• 2 Tbsp. extra virgin olive oil
• 2 oz. shrimp
• 2 oz. red snapper
• 2 oz. calamari
• 1/4 small onion, cut in strips
• 4 artichoke hearts
• 1/2 cup chopped tomato
• 1 Tbsp. pimento
• 1 Tbsp. black olives, sliced
• 2 tsp. minced garlic
• 2 Tbsp. capers
• Salt and pepper to taste
• 6 oz. marinara sauce
• 10 oz. cooked angel hair pasta
• Crushed red pepper for garnish

Saute seafood and all vegetables in the olive oil until the seafood is pink. Add the marinara sauce and bring to a boil. Serve over angel hair pasta. Crushed red pepper garnish will bring up the heat..

Serves 3-4.

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• 1 Tbsp. extra virgin olive oil
• 4 oz. peeled shrimp
• 1 cup mushrooms, quartered
• 1 tsp. garlic
• 1/2 cup Alfredo Sauce
• 1/4 cup Pesto Sauce
• 10 oz. cooked bow tie pasta
• Parmesan cheese to garnish
• Basil ribbons to garnish

Saute shrimp, mushrooms and garlic in olive oil. Cook until shrimp are pink, curled and 90% cooked. Add the Alfredo sauce to the skillet and bring to a boil. Remove from the heat and mix the pesto into the sauce. Reheat pasta by dipping it in boiling water for 15 seconds and add to the sauce. Toss the pasta in the skillet to coat thoroughly. Pour the pasta into a large bowl and garnish with parmesan cheese and fresh basil ribbons.

Alfredo Sauce:

• 1/2 stick butter
• 2 Tbsp. garlic
• 1 qt. heavy cream

Place butter and garlic in a sauce pan and cook just until the garlic releases its flavor. Add heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon. Season to taste with salt and pepper.

Pesto Sauce:

• 2 cups fresh basil leaves
• 1/4 cup roasted pine nuts
• 3 cloves garlic
• 1/4 cup butter
• 1/2 cup olive oil
• 1/2 cup parmesan cheese

Place fresh basil leaves, pine nuts and garlic into a food processor, using the pulse mode, coarsely chop the basil. Add butter and olive oil and process until well blended. Pour mixture into a bowl and fold in parmesan cheese. Season to taste with salt and black pepper.

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• 1 Tbsp. corn oil
• 1 fresh fish filet (grouper, salmon or trout)
• Seasoned flour for dusting
• 1 cup mushrooms
• 1 Tbsp. minced garlic
• 2 cups fresh spinach
• 1/4 cup shrimp or crawfish tails
• 1/2 cup Roban sauce

Place the oil in a skillet over medium heat. Dust fish filet in seasoned flour and place to the side of the skillet. Place the mushrooms and garlic in the empty area of the skillet next to the fish. Spread the spinach evenly over the ingredients. Cook until the fish is half way done. During the cooking time, stir the mushrooms, garlic and spinach so that they cook evenly and don't burn. Flip the fish over and finish cooking until just done. Place the spinach, mushrooms and garlic mixture on a plate. Center the fish filet over the vegetables. In a separate skillet, saute shrimp until they are pink and curled. Ladle in the Roban sauce and bring to a boil. Pour the sauce over the fish filet.

Roban Sauce:

• 2 Tbsp. butter
• 1 cup chopped green onion
• 1/4 cup blackened redfish seasoning
• 1 qt. heavy cream

Melt butter in a deep saucepan. Add the green onion and redfish seasoning and cook until the onions wilt. Add the heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon.

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