I found this in the latest (winter 2006) "Food & Drink" magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad -- posted by Lambkyns

Crabbies -- posted by bknm

From the Southern cookery section of the United States Regional Cookbook, Culinary Arts Institute, Chicago, 1947. Shrimp would be a delicious substitution for the lobster. Small portions would make an elegant starter for a dinner party. -- posted by Molly53

Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce. -- posted by DiScharf

Just wanting an appetizer and I had these lovely Jalapenos SOooo put on my thinking cap looked in the freezer and came up with this recipe - looks attractive and it really isn't all that spicy, the baking seems to take some of the heat out of the Jalapenos. These may be made ahead but wait to put the crumbs on top until just before baking -- posted by Bergy

This is my twist on the traditional Mexican ceviche (which differs from that of South American cuisine). It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes. -- posted by Chadley25

My grandparents used to fry oysters quite regularly. We all loved them. Gigi and I decided to make a sandwich out of them one day & the results were awesome! -- posted by Krsi Sue

The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996. -- posted by DiScharf

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vickburg, MS" (Fronia Theobald). Excellent! Great for socials! -- posted by SouthernBell2627

This is kinda like etouffee..sort of. I thought it was deeelish sounding when I heard about it. I have tweeked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at it's best. -- posted by Redneck Epicurean