Crab Rangoon

submitted by Nicole Anderson

Ingredients:

1 can crab

1 pkg. (8 oz.) cream cheese

green onion

won­ton wrappers

Mix together and place about a quarter size amount in center of won­ton wrapper. Fold using 

egg into a boat or hat. Fry in vegetable oil until brown. Serve while hot with sweet & sour sauce.

roasted lemon garlic herb shrimp

submitted by Jessica Johns

http://www .cinnamonspiceandeverythingnice.com/roasted-lemon-garlic-herb-shrimp/

Ingredients
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan. If it doesn't, drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes. If it looks like it is getting too brown, remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Tilapia with fresh herb butter

submitted by Jess Smith

4 6-oz lean white fish (can use tilapia, halibut, or grouper, rinsed and pat dry),
paprika to taste,
1/4 cup smart balance butter blend softened,
2 tsp thyme,
1/2 tsp rosemary,
1 medium lemon,
2 TBS parsley.
All spices finely chopped. Preheat oven to 400°. Line a cookie sheet with foil. Coat foil with cooking spray. Arrange fish in a single layer on sheet, lightly sprinkle with paprika, salt and pepper, lightly coat with cooking spray and bake, uncovered, 12 minutes or until flakes easily with a fork. Meanwhile, in a small bowl, combine the smart balance butter, thyme, rosemary , and 1/4 tsp salt. Grate 1/2 tsp of the lemon rind and add to the butter mixture. Cut the lemon into 4 wedges.
Squeeze lemon juice over each fillet, sprinkle evenly with the parsley and spoon equal amounts of the butter mixture on top.