Found this on Moosewood Restaurant's website. -- posted by ChefRed

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe, so I cannot say how it would be using another cornbread recipe. I use andouille sausage for this but any dry smoked sausage will do for this recipe.Prep time does not include making the cornbread. Adjust all seasonings to taste, if your shrimp is small you can leave the shrimp whole, for larger shrimp you can cut chop it. Add in the cayenne if you like some heat. -- posted by KITTENCAL

Serve this delicious sauce over linguine or spaghetti squash. -- posted by Bluenoser

Hearty enough to be the main dish. — posted by KittyKitty

Looking to add a bit of kick to your next lobster dinner? This recipe is the one for you!

2 oz Butter
2 c Mushrooms — sliced
1 c Bell peppers — diced
1 tb Spanish paprika
1 1/2 c Sherry
1 d Salt — to taste
1 d Black pepper — to taste
4 c Locke-ober cream sauce — see
1/2 c Pimientos — diced
4 3-pound whole lobsters — boil
4 ts Parmesan cheese — grated

Preparation Time: 1:00
NOTE: If you are using lobsters smaller than three pounds each, you will
need enough smaller lobsters to produce a total of about 8 cups of meat
after boiling and cooling.

STEP ONE: The Sauce– Heat butter to melting point in a large saucepan,
add mushrooms and green pepper. Cook until tender. Add paprika and stir
in sherimientos and blend well. Bring to a simmer.

STEP TWO: The lobster– This can be done while vegetables are cooking.
ReCut in a large dice.

CHEF’S NOTE: Discard intestinal vein and stomach–a hard sac near the
head–before dicing.

STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
mixture evenly and spoon back into lobster shell. Dust with grated
parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve

Source: Baked Lobster Savannah

This is one of THE BEST Tequila shrimp recipes ever!!!!!! You can also make this recipe using chicken, I add in a couple of honey in with the ingredients and marinade for a much longer time (about 3-4 hours). You should get about 8 skewers with this recipe, depending on the size of your shrimp, I strongly suggest to double or even triple this recipe, you won't be able to stop yourself from devouring all of the shrimp LOL!!!! -- posted by KITTENCAL

delicious. -- posted by Mizzy

I got bored with the regular steamers and decided to experiment a bit. I had some roasted vegetable stock and some fresh herbs and lemon, along with a bottle of beer and yuuummmmy -- posted by Norelllaura1

I like to add in some Old Bay seasoning, but that is optional. This is a great way to use up leftover fish. You can add in some bread crumbs if you find that the fish mixture is too moist. Serve these on buns with tartar sauce, lettuce, tomatoes and onions. You can reduce the recipe to half if desired, yield is only estimated depending on the size you shape the patties. -- posted by KITTENCAL

This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. -- posted by Chef #246898