford

recipe seafood

621 – Shrimp Cakes

Shrimp Cakes

1 lb. shrimp
1/4 cup scallions chopped
2 tbsp chopped red pepper
1 cup mayo
1 cup bread crumbs
1/2 lime juice
1/4 cup parsley, chopped
dash cayenne pepper
salt and pepper to taste

Poach shrimp and set aside to cool, then put in refrigerator. Once cooled, add remaining ingredients. Mix together and let sit for 1/2 hour before making cakes.


1 tbsp chopped garlic
1/4 cup scallions, chopped
2 cups diced tomatoes
juice of 1/2 lime
2 tbsp rice wine vinegar
herb of choice (chives, basil, or cilantro 1/4 cup)
opp. jalapeno pepper, 1 tablespoon

Mix all ingredients together. Can be made up to 2 days ahead

Lime Basil Aioli

2 cups mayo
1/2 cup basil
1 tbsp garlic
1/4 cup chopped scallion
juice 1/2 lime
salt and pepper to taste

Put all ingredients in food processor. Pulse 8 to 9 times until incorporated. Serve or refrigerate for up to 1 week.


1 tbsp garlic
1 large red onion
3 red tomatoes
1/2 cup kalamata olives
1/4 cup capers
parsley, chives, or basil to preference
3 tbsp olive oil
salt and pepper to taste

Peel onion, cut in wedges, toss with olive oil, salt, and pepper, and roast at 350 degrees for 1 to 1/2 hours. Cut tomatoes in wedges, toss with olive oil, salt, and pepper, roast at 350 degrees for 1 to 1/2 hours.

Bring oil to medium heat, add garlic. When garlic just turns brown, add remaining ingredients, toss together, add salt and pepper, heat, and serve.

chicken pasta recipe seafood southern

619 – Baja Chicken Pasta

Baja Chicken Pasta

1 1/2 lbs. Penne Pasta
4 grilled Chili-Rubbed Chicken breasts (cut into strips)
12 oz seared onions and peppers
4 oz Andouille Sausage
8 oz roasted mushrooms
8 oz cold drained salsa
4 oz chipotle barbecue butter
32 oz alfredo sauce
4 tbsp shredded parmesian cheese
8 tbsp diced fresh tomatoes
8 tbsp fresh chopped cilantro

Boil water and cook penne pasta until al dente. Drain and set aside. Rub chicken with chili powder and grill or saute it. Julienne the chicken into strips after it is cooked. Place the chili-rubbed chicken, seared vegetables, Andouille sausage, mushrooms, salsa, and chipotle barbecue butter ni a saute pan on the stove. Cook the mixture for one minute to thoroughly heat, tossing frequently. Place alfredo sauce in mixing bowl. Toss well. Plate food and evenly sprinkle dish with diced tomatoes, cilantro, and parmesian cheese.

Chipotle Barbecue Butter

3/8 lbs salted, softened butter
2 oz. margarine
1/8 cup bbq sauce, (cold, well mixed)
1/4 cup Santa Fe/Southwestern seasoning

Place butter, margarine, and bbq sauce in bowl. Blend ingredients with wire whisk. Add seasoning and blend. Refrigerate or freeze to store.

Maple Plank Salmon

Maple plank
salad/vegetable oil
8 oz salmon fillet(s)
Maple Bourbon BBQ sauce

Place maple plank on grill and allow wood to blacken and smoke. Brush both sides of fish with oil. Grill salmon for 4 minutes, only on one side to create grill marks. Brush salmon with sauce. Place salmon with grill marks up on the charred side of the plank. Place salmon in oven under the broiler and cook for 3 minutes. Transfer plank with salmon to plate and serve with choice of side. Recommended: grilled vegetable skewers atop garden blend rice.

Maple Bourbon BBQ Sauce

1 1/2 cups BBQ Sauce, cold, well mixed
3/8 cup maple syrup
1/4 cup bourbon whiskey

Combine ingredients in saucepan, using wire whip. Heat sauce to full boil, using medium heat, mixing occasionally to prevent scorching and burning. When boiling, reduce heat to allow sauce to simmer gently. Simmer for 2 minutes. Refrigerate.

Sullivan’s Island Shrimp Cakes

2 cups boiled popcorn shrimp
1/4 cup mayonnaise
1/4 cup mustard
1/4 cup yellow onions
1/4 cup red peppers
1/4 cup celery
1 tsp salt
1 tsp pepper
2 tsp dill
2 tsp old bay
2 tbsp parsley
2 eggs
1 tbsp lemon juice
1 1/2 cups bread crumbs

Place shrimp in boiling water and cook for 4 minutes. Drain water and cool shrimp. Place cooked shrimp on cutting board and chop. Place all ingredients in mixing bowl and mix well. Portino cakes (suggest: 3 1/4 oz souffle cups), fill to the top and pack well. Place liquid margarine on flat grill and place 2 cakes on top and begin to brown. Flatten cakes with spatula until about 1/2 inch thick. Cook on each side for 2 1/2 minutes. Place cakes in center of plate on top of stone-ground cheese grits and garnish with a Cajun Remoulade sauce or lemon wedge.

Recipes from Fatz Cafe