Baked Shrimp Scampi 

2 lbs. shrimp, peeled and deveined 
1 cup melted butter 
2 Tbsp. dijon mustard 
1 Tbsp. garlic 
Up to 1 Tbsp. lemon juice 
1 Tbsp. chopped parsley 
  
Preheat over to 450 degrees F.  In a small saucepan over medium heat, 
combine butter, mustard, lemon juice, garlic and parsley.  When 
butter melts completely, remove from heat.  Arrange shrimp in shallow 
baking pan.  Pour butter mixture over shrimp.  Bake in preheated oven 
until shrimp are pink and opaque (12-15 min.).  Serves 6. 



Shrimp & Scallop Soup 

1/2 pound scallops 
1/2 pound salad shrimp 
1 cup of heavy cream 
1/2 stalk of celery, finely chopped 
2 tablespoon butter 
1/2 cup parmesan cheese, grated 
1/2 shredded cheese of your choice 
2 cups chicken broth 
1 teaspoon onion powder 
salt & pepper to taste 

Saute celery in butter until tender. Add all 
other ingredients and simmer for about 30 
minutes. 





Pecan Dijon Catfish

Recipe By     :Adapted to LC by Loginasme/MelissaC
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  dijon mustard
     1/4           cup  heavy cream -- (or milk if not lowcarbing)
  1                cup  ground pecans -- very finely ground (see note)
  24            ounces  catfish fillets -- (4 fillets, 6 ounces each)

Preheat oven to 350F and grease baking sheet or sufficient-sized 
baking
pan.

Mix mustard and cream/milk in shallow dish.  Spread pecans in another
shallow dish or on piece of wax paper.

Dip fillets into mustard mixture then roll in pecans to coat, shaking 
off
excess.  Place on prepared pan.  You can sprinkle extra pecans over the
fillets once finished rolling all of them, then drizzle with any 
remaining
mustard mixture, if desired.

Bake for 10-20 minutes or until catfish flakes easily when tested with 
fork.

Copyright:
  ""Tour Across America: Restaurants and Recipes" from The Catfish 
Institute
(www.catfishinstitute.com), 2003 or prior - original recipe title 
"Pecan
Catfish""
                                    - - - - - - - - - - - - - - - - - - 
-

Per Serving (excluding unknown items): 363 Calories; 25g Fat (60.6% 
calories
from fat); 31g Protein; 6g Carbohydrate; 2g Dietary Fiber; 119mg
Cholesterol; 361mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 0
Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES : Be sure your pecans are very finely ground - it will work in a 
nut
mill, but mine ended up the equivalent of very finely chopped and 
although
it worked did not cling as well to the fish as needed.



Batter For Frying 

Ingredients: 
2 extra large eggs at room temp, separated 
1/4 teaspoon cream of tartar 
2 Tablespoons soy flour 
1/8 teaspoon baking powder 
1/8 teaspoon salt 
1/8 teaspoon ground celery seed 
1/8 teaspoon black pepper 
1/4 teaspoon onion powder 
2 Tablespoons grated parmesan cheese 

Beat egg whites until foamy; add cream of tartar and continue beating 
until stiff but not dry. Set aside. In a separate bowl beat egg 
yolks, then gently fold yolks into beaten egg whites, being careful 
not to break down whites. In small bowl combine soy flour with salt, 
baking powder, and spices and sift to mix well. Carefully add to egg 
mixture and completely incorporate. Fold in parmesan cheese. 

Use this as a batter for either deep or shallow frying. Try deep 
frying vegetables such as zuchinni, eggplant, or cauliflower. If 
desired, ingredients can be coated with additional parmesan cheese 
before coating with batter for frying. 

Makes 1/2 cup of batter. 6 carbs in entire recipe.





