Shrimp goes perfectly with the classic BLT flavor combo.   Mix up the shrimp, chopped tomatoes and crumbled bacon and serve on bread of your choice with a lettuce leaf.


6 ounces shelled, boiled shrimp
¾ cup chopped grape tomatoes
¼ cup crumbled bacon
½ cup mayonnaise
4 large lettuce leaves
4 croissant rolls

Chop the shrimp coarsely.
Mix the shrimp, tomatoes, bacon and mayonnaise.
Slice each croissant.
Cover each croissant with a lettuce leaf.
Divide the mixture between the four croissants and cover with the top.

Makes 4 sandwiches.

Fresh is best – when it comes to shrimp and also with your herbs when possible.  Check your produce section for fresh cilantro and if you like a bold taste try poblano peppers in place of standard green peppers.

1 pound shrimp, shelled
cooking oil spray
1 medium onion, chopped finely
1 medium green pepper, chopped finely
5 garlic cloves, minced
3 tablespoons fresh chopped cilantro
¾ teaspoon salt
½ teaspoon cumin
1   4-4.5 ounce package long grain wild rice mix
3 tablespoons lime juice  
2 ½ cups finely shredded Colby / Monterey Jack cheese
10 8” tortillas

Heat a skillet to medium-high.
Spray with oil and cook the onion, pepper and garlic until soft.
Meanwhile chop the shrimp coarsely.
Leave the vegetables in the skillet.
Add the cilantro, salt and cumin.
Discard any seasoning mix that came with the wild rice.
Cook the wild rice according to the directions in the same skillet.
When almost all of the liquid is absorbed add the shrimp.
Cook until the shrimp are done.
Stir in the lime juice.

Assemble the quesadillas:
Spread 2/3 cup of the cooked mixture on each of 5 tortillas.
Top each with ½ cup cheese, spread evenly.
Top with a tortilla.

Cook in a quesadilla maker or one at a time in a skillet.
For a skillet: heat to medium-high.
Spray with oil.
Cook for 5-6 minutes or until starting to brown.
Turn carefully with spatulas or tongs.
Cook for 5-6 more minutes or until starting to brown.
Cut into each quesadilla into 6 wedges.
(Kitchen scissors are great for this!)

Makes 30 wedges

This spread makes a great sandwich and here it is served on cornmeal English muffins.  What better than the two Southern favorites of shrimp and pimento cheese?


8 oz cooked, shelled shrimp, chopped
1/3 cup celery chopped very fine
2 tablespoons onion chopped very fine
1/3 cup pimento cheese spread
4 corn English muffins

Mix the first four ingredients. 
Toast the muffins. 
Divide mixture between the four muffins.

Makes 4 sandwiches